Salad

A Lunch for Tomato Season

August  1, 2013

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.

Amanda's Kids' Lunch from Food52

Today, I built a salad around boiled shrimp and golden cherry tomatoes, which are finally -- finally! -- in season in New York. I sliced up the shrimp, halved the tomatoes, threw in a few pickled onions (yes, from the same huge batch I've been trying to deplete for weeks), some Thai basil from our deck, and olive oil and lemon juice for dressing. Blueberries are always a winner. When they're good, they go straight-up into the lunch box; when they're iffy, I toss them with some sugar. For a little crunch, I also tossed in a handful of Xochitl tortilla chips.  

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Amanda Hesser

Written by: Amanda Hesser

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.

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