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.
My son Walker likes salads, and as chief lunch-packer, I've come to appreciate the salad (as opposed to my tedious nemesis, the sandwich). I like that you can layer flavors and ingredients any which way, and as long as you dress it with good olive oil and salt, you have a lunch you can send off proudly.
Today, I started with a handful of baby arugula, topped with roasted potatoes cut into a tiny dice, and sautéed peppers. On top of that, I placed a piece of tuna and a shrimp or two that I'd poached in oil with chorizo, thyme, and garlic. The tuna came from the fridge so the oil clinged to its sides -- as it warms up on the way to school, the oil will dress the salad.
For dessert: Nutella and cream cheese sandwiches -- yes, I caved to the sandwich! -- on country bread.
What's in your lunch today? See some of the twins' past lunches.
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 now