What to CookGrains

For Lunch Tomorrow, Make More Today

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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. 

Sometimes, when I'm busy, like this week (er, every week), I turn to one of the world's best cooking methods: boiling. If I have a bunch of vegetables and grains, I blanch and boil them in salted water, then chill them in the fridge, so that I can figure out what I want to do with them later on...when I think I'll have more time. This way I preserve the vegetables from rotting, and delay committing to their final manifestation. It also gives me the flexibility to mix and match things when it comes time to pack lunch. Last night I blanched asparagus, green beans, and broccoli rabe, and boiled farro, barley, and black quinoa (together -- adding the quinoa after the first two had been cooking for 10 minutes). 

This morning, I spooned some of the grains into a container, topped them with broccoli rabe and dressed it all with olive oil and lemon juice. On top, I shaved some Parmesan. Lunch was done and I have lots more to play with tomorrow. 

Rounding out the lunch, I tossed in some strawberries and ricotta-and-fig and chocolate caramels from Liddabit Sweets. An all-business main course and a frolicking dessert. 

What's in your lunch today? See some of the twins' past lunches.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Quinoa, Vegetable, Caramel, Lunch, Back to School, Weeknight Cooking, Vegetarian, Amanda & Merrill, Not Sad Desk Lunch, Ingredients, Kids, Everyday Cooking, Amanda's Kids' Lunch