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.
A new-ish strategy of mine is to make a double or triple batch of a salad that can work both for lunches and as a side dish for dinners. This week, my son, Walker, helped me assemble a modified version of this quinoa salad -- in place of the hazelnuts and dried cranberries, we used almonds and dried cherries. He chopped the nuts and fruit while I cooked the quinoa and sautéed the onion and celery. I'm liking this new version of my cooking life with a trusty sous chef!
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For a little more substance, I wedged some leftover avocado and blood orange salad next to the quinoa. And for a little fun, dessert was this Almost Flourless Chocolate Cake (which, one could argue, is an adult brownie).
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.