Living in the Bay Area, we’re fortunate to have a slew of delivery apps and meal kit services at our fingertips, and we’ve found that mealtimes often begin with several minutes of scrolling through these apps to see what sounds best. To save you some time, we’re curating our favorite items from some local companies in one place, from vegan lunches to decadent dinners and everything in between. Note: Some companies require advance orders, so be sure to check out the week’s offerings ahead of time. Also, if you have a favorite company not listed here that you’d like to see included (or if you’re a company and would like to participate), email agold@sfchronicle.com, with the subject line “phone-to-table.”

For the week of March 14-18:

Uber Eats: Lots on the menu this week, but two standouts: the shot-and-a-beer-braised chicken tacos with chips and salsa from Tacolicious on Wednesday and the porchetta sandwich from Roli Roti on Friday (yes, the one people spend an hour waiting for at the Ferry Plaza Farmers Market on Saturday).

Caviar Fastbite: Fastbite will be celebrating Pi Day today by offering pies from PieTisserie — Meyer lemon for lunch and coconut cream for dinner. Also fun on the menu this week: pad see ew with chicken from Lers Ros (Tuesday dinner), sausage penne pasta from Red Dog (Thursday dinner) and Tequila lime-grilled chicken sandwich from Doc Ricketts (Friday lunch).

Postmates Pop: Highlights include a smoked salmon sandwich with all the right fixings and dill horseradish creme fraiche from La Capra on Tuesday and a chicken burrito from Papalote on Wednesday.

Power Supply: The paleo service is featuring chef Deepak Adhikari’s Mount Everest chicken curry with cauliflower, zucchini and mango lime pickle. Order by Thursday for delivery next week.

Thistle: Order ahead for items like the chickpea, hearts of palm & tofu salad (Tuesday lunch), an edamame noodle bowl with optional smoked wild salmon (Wednesday dinner) and winter breakfast quinoa bowl with pearl almond milk (Thursday breakfast).

Good Eggs: A St. Patrick’s Day-theme menu, this week’s recipes (with ingredient lists alongside) include roast beef with horseradish, buttered bay turnips and asparagus; poached salmon with Irish butter and potato-spring onion salad, Irish chopped salad and potato and green garlic soup.

Munchery: Also on the St. Paddy’s train, Munchery will feature corned beef and cabbage on Thursday’s ready-to-eat menu. But the fun part is that all orders on that day will include “luck of the Irish” — lucky scratch-off tickets with prizes like free delivery, free dishes or Munchery credit. On the ready-to-cook menu, a Mediterranean eggplant wrap, chicken artichoke alfredo and pecan tarts.

Bento: Highlights on the Bento menu this week include shishito pepper beef and bibimbap BBQ chicken, along with sides like roasted zucchini, chicken gyoza and salmon nigiri.

Mealmade: Paleo Chinese chicken salad runs all week; corned beef and cabbage will be available Wednesday through Friday, and the week ends with paleo jambalaya.

Amanda Gold is a San Francisco Chronicle staff writer. Email: agold@sfchronicle.com Instagram: @agold_sfchron Twitter: @AmandaGold