Food cooked at home seems to always be the best. Sometimes, during a busy day, there just isn’t time to cook in so it becomes a night to carry home from your favorite local restaurant. It was just such a night when son Larry called Dion’s to order a pizza and salads. He would pick them up after he picked up his wife, Vickie, at work. I smiled when I noted he had Dion’s on his speed-dial menu. Sometimes the pace is too hectic for young married couples. Dion’s is a chain of restaurants with about seventeen stores in New Mexico and Texas. You can eat in or carry home from each of their stores. Their mantra is that their dough and pizza sauce are made from scratch daily and that they use only the freshest ingredients. Their menu features pizzas, salads and sub sandwiches. The order was for a large pizza (16-inch cheese $10.65, additional toppings $1.65 each) split with half pepperoni and the other half pepperoni, sausage, green peppers and onions. Two salads were ordered; one tossed ($4.35 full size iceberg lettuce, tomatoes, croutons and Dion’s mix), and one gourmet chicken salad ($5.35 full size Spring mix lettuce, grilled chicken strips, pecans, bleu cheese crumbles and tomatoes). The salads ar

e well prepared and neatly package. The large size is certainly sufficient for two or three diners. He lettuce was crisp, the dressing tasty. The croutons were crisp and not soggy, not an easy trick in a salad packaged to go. The pizza was the thin crust style, cooked in a hot oven not unlike a New York pizz

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