A combination of hearty plant-based salads and hot entrees

Order until Monday August 11th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, August 12th, 2025!. Please note: kitchen pick up is from 10:30am-3pm (please call upon arrival and someone will bring your bag(s) out to you).

Menu for Tuesday, August 12th, 2025! Delivery:

• Smoked Salmon Salad
  

  Savor smoked carrot salmon featuring Savor poached smoked carrot salmon AND our salmon from our new friends at NewSchool.The hottest new vegan food scientists on the scene. Partnered with fresh soaked chickpeas, cucumber, capers, onion, dill and everything bagel seasoning on organic greens and cashew creme fraiche dressing.
  

  Preparation(s):  Portion salad in a large bowl without dumping it all to avoid any of the juices that may have accumulated before you lightly drizzle the dressing. This is to prevent the salad from being too watery. Best enjoyed within 4 to 5 days.

  Storage Tip: Keep salad upside down in the refrigerator to preserve greens. Full recipe yields 2 to 3 servings

• Street Corn Pasta Salad
  

  Authentic Italian pasta cooked with a South American twist. Jim's sweet corn, bell pepper, tomato, onion, seasoned beans and TVP ground on organic greens and a cilantro chimichurri dressing

  Email info@savorliving.ca for gluten free pasta. Full recipe yields 2 to 3 servings.

• Detox Beet, Carrot Salad
  

  Toasted tempeh seasoned and lightly roasted in avocado oil and grey salt, red beets, carrot, onion, fresh picked market greens, nuts and/or seeds & medjool dates with a clean herby-cashew dressing on organic greens.

  Preparation(s):  Remove and shake dressing. Add ingredients into a LARGE bowl. Drizzle dressing sparingly. Carefully toss salad and season to your taste if necessary using Himalayan, sea or grey salt (NO TABLE SALT! Throw that salt in the garbage or use it in the winter for your driveway.) 😊

  Enjoy!

  Storage Tip: Keep salad upside down in the refrigerator to preserve greens.

• Tofu Shish Kebab with Jim & Franca's Corn on the Cobb
  

  This entirely organic dish is also entirely local featuring Exra-firm Tofu Shish kebabs highlighting Jim and his beautiful wife, Franca's locally frown garden vegetables in Milton and their delicious corn on the cobb. Lightly brushed with  Middle Eastern seasonings and cashew tzatiki sauce on a bed of  amaranth grains.

  Preparation(s): This is a heavily packed entree so we recommend carefully transferring the contents into a casserole dish & reheating in hot oven at 375 for 10 to 15 min. Try not to break Kofta's ( no egg, so binders are not as strong. BUT if they break they're still delish! ) 

  Storage: Best enjoyed within 3 to 5 days. Freezes up to 6 months. Each full recipe yields 2 to 3 servings.

   

• Moroccan "Chicken" & Ancient Grains
  

  A Moroccan-inspired vegan chicken smothered in a rich aromatic sauce with cinnamon, cumin, garlic, cayenne, raisins and more cooked with a touch of avocado oil and served over seasoned ancient grains pilaf.

  Gluten free grain available by email request.
  
  
  Cooking Instructions:

  Spoon portion & reheat in microwave safe dish or place in toaster oven for 8 - 10 min. OR cover with foil & reheat in hot oven at 375 degrees for 20 min. Carefully remove foil, poke through dish with a knife to incorporate the heat. Continue to reheat uncovered for another 10 minutes or until hot throughout.