Amanda fixes a perfectly balanced lunch this week -- one that we might actually be eyeing as a midweek dinner. Twins, if you'd like Frittata Round Two, consider yourselves invited. We'll let Amanda describe the details: "Leftover frittata threaded with turnip greens, tiny diced potatoes, and onion. Greek yogurt with apple raspberry sauce and concord grape coulis."
Amanda digs into "Jerusalem: A Cookbook."
It's a cross between summer and Meatless Monday in the twins' lunchboxes today -- although those apples are an omen of fall! We'll let Amanda explain: There were still peppers and corn in the market so I decided it was time for a stew of them. That was the main course, just glistening sweet pepper stew. On the side, yogurt, and an apple. I figured they could get meat or fish at dinner. What's in your lunchbox?
This week, Merrill (and her baby Clara) tackle yogurt. Which is not as simple as it sounds.
When it's almost too hot to eat, yogurt soup saves the day (and feeds the kids).
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert. How are you cooking up summer's abundance of summer squash?
Today's lunch is straight from the FOOD52 Shop: a freekeh salad with celery, lemon zest, parsley, and young garlic. It's topped with German ham, with Vermont Butter and Cheese Company Camembert and Greek yogurt on the side. A smorgasboard of cultures all in two lunchboxes! Freekeh is great for kids because it's a starch that not only keeps you fuller, longer, it has nutritional benefits that get lost in other forms of wheat. Let’s put it this way: if Oliver Twist’s porridge had been made of freekeh, he wouldn’t have needed to ask for more. (Walker and Addie like it, too.)
Alana Chernila shows us how to master yogurt making at home -- with or without a yogurt maker.
Today's lunchboxes reveal a Middle Eastern influence for Walker's and Addie's lunches. There's stuck-pot rice (it's simple: basmati, yogurt, curry powder, and lime juice), a celery and Israeli cucumber salad (remember, Walker loves cucumbers!), and Fage yogurt with honey. What are you having for lunch?
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!
Move over, granola -- it's yogurt's turn to shine.
Amanda shares a book tour highlight, from Seattle.
Showing 12 of 82 results
