Have your own personal chef deliver a weeks worth of food to you. Chef in a Flash can save you time by delivering creative, nutritionally balanced meals to your door. Each dinner comes ready to finish in your kitchen, with minimal clean up. The weekly menu contains five healthy, complete meals to choose from.
Phylo wrapped red snapper
with quinoa, meyer lemon marinated tomatoes and cucumbers.
Balsamic pork tenderloin
with fresh herb mashers and roasted ratatouille veggies.
Thai chicken satay
in peanut sauce, coconut milk soup with steamed baby carrots and snow peas.
Peppercorn crusted beef tenderloin
with Dijon sauce, roasted asparagus and fingerling potatoes.
Chicken saltimbocca
tender breasts wrapped in prosciutto sautéed with a white wine sauce finished with provolone cheese, haricot verts and garlic bread on the side.
Moroccan shrimp
with pineapple, cous cous and a raisin, carrot salad.
Apricot and goat cheese stuffed chicken
with basil oil pasta salad, hummus and pita wedges.
Pork tenderloin
with fig sauce, caramelized root veggies.
Italian blue cheese fillet, beef tenderloin
in a red wine pistachio sauce, polenta cakes and a marinated veggie salad.
Orange chicken
sautéed with fresh ginger, snow peas, sweet peppers and carrots, finished with a fresh squeezed orange sauce over rice noodles.
Visit the contact page to get on the weekly menu email list.
How it works…
A new menu is sent out via email every Wednesday, for the following week. Choose the dinners you want from the menu or create your own menu (with as much or as little assistance as you want from the chef). Then, set up a delivery day and time. Orders must be placed 48 hours in advance.
All the meals come ready to finish, with simple heating instructions. They are packed in recyclable containers, leaving very few dishes to clean.
Custom menus are also available. We would be happy to discuss your special dietary needs or desires. Prices vary according to menu items and size of the order.
Here are some sample menus…
WEEK A
Phylo wrapped red snapper
with quinoa, meyer lemon marinated tomatoes and cucumbers.
Balsamic pork tenderloin
with fresh herb mashers and roasted ratatouille veggies.
Thai chicken satay
in peanut sauce, coconut milk soup with steamed baby carrots and snow peas.
Peppercorn crusted beef tenderloin
with Dijon sauce, roasted asparagus and fingerling potatoes.
Chicken saltimbocca
tender breasts wrapped in prosciutto sautéed with a white wine sauce finished with provolone cheese, haricot verts and garlic bread on the side.
WEEK B
Moroccan shrimp
with pineapple, cous cous and a raisin, carrot salad.
Apricot and goat cheese stuffed chicken
with basil oil pasta salad, hummus and pita wedges.
Pork tenderloin
with fig sauce, caramelized root veggies.
Italian blue cheese fillet, beef tenderloin
in a red wine pistachio sauce, polenta cakes and a marinated veggie salad.
Orange chicken
sautéed with fresh ginger, snow peas, sweet peppers and carrots, finished with a fresh squeezed orange sauce over rice noodles.
Visit the contact page to get on the weekly menu email list.
