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.
Today's lunch is foraged -- from the fridge. Celery salad (repurposed!); castelvetrano olives; rolled up fennel salumi; wholegrain bread with Irish salted butter (and yes, a lot of it because it's good!). For dessert, kumquats, and found remnants of a chocolate Easter bunny.
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Written by: Amanda Hesser
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18 Comments
Michele
April 30, 2013
Love this lunch, looks so European and yummy! Love the addition of the kuquats and chocolate - a diy chocolate orange, what a great idea :)
Could you tell me (us) what the glass containers are? I am having a container issue right now trying to avoid all plastics and this looks perfect. Does it have a top?
Could you tell me (us) what the glass containers are? I am having a container issue right now trying to avoid all plastics and this looks perfect. Does it have a top?
Comeandcookwithus
April 14, 2013
"Foraging from your Fridge". I love that term. It's where most of my lunches come from. Great job in getting all the colors into that lunch box. It looks great!
Shalini
April 13, 2013
My son eats his lunch only when he gets home, usually! Yesterday was a roast chicken sandwich with mayonnaise, whole wheat flax chia bread, sliced red pepper and salad greens. Hydroponic persian cucumbers on the side were eaten up after school, the sandwich, not so much. I love this exchange, too!
amysarah
April 12, 2013
My foraged meandering lunch yesterday: a cup of chicken orzo soup at a luncheonette with my mother (mediocre, but convenient); back home, some wilted green salad leftover from the previous night's dinner (I kind of like wilted salad, so not quite as sad as it sounds); the last 1/2 of the yogurt I started at breakfast; and a some kind of lemon Girl Scout cookie at my 2 pm meeting. Clearly, I need to up my foraging game!
DeesJournal
April 11, 2013
Here's what I packed son to school today. Roast pieces of chicken breast with garlic rosemary roast potatoes packed in a thermos to stay warm. A side of blanched broccoli with lemon zest, shards of parmesan, slivered mint and pine nuts. Few slices of apples and pears and for afternoon snack, a piece of dark chocolate and a clementine!
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