Week of December 6, 2022

We've got a delicious Middle Eastern menu on deck for you to kick the month off right.

Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes . Please 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. Email your order using the button in the sidebar.

Entrées

Spice rubbed tri-tip w/ pomegranate molasses
Spicy, sweet, and a little tart, this flavorful roast is sure to please. Plain steak on request
2 Portions = .75 lb steak | 4 Portions = 1½ lbs steak | 6 Portions = 2¼ | 8 Portions = 3 lbs

and/or

Lemon garlic chicken breast w/Turkish spices
Marinating organic chicken breasts in lemon, olive oil, garlic, grated onions, and a flavorful spice mixture called Baharat (cumin, oregano, and dried mint) ensures they turn out tender and tasty. Plain chicken on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Wild caught cod w/ za'atar salsa verde
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde. 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

Roasted eggplant w/ tahini, pine nuts, and lentils
Here, eggplant is roasted until caramelized and tender, then served over stewed lentils with a light, creamy tahini sauce, and crunchy pine nuts. Zucchini sub on request. Select ingredients omitted on request.
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings

Sides

Roasted vegetable plate w/ winter squash, sweet potatoes, fennel, red onion, fresh herbs, & roasted red pepper spread
This hearty veggie platter can go so many different ways. Enjoy it as a side for the main entrée, serve it with the quinoa, mix some into your greens, or take it as a grab-and-go lunch. Select ingredients omitted on request. Broccoli sub on request.
6 cup Pyrex
Red quinoa salad w/lemon, slivered greens, fresh herbs, avocado, feta & pistachio
Green pistachio, Swiss chard, and avocado contrast dramatically against red quinoa. Cauliflower rice available. Select ingredients omitted on request.
4 cup Pyrex
Vibrant roasted cauliflower salad w/ toasted pistachios, roasted red onion, pomegranate molasses & fresh herbs
Flavors and textures abound in this roasted cauliflower salad with smoky spices, sweet roasted red onion, crunchy pistachios, and tart pomegranate molasses. Select ingredients omitted on request.
3 cup Pyrex
Fattoush salad w/Gotham greens, cherry tomatoes, cucumbers, scallions, fresh herbs, toasted pita chips & lemon-pomegranate molasses vinaigrette
Fattoush, a salad made in Lebanese, Syrian, and Palestinian kitchens, features crunchy pita chips, tomatoes, cucumbers, fresh herbs, and greens. The sweetness of the tomatoes is offset by the tang of pomegranate molasses and lemon vinaigrette. Select ingredients omitted on request.
7 cup Pyrex
Turkish spiced chickpea soup w/tomatoes & spinach
This chunky and hearty soup will warm you on a cold winter day.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

Email to place your order. Include main entrée selections and preferences. 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 6, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Spice rubbed tri-tip w/ pomegranate molasses
2 Portions = .75 lb steak | 4 Portions = 1½ lbs steak | 6 Portions = 2¼ | 8 Portions = 3 lbs
Best warm. Preheat oven to 400 degrees. Cover Pyrex with foil and cook for 15-20 minutes or slice thinly against the grain and give it a quick pan sear in a hot skillet with a bit of olive oil if you prefer.
This tri-tip, rubbed with warming spices like cumin, coriander, black pepper, and pomegranate molasses, creates a flavorful roast that's spicy, sweet, and a little tart. Try it with the roasted vegetable platter and salad for dinner. Take leftovers with quinoa or roasted cauliflower for lunch.
Lemon garlic chicken breast w/Turkish spices
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Serve hot, cold, or room temperature. Cover Pyrex w/ foil and heat in a 350-degree oven for 10 minutes. Or give it a quick panfry in a hot skillet. You can also eat the chicken cold or at room temperature in salads.
In this modern interpretation of Turkish cuisine, organic chicken breasts are marinated in lemon, olive oil, garlic, grated onions, and a flavorful spice mixture called Baharat (cumin, oregano, and dried mint) and then cooked to perfection. Try it for dinner with the quinoa and roasted cauliflower salad. Take leftovers for lunch with the roasted vegetable platter or salad.
Wild caught cod w/ za'atar salsa verde
3 cup Pyrex
Serve warm. Remove from the oven and transfer to a serving platter. Add the lemon dressing and toss to coat. Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde. Try the fish for dinner with a side of the roasted vegetable platter and quinoa. Take leftovers for lunch with roasted cauliflower or salad.
Roasted eggplant w/ tahini, pine nuts, and lentils
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings
Best warm. You can nuke this in the microwave for 60-90 seconds or cover the Pyrex with foil and pop it in a 400-degree oven for 15-20 minutes. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts & fresh parsley. Drizzle with additional olive oil if desired, and serve.
Here, eggplant is roasted until caramelized and tender, then served over stewed lentils with a light, creamy tahini sauce, and crunchy pine nuts. You can serve it on its own or pair it with quinoa and cauliflower for dinner. Try it with the vegetable platter or 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 6, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted vegetable plate w/ winter squash, sweet potatoes, fennel, red onion, fresh herbs, & roasted red pepper spread
6 cup Pyrex
Best warm. Bring the roasted red pepper spread to room temperature, give the veggies a quick zap in the microwave, or pop them in a preheated oven. Serve this dish on a large family-style platter, or let everyone build their unique veggie bowl by laying out quinoa, greens, and sauce on the side. Garnish with parsley and mint.
This hearty veggie platter is genius because it can go so many different ways. You can eat it as a side for the main dishes, serve it with the quinoa, mix some into your favorite greens, or take it for a grab-and-go lunch. The red pepper spread is like a muhammara hummus blend - two creamy, delicious sauces that don't have any dairy. It is rich from the walnuts, thick from chickpeas, and zesty like the classic spiced muhammara spread. Try it for dinner with a side of the main entrée, or serve it for lunch with the roasted cauliflower and quinoa for a vegetarian feast.
Red quinoa salad w/lemon, slivered greens, fresh herbs, avocado, feta & pistachio
4 cup Pyrex
Best cold or room temp. Toss herbs with quinoa and greens. Taste for salt. Serve w/ sliced avocado, feta, and pistachios as desired.
Pops of green pistachio, Swiss chard, and avocado contrast dramatically against the red quinoa. Try it for dinner with a side of the main entrée and roasted cauliflower. Take leftovers for lunch with the roasted veggie platter and salad.
Vibrant roasted cauliflower salad w/ toasted pistachios, roasted red onion, pomegranate molasses & fresh herbs
3 cup Pyrex
Serve warm. Remove from the oven and transfer to a serving platter. Add the lemon dressing and toss to coat. Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.
Flavors and textures abound in this roasted cauliflower salad with smoky spices, sweet roasted red onion, crunchy pistachios, and tart pomegranate molasses. Try it for dinner with a side of quinoa and roasted veggies. Take leftovers for lunch with the main entrée.
Fattoush salad w/Gotham greens, cherry tomatoes, cucumbers, scallions, fresh herbs, toasted pita chips & lemon-pomegranate molasses vinaigrette
7 cup Pyrex
Best cold. Mix greens and veggies with dressing. Season with salt. Add pita; toss once, and serve.
Fattoush, a salad made in Lebanese, Syrian, and Palestinian kitchens, features crunchy pita chips, tomatoes, cucumbers, fresh herbs, and greens. The sweetness of the tomatoes is offset by the tang of pomegranate molasses and lemon vinaigrette. Try the salad as a side for the main entrée, or serve it with a cup of soup.
Turkish spiced chickpea soup w/tomatoes & spinach
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Give the soup jar a good shake or stir. Heat on the stovetop or in the microwave—season to taste. Serve with a drizzle of olive oil or a dollop yogurt if desired.
This chunky and hearty soup goes great with a side of salad for a quick and satisfying 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.