The kids are trooping back to school and we want to know what creative, delicious ways you're packing their lunch box (or your own) to prevent PB&J fatigue. We're just looking for a single dish here -- a snack, a sandwich, a salad, a yogurt something-or-other. (No extra credit will be given for additional menu items...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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When blanching beans -- or any green veg -- make sure to generously salt the water, as you would for pasta.
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A minute or two is all these haricots verts need.
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Amanda actually cut herself on a sharp edge of the baguette as she was rubbing it with garlic. Who knew sandwich-making was such a bloodsport?
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Stemming the flow.
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Back in action, Amanda hollows out the baguette and brushes it with a good amount of olive oil (part of the whole "bathed bread" thing).
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As you can see, we didn't hold back with the basil.
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Merrill recalls her recent wedding for a brief moment.
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It's important to use good-quality tuna here -- we like ours packed in olive oil.
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All the makings for the tuna salad.
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Scratch that. We were missing the parsley and artichokes!
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A simple dressing of lemon juice and olive oil lets the other ingredients shine.
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We used almost, but not quite all of the dressing. But it's up to you and how "bathed" you want your sandwich to be.
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You want to pile on as much of the tuna salad as possible without having the whole sandwich fall apart.
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Yet another two-person job...
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Merrill pokes an errant pepper into submission.
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A tight wrap is key.
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And then a heavy weight. We used what we had.
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Nothing fancy: just tahini, scallion, lemon, chickpeas (from a can), zucchini, garlic, yam, and parsley.
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Merrill cubed the yam -- about 3/4-inch cubes.
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Cubed zucchini with lemon onlookers.
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Rivka has you saute the rinsed and drained chickpeas with a little olive oil and garlic -- a step that really transforms them into a flavorful contributor (no more can taste!).
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Amanda and Merrill seasoned the yams and dressed them with oil before roasting.
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Um, where will they fit?
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Amanda talked to her best friend, her coffee mug, while Allie worked hard in the background.
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Merrill sliced the scallions ... so thinly!
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The garlic that sauteed with the chickpeas got a second use -- chopped and added to the dressing. No waste!
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Amanda juiced the lemon.
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Everyone at work, while Merrill measured out the tahini for the dressing.
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Lemon juice, lemon zest and tahini were blended first.
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Then we whisked in the oil, and a little water.
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Once the yams were nearly tender, we added the zucchini (and more seasoning) to the pan.
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It was time for Amanda to whip out her king of pot holders!
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The fully roasted yams and zucchini.
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It was time to pull everything together -- the vegetables and chickpeas first.
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Next, the dressing with the scallions and parsley tossed in at the same time.
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We were getting ready to food style.
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A fine brown-bag lunch, don't you agree?
