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4 Comments
Joyce H.
September 17, 2014
I also get Hot Pockets, Frozen Burritos, White Castles Hamburgers, Stoffers Side Dishes
Lisa P.
September 17, 2014
My go-tos are also meals I can prep ahead. I love to eat salads for lunch, but I've found the jar technique doesn't allow me to pack in quite as many greens as I woud like (I like to eat BIG salads for lunch so I get full!). To pack salads ahead of time, I have a strategy. I pack a big container of greens (arugula or kale are my favorites because they have a lot of flavor on their own and they hold up well) in a tupperware that's big enough to add all the other good salad stuff. On Monday, I bring enough salad toppings (cashews, chopped dates, cherry tomatoes, chickpeas, avocado) to last the week. Then at lunch time, I just have to assemble! I also have given up on bringing salad dressing to work (it always spills) and keep olive oil at my desk and bring a lemon to squeeze over my salad.
I talk about my other favorite brown bag lunch ideas and my salad packing strategy here: http://threemealsandacookie.wordpress.com/2014/08/22/back-to-school-brown-bag-ideas/
I talk about my other favorite brown bag lunch ideas and my salad packing strategy here: http://threemealsandacookie.wordpress.com/2014/08/22/back-to-school-brown-bag-ideas/
savorthis
September 16, 2014
For once I have been good at the Sunday prep and it makes all the difference! Last week I had a pile of cooked wheat berries, some pickled onions and dates, washed greens, toasted nuts and some cheese/meats/tofu in the fridge. I made a variety of grainy salads, a surprisingly satisfying meal of tofu, carrots and cucumber wrapped in blanched kale, and some plain old sandwiches with little effort. It does not hurt that our garden is still going strong and I have just a few feet to go for fresh produce. I imagine this will soon change into Sunday slow cooker meals and trays of baked casseroles.
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