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Open Tuesday - Thursday 10 - 6 , Friday - Saturday 10 - 8 , Sunday 11 - 5. Closed on Mondays. Open Tuesday - Thursday 10 - 6 , Friday - Saturday 10 - 8 , Sunday 11 - 5. Closed on Mondays.

Seasonal Salad Gift Bundle

$224.00

Let us do the thinking for you + give the gift of our Seasonal Salad Gift Bundle!  

This carefully curated 3-piece Seasonal Salad Gift Bundle includes some of our best selling products for serving up the perfefct salad - 13" Spalted Ambrosia Bowl, Fein Salad Servers + Saladish. 

  

Save 10% on when you buy a bundle!

Retail Value: $248.95

 

13" Spalted Ambrosia Bowl - $159

Beautiful, organic and big enough to serve your favorite salad or hold an assortment of fruit. The highly figured Spalted Maple bowl is a generous  13" in diameter. Wonderful wedding or housewarming gift; sure to be treasured for years to come.

Created using up cycled local wood from fallen trees in the artist's native Massachusetts woods, these bowls become works of art instead of being using for firewood.

"Spalted" refers to maple wood disfigured by exposure to dirt, moss, water, decomposition and aging. 

 

Fein Salad Servers - $65

Fein salad servers add a decorative and functional touch to both, everyday and festive table settings. Made of stainless steel with a shiny, brass-coloured coating, thisl tool brings joy and style to the dining table!

 

Saladish - $24.95

A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.