Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards: My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like. I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
What's in the twins' lunchboxes this week? Take it away, Amanda: Roasted asparagus and haricots verts, chopped, and topped with wide shavings of pecorino and diced smoked ham. I like to cut things into small bits so they can scoop it up with a spoon, and then use the same spoon for the Fage (whole milk!) yogurt with honey. Oh, and whole grain bread on the side, cut into kid-size triangles. Looks delicious!
What are Walker and Addie having for lunch today? Today there's a Mediterranean theme: lentils and bulgur with caramelized onions, a stuffed grape leaf, cucumber salad, and labne. Dessert is Champagne mango -- those sunny yellow cousins of the larger red-and-orange mangoes you're used to -- cut into cubes. A great early spring lunch!
What's for lunch in the twins' lunchboxes today? Looks like a really good one! The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked! What's for lunch today? Anyone else have chocolate cake in their plans?
It's finally lunchtime here in the office and we're ready to dig in. I have a slice of the pumpernickel loaf I baked yesterday (I snuck a bite before the photo was taken) plus a salad of black and white beans, diced carrots, kale stems, and radishes. Our associate editor Kristy has a kale salad with avocado and kabocha sqash, and a sandwich of porchetta and whole-grain mustard. What's in your lunchbox?
What are Walker and Addie having for lunch? Today it's Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit, a Community Pick from the Your Best Citrus contest, sandwich-ified on sliced bread with kale salad. Apricot rosemary bars from Baked and crisp Macoun apples from the Greenmarket round out dessert. An enviable meal for early spring! What are you having for lunch today?
Walker and Addie are two lucky FOOD52ers -- this week's round of testing for our canned fish Community Picks left them flush with options for lunchtime. Here they're having Sagegreen's Herbed Ricotta and Anchovy Crostini and Halfpint's Lemony Sardine Pate with multigrain bread, Tricuits, and knäckebröd from IKEA. What about after their meal? Says Amanda, "Because it seemed like a vaguely Swedish menu, Swedish fish for dessert!" Which of our Community Picks would you make for a weekday lunch?
In our lunch post earlier today, we neglected to mention the lunches of two smaller FOOD52ers...Walker and Addie! Read more to see what they had at school while we were eating at our desks.
I'm really dedicated to packing my lunch for work every day -- it's budget-wise, it's easy, it's healthy, and it keeps me from eating leftovers more often than I want to! So I'm always thrilled when other FOOD52ers pack their lunches, too.Read more about our three delicious lunches!
You've seen the hashtag #amandaskidslunch on Twitter, and now we're adding visuals. We'll be peeking into Addie's and Walker's lunchboxes on the regular here at Feed52 -- as much to inspire our own lunches as anything! Read more
Beat back-to-work doldrums with our lunch-making toolkit of homey, make-ahead treats.
"The women behind 'Food52' and 'The Essential New York Times Cookbook', Amanda and Merrill know great food." -Julia Turshen, Epicurious.com
Christina DiLaura teaches A&M how to make her grandmother's light, pillowy ricotta gnocchi (these are not the "belly bombs" of your potato gnocchi nightmares).
Showing 13 of 475 results
