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.
This past Sunday, I thought I'd get a head start on lunches, so I made a huge batch of this grain salad. After much simmering and chopping and folding, I had enough lunches for both my kids and me for the week, and I was feeling pretty proud of myself.
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On Monday morning, however, I remembered that I put almonds and hazelnut oil in the salad. Nuts In A Salad, in an age when pretty much every school is nut free -- d'oh! (I may have said a four-letter word.) And thus I was back to the Monday morning scramble. Luckily, I had poached some tuna on Sunday as well, so I mashed it up in a real hurry with some mayo and a ton of dill. Then I raided the fridge for leftovers, first unearthing some green beans, and then some cauliflower. We were out of bread, so the tuna salad was going to be great on Triscuits. Local concord grapes had dessert written all over them. And we're eating the grain salad for dinner every night this week.
What's in your lunch today? See some of the twins' past lunches.
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.