Week of April 16, 2024

We've got a lively spring menu for the 4/16 delivery. 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

Lemon-dill-crusted natural pork tenderloin
With the bright flavors of citrus and dill, this juicy pork tenderloin ushers in Spring. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Lemon-thyme organic chicken breasts
Garlic, herbs, and lemon bring out the best in organic chicken breasts. Select ingredients omitted on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Wild-caught cod fillets with herbed yogurt sauce
Slow-cooked cod is delicious, but the sauce, made with cilantro, dill, parsley, garlic, lemon, olive oil, and yogurt, is the real star. Please eat within a few days of delivery for optimal freshness. Select ingredients omitted on request.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Roasted organic tofu w/lemon dill sauce
Tofu is adorned with an astoundingly good green sauce containing fresh dill, garlic, tahini, lemon, olive oil, and a few surprising ingredients like nutritional yeast & a splash of pickle juice. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Farro, pea, and blistered tomato salad w/ fresh herbs, feta, & lemon vinaigrette
In this springy salad, peas and lightly blistered tomatoes add sweetness, while feta adds tang and herbs add freshness to the farro. Quinoa or Cauliflower rice available. Asparagus sub available. Select ingredients omitted on request.
6 cup Pyrex
Green bean & shell bean salad w/ lemon, herbs, & Aleppo pepper
This vibrant salad features an excellent texture play between crunchy green beans and soft shell beans. A sprinkle of chives, parsley, lemon zest, Aleppo pepper, and a splash of zippy vinaigrette make it sing. Asparagus sub available. Select ingredients omitted on request.
4 cup Pyrex
First of the season fingerling potatoes w/ lemon, garlic, & herbs
A gentle sprinkling of fresh herbs and lemon zest pretties up roasted fingerling potatoes. Roasted cauliflower sub available. Select ingredients omitted on request.
3 cup Pyrex
Shaved fennel and zucchini salad w/ arugula, toasted pine nuts, feta, & fresh dill
This salad contains compelling ingredients that combine 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. Greens sub available. Select ingredients omitted on request.
7 cup Pyrex
Vegan cream of asparagus soup w/ hemp seeds & baby spinach
Spring is on the way! This blended vegan soup gets its creaminess from sauteed onions and hempseeds instead of dairy.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

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

Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

If this is your first order please fill out the Personal Preference Profile form.
Print this menu with cooking instructions and serving suggestions included.
Share the gift of good food — send gift certificates for Little Pink Kitchen to friends and family in the Denver metro area.

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 April 16, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Lemon-dill-crusted natural pork tenderloin
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temperature. Cover the Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until warm.
With the bright flavors of citrus and dill, this pork tenderloin ushers in Spring. Try it for dinner with the farro salad and green beans. Take leftovers for lunch with fingerling potatoes and arugula salad.
Lemon-thyme organic chicken breasts
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temperature. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10-15 minutes. Alternatively, slice/dice and quickly pan-fry the chicken in a hot skillet with olive oil, or eat at room temperature. Season to taste.
Garlic, herbs, and lemon bring out the best in organic chicken breasts. Serve them for dinner with fingerling potatoes and green bean salad. Take leftovers for lunch with farro or arugula salad.
Wild-caught cod fillets with herbed yogurt sauce
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the oven to 300 degrees. Line a sheet pan with foil and oil it. Season the fish with salt and pepper and lay it on the foil. Place a pan of just boiled water on the floor of your oven, and place the baking sheet with the fish in the oven on the middle rack. Bake for 10 to 20 minutes until the fish is opaque on the surface and you can pull it apart with a fork. Serve with sauce.
Slow-cooked cod is delicious, but the sauce, made with cilantro, dill, parsley, garlic, lemon, olive oil, and yogurt, is the real star. Serve the fish for dinner with farro and arugula salad. Take leftovers for lunch with fingerling potatoes and green bean salad.
Roasted organic tofu w/lemon dill sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Give the tofu a quick blast in the microwave. Toss warm tofu with lemon dill dressing. Season to taste and serve.
Tofu is adorned with an astoundingly good green sauce containing fresh dill, garlic, tahini, lemon, olive oil, and a few surprising ingredients like nutritional yeast & a splash of pickle juice. Try it for dinner with the farro salad and green beans. Take leftovers for lunch with arugula salad and fingerling potatoes.

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 April 16, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Farro, pea, and blistered tomato salad w/ fresh herbs, feta, & lemon vinaigrette
6 cup Pyrex
Warm, cold, or room temperature. Nuke the farro in the microwave for a minute to take the chill off, or leave the salad out while you prepare the rest of your meal. Toss grains, peas, crumbled feta, and herbs with dressing. Gently fold in the blistered tomatoes. Season to taste.
In this springy salad, peas and lightly blistered tomatoes add sweetness, while feta adds tang and herbs add freshness to the farro. Try it for dinner with the entrée and green beans. Take it for a grab-and-go lunch with a handful of arugula salad or a cup of soup.
Green bean & shell bean salad w/ lemon, herbs, & Aleppo pepper
4 cup Pyrex
Warm or room temperature. Nuke this in the microwave for a minute to take the chill off, or serve room temperature. Toss shell beans, green beans, parsley, and chives with the lemon vinaigrette (bring it to room temperature and give it a good stir first). Season to taste. Steal a pinch of feta from your farro salad if you like a little cheese on top.
This vibrant salad features an excellent texture play between crunchy green beans and soft shell beans. A sprinkle of chives, parsley, lemon zest, Aleppo pepper, and a splash of zippy vinaigrette make it sing. Try it for dinner with the farro salad and entrée. Take it for lunch with the fingerling potatoes and arugula salad.
First of the season fingerling potatoes w/ lemon, garlic, & herbs
3 cup Pyrex
Serve warm. Bake the potatoes in a 400-degree oven for 10 minutes or give them a quick zap in the microwave. Season to taste.
A gentle sprinkling of fresh herbs and lemon zest pretties up roasted fingerling potatoes. Serve them with the entrée and green bean salad for dinner, arugula salad, and soup for lunch.
Shaved fennel and zucchini salad w/ arugula, toasted pine nuts, feta, & fresh dill
7 cup Pyrex
Serve 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 over it. Toss gently but thoroughly. Taste and add more of the sauce or salt if needed. Top with pine nuts and feta, as desired.
This salad contains compelling ingredients that combine 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 entree for dinner. Serve it with soup or farro salad for lunch.
Vegan cream of asparagus soup w/ hemp seeds & baby spinach
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Heat in the microwave or on the stovetop. Season to taste.
Spring is on the way! This blended vegan soup gets its creaminess from sauteed onions and hempseeds instead of dairy. Try it with a side of salad for dinner or 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.