Week of November 15, 2022

We've got a delicious Moroccan menu on deck for you this week.

Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes . Please specify your preferences each week when you order.

Select one or more entrées depending on meal plan. Deliveries come with all five side dishes. See Pricing and Portions chart for more details. Email your order using the button in the sidebar.

Entrées

Spice-rubbed spatchcocked organic chicken
Splitting a chicken in half and slathering it in a deeply flavorful spice rub before roasting ensures even cooking and a crisp crust. Plain chicken on request.
2 Portions = ½ chicken OR 2 chicken breasts | 4 Portions = 1 chicken OR 4 chicken breasts | 6 Portions = 1½ chicken OR 6 chicken breasts | 8 Portions = 2 chickens OR 8 chicken breasts

and/or

Chermoula rubbed wild-caught mahi-mahi
Chermoula, an unbelievably delicious sauce containing cilantro, olive oil, cumin, paprika, lime, & garlic, is traditionally used as a marinade in Morocco for grilled fish. Sauce is packaged on the side. Please eat the fish within the first two days of delivery for optimal freshness.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Spiced chickpea & quinoa bites w/herby yogurt
Inspired by the flavors of kefta, a deliciously spiced and tender type of Moroccan kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves, pita, or served on their own. Dairy-free sauce available on request. Bites contain eggs and almonds.
2 Portions | 4 Portions | 6 Portions | 8 Portions

Sides

Whole roasted carrots w/black lentils & green harissa
This knife-and-fork dish, with earthy lentils, sweet carrots, and spicey green harissa, is suitable for special occasions and weeknight dining. Select ingredients omitted on request. Cauliflower sub on request. Sauce is packaged on the side.
6 cup Pyrex
Roasted broccoli spoon salad w/chopped dates, toasted pistachios, minced shallots, jalapenos, fresh cilantro, & warm vinaigrette
This salad puts all the best textures on a spoon: crisp, roasted broccoli; chewy, sticky dates; and crunchy toasted pistachios. Select ingredients omitted on request.
4 cup Pyrex
Four citrus couscous
This bright and aromatic couscous, infused with fresh grapefruit, orange, lemon, and lime, is a must on any Moroccan platter. Cauliflower couscous on request)
3 cup Pyrex
Mixed greens salad w/ shaved carrots, grapes, parsley, toasted pistachios, & za'atar-lemon vinaigrette
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad that makes good use of shallots, lemon zest, lemon juice, pistachios, and green grapes. Select ingredients omitted on request.
7 cup Pyrex
Sweet potato & peanut stew w/kale & scallions (Minimum order = 1 pint. Standard order = 1 quart.
Nutrient-dense, sweet, savory, and spicy, this stew is the ideal winter comfort food. Nut-free version available on request. Moroccan carrot soup sub on request.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

Email to place your order. Include main entrée selections and preferences. Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

Ordering for this week’s menu is closed. Check back on Friday for a new selection of delicious dishes.

If this is your first order please fill out the Personal Preference Profile form.
Print this menu with cooking instructions and serving suggestions included.

REMINDER

Reminder! We need your washed dishes, jars, defrosted ice packs, and coolers back each week. Please transfer any uneaten food to your own containers when necessary and return a complete set of dishes. Put lids on the Pyrex to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Contact us with questions. Thank you!

Previous weeks’ Menus

Week of November 15, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Spice-rubbed spatchcocked organic chicken
2 Portions = ½ chicken OR 2 chicken breasts | 4 Portions = 1 chicken OR 4 chicken breasts | 6 Portions = 1½ chicken OR 6 chicken breasts | 8 Portions = 2 chickens OR 8 chicken breasts
Hot, cold, or room temperature. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until warm to your liking. You can also cut the chicken and put it in a hot skillet with a splash of olive oil. Sear and then add a bit of water, cover with a lid for a minute or two, and let it steam heat. Season to taste.
Want to know the secret to a juicy and tender chicken? Spatchcocking! Splitting a chicken in half and slathering it in a deeply flavorful spice rub before roasting ensures even cooking and a crisp crust. Serve it for dinner with a side of citrus couscous and broccoli salad. Take leftovers for lunch with a salad or black lentils and roasted carrots.
Chermoula rubbed wild-caught mahi-mahi
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 425 degrees. Rub chermoula mixture onto the mahi-mahi fillets and chill for at least 15 minutes and up to 1 hour. Place marinated fish on a rimmed baking sheet. Roast until fish is just opaque in the center, 10-15 minutes.
In Morocco, chermoula, an unbelievably delicious sauce containing cilantro, olive oil, cumin, paprika, lime, & garlic, is traditionally used as a marinade for grilled fish. We've bent the rules by offering you a roasted option. Try the fish for dinner with salad or carrots and black lentils. Take leftovers for lunch with the cous cous and broccoli salad.
Spiced chickpea & quinoa bites w/herby yogurt
3 cup Pyrex
Serve room temp or warm. You can give this a quick blast in the microwave to take the chill off. Season with salt and pepper to taste.
Inspired by the flavors of kefta, a deliciously spiced and tender type of Moroccan kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves, pita, or served on their own. Try them for dinner with a side of broccoli salad and couscous. Take leftovers for lunch with salad or roasted carrots and black lentils.

PLEASE FILL OUT THE DISH RETURN FORM BELOW AND PUT IT IN YOUR COOLER. COOLERS, WASHED DISHES, AND ICE PACKS WILL BE PICKED UP ON TUESDAY AFTER 10:30AM. We need a full set of dishes each week, so please transfer your food to your own containers when necessary. Please put lids on the containers to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Thank you!

11 CUP RECTANGLE
7 CUP ROUND
6 CUP RECTANLGE
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4 CUP ROUND
3 CUP RECTANGLE
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BALL JARS
ICE PACKS
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Week of November 15, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Whole roasted carrots w/black lentils & green harissa
6 cup Pyrex
Best warm. Give this a blast in the microwave to reheat. Place lentils on a plate, arrange carrots on top. Serve with green harissa.
This knife-and-fork dish, with earthy lentils and sweet and creamy carrots, is suitable for special occasions and weeknight dining, A pop of green harissa makes for an extra pretty plate. The sauce, made from cilantro, onion, olive oil, rice wine vinegar, salt, cumin, coriander, pepper, & garlic, is a cross between salsa verde and the classic Tunisian hot sauce. Try it for dinner with the main entree and salad. Take leftovers as a grab-and-go lunch.
Roasted broccoli spoon salad w/chopped dates, toasted pistachios, minced shallots, jalapenos, fresh cilantro, & warm vinaigrette
4 cup Pyrex
Serve at room temperature. Put the dressing in a microwave-safe cup and give it a quick microwave blast to heat. Toss pistachios, shallots, jalapenos, broccoli, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
This salad puts all the best textures on a spoon: crisp, roasted broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright, citrusy dressing, which soaks into the broccoli as it sits. For a killer vegetarian meal, try it for dinner with couscous and roasted carrots. Take leftovers for lunch with the main entree or soup.
Four citrus couscous
3 cup Pyrex
Serve room temp or warm. You can give this a quick blast in the microwave to take the chill off. Season with salt and pepper to taste.
This bright and aromatic couscous, infused with fresh grapefruit, orange, lemon, and lime, is a must on any Moroccan platter. Try it for dinner with a side of the main entrée and broccoli. Serve it for lunch with roasted carrots and salad.
Mixed greens salad w/ shaved carrots, grapes, parsley, toasted pistachios, & za'atar-lemon vinaigrette
7 cup Pyrex
Place greens, carrots, parsley, grapes, and pistachios in a large bowl and drizzle them with the vinaigrette. Gently toss until greens are evenly dressed; season with sea salt and pepper.
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad that makes good use of shallots, lemon zest, lemon juice, pistachios, and green grapes. Try it with the main entrée for dinner or serve it with soup for lunch.
Sweet potato & peanut stew w/kale & scallions (Minimum order = 1 pint. Standard order = 1 quart.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! This stew tends to thicken up as it cools, so feel free to add a splash of water or broth when you reheat it.
Nutrient-dense, sweet, savory, and spicy, this stew is the ideal winter comfort food. Try it with a side of salad for dinner or take it as a grab and go lunch.

Notes: This food is carefully cooked and packaged in a facility that uses nuts, wheat, and soy. * Pyrex can be put in a pre-heated oven up to 400 degrees. Do not put under the broiler. Place on soft hot pads or silicone once you remove it from the oven. Never put Pyrex on a hot burner. It will explode. Plastic lids cannot go in the oven. * Pyrex is also freezer safe but make sure to unthaw and bring the dish to room temp before popping it in the oven. Extreme temperature changes can cause it to crack. * Salad dressings that have congealed in the refrigerator can be nuked for 5-10 seconds to liquefy.* Most dishes are better if you cover them with saran wrap before microwaving. It prevents them from drying out. * Salad dressings, and most soups, benefit from a good stir or shake before serving. * Eat seafood within the first few days of delivery for optimum freshness * You can freeze wide-mouth Ball jars as long as there is 1″ of headspace at the top of the jar. Unthaw gradually in the refrigerator. * Please wash your empty dishes before loading them into the cooler. Stack rectangular dishes together and round dishes together when possible. Put lids ON dishes to prevent chipping. Place defrosted ice packs on the bottom .* Thank you! jennifer@littlepinkkitchen.com 303-725-3836.