We've got a lemony Italian menu on deck for you next week. Enjoy!
Week of February 21, 2023
We've got a tropical Thai menu on deck for you next 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
Thai roast chicken w/coconut milk, lime, & ginger
Chicken marinated in coconut milk, lime juice, garlic, ginger, and fish sauce give this one-skillet meal plenty of umami and make it melt-in-your-mouth tender. 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
Green curry salmon w/ lime
Sweet coconut milk tempers the fiery pungency of Thai green curry paste in this quick and delicious weeknight meal. The sauce is packaged on the side. Plain fish on request. For optimal freshness, please eat within the first few days of delivery.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
and/or
Green curry glazed tofu w/ lime
Thai green curry paste and the sugars in coconut milk toast and caramelize the tofu giving it a golden-brown crust and a fragrant, sweet, spicy glaze.
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings
Sides
Thai green curry rice noodles w/ red bell peppers, green beans, spinach, shiitakes, scallions, herbs, & lime
The fresh chile, garlic, ginger, lemongrass, and spices used in this homemade curry result in a complex, intense flavor that offers warmth and comfort on a cold night. Select ingredients omitted on request.
6 cup Pyrex
Roasted sweet potato slices w/ Thai pesto
This Thai-inspired, vegan pesto of cilantro, coconut, pistachios, garlic, jalapeno, lemon, & olive oil makes a satisfying spread for roasted sweet potato slices. Pesto is dairy-free and packaged on the side. Select ingredients omitted on request.
4 cup Pyrex
Seared snap peas w/ginger, lemongrass, garlic, & fried shallots
These mouthwatering snap peas will add a pop of color and crunch to your plate. Broccoli sub on request. Select ingredients omitted on request.
3 cup Pyrex
Sweet winter slaw with mixed cabbages, mango, papaya, jalapeno, herbs, candied macadamia nuts, & lime vinaigrette
With its sparkling colors and sharp-sweet flavors, this salad cheers up a winter table and creates the perfect counterbalance to the richer dishes on this menu. Select ingredients omitted on request. Nuts packaged on the side. Greens sub available.
7 cup Pyrex
Spiced chickpea stew w/ Swiss chard, coconut milk, ginger & turmeric
Spiced chickpeas are crisped in olive oil, then simmered in garlicky coconut milk with a tangle of greens for an insanely creamy, basically good-for-you dish that evokes stews found in Southeast Asia. Thai carrot soup sub available.
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!
Previous weeks’ Menus
Week of April 4, 2023
We've got a sprightly spring menu on deck for you this week. Happy April!
Week of March 28, 2023
We've got a delicious Caribbean feast on deck for you this week!
Week of March 21, 2023
We've got a delicious Persian menu on deck for you this week. Happy Nowruz/Persian New Year!
Week of March 14, 2023
We've got a delicious Green Goddess menu on deck for you this week. Happy St. Patty's Day!
Week of March 7, 2023
We've got a delicious Mexican menu on deck for you this week. Olé!
Week of February 21, 2023
Entrées
Dish
Cooking Instructions
Mix & Match Suggestions
Thai roast chicken w/coconut milk, lime, & ginger
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 the oven to 350 degrees, cover Pyrex with foil, and cook chicken for 10 minutes or slice the amount you want and give it a quick pan fry in a hot skillet with the sauce.
Chicken marinated in coconut milk, lime juice, garlic, ginger, and fish sauce give this one-skillet meal plenty of umami and make it melt-in-your-mouth tender. Try it for dinner with a side of noodles and snap peas. Take it for lunch with sweet potatoes and sweet winter slaw.
Green curry salmon w/ lime
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat broiler to high. Line an oven-safe rimmed cookie sheet with foil and lightly oil. Season fish with salt and pepper. Spread curry coconut mixture on fish; broil until browned and just cooked through, about 12 minutes. You can also roast at 450 degrees, if you prefer, for 12-15 minutes. Serve with a squeeze of fresh lime.
Sweet coconut milk tempers the fiery pungency of Thai green curry paste in this quick and delicious weeknight meal. Try it for dinner with the sweet winter slaw and sweet potatoes. Take leftovers for lunch with noodles or snap peas.
Green curry glazed tofu w/ lime
2 Portions = 2 servings | 4 Portions = 4 servings | 6 Portions = 6 servings | 8 Portions = 8 servings
Best warm. Put sauce in a skillet over medium heat and stir until thickened. Add tofu and lime juice. Stir gently and serve. Season to taste.
Thai green curry paste (and the sugars in coconut milk) toast and caramelize the tofu giving it a golden-brown crust and a fragrant, sweet, spicy glaze. Try it for dinner with noodles and snap peas. Take leftovers for lunch with sweet potatoes or winter 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 February 21, 2023
Sides
Dish
Cooking Instructions
Mix & Match Suggestions
Thai green curry rice noodles w/ red bell peppers, green beans, spinach, shiitakes, scallions, herbs, & lime
6 cup Pyrex
Best warm. Give the noodles a quick pan-fry in a hot skillet. Fold the vegetables into the noodles tossing until coated with sauce and heated through. Add a squeeze of lime juice to taste, and top with scallions, basil, mint, & cilantro as desired. The herbs and lime are packaged separately in your cooler for use on all dishes.
The fresh chile, garlic, ginger, lemongrass, and spices used in this homemade curry result in a complex, intense flavor that offers warmth and comfort on a cold night. Try it for dinner with the main dish and a side of snap peas, or take it for a grab-and-go lunch with the sweet winter slaw.
Roasted sweet potato slices w/ Thai pesto
4 cup Pyrex
Sweet potatoes are best warm. Reheat for 30-60 seconds in the microwave or pop them in the oven or a hot pan. Serve with pesto as desired. The pesto can be thinned with water or olive oil if necessary. Bring it to room temp before eating.
This Thai-inspired, vegan pesto of cilantro, coconut, pistachios, garlic, jalapeno, lemon, & olive oil makes a satisfying spread for roasted sweet potato slices. Try it for dinner with the main dish and snap peas. Take it for lunch with the sweet winter slaw. They also make an excellent afternoon snack.
Seared snap peas w/ginger, lemongrass, garlic, & fried shallots
3 cup Pyrex
Best warm. Give the snap peas a quick zap in the microwave or stir-fry in a hot skillet. Serve with crispy shallots. Season to taste.
These mouthwatering snap peas will add a pop of color and crunch to your plate. Serve them for dinner with a side of noodles and sweet potatoes for a vegetarian feast, or take them for lunch with the main entrée and sweet winter slaw. The flavors and textures are terrific together.
Sweet winter slaw with mixed cabbages, mango, papaya, jalapeno, herbs, candied macadamia nuts, & lime vinaigrette
7 cup Pyrex
Best cold. Place the shredded cabbages in a large mixing bowl with the other salad ingredients, including the nuts and chilies, as desired. Add the vinaigrette and toss it together. We packaged whole limes and herbs in your cooler for use on all dishes.
With its sparkling colors and sharp-sweet flavors, this salad cheers up a winter table and creates the perfect counterbalance to the richer dishes on this menu. Try the slaw for dinner with the main dish, or take it for lunch with sweet potatoes and soup.
Spiced chickpea stew w/ Swiss chard, coconut milk, ginger & turmeric
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Bring to a boil on the stove and then simmer for 5-10 minutes until the soup reaches your desired thickness. Season to taste and top with mint if desired.
Spiced chickpeas are crisped in olive oil, then simmered in garlicky coconut milk with a tangle of greens for an insanely creamy, good-for-you dish that evokes stews found in Southeast Asia. It's hearty enough to make a meal on its own or can be served with a side of winter slaw if you want something more substantial.
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.