Homemade Today Menu


Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  


Salad Bowl 


Never have time to do all that chopping?  The salad bowl will provide you with all the fixings for a great garden salad -- cleaned, prepped and individually packaged for easy assembly.  We’ll select the best seasonal produce to suit your tastes, including vegetables such as lettuce, carrots, cucumbers, peppers, scallions, mushrooms, etc.  This will stay fresh in your refrigerator for 4 - 5 days.

Fresh Fruit Salad 


Fresh fruit salad is a tempting snack when it's readily available in your refrigerator.  We’ll use the best seasonal fruit we can find.  Be sure to eat this within 1 - 2 days for maximum flavor.

Watercress and Apple Salad with Peanut Dressing


If your idea of a treat is a smear of peanut butter on a slice of apple, you’re going to love this.  The slightly creamy dressing clings to the apple slices and snappy watercress leaves.

Arugula, Pine Nut and Parmesan Salad


This salad is both light and hearty, due to the pine nuts and cheese.  It certainly adheres to the idea that the simple combinations of great ingredients make terrific food. Please eat fresh within one to two days of your cook date. 

All American Potato Salad


Most people feel that potato salad hardly requires a recipe.  If you do use one, you want it to have flavorful, tender potatoes punctuated by crunchy bits of onion and celery.  This is better than anything you'd get at the supermarket deli.

Greek Tomato Salad


A traditional Greek salad doesn’t have lettuce, which I couldn’t believe until I traveled to Greece and found it to be true.  We make this salad with all the right ingredients, including the best of summer’s tomatoes, Kalamata olives and feta cheese, tossed with lemon vinaigrette.

Mediterranean Potato Salad


Tart-sweet sun-dried tomatoes, fragrant cumin, and olive oil give this potato salad its special flavor.  Red potatoes provide nice color, taste and texture.  This salad is good warm, but even better after a couple of hours, when the flavors have blended.

Corn and Black Bean Salad


Served cold, this salad is terrific when made with the first corn of the season.  It’s nearly a meal by itself, though it can also be a terrific accompaniment to grilled chicken or a burger.  The dressing is a tangy blend of cilantro, lime juice and cumin, giving it a Mexican flair.

Cucumber, Mango and Black Bean Salad


Since mangoes and black beans are high in nutrient-dense carbs and fiber, we added cucumber to reduce the overall carb count.  This salad makes a great accompaniment to any grilled meat or seafood.

Jicama Salad


Jicama (pronounced HIH-kuh-ma) is my new favorite vegetable.  It has the consistency of a radish or water chestnut and the crunchiness and sweetness of an apple.  Combined with cucumbers, cantaloupe and a Mexican-inspired dressing, it makes a surprisingly refreshing salad.  Please eat fresh within a day or two of your cook date.

Cauliflower "Potato" Salad


This salad lightly mimics everyone's favorite South Beach "Mashed Potatoes".  Please ask for it with fat free yogurt if you'd like a truly low fat dish.  Otherwise, We’ll make it with a touch of mayonnaise. 

Broccoli Salad with Olives


This is one of those wonderful salads that improves in flavor after a day or two. 

Asparagus, Lima Bean and Salami Salad


This combination is definitely unusual - but wait until you try it.  The saltiness of the salami really picks up the asparagus and lima beans.  Serve this salad at room temperature for best flavor. 

Asian Style Coleslaw


In this dish, bok choy, carrots and snow peas are tossed with an Asian vinaigrette for a terrific summer salad.

Succotash Salad


If you're a fan of succotash - a great combination of lima beans, corn and vegetables - this chilled salad is a great choice for a summer side dish. 

Cranberry Walnut Tabbouleh  


This version takes liberties with the classic Mediterranean salad.  Olive oil, tomatoes and cucumber have been replaced with walnut oil, cranberries and walnuts.

Napa Cabbage and Snow Pea Slaw


A colorful salad of Napa cabbage, snow peas and red bell peppers, this salad is complimented with a tangy lime dressing.

Green and White Salad with Blue Cheese Dressing


A salad that provides a little bit of everything in each mouthful is the perfect addition to a summer dinner.  Lettuce, celery and cucumbers combined with scallions are a great backdrop to the low fat blue cheese dressing that accompanies this salad.

Orzo, Corn & Roasted Bell Pepper Salad


Roasted peppers and freshly shucked corn bring a fresh summer flavor to this lively and colorful salad. 

Roasted Beet Salad with Raspberry Vinaigrette LC LF


Sweet beets are beautifully balanced with a raspberry and honey vinaigrette that goes wonderfully with pork or chicken.

Edamame with Scallions and Sesame 


Edamame is the Japanese name for green soybeans.  These tasty beans have exploded in popularity in recent years.  Give them a try, and soon you'll be hooked.

Sweet and Sour Slaw


If you’re not a fan of traditional coleslaw, then you should try this dish.  The dressing is a tangy combination of vinegar, peanut butter and brown sugar.  Not an intuitive combination, but it works beautifully here. 

Roasted Sweet Potato, Apple and Pecan Salad 


Vitamin-packed sweet potatoes are one of the tastiest vegetables you'll find.  Cooled and mixed with apples, pecans and pumpkin spice, it makes a great side salad.

Orzo Pasta with Marinated Tomatoes, Mozzarella and Basil 


This salad was described to me as “a wonderful, make ahead summer pasta salad that’s served cold and stays fresh for close to a week.”  It was a fitting description and we’re thrilled to add it to the menu.

Grated Beet Salad


Whoever thought you could eat beets raw?  They’re not as sweet as cooked beets, and benefit from the aggressive flavors of lemon, mustard and a little garlic.  Please eat this salad chilled.

Tomato Salad with Goat Cheese


This dish is best when tomatoes hit their peak season.  A bit of cheese makes this a hearty salad to start a refreshing summer meal.

Mediterranean Orzo Salad with Feta Vinaigrette


This salad is chock-full of zesty ingredients including kalamata olives and sun-dried tomatoes.  Chilled, it makes a terrific accompaniment to your favorite grilled dish.

Autumn Apple, Pear and Cheddar Salad with Pecans


The naturally hearty produce of autumn, including crisp apples and crunchy pears work beautifully in this fall salad.

Roasted Squash Salad with Bacon and Pumpkin Seeds


Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you’ll want to enjoy often.

Lentil and Herb Salad


Served at room temperature, lentil salad makes  a terrific starter to any meal.  Serve on a bed of lettuce or toss with a cup of diced mozzarella and it makes a light main dish.

Japanese Ginger Salad


I always thought my favorite salad dressing was a balsamic/olive oil combination. That is, until I tried this one.  Rice vinegar, soy sauce and ginger, give this dressing its Japanese roots; a pureed carrot and orange juice make it special.  Tossed with romaine lettuce and bean sprouts, you simply must try it.

Asian Spinach Salad with Orange and Avocado


Spinach salad takes an Asian spin when tossed with a little sesame oil and fresh ginger.  The addition of oranges and avocado add unexpected pizzazz and texture to this welcome departure from traditional salads.

Cantaloupe and Blue Cheese Salad


Sometimes, an unlikely combination of ingredients can create a memorable recipe.  Here we dress sweet cantaloupe, creamy blue cheese and crunchy pecans with a lime-basil vinaigrette.  The result is sublime.

Marinated Tomato Salad with Olives and White Beans


A great summer tomato is best modestly dressed – salt, pepper and a good quality olive oil.  To become inspired, we’ve added kalamata olives and cannellini beans – white Italian kidney beans.



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