Week of April 4, 2023

We've got a sprightly spring menu on deck for you this week. 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

Citrusy sliced beef brisket w/spring herbs
This bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, plenty of onions, and dry white wine, is perfect for a Passover table.
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Lemon chicken breasts w/ garlic oil, capers, & parsley
Here, nutty and flavorful homemade garlic oil is used as a sauce for chicken breasts with lemons & capers. Select ingredients omitted on request. Garlic oil is packaged on the side.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Slow-roasted citrus salmon w/ herb salad
Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) and sliced citrus flavors the fish and makes it nearly impossible to overcook. Please eat within the first few days of delivery for optimal freshness.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Confit leeks w/ French lentils, fresh herbs, lemon, Dijon, & cream
Leeks, slow-cooked in olive oil, star in this hearty vegetarian main of lentils, lemon, and herbs. The leek cream makes it extra special. Dairy-free available.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Broccoli quinoa salad w/avocado, mint, dill, roasted chickpeas, & lemony pea pesto
Topped with a pesto made from hemp seeds, peas, garlic, salt, basil, dill, lemon, Dijon & olive oil, this hearty grain bowl has the perfect balance of creamy, crunchy elements, and lemony, herby flavors, making it the quintessential spring dish. Select ingredients omitted on request. Cauliflower rice available. Pea pesto is vegan and packaged on the side.
6 cup Pyrex
Mashed potatoes w/ fresh herbs, creme fraiche, & lemon vinaigrette
Yukon gold potatoes get mashed with a smidge of crème fraiche, then topped with a generous handful of fresh herbs and a splash of lemon vinaigrette. Mashed cauliflower available. Select ingredients omitted on request.
4 cup Pyrex
Roasted asparagus w/crispy leeks, lemons, & capers
In this supremely springy recipe, thick asparagus stalks and thinly-sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Green bean sub available. Select ingredients omitted on request.
3 cup Pyrex
Kale salad w/dried cherries, toasted slivered almonds, lemon, pecorino, & fresh dill
With just a few ingredients, this salad hits all the notes a good salad should — leafy greens, sweet-tartness from the dried cherries, crunch from the toasted almonds, salt from the cheese, and a hint of fragrance from lemon zest and dill. Select ingredients omitted on request. Spinach sub available.
7 cup Pyrex
Spring minestrone w/ peas, zucchini, spinach, rice elbow pasta, pesto, & pecorino
This one-pot springtime minestrone combines zucchini, peas, and spinach with a healthy dose of fresh ginger, which energizes the broth. 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

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 4, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Citrusy sliced beef brisket w/spring herbs
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Serve the meat warm. Cover Pyrex w/ foil and cook in a preheated 350-degree oven for 20 minutes or until hot to your liking. Slice meat and serve with pan juices spooned over.
This bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, plenty of onions, and dry white wine, is perfect for a Passover table. Try it for dinner with the lemony mashed potatoes and asparagus. Take it for lunch with broccoli quinoa or kale salad.
Lemon chicken breasts w/ garlic oil, capers, & parsley
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Best warm. Cover Pyrex w/ foil and reheat in a 350-degree oven for 10 minutes or slice the portion of chicken you want and give it a quick pan-fry in a hot skillet with a splash of olive oil. Either way, transfer the chicken to a serving platter. Serve with a drizzle of garlic oil and a squeeze of lemon as desired.
Here, nutty and flavorful homemade garlic oil is used as a sauce for chicken breasts with lemons & capers. Try the chicken for dinner with broccoli, quinoa salad, and asparagus. Take leftovers for lunch with lemony mashed potatoes and a kale salad.
Slow-roasted citrus salmon w/ herb salad
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange, and thyme. Drizzle with olive oil and bake until salmon turns opaque at the edges and is nearly cooked through, 25 to 35 minutes. Toss fresh herbs with a squeeze of lemon juice and flaky salt. Serve alongside salmon.
Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) and sliced citrus flavors the fish and makes it nearly impossible to overcook. Serve the fish for dinner with lemony potatoes and asparagus. Take leftovers for lunch with the kale salad or broccoli quinoa salad.
Confit leeks w/ French lentils, fresh herbs, lemon, Dijon, & cream
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm, but room temperature works too. When ready to serve, cook for 10 minutes in a preheated 400-degree oven. Either way, transfer to a bowl, sprinkle the lemon juice and chopped herbs on top, and serve with the leek cream as desired.
Leeks, slow-cooked in olive oil, star in this hearty vegetarian main of lentils, lemon, and herbs. The leek cream makes it extra special. Try it for dinner with roasted asparagus and lemony potatoes. Take it for lunch with the broccoli quinoa salad 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
____
____
____
4 CUP ROUND
3 CUP RECTANGLE
____
____
BALL JARS
ICE PACKS
____
____
Week of April 4, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Broccoli quinoa salad w/avocado, mint, dill, roasted chickpeas, & lemony pea pesto
6 cup Pyrex
Best room temp or warm. Portion into serving bowls with the quinoa, avocado, herbs, and broccoli. Season to taste with additional olive oil, lemon juice, salt, and pepper. Add the roasted chickpeas and serve with dollops of pea pesto.
Topped with a pesto made from hemp seeds, peas, garlic, salt, basil, dill, lemon, Dijon & olive oil, this hearty grain bowl has the perfect balance of creamy, crunchy elements, and lemony, herby flavors, making it the quintessential spring dish. Try it for dinner with the entrée and a side of asparagus. Take it for lunch with the kale salad. They are terrific tossed together or served side by side.
Mashed potatoes w/ fresh herbs, creme fraiche, & lemon vinaigrette
4 cup Pyrex
Best warm. Give these a quick zap in the microwave, pop them in the oven with your main dish, or give them a quick pan-fry to reheat. Season to taste. If desired, drizzle with a splash of lemon vinaigrette to finish.
Yukon gold potatoes get mashed with a smidge of crème fraiche, then topped with a generous handful of fresh herbs and a splash of lemon vinaigrette. Try them for dinner with the entrée and asparagus. Take leftovers with a cup of soup for lunch. You can also make potato patties and poached eggs for breakfast.
Roasted asparagus w/crispy leeks, lemons, & capers
3 cup Pyrex
Best warm. Give this a quick blast in the microwave, or panfry in a hot skillet w/ a splash of olive oil. You can also pop it in the oven if you prefer. Squeeze a lemon wedge over the asparagus and sprinkle with parsley on top. Serve with mustard sauce and more lemon if desired.
In this supremely springy recipe, thick asparagus stalks and thinly-sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. Try it for dinner with the entrée and mashed potatoes. Take leftovers for lunch with the quinoa salad.
Kale salad w/dried cherries, toasted slivered almonds, lemon, pecorino, & fresh dill
7 cup Pyrex
Best cold or room temp. Toss the salad with dressing, mix well, and dig in!
With just a few ingredients, this salad hits all the notes a good salad should — leafy greens, sweet-tartness from the dried cherries, crunch from the toasted almonds, salt from the cheese, and a hint of fragrance from lemon zest and dill. Try it with the entrée for dinner, or toss it with the quinoa salad for lunch.
Spring minestrone w/ peas, zucchini, spinach, rice elbow pasta, pesto, & pecorino
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus order = 1.5 quarts | Four or More orders = 2 quarts
Best warm. Heat on the stove or in the microwave. This soup is excellent with a pinch of pecorino if you want to steal some from your salad.
This one-pot springtime minestrone combines zucchini, peas, and spinach with a healthy dose of fresh ginger, which energizes the broth. Pesto and pecorino swirled in at the end provide brightness and richness. Serve it as a starter for lunch or dinner, or enjoy it as an 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.