We've got a sprightly spring menu on deck for you this week. Happy April!
Week of April 11, 2023
We've got a lemony Italian menu on deck for you next week. Enjoy!
Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes. See the online order form for details and 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. Order using the button in the sidebar.
Entrées
Chicken Salmoriglio (Roasted chicken w/olive oil, lemon, garlic & herbs)
Chicken salmoriglio is a prime example of Sicilian cooking: fresh herbs, lemon, honey, and olive oil, often served on top of greens. Simple and exceptional. Plain chicken on request.
2 Portions = ½ chicken OR 2 breasts | 4 Portions = 1 chicken OR 4 breasts | 6 Portions = 1½ chickens OR 6 breasts | 8 Portions = 2 chickens OR 8 breasts
and/or
Lemony shrimp scampi
Easy and elegant, this dish is a real catch. It takes mere minutes to make, and you'll wonder why you have never made this popular restaurant dish at home. Dairy-free available. Sauce is packaged on the side. Please eat within the first few days of delivery for optimal freshness.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
and/or
Crispy baked pesto tofu
Here you have a simple, endlessly versatile, protein-packed topping for polenta, pasta, risotto, and beyond! Vegan, gluten-free, and bursting with herby goodness! Pesto is dairy-free but contains pine nuts.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Sides
Cauliflower Puttanesca w/ roasted tomatoes, olives, capers, chili flakes, lemon, basil, & parsley
Puttanesca, a promiscuously salty team of flavors famous for saucing pasta, gets a gluten-free makeover in this quick vegan dish. The same bold flavor, warming olives, capers, chiles, and roasted tomatoes are spooned over roasted cauliflower. Select ingredients omitted on request.
6 cup Pyrex
Baked risotto w/ greens, peas, & Parmesan
This springy risotto, kissed with lemon and laden with kale and spinach makes an excellent side dish or grab-and-go lunch. Select ingredients omitted on request. Parmesan is packaged on the side for use on all dishes. The risotto is dairy-free without it. Spaghetti squash sub on request.
4 cup Pyrex
White beans & charred broccoli w/ lemon & Parmesan
White beans have a nutty, buttery flavor and creamy texture and hold together when cooked, making them the perfect match for the crispy lemon-charred broccoli. Select ingredients omitted on request. Parmesan is packaged on the side for use on all dishes.
3 cup Pyrex
Shaved fennel and zucchini salad w/ arugula, toasted pine nuts, feta, & fresh dill
This salad contains a compelling combination of ingredients that don't sound particularly exciting but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, fresh dill, toasted nuts, and feta are tossed with fresh lemon juice, olive oil, and salt to create a surprisingly delicious dish. Select ingredients omitted for the averse.
7 cup Pyrex
Roasted tomato-basil soup
This delightful basil-infused soup brings out the best in tomatoes by roasting them to enhance their natural sweetness. Select ingredients omitted on request.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus order = 1.5 quarts | Four or More orders = 2 quarts
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 March 28, 2023
We've got a delicious Caribbean feast on deck for you this week!
Week of March 21, 2023
We've got a delicious Persian menu on deck for you this week. Happy Nowruz/Persian New Year!
Week of March 14, 2023
We've got a delicious Green Goddess menu on deck for you this week. Happy St. Patty's Day!
Week of March 7, 2023
We've got a delicious Mexican menu on deck for you this week. Olé!
Week of February 28, 2023
We've got a delicious Greek menu on deck for you next week.
Week of April 11, 2023
Entrées
Dish
Cooking Instructions
Mix & Match Suggestions
Chicken Salmoriglio (Roasted chicken w/olive oil, lemon, garlic & herbs)
2 Portions = ½ chicken OR 2 breasts | 4 Portions = 1 chicken OR 4 breasts | 6 Portions = 1½ chickens OR 6 breasts | 8 Portions = 2 chickens OR 8 breasts
Serve hot, cold, or room temp. Cover Pyrex with foil and cook in a preheated 350-degree oven for 15 minutes or until hot to your liking. You can also cut the chicken and give it a quick panfry in a hot skillet with a splash of olive oil. Either way, serve with a squeeze of lemon and a splash of salmoriglio sauce.
Chicken salmoriglio is a prime example of Sicilian cooking: fresh herbs, lemon, honey, and olive oil, often served on top of greens. Simple and exceptional. Try it for dinner with a side of cauliflower puttanesca and spring risotto. Take leftovers for lunch with charred broccoli and white beans or arugula salad.
Lemony shrimp scampi
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Best warm. Add lemony garlic-butter sauce to skillet and sauté until melted. Add shrimp and chopped parsley, toss to combine. Serve w/ lemon wedges.
Easy and elegant, this dish is a real catch. It takes mere minutes to make, and you'll wonder why you have never made this popular restaurant dish at home. Try it for dinner with the spring risotto and charred broccoli. Take leftovers for lunch with cauliflower puttanesca or salad.
Crispy baked pesto tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best hot. Reheat in a skillet or in the oven at 350 degrees for 5-10 minutes until warm and crispy.
Here you have a simple, endlessly versatile, protein-packed topping for polenta, pasta, risotto, and beyond! Vegan, gluten-free, and bursting with herby goodness! Try it for dinner with a side of cauliflower puttanesca and spring risotto. Take leftovers for lunch with charred broccoli & white beans or salad.
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 | ____ ____ ____ | 4 CUP ROUND 3 CUP RECTANGLE | ____ ____ | BALL JARS ICE PACKS | ____ ____ |
Week of April 11, 2023
Sides
Dish
Cooking Instructions
Mix & Match Suggestions
Cauliflower Puttanesca w/ roasted tomatoes, olives, capers, chili flakes, lemon, basil, & parsley
6 cup Pyrex
Best warm or room temperature. Give the cauliflower, garlic, tomatoes, olives, capers, lemon zest, and chili flakes a quick pan fry in a hot skillet, stirring until it's warmed through, 2-3 minutes. Transfer to a platter & and serve with basil, parsley, and a squeeze of lemon.
Puttanesca, a promiscuously salty team of flavors famous for saucing pasta, gets a gluten-free makeover in this quick vegan dish. The same bold flavor, warming olives, capers, chiles, and roasted tomatoes are spooned over roasted cauliflower. Try it for dinner with the entree and risotto. Take it for lunch with white beans or salad.
Baked risotto w/ greens, peas, & Parmesan
4 cup Pyrex
Best warm. Reheat on the stovetop or microwave. Add a little broth or water as necessary. Dot w/ butter and top with parmesan as desired. Season to taste.
This springy risotto, kissed with lemon and laden with kale and spinach makes an excellent side dish or grab-and-go lunch. Try it for dinner with the entrée and cauliflower puttanesca. Take it for lunch with gigante beans or salad.
White beans & charred broccoli w/ lemon & Parmesan
3 cup Pyrex
Best warm. Give this dish a quick blast in the microwave or pan-fry in a hot skillet. Toss broccoli & beans with parmesan and a drizzle of olive oil if desired. Season to taste.
White beans have a nutty, buttery flavor and creamy texture and hold together when cooked, making them the perfect match for the crispy lemon-charred broccoli. Try the beans for dinner with the risotto and entrée. Take leftovers for lunch with puttanesca cauliflower or salad.
Shaved fennel and zucchini salad w/ arugula, toasted pine nuts, feta, & fresh dill
7 cup Pyrex
Best cold. Part 1: Combine the zucchini, fennel, and dill in a bowl and toss with the vinaigrette. Marinate for 20 minutes or up to an hour. Part 2: Put the arugula in a large bowl. Scoop zucchini and fennel onto the arugula, and pour most of the lemon juice dressing. Toss gently but thoroughly. Taste and add more of the sauce or salt if needed. Top w/ pine nuts & feta if desired.
This salad contains a compelling combination of ingredients that don't sound particularly exciting but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, fresh dill, toasted nuts, and feta are tossed with fresh lemon juice, olive oil, and salt to create a surprisingly delicious dish. Try it with the entrée for dinner, or serve it with soup for lunch.
Roasted tomato-basil soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus order = 1.5 quarts | Four or More orders = 2 quarts
Serve hot or cold. Reheat in the microwave or on the stovetop. Season to taste.
This delightful basil-infused soup brings out the best in tomatoes by roasting them to enhance their natural sweetness. Try it with the salad for a quick dinner. Serve it with grilled cheese for lunch. It also makes a fantastic afternoon snack.
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.