Today’s lunch is a little break from the exotic. No lobster, no shrimp chips, no fish sauce. The sandwich is smoked turkey with sharp cheddar cheese and dill pickles on whole wheat. Veggies are sugar snap peas, carrots and roasted golden beets. Typically when I buy a bunch of beets, I immediately roast the beets (400˚F for about an hour) and cook the greens, because the average bunch of beets is unwieldy and doesn’t fit nicely in my fridge. Roasted beets are great to have in the fridge for salads, sandwiches and kid lunches. Mmm, beets. That gorgeous creamy lemon yogurt in the small container was an impulse buy at Target: Liberté yogurt. It’s quite sweet like most flavored yogurts, so I’ve convinced the kiddos that it is a dessert item. Although I had one the other day for a mid-morning snack. Bad me.