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Kindle The FIRE
The Oasis Community
MEAL PREP SERVICE
"This is a home meal delivery service for The Oasis community. I will do a meal a day from Monday - Friday, every other week, on the 1st & 3rd week of each month."
1ST WEEK OF THE MONTH:
MONDAY
Coq Au Vin - "Classic French confort stew of chicken braised slowly in red wine". Bacon lardons, mushrooms, baby carrots, caramelized pearl onions, garlic, and herb aromatics.
- Creamy Mash Potatoes
- French Beans in Brown Butter
- Rustic Caesar Salad
TUESDAY
BBQ Beef Brisket - Smoky, tender beef brisket, slowly cooked in a sweet and savory BBQ sauce.
- Creamy Macaroni & Cheese (Cheddar and Jack Cheese.
- Roasted Vegetables: Red Pepper, Red Onion, Zucchini and Squash.
- Watermelon Salad with Feta, Cucumber, Mint, Honey Citrus Vinaigrette.
WEDNESDAY
Shrimp & Salmon Udon Noodles Saute - Jumbo shrimp, Thai-chili glazed salmon, slightly charred. Zucchini, onion, bell pepper, asparagus, scallions and sesame seeds. with a schezwan glaze.
- Jasmine Rice with a Japanese Rolled Omelette.
- Marinated Cucumber Salad with a Sweet Chili Vinaigrette.
THURSDAY
Mesquite Grilled Pork Chop (Thick) -
Dry rubbed thick pork chop, on a hot grill, brushed with butter, garlic, and soy. Topped with a peach relish (seasonal peaches, red onion, red bell pepper, mint, honey and lime juice).
- Melting Potatoes Roasted in butter, thyme, garlic, chicken stock, flake salt and cracked pepper.
- Corn Cobb Nibblets with Seasoned Herb Butter.
- Local Tomato & French Bean Salad with Cucumbers, Red Onion, Aged Balsamic, Extra Virgin Olive Oil, Sea Salt, Pepper and Parsley.
FRIDAY
Beef Bourguignon - Deeply savory, complex and robust. Tender beef slow-braised in a rich red Burgundy wine and beef stock. A sauce that is glossy, dark, and intensely flavorful. Slowly cooked with bacon lardons, rustic carrots, pearl onions, garlic and a bouquet garni (bundle of thyme, bay leaves, and parsley).
- Creamy Parmesan Polenta.
- Seasoned Asparagus with Clarified Butter.
- Mixed Berry Salad with Blackberry Balsamic.
MEAL PRICING - PER MEAL
MEAL PLAN - PER DAY​​
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One Portion: $36
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Two Portions: $70
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Three Portions: $104
MEAL PLAN - MULTIPLE DAYS​​
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Two Days | One Portion Each Day: $71
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Two Days | Two Portions Each Day: $141
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Three Days | Three Portions Each Day $305
MEAL PLAN - ALL FIVE DAYS​​
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Five Days | One Portion Each Day: $175
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Five Days | Two Portions Each Day: $330
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Five Days | Three Portions Each Day $480
3RD WEEK OF THE MONTH:
MONDAY
Spanish Chicken & Chorizo Stew - "Estofado de Pollo y Chorizo". Tender grilled chicken thigh, smoky spanish chorizo, cannellini beans, celery, onion, peppers, garlic, crushed plum tomato, sherry, chicken stock, smoked spanish paprika, oregano, thyme, and cumin.
- Yellow Rice with Peas & Scallions.
- Roasted Baby Carrots with Lemon Butter
- Strawberry, Spinach & Roasted Pear Salad. Roasted Maple Pears, Strawberries, Chili Walnuts, Feta, Spinach, Romaine and Aged Balsamic Vinaigrette.
TUESDAY
Spaghetti Bolognese - "Ragu alla Bolognese, from the city of Bologna in Northern Italy". Ground beef and pancetta, soffritto (onion, carrot and celery), San Marzino tomatoes (crushed), white wine, beef stock, oregano, basil, parsley, garlic, chili flakes, hint of nutmeg, dash of cream, Extra Virgin olive oil, and grated parmsan.
- Garlic Broccolini.
- Crusty Baguette.
- Caprese Salad, Baby Mozzarella, Local Tomatoes, Fresh Basil, Aged Balsamic, Extra Virgin Olive Oil, Flaked Salt and Cracked Black Pepper.
WEDNESDAY
Roasted Chipotle Pork - Braised pork shoulder roast, onion, celery, cilantro, Leeks, demi-glace, cumin, thyme, tomato, and chipotle. Slowly roasted and served with the reduced braising stock.
- Potatoes Au Gratin, Gruyere, Parmesan, Butter, Garlic, Thyme, Cream, Salt and Pepper.
- Braised Baby Carrots & Leeks.
- Mixed Greens, Local Tomatoes, Cucumber, Red Onion, Avocado, Champagne Vinaigrette.
THURSDAY
Baby Back Ribs w/ Raspberry BBQ -
Dry rubbed pork ribs, grilled and glazed with a smokey raspberry BBQ sauce.
- Creamy Mac n' Cheese (Cheddar & Jack Cheese)
- Southern Green Beans, Smokey Bacon, Onions, Garlic, Cajun Spice, Butter and Chicken Stock.
- Coleslaw (Traditional).
FRIDAY
Chicken Tinga - "Tinga de Pollo, Originated in Puebla, Mexico". A traditional Mexican dish of tender shredded chicken simmered in a smokey, spicy tomato and chipotle pepper broth, cilantro, celery, onion, jalapeno, and fresh thyme. The broth is thickened and glazes the chicken.
- Cilantro Rice.
- Corn & Poblano Succatash.
- Salsa Rojo with Diced Avocado.
- Watermelon & Pineapple Salad. Cucumber, Red Onion, Red Bell Pepper, Arugula, Cilantro, Honey Lime Vinaigrette.
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