Meal Tickets
Premade eats make dinner a cinch.
>> Delivery
Cooking from the Heart: This service offers a variety of ethnic dishes including Moroccan lemon cutlets and Balinese rice salad. $8 to $8.50 per serving, $40 minimum order. 781-293-8422, cookingfth.com.
Dish: Choose from lobster ravioli, chicken fajitas, or custom-made entrées. Orders must be received 24 hours in advance. Meals feed three or six. $17 to $39. 978-475-2991, dinnerbydish.com.
Well, Well, Well…: This business uses all-natural ingredients in unique entrées like braised beef with rosemary and chocolate. Each meal, which serves one to two, is flash-frozen and microwave-ready. $6.95 to $30.95, $50 minimum order. 617-945-3500, well3.com.
>>Do-It-Yourself
Dream Dinners/Let’s Dish: With locations throughout the Boston area, both services let busy parents turn pre-chopped meat, vegetables, and sauces into easy weekday meals. $200 to $240 for 12 meals. Each meal serves four to six. Dream Dinners, various locations, see dreamdinners.com. Let’s Dish, various locations, see letsdish.com.
Cooking from the Heart: This service offers a variety of ethnic dishes including Moroccan lemon cutlets and Balinese rice salad. $8 to $8.50 per serving, $40 minimum order. 781-293-8422, cookingfth.com.
Dish: Choose from lobster ravioli, chicken fajitas, or custom-made entrées. Orders must be received 24 hours in advance. Meals feed three or six. $17 to $39. 978-475-2991, dinnerbydish.com.
Well, Well, Well…: This business uses all-natural ingredients in unique entrées like braised beef with rosemary and chocolate. Each meal, which serves one to two, is flash-frozen and microwave-ready. $6.95 to $30.95, $50 minimum order. 617-945-3500, well3.com.
>>Do-It-Yourself
Dream Dinners/Let’s Dish: With locations throughout the Boston area, both services let busy parents turn pre-chopped meat, vegetables, and sauces into easy weekday meals. $200 to $240 for 12 meals. Each meal serves four to six. Dream Dinners, various locations, see dreamdinners.com. Let’s Dish, various locations, see letsdish.com.
Originally published in Boston magazine, September 2006
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