Week of February 20, 2024

We've got a delicious farm-to-table menu for the 2/20 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

Double-the-mustard roast chicken
Dijon mustard, whole-grain mustard, olive oil, and honey make a sweet-tart marinade for this delicious chicken sheet pan supper. 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

Roasted shrimp w/mustard-lime dipping sauce
A bright, creamy dipping sauce featuring mayonnaise, spicy brown mustard, lime juice, and honey brings out the best in roasted shrimp. 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

Seed-crusted tofu cutlets w/ maple-mustard dipping sauce
Slices of tofu marinated in a tangy bath of garlic, balsamic vinegar, maple syrup, Dijon mustard, and olive oil get coated in a blend of sesame seeds, mustard seeds, and heart-healthy hemp seeds, baked to perfection, and served with a maple-mustard dipping sauce. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Winter farro bowl w/ roasted red onions, butternut squash, green beans, red beets, & green tahini dressing
With bold but balanced flavors, various textures, and a vibrant sauce made from parsley, tahini, lemon juice, tamari, honey, garlic, and olive oil, this healthy grain bowl checks all the boxes for delicious lunches you'll look forward to all week long. Cauliflower rice or quinoa sub available. Select ingredients omitted on request.
6 cup Pyrex
Roasted baby potatoes w/ lemon, rosemary, & honey-mustard dressing
These roasted baby potatoes get a burst of brightness from a lemony honey-mustard dressing made with an old-style whole-seed mustard that adds pops of crunch and flavor. Select ingredients omitted on request. Roasted cauliflower sub available.
4 cup Pyrex
Balsamic roasted Brussels sprouts w/ garlic
These roasted balsamic Brussels sprouts have a delicious crispy texture and caramelized, tangy flavor. Broccoli sub on request. Select ingredients omitted on request.
3 cup Pyrex
Apple & aged cheddar salad w/mixed greens, shaved celery, mustard vinaigrette, & toasted pecans
A savory mustard and apple cider dressing blends well with the sweet notes of apple and aged sharp-cheddar cheese in this salad topped with crunchy toasted pecans. Cheese and nuts packaged on the side. Select ingredients omitted on request.
7 cup Pyrex
Cauliflower soup w/ aged cheddar & homemade mustard croutons
This creamy-textured cauliflower soup with back notes of aged cheddar and crunchy mustard-slathered croutons is a wintertime favorite. Cheese & croutons are packaged on the side. Soup is dairy and gluten-free without the garnishes. Select ingredients omitted on request.
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 February 20, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Double-the-mustard roast chicken
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
Serve warm. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10-15 minutes, or slice/dice and give the chicken a quick pan fry in a hot skillet with a splash of olive oil. Season to taste.
Dijon mustard, whole-grain mustard, olive oil, and honey make a sweet-tart marinade for this delicious chicken sheet pan supper. Try it with roasted potatoes and Brussels sprouts for dinner. Take leftovers with the roasted veggie farro bowl or salad for lunch.
Roasted shrimp w/mustard-lime dipping sauce
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Hot, cold, or room temp. Zap shrimp in the microwave for 30-60 seconds to reheat, or give them a quick pan fry on the stove in a bit of olive oil. Serve with mustard-lime dipping sauce. Please eat within the first few days of delivery for optimal freshness.
A bright, creamy dipping sauce featuring mayonnaise, spicy brown mustard, lime juice, and honey brings out the best in roasted shrimp. Try them for dinner with the roasted veggie farro bowl and salad, or take them for lunch with the roasted baby potatoes and Brussels sprouts.
Seed-crusted tofu cutlets w/ maple-mustard dipping sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Reheat in the microwave for 30-60 seconds or cook in a preheated 400-degree oven for 10 minutes or until hot to your liking. Serve with maple-mustard dipping sauce.
Slices of tofu marinated in a tangy bath of garlic, balsamic vinegar, maple syrup, Dijon mustard, and olive oil get coated in a blend of sesame seeds, mustard seeds, and heart-healthy hemp seeds, baked to perfection, and served with a maple-mustard dipping sauce. Try them for dinner with a side of potatoes and Brussels sprouts. Take leftovers for lunch with the salad or roasted veggie farro bowl.

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 February 20, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Winter farro bowl w/ roasted red onions, butternut squash, green beans, red beets, & green tahini dressing
6 cup Pyrex
Serve warm or room temp. You can nuke this in the microwave for a few minutes to take the chill off. Serve with green tahini sauce.
With bold but balanced flavors, various textures, and a vibrant sauce made from parsley, tahini, lemon juice, tamari, honey, garlic, and olive oil, this healthy grain bowl checks all the boxes for delicious lunches you'll look forward to all week long. Try it for dinner with the entree. Take leftovers for lunch with Brussels sprouts or salad.
Roasted baby potatoes w/ lemon, rosemary, & honey-mustard dressing
4 cup Pyrex
Best warm. Give the potatoes a quick zap in the microwave. Drizzle with dressing and season to taste.
These roasted baby potatoes get a burst of brightness from a lemony honey-mustard dressing made with an old-style whole-seed mustard that adds pops of crunch and flavor. Serve the potatoes for dinner with the entrée and Brussels sprouts. Take leftovers for lunch with the soup and salad.
Balsamic roasted Brussels sprouts w/ garlic
3 cup Pyrex
Best warm. Give these a blast in the microwave or a stir-fry on the stove. Toss with balsamic vinegar and season to taste.
These roasted balsamic Brussels sprouts have a delicious crispy texture and caramelized, tangy flavor. Try them for dinner with the entrée and potatoes. Take leftovers for lunch with the farro salad and green salad.
Apple & aged cheddar salad w/mixed greens, shaved celery, mustard vinaigrette, & toasted pecans
7 cup Pyrex
Best cold. Toss greens, celery, chopped apple, aged cheddar, and toasted pecans with dressing. Season with salt. Cheese is packaged on the side for use in soup and salad.
A savory mustard and apple cider dressing blends well with the sweet notes of apple and aged sharp-cheddar cheese in this salad topped with crunchy toasted pecans. Try it for dinner with the entrée or for lunch with a cup of soup.
Cauliflower soup w/ aged cheddar & homemade mustard croutons
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Reheat in the microwave or on the stovetop. Add shredded cheddar cheese as desired. Season with salt and add stock or broth if you like a thinner soup. Serve sprinkled with croutons (packaged on the side) and a drizzle of olive oil. Season to taste. Cheese is packaged on the side for use in soup and salad.
This creamy-textured cauliflower soup with back notes of aged cheddar and crunchy mustard-slathered croutons is a wintertime favorite. Serve it with salad for a light but satisfying lunch or dinner.

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.