Salad

How to Brighten Up Leftovers

September 19, 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

I thought I came up with an original idea for Walker and Addie's lunch today -- tomato salad and leftover roasted onions and potatoes on top of greens -- and then I saw that Marian beat me to it with her Not Sad Desk Lunch today! It turns out that leftovers-on-salad works for adults and children alike. The roasted potatoes are the work of my husband Tad (you can find his recipe here; his latest variation is to add chopped yellow onion, which gets candied in the oven heat). The greens are baby kale from Earthbound Farm. And the tomato salad is just a fresh beefsteak, chopped up and dressed. For some heft, I included a wedge of Cantal. And for sweetness, an Italian plum from the greenmarket. Their season is so brief, we eat them every day.  

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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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