Salad

How to Get Ahead for the Week

August  8, 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. 

In good weeks, I have meals planned ahead and a river of leftovers that can get scooped up and folded into lunches. As luck would have it, we had a friend drop by for an impromptu dinner on Sunday night, which meant we went into overdrive with the farmers market food we bought over the weekend. For dinner, we served fish and roasted potatoes with a corn and tomato salad. While I cooked the corn for the salad, I also poached some tuna for lunches. 

Shop the Story

A little hustle that night meant the next morning I could breeze into the kitchen, mix together the corn-and-tomato salad with some of the tuna, add a leftover lemon slice from dinner the night before, and pack a few plums. Just before closing their lunch boxes, though, I worried there wasn't enough to eat -- they just turned 7 after all! -- so I added a chocolate cupcake to each. And I bet I know what was eaten first.

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

Order now

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

Join the Conversation

See what other Food52 readers are saying.

Comment
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.

1 Comment

Rochelle B. August 8, 2013
Those colors just shout "summer! hurrah!" to me.