Week of April 30, 2024

We've got a delicious Peruvian menu for the 4/30 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

Peruvian roasted chicken w/ tangy green sauce (organic)
This cumin-and-paprika-spiced number gets added punch from an addictively tangy green sauce containing cilantro, jalapeno, garlic, olive oil, lime juice, and mayonnaise. Select ingredients omitted 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

Peruvian-style shrimp (sustainable)
Get ready for a big pop of flavor. This Peruvian shrimp is smoky, tangy, herby, and a little spicy. Please eat within a few days of delivery for optimal freshness. Select ingredients omitted on request.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp

and/or

Cauliflower & mushroom tacos w/ mixed roasted peppers & cashew cream
Spice-rubbed, crispy roasted cauliflower meets chewy, tender sautéed mushrooms, resulting in a satisfying contrast of textures and flavors. Zucchini sub for mushroom haters. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted sweet potatoes & carrots w/ green salsa & feta cheese
Roasted sweet potatoes and carrots get gussied up with a zippy green salsa that balances tart, fresh tomatillos with gently charred scallions, and lots of lime juice and cilantro. Cheese packaged on the side for use on all dishes. Select ingredients omitted on request.
6 cup Pyrex
Brown rice & black bean bowl w/ ginger-chili salsa, avocado, & feta cheese
Fresh ginger adds heat to the salsa accompanying this comforting brown rice and black bean dish. Cheese and avocado are packaged on the side for all dishes. Select ingredients omitted on request.
4 cup Pyrex
Roasted asparagus w/creamy cashew-chile sauce
Adding a bit of smoky cashew cream sauce to roasted asparagus gives it a unique and unexpected flavor. Sauce is packaged on the side and contains sautéed onions, garlic, chipotle, cashew crema, olive oil, vinegar, and salt. Select ingredients omitted on request.
3 cup Pyrex
Avocado & tangerine salad with arugula, feta, mint, & grilled jalapeno-citrus vinaigrette
This bright and delicious salad complements the other dishes on the menu. The feta contributes a little salt, the arugula a peppery bite, the tangerine a smack of sweetness, and the avocado a smooth finish. The roasted jalapeno loses some of its heat and adds a subtle zing to the vinaigrette. Cheese and avocado are packaged on the side for use on all dishes. Greens sub available. Select ingredients omitted on request.
7 cup Pyrex
Vegetarian tortilla soup w/ avocado, cheese, & lime
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices, and chipotles in adobo. These little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth. Cheese, avocado, lime, and tortilla chips are packaged on the side. Select ingredients omitted on request.
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 30, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Peruvian roasted chicken w/ tangy green sauce (organic)
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 warm. Cover Pyrex with foil and cook in a 350-degree oven for 10 minutes or until warm to your liking. Alternatively, slice or dice the chicken and quickly pan-fry it in a hot skillet with a splash of olive oil. Serve with cilantro sauce.
This cumin-and-paprika-spiced number gets added punch from an addictively tangy green sauce containing cilantro, jalapeno, garlic, olive oil, lime juice, and mayonnaise. Try it for dinner with roasted roots, black beans, and brown rice. Take leftovers for lunch with asparagus or salad.
Peruvian-style shrimp (sustainable)
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Best warm. Heat a skillet over medium. Sauté shrimp and sauce for a minute or two until heated. Season to taste. Please eat within a few days of delivery for optimal freshness.
Get ready for a big pop of flavor. This Peruvian shrimp is smoky, tangy, herby, and a little spicy. Try it for dinner with asparagus and roasted roots. Take leftovers for lunch with black beans, brown rice, asparagus, or salad.
Cauliflower & mushroom tacos w/ mixed roasted peppers & cashew cream
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Zap the roasted veggies in the microwave or stir-fry them in a hot skillet on the stove. Pile them on a warm corn tortilla, and add a pinch of slaw as desired. Dig in!
Spice-rubbed, crispy roasted cauliflower meets chewy, tender sautéed mushrooms, resulting in a satisfying contrast of textures and flavors. Try it for dinner with a side of black beans, brown rice, and a salad. Take leftovers for lunch with asparagus and roasted roots.

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 30, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted sweet potatoes & carrots w/ green salsa & feta cheese
6 cup Pyrex
Best warm. Nuke sweet potatoes and carrots in the microwave. Divide among plates and top with green salsa and lots of cheese. Season to taste.
Roasted sweet potatoes and carrots get gussied up with a zippy green salsa that balances tart, fresh tomatillos with gently charred scallions, and lots of lime juice and cilantro. Try it with the entrée, black beans, and brown rice for dinner. Take leftovers for lunch with asparagus or salad.
Brown rice & black bean bowl w/ ginger-chili salsa, avocado, & feta cheese
4 cup Pyrex
Serve warm. Heat in the microwave or on the stove in a pan. Top with salsa, avocado, and cheese as desired. They are packaged on the side for use on all dishes.
Fresh ginger adds heat to the salsa accompanying this comforting brown rice and black bean dish. Try them for dinner with the entrée and roasted roots. Take them for lunch with the salad or asparagus. The combo is also terrific, stirred into the tortilla soup.
Roasted asparagus w/creamy cashew-chile sauce
3 cup Pyrex
Best warm. Reheat in the microwave, or give the asparagus a quick pan fry in a hot skillet on the stove. Serve with creamy chile sauce as desired.
Adding a bit of smoky cashew cream sauce to roasted asparagus gives it a unique and unexpected flavor. Try it with roasted roots, brown rice, and black beans for dinner. Take leftovers for lunch with the entrée and a salad.
Avocado & tangerine salad with arugula, feta, mint, & grilled jalapeno-citrus vinaigrette
7 cup Pyrex
Bring the salad dressing to room temperature and stir well. Mix the greens, sliced avocados, tangerines, mint, and dressing to combine. Season to taste. Top with crumbled feta if desired.
This bright and delicious salad complements the other dishes on the menu. The feta contributes a little salt, the arugula a peppery bite, the tangerine a smack of sweetness, and the avocado a smooth finish. The roasted jalapeno loses some of its heat and adds a subtle zing to the vinaigrette. Try it for dinner with the entree or serve it for lunch with a cup of soup.
Vegetarian tortilla soup w/ avocado, cheese, & lime
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Heat the soup in the microwave or on the stove. Divide it among bowls and top with avocado, cheese, and tortilla chips, as desired. Serve lime alongside for squeezing.
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices, and chipotles in adobo. These little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

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.