Week of December 20, 2022

Little Pink Kitchen is closed on Tuesday, 12/27, and will reopen for delivery and cooler pickup on Tuesday, 1/3. Have a joyous holiday.

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

Braised chipotle-orange pork tacos w/ corn tortillas
To make tacos for a holiday crowd, you can't do better than this meltingly tender slow-roasted pork, scented with chipotle and garlic, oregano, and orange.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Chicken chipotle fajitas w/roasted mixed peppers, onions, corn tortillas
Marinating chicken in a highly seasoned sauce of peppers and onions imparts big Tex-Mex flavors onto these mouthwatering seared fajitas. Plain chicken on request. 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

Shrimp fajitas w/mixed peppers, onions, & corn tortillas
This delicious dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Select ingredients omitted on request. Please eat within the first few days of delivery for optimal freshness.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp

and/or

Vegan cauliflower & mushroom tacos w/roasted peppers & onions
Spice-rubbed, crispy roasted cauliflower meets chewy, tender sautéed mushrooms, and the result is a satisfying contrast of textures and flavors. Select ingredients omitted on request. Zucchini sub for mushroom haters.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted vegetable enchiladas w/zucchini, red peppers, & queso fresco
Roasted red pepper, jalapeno, and garlic make a good sauce, and baking the enchiladas takes it to another level. The roasted sauce, caramelized veggies, and creamy cheese combine for a great vegetarian meal. Cashew "cheese" for the dairy-free.
6 cup Pyrex
Slow-simmered Tex-Mex pinto beans
Chiles add mild heat, and tomatoes and garlic add depth to these comforting slow-cooked beans. Roast sweet potato sub on request.
4 cup Pyrex
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic & lime
Unlike other green rice dishes, this one incorporates herbs, jalapeno, scallion, & lime after the rice has cooled, so it keeps its vibrant color and perfect texture. Cauliflower rice on request. Select ingredients omitted on request.
3 cup Pyrex
Mixed vegetable slaw w/ red & green cabbage, jicama, carrots, red bell peppers, red onion, cilantro, & honey-jalapeno-lime vinaigrette
The lively dressing in this crunchy and colorful salad balances the richness of Mexican dishes above and adds a little zing. Select ingredients omitted on request. Mixed greens sub on request.
7 cup Pyrex
Silky chicken tortilla soup
This smoky, tomatoey tortilla soup will warm your bones on a cold day. Vegan version available. Tortillas packaged on the side or omitted for the averse.
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 20, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Braised chipotle-orange pork tacos w/ corn tortillas
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Preheat oven to 350 degrees, cover Pyrex w/ foil and cook for 15 minutes or until warm to your liking. You can also give this a quick zap in the microwave. Serve with tortillas and a pinch of slaw.
To make tacos for a holiday crowd, you can't do better than this meltingly tender slow-roasted pork, scented with chipotle and garlic, oregano, and orange. Serve the shredded pork with the lime rice and beans for dinner. Take leftovers with enchiladas or slaw for lunch. It also makes a terrific burrito or bowl.
Chicken chipotle fajitas w/roasted mixed peppers, onions, corn tortillas
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 heat the chicken in a preheated oven at 350 degrees for 5-10 minutes. You can also give it a quick pan fry in a hot skillet with a splash of oil. Spoon chicken and vegetables evenly onto warm tortillas and serve with slaw if desired.
Marinating chicken in a highly seasoned sauce of peppers and onions imparts big Tex-Mex flavors onto these mouthwatering seared fajitas. Try them for dinner with a side of enchiladas and green rice. Take leftovers for lunch with a side of Texas pot beans and slaw.
Shrimp fajitas w/mixed peppers, onions, & corn tortillas
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Best warm. Heat the shrimp in the microwave for 30-60 seconds, or cover the Pyrex and cook in a preheated 400-degree oven for 5-10 minutes, or give them a quick pan fry in a hot skillet with a splash of oil. Spoon shrimp and vegetables evenly onto warm tortillas. Sprinkle with cilantro leaves, serve with lime wedges and slaw if desired.
This delicious dinner comes together in less time than it takes to wait for a table at your favorite Mexican restaurant. Bell peppers get a nice char and deliver more than double a day's worth of immunity-boosting vitamin C. Try the shrimp for dinner with green rice and Texas pot beans. Take leftovers for lunch with a side of slaw or enchiladas.
Vegan cauliflower & mushroom tacos w/roasted peppers & onions
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 give them a quick stir fry in a hot skillet on the stove. Pile them on top of a warm corn tortilla, and add a pinch of slaw as desired. Dig in!
Spice-rubbed, crispy roasted cauliflower meets chewy, tender sautéed mushrooms, and the result is a satisfying contrast of textures and flavors. Try the tacos for dinner with a side of black beans and rice. Take leftovers for lunch with enchiladas or 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
____
____
____
4 CUP ROUND
3 CUP RECTANGLE
____
____
BALL JARS
ICE PACKS
____
____
Week of December 20, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted vegetable enchiladas w/zucchini, red peppers, & queso fresco
6 cup Pyrex
Best warm. Preheat oven to 400 degrees. Cover the Pyrex with foil and bake for 30 minutes or until the enchiladas are heated to your liking. Sprinkle with cilantro and serve.
Roasted red pepper, jalapeno, and garlic make a good sauce, and baking the enchiladas takes it to another level. The roasted sauce, caramelized veggies, and creamy cheese combine for a great vegetarian meal. Try them for dinner with a side of beans and rice. Serve them for lunch with the main entrée or salad.
Slow-simmered Tex-Mex pinto beans
4 cup Pyrex
Best warm. Reheat on the stove or in the microwave. Season to taste.
Chiles add mild heat, and tomatoes and garlic add depth to these comforting slow-cooked beans. Try the beans for dinner with a side of enchiladas and rice. Take them for lunch with the main entrée and some slaw.
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic & lime
3 cup Pyrex
Best warm or room temperature. Cover the Pyrex and give it a quick blast in the microwave. Season to taste.
Unlike other green rice dishes, this one incorporates herbs, jalapeno, scallion, & lime after the rice has cooled, so it keeps its vibrant color and perfect texture. Try it for dinner with the main dish and a side of slaw. Take leftovers for lunch with beans or enchiladas. It's also great for a choose-your-own-adventure burrito bowl.
Mixed vegetable slaw w/ red & green cabbage, jicama, carrots, red bell peppers, red onion, cilantro, & honey-jalapeno-lime vinaigrette
7 cup Pyrex
Best cold. Toss the cabbage, jicama, carrots, peppers, onions, and cilantro in a large bowl. Stir in the dressing, let sit for 30 minutes, and then toss again before serving. Season to taste.
The lively dressing in this crunchy and colorful salad balances the richness of Mexican dishes above and adds a little zing. Serve it for dinner with the main entrée, or take it for lunch with a side of soup.
Silky chicken tortilla soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Heat on the stove or in the microwave. Top with tortilla strips and dig in!
This smoky, tomatoey tortilla soup will warm your bones on a cold day. Serve it with a plate of slaw for a light and easy meal.

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.