Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
This week: Amanda successfully executes twin last-minute lunches.
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This week, I bring to you a speedy lunch. With less than 5 minutes before we had to leave for school, I plunked a handful of mustard greens and leftover asparagus into containers, sprinkled on some salad dressing, and wedged in a few slices of blue cheese and smoked cheddar. For crackers, I went with Triscuits and Castleton cheddar. And for a sweet, I reached for whatever was nearest: Ovenly's magical peanut butter cookies and Salty Road's vanilla salt water taffy. Packaged and small maker goods to the rescue!
What's your last-minute lunch savior? Share your ways in the comments.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.