Week of December 13, 2022

We've got a delicious Italian menu on deck for you this week.

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

Jamie Oliver's tender & crisp chicken w/ sweet tomatoes & basil
This chicken-tomato-mélange has all the hallmarks of a warming winter braise—the fall-apart tenderness and well-developed, concentrated sauce that goes great on everything. Plain chicken 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

Basil-almond crusted roast salmon
A vibrant green sauce of basil, parsley, lemon juice, and olive oil is mixed with ground almonds to make a delicate crust for the roasted salmon. Nut-free available on request. Please eat fish 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

Vegan portobello pizzas w/ roasted artichokes, red peppers, red onions, tomatoes, kalamata olives, basil, & cashew "cheese"
Packed with roasted veggies, red sauce & vegan cheese, these portobello pizzas are incredibly flavorful and filling. Select ingredients omitted on request. Zucchini subbed for eggplant on request.
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings

Sides

Cheesy baked polenta gratin in tomato sauce
This hearty gratin is Yotam Ottolenghi's take on comfort food supreme. The polenta soaks up the savory flavors of the homemade red sauce as it bakes and bubbles. Dairy-free available. Spaghetti squash sub on request.
6 Cup Pyrex
Braised white beans w/tomatoes, sage, garlic, fennel & parmesan
This healthy riff on the classic Tuscan Fagioli Uccelletto (cannellini bean and tomato preparation) is hearty enough to serve as a main entrée with grilled rustic bread and Caesar salad for dinner. Dairy-free available. Potato sub for bean-averse.
4 cup Pyrex
Charred broccoli and crushed olive salad w/ lemon & goat cheese
The contrast of sweet and crunchy, just-cooked florets and the slightly smoky, pleasantly bitter charred exterior turns the everyday vegetable into something excitingly dynamic. Select ingredients omitted on request.
3 cup Pyrex
Vegan Caesar w/ smoky nut crumble
Featuring a tasty vegan dressing containing cashews, garlic, olive oil, capers, Dijon, nutritional yeast, lemon juice, & parsley, this recipe reminds us that salads don't need a bunch of stuff in them to be good. The dressing & crumble are packaged on the side. Nut-free on request.
7 cup Pyrex
Roasted tomato-basil soup
Roasting tomatoes adds a delicious depth of flavor to this classic tomato-basil soup.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

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

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

If this is your first order please fill out the Personal Preference Profile form.
Print this menu with cooking instructions and serving suggestions included.

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 December 13, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Jamie Oliver's tender & crisp chicken w/ sweet tomatoes & basil
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
Best warm. Preheat oven to 350 degrees, cover Pyrex w/foil, and cook for 10 minutes or until hot to your liking. Squeeze the garlic out of the skins before serving. You can also give an individual portion of chicken a quick 30-second blast in the microwave or cook slices in a hot skillet with olive oil. Season to taste.
This chicken-tomato-mélange has all the hallmarks of a warming winter braise—the fall-apart tenderness and well-developed, concentrated sauce that goes great on everything. Try it for dinner with the cheesy polenta gratin and a salad. Take leftovers with broccoli or white beans for lunch.
Basil-almond crusted roast salmon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 400 degrees. Place salmon fillets in a roasting pan or on a rimmed baking sheet. Pack the herb-almond mixture on top of each fillet. Roast for about 15 minutes, depending on the intensity of your oven and the thickness of your fish. The salmon should barely start to flake when pulled apart with a fork.
A vibrant green sauce of basil, parsley, lemon juice, and olive oil is mixed with ground almonds to make a delicate crust for the roasted salmon. Try it for dinner with a side of broccoli and white beans. Take leftovers for lunch with the polenta gratin or Caesar salad.
Vegan portobello pizzas w/ roasted artichokes, red peppers, red onions, tomatoes, kalamata olives, basil, & cashew "cheese"
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings
Best warm. Preheat oven to 400 degrees. Put "pizzas" on a parchment-lined baking sheet, dollop them with vegan cheese, and bake for 15-20 minutes or until hot (this will go faster if you bring them to room temperature first). Remove from oven and garnish with basil & red pepper flakes as desired.
Packed with roasted veggies, red sauce & vegan cheese, these portobello pizzas are incredibly flavorful and filling. Try them with a side of polenta gratin and white beans for dinner. Take them with the charred broccoli or Caesar salad for lunch.

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 December 13, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Cheesy baked polenta gratin in tomato sauce
6 Cup Pyrex
Best hot. Preheat oven to 400 degrees. Cover the dish with foil and bake for 20 minutes. Uncover and cook for another 10-20 minutes or until the polenta is golden and the sauce is bubbling. Remove from oven and let it settle for a few minutes before serving. Add parmesan (packaged on the side for all dishes) and red pepper flakes as desired.
This hearty gratin is Yotam Ottolenghi's take on comfort food supreme. The polenta soaks up all the savory flavors of the homemade red sauce as it bakes and bubbles. Try it for dinner with the main entrée and charred broccoli. Take it for lunch with the white beans or salad.
Braised white beans w/tomatoes, sage, garlic, fennel & parmesan
4 cup Pyrex
Best warm. Reheat gently in the oven or the microwave. Top with a sprinkling of crumbled fried sage leaves and a pinch of parmesan (it's packaged on the side to use with all dishes). Season to taste.
This healthy riff on the classic Tuscan Fagioli Uccelletto (cannellini bean and tomato preparation) is hearty enough to serve as a main entrée with grilled rustic bread and Caesar salad for dinner. Try it for lunch with the broccoli and polenta dishes.
Charred broccoli and crushed olive salad w/ lemon & goat cheese
3 cup Pyrex
Best hot. Give the broccoli a quick zap in the microwave or pan fry in a hot skillet with a splash of olive oil. Arrange warm broccoli in a single layer on a large plate and crumble fresh goat cheese into quarter-size pieces over, then top with crushed Castelvetrano olives and lemon zest, and a squeeze of fresh lemon.
The contrast of sweet and crunchy, just-cooked florets, and the slightly smoky, pleasantly bitter, charred exterior turns the everyday vegetable into something excitingly dynamic. Briny and buttery Castelvetrano olives add a pop of salty acidity, and goat cheese's light, creamy tang rounds out the high notes. Serve it with the main entrée and polenta gratin for dinner or as a satisfying vegetarian lunch with the white beans — it may even be better as leftovers the next day.
Vegan Caesar w/ smoky nut crumble
7 cup Pyrex
Best cold. Toss romaine with dressing (bring to room temp. first & give it a good stir). Top with the smoky nut crumble as desired.
Featuring a tasty vegan dressing containing cashews, garlic, olive oil, capers, Dijon, nutritional yeast, lemon juice, & parsley, this recipe reminds us that salads don't need a bunch of stuff in them to be good. The crumble has a cheesy flavor from the nutritional yeast and a bacon-y taste from the smoked paprika. Try the salad with a cup of soup for a quick lunch, or serve it with the main entrée or gratin for a light dinner.
Roasted tomato-basil soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Serve hot or cold. Reheat in the microwave or on the stovetop. Season to taste. Add a pinch of parmesan as desired.
Roasting tomatoes adds a delicious depth of flavor to this classic tomato-basil soup. Serve it with salad for a light dinner, or enjoy it for lunch with a grilled cheese sandwich.

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.