Week of April 9, 2024

We've got a veggie-packed California Cuisine meets Middle Eastern menu for the 4/9 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

Za'atar organic chicken w/ garlic, yogurt, & cilantro
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade made with garlic, lemons, yogurt, cilantro, olive oil, za'atar, and oregano. 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

Gorgeous green shrimp w/yogurt sauce
Sustainable shrimp is slathered in a bright, herbaceous, slightly spicy sauce that cooks in the residual heat from the pan, leaving its verdant color and bold flavors intact. Green sauce contains olive oil, cilantro, scallions, jalapenos, garlic, lemon juice, salt, and pepper. Salted yogurt sauce is packaged on the side. Please eat within the first 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

Roasted vegetable & chickpea pitas w/cherry tomatoes, zucchini, eggplant, & herbed tahini sauce
Loaded with fresh vegetables, hearty chickpeas, and a zesty-herbed tahini sauce, these tasty pitas make a quick dinner or grab-and-go lunch. Sauce is packaged on the side and contains scallions, tahini, lemon juice, olive oil, honey, basil, dill, parsley, salt, and pepper. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Buddha bowl w/ quinoa, red cabbage, roasted sweet potato, broccoli, toasted almonds, avocado, & secret sauce
A Buddha bowl is a colorful, one-bowl meal featuring nutrient-dense, plant-based components and a delicious sauce designed to fill you up and make you feel fantastic. Sauce is packaged on the side and includes tahini, white wine vinegar, Dijon mustard, honey, nutritional yeast, water, and sriracha to brighten it all up. Cauliflower rice on request. Select ingredients omitted on request.
6 cup Pyrex
Carrot & beet slaw w/ golden raisins, toasted pistachios, mint, & parsley
This pretty herb-flecked dish offers maximum color, flavor, and texture. Golden raisins soaked in a splash of white wine vinegar are tossed into julienned beets and carrots, which both sweeten and brighten the veggies. Toasted pistachios provide a crunchy contrast, and a zippy lemon vinaigrette ties it all together. Select ingredients omitted on request.
4 cup Pyrex
Brussels sprouts w/ date-molasses glaze, pistachios, & lime
These roasted Brussels sprouts get crispy on the outside and become soft with the final sauté in a tart, sweet glaze of date molasses, honey, and lime juice. Pistachios are packaged on the side in your cooler. Roasted broccoli sub on request. Select ingredients omitted on request.
3 cup Pyrex
Roasted cauliflower salad w/ Gotham Greens, chickpeas, avocado, & tahini-citrus dressing
This California-Middle Eastern mashup of ingredients works well together. The creamy tahini dressing is balanced with sharp, sweet notes of fresh citrus and a drop of honey to smooth the rough edges. Select ingredients omitted on request.
7 cup Pyrex
Turkish red lentil soup w/lemon
This light, spicy, and bold lentil soup defies expectations of what lentil soup can be.
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 9, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Za'atar organic chicken w/ garlic, yogurt, & cilantro
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
Hot, cold, or room temperature. Cover the dish with foil and cook for 10 minutes in a preheated 350-degree oven. Alternatively, cut the chicken into pieces and quickly pan-fry it in a hot skillet with a splash of olive oil. Serve with yogurt sauce.
This garlicky, herby organic chicken is full-flavored and very tender, thanks to its piquant yogurt marinade made with garlic, lemons, yogurt, cilantro, olive oil, za'atar, and oregano. Try it for dinner with the Buddha bowl and carrot slaw. Take leftovers for lunch with salad or Brussels sprouts.
Gorgeous green shrimp w/yogurt sauce
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Serve warm. Heat olive oil or butter in a skillet over medium-high. Give shrimp and green sauce a quick stir-fry. Serve with a drizzle of yogurt sauce. Season to taste. Please eat within the first few days of delivery for optimal freshness.
Sustainable shrimp is slathered in a bright, herbaceous, slightly spicy sauce that cooks in the residual heat from the pan, leaving its verdant color and bold flavors intact. Green sauce contains olive oil, cilantro, scallions, jalapenos, garlic, lemon juice, salt, and pepper. Serve the shrimp for dinner with the roasted cauliflower salad, or take it for lunch with the Buddha bowl and carrot slaw or Brussels.
Roasted vegetable & chickpea pitas w/cherry tomatoes, zucchini, eggplant, & herbed tahini sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Serve warm. Nuke the roasted veggies and chickpeas in the microwave for about a minute. Spoon the mixture into warm pitas, drizzle tahini sauce, add your favorite hot sauce, and dig in!
Loaded with fresh vegetables, hearty chickpeas, and a zesty-herbed tahini sauce, these tasty pitas make a quick dinner or grab-and-go lunch. Sauce is packaged on the side and contains garlic, scallions, tahini, lemon juice, olive oil, honey, basil, dill, parsley, salt, and pepper. Try them for dinner with the Buddha bowl and roasted Brussels sprouts. Take them for lunch with salad or carrot slaw.

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 9, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Buddha bowl w/ quinoa, red cabbage, roasted sweet potato, broccoli, toasted almonds, avocado, & secret sauce
6 cup Pyrex
Best warm or room temperature. Zap in the microwave to take the chill off. Toss the veggies and grain in a large bowl, drizzle with sauce (room temperature—add water to thin if necessary), and top with cubed avocado and toasted nuts. Season to taste and serve.
A Buddha bowl is a colorful, one-bowl meal featuring nutrient-dense, plant-based components and a delicious sauce designed to fill you up and make you feel fantastic. Sauce is packaged on the side and includes tahini, white wine vinegar, Dijon mustard, honey, nutritional yeast, water, and sriracha to brighten it all up. Serve it for dinner with the entree and Brussels sprouts, or take it for lunch with carrot slaw, soup, or salad.
Carrot & beet slaw w/ golden raisins, toasted pistachios, mint, & parsley
4 cup Pyrex
Best cold or room temperature. Bring the lemon vinaigrette to room temperature. Add it to the carrots, beets, pistachios, golden raisins, parsley, and mint, and toss well in a large bowl. Season with salt and pepper. Add a pinch of red pepper flakes if desired.
This pretty herb-flecked dish offers maximum color, flavor, and texture. Golden raisins soaked in a splash of white wine vinegar are tossed into julienned beets and carrots, which both sweeten and brighten the veggies. Toasted pistachios provide a crunchy contrast, and a zippy lemon vinaigrette ties it all together. Try it for dinner with the entree and Brussels sprouts. Bring leftovers for lunch with the Buddha bowl or soup.
Brussels sprouts w/ date-molasses glaze, pistachios, & lime
3 cup Pyrex
Best warm. Heat a skillet to medium, add a pat of butter or splash of olive oil, pour in the glaze, and cook for a few minutes, swirling the pan to emulsify. Add a small splash of water and the Brussels sprouts and toss to coat. Transfer the Brussels sprouts to a platter and top with a squeeze of lime, pistachios, red pepper flakes, and a pinch of salt, as desired.
These roasted Brussels sprouts get crispy on the outside and become soft with the final sauté in a tart, sweet glaze of date molasses, honey, and lime juice. Try the Brussels sprouts for dinner with the entree and carrot slaw. Take leftovers for lunch with the Buddha bowl.
Roasted cauliflower salad w/ Gotham Greens, chickpeas, avocado, & tahini-citrus dressing
7 cup Pyrex
Serve at room temperature. Nuke the cauliflower for a few seconds to remove the chill, and place it on top of the greens. Toss with enough dressing to coat the veggies. Season with additional salt and pepper. Garnish with fresh herbs, diced avocado, toasted sesame seeds, and orange zest.
This California-Middle Eastern mashup of ingredients works well together. The creamy tahini dressing is balanced with sharp, sweet notes of fresh citrus and a drop of honey to smooth the rough edges. Try it for dinner with the main entree or serve it for lunch with a cup of soup.
Turkish red lentil soup w/lemon
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Heat on the stovetop or in the microwave. If desired, serve the soup drizzled with olive oil and a dusting of chili powder.
This light, spicy, and bold lentil soup defies expectations of what lentil soup can be. Try it for dinner with roasted cauliflower salad, or take it for lunch with the Buddha bowl.

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.