We've got a lemony Italian menu on deck for you next week. Enjoy!
Week of February 14, 2023
We've got a cozy Italian menu on deck next week to celebrate Valentine's Day. That's amore!
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
Garlic-herb marinated flank steak w/ salsa verde
Salsa verde made with scallions, basil, parsley, capers, and garlic becomes the marinade for the steak and the sauce.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
and/or
Skillet chicken w/ tomatoes, pancetta, & mozzarella
This tangy, gooey, lovable meal that we fondly call "pizza chicken" is somewhat reminiscent of chicken Parmesan but with succulent seared breasts instead of fried cutlets. 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
Roasted mahi-mahi w/ basil hempseed pesto
Moist, flaky, and packed with flavor, this heart-healthy Mahi-Mahi with basil-hempseed pesto is a weeknight favorite. The pesto is dairy and nut-free. 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
Chickpeas and kale in spicy Pomodoro w/ basil & Parmesan
In this mildly spicy, healthy, and addictive dish, pasta is traded for nourishing chickpeas and tangles of kale.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Sides
Baked eggplant parmesan w/ fresh mozzarella & toasted breadcrumbs
This hot bubbling dish will warm your heart on a winter's night and win over eggplant skeptics. Zucchini sub on request. Dairy and gluten-free available.
6 cup Pyrex
Risotto w/ crispy mushrooms, fresh herbs, lemon zest, & parmesan
Roasted mushrooms add a complex taste and texture to this dish, while lemon zest and parsley make it pop with freshness and color. Spaghetti squash sub available. Sweet pea sub for mushrooms on request. Dairy-free available.
4 cup Pyrex
Roasted broccoli w/ lemon & garlic
Showered with lemon juice, olive oil, and coarse salt, this crisp roasted broccoli is completely addictive.
3 cup Pyrex
Chopped Italian salad w/ lettuce, radicchio, red onion, tomatoes, provolone, salami, chickpeas, pepperoncini, & red wine vinaigrette
This iconic salad from Chef Nancy Silverton's famous Pizzeria Mozza in LA has us coming back for more with its powerhouse dressing and versatility. Select ingredients omitted on request.
7 cup Pyrex
Classic minestrone w /basil-garlic oil
Hearty and warming, this is the kind of soup you want to dunk a good piece of crusty bread into. Parmesan is packaged on the side in your cooler. Soup is dairy-free & gluten-free.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts.
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!
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Week of March 14, 2023
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Week of March 7, 2023
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Week of February 14, 2023
Entrées
Dish
Cooking Instructions
Mix & Match Suggestions
Garlic-herb marinated flank steak w/ salsa verde
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temp. Thinly slice steak against the grain and give it a quick panfry in a hot skillet with a bit of olive oil or cook it in a foil-covered Pyrex at 375 degrees for 10 minutes. Serve with salsa verde (bring sauce to room temp first). Season to taste.
Salsa verde made with scallions, basil, parsley, capers, and garlic becomes both the marinade for the steak and the sauce. Serve it for dinner with a side of mushroom risotto and roasted broccoli. Take leftovers for lunch with the chopped salad.
Skillet chicken w/ tomatoes, pancetta, & mozzarella
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts.
Best hot. Preheat oven to 400 degrees and cook covered for about 10 minutes. Uncover and cook until the cheese is melted and bubbling, 5 to 10 additional minutes.
This tangy, gooey, lovable meal that we fondly call "pizza chicken" is somewhat reminiscent of chicken Parmesan but with succulent seared breasts instead of fried cutlets. Try it with a side of risotto and eggplant parmesan for dinner. Take leftovers for lunch with roasted broccoli or chopped salad.
Roasted mahi-mahi w/ basil hempseed pesto
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 450-degrees. Line a baking sheet with foil or parchment. Rub fillets with a generous spoonful of pesto. Bake for 12 minutes or until the fish is cooked to your liking.
Moist, flaky, and packed with flavor, this heart-healthy Mahi-Mahi with basil-hempseed pesto is a weeknight favorite. The pesto is dairy and nut-free. Try it for dinner with a side of risotto and roasted broccoli. Take leftovers for lunch with a chopped salad.
Chickpeas and kale in spicy Pomodoro w/ basil & Parmesan
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best hot. Heat in the microwave or on the stovetop. Garnish with basil and oregano. Top with finely-grated parmesan (Packaged separately for use on all dishes). Season to taste.
In this mildly spicy, healthy, and addictive dish, pasta is traded for nourishing chickpeas and tangles of kale. Try it for dinner with a side of risotto and roasted broccoli. Take it for lunch with eggplant parmesan or a salad.
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 February 14, 2023
Sides
Dish
Cooking Instructions
Mix & Match Suggestions
Baked eggplant parmesan w/ fresh mozzarella & toasted breadcrumbs
6 cup Pyrex
Best warm. Preheat oven to 400 degrees. Dot the top of the eggplant with torn pieces of fresh mozzarella, sprinkle parmesan (packaged on the side in your cooler) and bread crumbs, and bake for 25-30 minutes until the mozzarella is bubbling and the breadcrumbs are golden.
This hot bubbling dish will warm your heart on a winter's night and win over eggplant skeptics. Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart—that's the secret of this wholesome baked eggplant parmesan recipe. Try it for dinner with risotto and roasted broccoli. Take it for lunch with the chopped salad.
Risotto w/ crispy mushrooms, fresh herbs, lemon zest, & parmesan
4 cup Pyrex
Best warm. Zap this in the microwave or heat it in a pan with a splash of water. Top with mushrooms, thyme, parsley, and parmesan (packaged on the side in your cooler). Drizzle with oil. Serve with a squeeze of lemon and season to taste.
Roasted mushrooms add a complex taste and texture to this dish, while lemon zest and parsley make it pop with freshness and color. The creaminess comes from homemade vegetable stock, white wine, and a splash of olive oil instead of the more traditional butter. Parmesan is added at the end as desired. It's excellent with a side of the main dish and broccoli for dinner, or you can take it for lunch with eggplant parmesan and salad.
Roasted broccoli w/ lemon & garlic
3 cup Pyrex
Best hot. Nuke this in the microwave or heat it in the oven or a hot skillet. Toss warm broccoli w/ a squeeze of lemon juice and a pinch of red pepper flakes if you want to spice it up a bit. Add a sprinkle of parmesan if desired.
Showered with lemon juice, olive oil, and coarse salt, this crispy broccoli is completely addictive. Try it for dinner with a side of risotto and eggplant parmesan. Take it for lunch with the main dish and a salad.
Chopped Italian salad w/ lettuce, radicchio, red onion, tomatoes, provolone, salami, chickpeas, pepperoncini, & red wine vinaigrette
7 cup Pyrex
In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, pepperoncini, and onion. Season with salt to taste.
This iconic salad from Chef Nancy Silverton's famous Pizzeria Mozza in LA has us coming back for more with its powerhouse dressing and versatility. Try it with the main entrée for dinner, or serve it with the eggplant parmesan for lunch.
Classic minestrone w /basil-garlic oil
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts.
Best hot! Reheat on the stove or in the microwave. Serve with grated parmesan (packaged on the side in your cooler; the soup is dairy-free without it). I used rice elbows for the pasta this week, so it's gluten-free. Add a pinch of red pepper flakes if you like a little heat.
Hearty and warming, this is the kind of soup you want to dunk a good piece of crusty bread into. Serve with a side of salad for dinner, or take it as a grab-and-go lunch.
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.