Weeknight CookingWhat to CookBack to SchoolLunchNot Sad Desk LunchKidsAmanda & Merrill
Amanda's Kids' Lunch
by Food52
• June 7, 2012
• 0 Comments
If you've ever emptied the contents of your crisper into a batch of grains to make an odds and ends salad, well, Amanda is right there with you. Here's the latest look into Walker's and Addie's lunch:
"I picked up a piece of tuna at the Greenmarket and poached it in oil with garlic, thyme and sage -- and then made a "refrigerator" rice salad with it, adding bits of things I had hanging around. Jasmine rice, capers, pickled ramps, kalamata olives, celery, Russian red kale, and lemon juice.
The carrot sticks are for a little crunch. And the mango is the Rum-Spiked Roasted Caramelized Mango leftover from our photo shoot."
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). Order your signed copy now.
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