Low-Sodium Catering · Scratch-Cooked · Under 200mg Per Dish
Real Food.
Full Flavor.
Finally.
For cardiac rehab patients, aging parents, and office teams — food that proves restriction never means deprivation.
See This Week's MenuA day that starts with flavor.
Whole spices, citrus, and no salt shaker in sight.
Citrus Overnight Oats
Blood orange compote, cardamom, toasted almonds
Built on brightness, not brine.
Most oat recipes lean on a pinch of salt for depth. We replaced it entirely — cardamom does the aromatic work, blood orange provides the acid lift, and a drop of pomegranate molasses grounds everything with a slow, dark sweetness.
Turmeric Egg Scramble
Roasted tomato, fresh dill, za'atar oil
Eggs without the salt shaker.
Eggs are a blank canvas — and most cooks reach for salt before anything else. We season the fat instead: za'atar-infused olive oil coats the pan and seasons from the outside in. The roasted tomatoes collapse into a concentrated, acidic sauce that does everything salt would.
Spiced Grain Porridge
Farro, dried fig, tahini, lemon zest
Ancient grains, modern restraint.
Farro has a nutty, almost chewy depth that needs almost nothing. We add cinnamon and black cardamom while it cooks — both have warming properties that trick the palate into sensing richness. The tahini drizzle provides a savory, mineral quality that you'd otherwise chase with salt.
Today's Office Lunch
Cumin-Spiced Chicken Bowl
Roasted cauliflower · lemon tahini · herb rice
sodium per serving
Someone at every table quietly can't have salt.
The dietary restriction nobody announces. The person who eats before the meeting because there's nothing safe. Every Savor order comes with full nutrition labels so your team can eat together — not around each other.
Boxed lunches that nobody apologizes for.
The meeting where everyone can eat the same thing.
Roasted Cauliflower Bowl
Herb rice, lemon tahini, pickled red onion
The bowl that converted the skeptics.
This is the dish office managers order once and reorder every week. Cauliflower roasted at high heat develops a caramelized crust — Maillard browning creates the same savory depth as salt. The pickled onion is made with apple cider vinegar and no salt at all: acid alone does the pickling.
The Label You Can Read
Every box. Every ingredient. Every milligram.
We count so you don't have to.
Every dish we send includes a full nutrition label — not the "less than 600mg" vague range, but the exact number. We test batches, not estimates. If a natural ingredient variation pushes a dish over our 200mg threshold, that dish doesn't ship.
Saffron Chicken & Rice
Preserved lemon gremolata, cucumber herb salad
Saffron earns its keep here.
Preserved lemon — rinsed thoroughly to remove surface salt — still carries a bright, fermented citrus depth that does more flavor work per gram than anything else in our kitchen. Combined with saffron's honeyed, almost metallic warmth, the chicken needs nothing else.
The table everyone sits at.
Restriction disappears when the food is this good.
Slow-Braised Lamb Tagine
Dried apricot, ras el hanout, toasted almond couscous
Six hours. No shortcuts. No salt.
Ras el hanout contains 27 spices — not one of them is sodium. The lamb braises in a bath of tomato, cinnamon, ginger, and preserved lemon (rinsed). The apricots collapse into the sauce, lending a jammy sweetness that makes the braising liquid taste finished and rich without a grain of added salt.
The Family Table
One menu. Every restriction. Everyone eats together.
Designed for the meal everyone shares.
Adult children managing parents' meals told us the same thing: the hardest part isn't the food restriction — it's watching the person they love feel like a burden at dinner. Savor is designed so the restricted person gets the same dish as everyone else, just made right.
The Note in Every Bag
A handwritten card from the cook who made your meal.
Every meal has a name behind it.
Our cooks write one note per batch — a sentence about what they were thinking when they built the dish, what spice they reached for first, what memory it carries. It's not a marketing gesture. It's what happens when the people making the food believe in what they're making.