With our freshly prepared meals, seniors no longer need to stock up on groceries and take the time to make meals for themselves, which can be a burden, especially on those who live alone. Our chef, a registered dietician, designed the menu so that it's low in sodium, and includes options for diabetics and vegetarians. We don't choose the meals for our members; they choose from our extensive selection.
Ready to eat
HEALTHY MEALS
FINE DINING AT HOME
“The meals, which come up to six a week, are gourmet meals — what you would get at a fine restaurant. That’s really priceless!”
- Nikki, Milo member
Meet Chef Sean
Sean Danahy, Milo’s Culinary Director, believes that the value of food is profound. In addition to being a registered dietician, he’s a graduate of the University of Maryland and the Culinary Institute of America with a degree in culinary arts and applied nutrition.
Have a look at our selection
Click on each photo for nutritional information
with garlic mashed potatoes, collard greens and sautéed eggplant
with dried cranberries tossed in a vinaigrette
with linguine tossed in
a green enchilada sauce
with stir-fry vegetables
and basmati rice
with lemon thyme
green beans
with root vegetables, fresh tomato sauce and parmesan cheese
with garlic farro, beets, and a sesame ginger snap pea sauté
with green sauce and
cilantro lime rice
with fresh tomato sauce and lemon thyme green beans
with fresh vegetables and seared tofu over brown rice
with Dijon sauce,
sweet potato hash and
sautéed asparagus
with Caribbean sauce,
roasted peppers and
onions over cilantro rice.
with garlic mashed potatoes, sautéed cabbage and carrots
with root vegetables in a white sauce over egg noodles
with garden tomato sauce, garlic herbed farro, and sautéed asparagus
with root vegetables and parslied red potatoes
with seasoned zucchini over garlic herbed farro
with baked mac & cheese
and steamed broccoli
with dill sauce, roasted tomatoes, asparagus,
and couscous
with snap pea and carrot
stir-fry over cilantro rice
with English peas and
tomato couscous
with pan-roasted corn and spiced brown rice
in a creamy bacon sauce with collard greens and grit cake
Roasted pork chop and steamed broccoli over parmesan & herbed linguine
with Spanish style beans
and cilantro rice
over bacon fried rice
with snap peas
with lemon thyme green beans, roasted squash,
and brown rice pilaf
with sautéed spinach, glazed beets and mac & cheese
with mushroom cream sauce over egg noodles
and green beans
with sautéed baby spinach and potatoes au gratin
with brussels sprouts,
carrots and gnocchi
with garlic mashed potatoes, broccoli, and carrots
with golden potatoes, steamed broccoli, and
honey-glazed carrots
with root vegetables over baked parmesan polenta cake
with sautéed cabbage
and basmati rice
with fresh tomato sauce over linguine pasta
with roasted fennel stroganoff over herbed rotini pasta
with green beans and
sweet potato mash
