Cubicle Cooks

We heart Martha Rose Shulman. For her New York Times recipe this week, she writes about easy and tasty sandwiches that she’s taken to bring to the airport of late. She writes, 

Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I’ve hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon — all of them high in omega-3 fatty acids, packed with protein and delicious.

The photo above is for the healthy sandwich combo of spinach and sardines, a classic Mediterranean pairing that Shulman says can keep in a bag for a few hours. Perfect for a trip to the airport or a satiating lunch at the office.