Week of February 27, 2024

We've got a tasty Thai menu on deck for the 2/27 delivery. Get ready for a flavor explosion!

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

Green curry natural pork tenderloin w/ sweet & salty toasted pumpkin seeds
This Thai green curry dish from our friends at Root Down has a zesty sauce made with shallots, garlic, green curry paste, lime, olive oil, coconut milk, cilantro, brown sugar, salt & pepper that will warm your bones on a winter night. Seeds are packaged on the side. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Grilled Thai organic chicken breasts w/basil & lemongrass crust
A heavenly combination of chopped cilantro, coconut milk, lemongrass, basil, jalapeno, garlic, brown sugar, coriander, salt & pepper tenderizes organic chicken breasts and creates a delicious herbed crust. 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

Thai red curry wild-caught cod
This Thai red curry with wild caught cod is a light and flavorful dish with aromatic spices and a creamy coconut base. Try it for dinner with the noodles and asparagus. Please eat fish within a few days of delivery for optimal freshness. Select ingredients omitted on request.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Baked organic tofu w/peanut sauce
A spicy, fragrant sauce made with tamari, chili-garlic sauce, sesame oil, maple, lime juice, and peanut butter anchors this recipe. Almond butter 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

Thai red curry rice noodles w/ shitake mushrooms, snow peas, red bell pepper, spinach, scallions, cilantro, & lime
A homemade red curry paste infused with fresh chile, garlic, ginger, lemongrass, and spices amps up the mixed vegetables and noodles, giving them a complex and mildly spicy flavor. Sweet potato noodle sub available. Select ingredients omitted on request.
6 cup Pyrex
Roasted carrots, yellow beets, & fennel w/ creamy coconut dressing
A creamy, tangy dressing made with coconut cream, ginger, honey, rice vinegar, coconut aminos, Dijon mustard, and lime enlivens a warm vegetable salad of roast carrots, beets, and fennel. Coconut cream adds a lovely richness to the vinaigrette, ginger brings a bite, and rice vinegar and limes' acidity delivers a slight pucker. Sauce is packaged on the side. Broccoli sub on request. Select ingredients omitted on request.
4 cup Pyrex
Roasted asparagus w/ peanut-coconut sprinkle
Cooking asparagus hot and fast in a skillet develops its delicate flavor without overcooking. Tossing it in a light dressing made with sambal chili paste, coconut aminos, lime juice, honey, sesame oil, and ginger and topping them with crushed peanuts and shredded coconut adds a subtle but addictive crunch. Broccoli sub on request. Nuts & toasted coconut packaged on the side. Select ingredients omitted on request.
3 cup Pyrex
Kale salad w/ grapefruit, cilantro, & shaved coconut
Kale gets tossed with a bright, gingery tahini dressing in this dazzling salad. The grapefruit adds a touch of bitterness that goes well with the salty and sweet ginger dressing, and the toasted coconut adds crunch. Greens sub available on request. Select ingredients omitted on request.
7 cup Pyrex
Butternut squash green curry soup w/lemongrass & ginger
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, coconut milk, ginger, and lemongrass perfectly complement the butternut squash's sweetness.
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 27, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Green curry natural pork tenderloin w/ sweet & salty toasted pumpkin seeds
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Serve warm. Preheat oven to 350 degrees, cover Pyrex with foil, and cook pork for 10 minutes. Slice and serve with green curry sauce. You can also slice the pork and give it a quick stir-fry in a hot skillet with a splash of olive oil and top with sauce. Sprinkle with pepitas as desired.
This Thai green curry dish from our friends at Root Down has a zesty sauce made with shallots, garlic, green curry paste, lime, olive oil, coconut milk, cilantro, brown sugar, salt & pepper that will warm your bones on a winter night. Try it for dinner with a side of coconut-roasted vegetables and asparagus. Take leftovers for lunch with Thai noodles or salad.
Grilled Thai organic chicken breasts w/basil & lemongrass crust
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 cook for 5 to 10 minutes until warm. You can also slice or dice the chicken and give it a quick pan fry in a hot skillet with olive oil.
A heavenly combination of chopped cilantro, coconut milk, lemongrass, basil, jalapeno, garlic, brown sugar, coriander, salt & pepper tenderizes organic chicken breasts and creates a delicious herbed crust. Try them for dinner with the noodles and asparagus, or take them for lunch with the coconut roasted vegetables and kale salad.
Thai red curry wild-caught cod
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the broiler to high. Line a broiler pan or oven-safe cookie sheet with foil and lightly oil. Season fish with salt and pepper. Spread the red curry coconut mixture on the fish and place the sheet about 4 inches from the heating element. Broil on high for about 8 minutes or until internal temperature reaches 140-150. Fish should flake easily when done. You can also roast at 450 degrees, if you prefer, for 8-10 minutes. Please eat fish within a few days of delivery for optimal freshness.
This Thai red curry with wild caught cod is a light and flavorful dish with aromatic spices and a creamy coconut base. Try it for dinner with the noodles and asparagus. Bring leftovers for lunch with the coconut roasted vegetables and kale salad.
Baked organic tofu w/peanut sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Give the tofu a quick blast in the microwave and serve it with the peanut sauce.
A spicy, fragrant sauce made with tamari, chili-garlic sauce, sesame oil, maple, lime juice, and peanut butter anchors this recipe. Try it for dinner with the coconut roasted vegetables and asparagus. Take leftovers for lunch with noodles or kale 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 27, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Thai red curry rice noodles w/ shitake mushrooms, snow peas, red bell pepper, spinach, scallions, cilantro, & 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 and herbs as desired.
A homemade red curry paste infused with fresh chile, garlic, ginger, lemongrass, and spices amps up the mixed vegetables and noodles, giving them a complex and mildly spicy flavor. Try them for dinner with the entrée and asparagus, or take them for a grab-and-go lunch with kale salad.
Roasted carrots, yellow beets, & fennel w/ creamy coconut dressing
4 cup Pyrex
Best warm. Zap veggies in the microwave or quickly stir-fry in a skillet. Drizzle the dressing over the roasted vegetables while they’re still hot and toss evenly to coat. Top with fennel fronds and serve warm or at room temperature.
A creamy, tangy dressing made with coconut cream, ginger, honey, rice vinegar, coconut aminos, Dijon mustard, and lime enlivens a warm vegetable salad of roast carrots, beets, and fennel. Coconut cream adds a lovely richness to the vinaigrette, ginger brings a bite, and rice vinegar and limes' acidity delivers a slight pucker. Try it for dinner with the entree and asparagus. Bring leftovers for lunch with soup or salad.
Roasted asparagus w/ peanut-coconut sprinkle
3 cup Pyrex
Best warm. Heat on the stove or in the microwave. Toss the warm asparagus with dressing, peanuts, & toasted coconut as desired. Season to taste.
Cooking asparagus hot and fast in a skillet develops its delicate flavor without overcooking. Tossing it in a light dressing made with sambal chili paste, coconut aminos, lime juice, honey, sesame oil, and ginger and topping them with crushed peanuts and shredded coconut adds a subtle but addictive crunch. Try them for dinner with the roasted vegetables and entree. Serve them for lunch with the noodles and kale salad.
Kale salad w/ grapefruit, cilantro, & shaved coconut
7 cup Pyrex
Best cold or room temperature. Add kale to a bowl and toss with dressing. Season with more salt and give kale a good scrunch to soften. Add grapefruit, coconut, and cilantro, and gently toss to combine.
Kale gets tossed with a bright, gingery tahini dressing in this dazzling salad. The grapefruit adds a touch of bitterness that goes well with the salty and sweet ginger dressing, and the toasted coconut adds crunch. Serve it with the entree for dinner, or take it with a cup of soup for lunch.
Butternut squash green curry soup w/lemongrass & ginger
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. Season to taste.
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, coconut milk, ginger, and lemongrass perfectly complement the butternut squash's sweetness. Serve it with the kale salad for a light but satisfying dinner or 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.