From Our Editors
The prepared meals Cibo Verde delivers to clients' doorsteps are eons away from TV dinners—they're dishes such as smoked-salmon frittatas, red snapper with ratatouille, and spaghetti squash with turkey meatballs. Every day, a Le Cordon Bleu–trained chef makes each one of them from scratch using organic ingredients from local farms. And if none of those options sounds appealing, it's not a problem. The chef tailors each menu to the client's specific dietary restrictions, tastes, and caloric needs, ensuring no vegetarian gets saddled with ham and that using arithmetic and protractors to calculate calorie consumption becomes a thing of the past.