Week of April 2, 2024

We've got a spectacular Spanish/South American menu for the 4/2 delivery. Happy April!

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

Santa Maria tri-tip steak w/ romesco sauce
This beefy, juicy, well-seasoned tri-tip goes great with a big spoonful of smoky, tart, and slightly sweet romesco. Sauce is packaged on the side and contains olive oil, almonds, garlic, mild red chili powder, tomatoes, parsley, thyme, paprika, roasted red bell peppers, sherry vinegar, salt & pepper. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Mayo-marinated organic grilled chicken breasts w/chimichurri
A magic mayo and chimichurri marinade yields tender, flavorful, and nicely seared chicken. (Don't worry; the cooked meat doesn't taste like mayo.) The chimichurri flavor is enhanced by a post-drizzle of straight-up sauce that contains garlic, shallot, parsley, cilantro, oregano, red pepper flakes, sherry vinegar, olive oil, salt, and pepper. Sauce is packaged on the side. 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

Grilled wild-caught salmon w/ chimichurri sauce
In Argentina, this parsley-based Chimichurri sauce comes out at every parillada, or grill feast. But the sharp vinegar, piquant pepper flakes, and fresh herbs also work well with fish dishes like this one. Sauce is packaged on the side and contains garlic, shallot, parsley, cilantro, oregano, red pepper flakes, sherry vinegar, olive oil, salt & pepper. Please eat fish 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

Smoky potato fritters w/ kale, aged cheddar, & romesco sauce
A pinch of smoked paprika and a smattering of aged cheddar do wonders for these potato fritters. If you are lactose intolerant, don't fret; the dairy-free version is equally good. Romesco sauce is packaged on the side and contains olive oil, almonds, garlic, mild red chili powder, tomatoes, parsley, thyme, paprika, roasted red bell peppers, sherry vinegar, salt & pepper. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Spanish ratatouille w/ tomatoes, red bell peppers, eggplant, zucchini, onion, fresh herbs & Manchego cheese
Pisto Manchego Spain's colorful combination of roasted vegetables slowly simmered in a tomato olive oil sauce, is similar to France's ratatouille. This version features the perfect mix of vegetables and cheese. Who can resist that? Cheese is packaged in your cooler for use on all dishes. Select ingredients omitted on request.
6 cup Pyrex
Wild rice pilaf with sherry vinaigrette, fresh herbs, & Marcona almonds
Sherry vinegar, smoked paprika, Marcona almonds, and Manchego cheese give this wild rice salad a Spanish flair. Cauliflower rice available. Nuts packaged on the side. Select ingredients omitted on request.
4 cup Pyrex
Green beans w/crispy ham, toasted almonds, & smoked paprika
This recipe is an adaptation of a remarkably delicious green bean dish from Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Tender-crisp beans are topped with thin slices of crispy ham, toasted almonds, and a sprinkle of paprika. Asparagus sub available. Select ingredients omitted on request.
3 cup Pyrex
Spanish Caesar salad w/ Rocky Mountain Crunch lettuce, Manchego, toasted croutons, & smoky pepper dressing
This salad, loosely inspired by classic Caesar salad, features a creamy dressing evocative of romesco, a nutty, garlicky, olive oil-rich red sauce from the Catalonia region of Spain. Crisp greens, chopped smoked almonds, and toasted croutons supply the dish with lots of texture, while Manchego cheese brings saltiness and umami. Select ingredients omitted on request.
7 cup Pyrex
Root Down's roasted tomato & French lentil vegetable soup
Full of fire-roasted tomatoes, French lentils, and mixed vegetables, this soup is hearty enough to make a main meal but also pairs beautifully with the Spanish Caesar salad if you want a little more.
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 2, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Santa Maria tri-tip steak w/ romesco sauce
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temperature. Cover Pyrex with foil and heat in a 350-degree oven for 10 minutes or until warm, then slice against the grain. Alternatively, slice individual portions of meat against the grain and give them a quick pan-fry in a hot skillet with a splash of olive oil. Serve with the romesco sauce.
This beefy, juicy, well-seasoned tri-tip goes great with a big spoonful of smoky, tart, and slightly sweet romesco sauce. Try the steak for dinner with green beans and wild rice. Take leftovers for lunch with the Spanish ratatouille or salad.
Mayo-marinated organic grilled chicken breasts w/chimichurri
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Best hot. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until hot to your liking. Alternatively, slice or dice the chicken and give it a quick panfry in a hot skillet with a splash of olive oil. Serve with chimichurri sauce as desired.
A magic mayo and chimichurri marinade yields tender, flavorful, and nicely seared chicken. (Don't worry; the cooked meat doesn't taste like mayo.) The chimichurri flavor is enhanced by a post-drizzle of straight-up sauce. Try the chicken for dinner with Spanish ratatouille and wild rice. Take leftovers for lunch with the salad and green beans.
Grilled wild-caught salmon w/ chimichurri sauce
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the grill to medium-high. Rub the fish with olive oil and season with salt and pepper. Grill for 4 minutes a side or until done to your liking. Alternatively, cook the fillets in a preheated 425-degree oven for 10-12 minutes. Serve with chimichurri sauce. Please eat fish within a few days of delivery for optimal freshness.
In Argentina, this parsley-based Chimichurri sauce comes out at every parillada, or grill feast. But the sharp vinegar, piquant pepper flakes, and fresh herbs also work well with fish dishes like this one. For dinner, try the salmon with wild rice and green beans. Take leftovers for lunch with the salad or Spanish ratatouille.
Smoky potato fritters w/ kale, aged cheddar, & romesco sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best hot. Nuke these in the microwave for 30-90 seconds to reheat. Or give them a quick pan fry in a hot skillet with a splash of olive oil. Serve with romesco sauce.
A pinch of smoked paprika and a smattering of aged cheddar do wonders for these potato fritters. If you are lactose intolerant, don't fret; the dairy-free version is equally good. Try the patties for dinner with a side of salad and ratatouille. Take leftovers for lunch with wild rice and green beans or a cup of soup.

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 2, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Spanish ratatouille w/ tomatoes, red bell peppers, eggplant, zucchini, onion, fresh herbs & Manchego cheese
6 cup Pyrex
It's best served warm. Heat this in the microwave or a skillet on the stove, and top with Manchego cheese, if desired.
Pisto Manchego, Spain's colorful combination of roasted vegetables slowly simmered in a tomato olive oil sauce, is similar to France's ratatouille. This version features the perfect mix of vegetables and cheese. Who can resist that? Try it for dinner with wild rice, green beans, and a piece of crusty bread to soak up the delicious sauce. Take it for lunch with the entree or Spanish Caesar salad.
Wild rice pilaf with sherry vinaigrette, fresh herbs, & Marcona almonds
4 cup Pyrex
Hot, cold, or room temperature. To take the chill off, give this a quick zap in the microwave. Toss with Marcona almonds and Manchego cheese as desired. Season to taste.
Sherry vinegar, smoked paprika, Marcona almonds, and Manchego cheese give this wild rice salad a Spanish flair. Try it for dinner with a side of ratatouille and green beans, or serve it for lunch with the entrée and salad.
Green beans w/crispy ham, toasted almonds, & smoked paprika
3 cup Pyrex
Best warm. Remove the ham and toasted nuts from the dish and set them aside. Heat a skillet over medium-high heat. Add the green beans to the pan and add 1/4 cup of water. Stir and cover until heated through, about 2-3 minutes. Crumble the ham and sprinkle ham and almonds on the beans as desired. Serve immediately.
This recipe is an adaptation of a remarkably delicious green bean dish from Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Tender-crisp beans are topped with thin slices of crispy ham, toasted almonds, and a sprinkle of paprika. A soft-cooked egg cracked on top creates a velvety, flavorful sauce that coats the beans if you feel like experimenting. Serve the beans with the entree and wild rice. Take leftovers for lunch with the Spanish ratatouille and salad.
Spanish Caesar salad w/ Rocky Mountain Crunch lettuce, Manchego, toasted croutons, & smoky pepper dressing
7 cup Pyrex
Best cold. Bring the salad dressing to room temp and give it a good shake. Toss the lettuce with some dressing. Top with sliced tomatoes and croutons as desired.
This salad, loosely inspired by classic Caesar salad, features a creamy dressing evocative of romesco, a nutty, garlicky, olive oil-rich red sauce from the Catalonia region of Spain. Crisp greens, chopped smoked almonds, and toasted croutons supply the dish with lots of texture, while Manchego cheese brings saltiness and umami. Serve it with the entree for dinner, or take it with the soup for lunch.
Root Down's roasted tomato & French lentil vegetable soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Reheat in the microwave or on the stovetop. Season to taste.
Full of fire-roasted tomatoes, French lentils, and mixed vegetables, this soup is hearty enough to make a main meal but also pairs beautifully with the Spanish Caesar salad if you want a little more.

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.