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Week of February 28, 2023

We've got a delicious Greek 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

Pork tenderloin marinated in garlic, lemon, & oregano
This bright and tender seared pork tenderloin is satisfying and easy to serve.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Chicken souvlaki w/Tzatziki sauce
Marinated in lemon, garlic, oregano, red wine vinegar, and olive oil, seared, and then served with a cucumber yogurt sauce, chicken souvlaki is a prime example of Mediterranean cooking -- fresh, healthy, and (most importantly!) loaded with flavor. Sauce is packaged on the side. Dairy-free available.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Roasted lemon oregano shrimp
Fresh oregano and vibrant lemon will whisk you away to that little Mediterranean corner of the globe called Greece. 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

Shawarma-spiced tofu w/ Persian cucumbers & garlicky yogurt
This tasty little number is a sure-fire crowd-pleaser. Squeezing the tofu to rid it of as much water as possible primes it to soak up oil, spices, and in a word - flavor. Dairy-free available.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Greek quinoa salad w/ roasted cherry tomatoes, cucumbers, red onion, fresh herbs, toasted pine nuts, olives, chickpeas, feta, & vinaigrette
Packed with an abundance of colorful produce, this healthy and delicious quinoa salad makes the perfect meal prep lunch or dinner side dish. Select ingredients omitted on request. Feta packaged on the side. Cauliflower rice sub available.
6 cup Pyrex
Greek lemon potatoes
Full of sunny Mediterranean flavors, these roasted Greek lemon potato wedges are tinged with browned crispy edges and insides so moist they melt in your mouth.
4 cup Pyrex
Greek green bean salad w/dill, lemon, olive oil, & feta
These vibrant green beans will add a burst of color and flavor to your plate. Select ingredients omitted for the averse. Feta is packaged on the side. Asparagus sub available.
3 cup Pyrex
Greek salad w/ tomatoes, cucumber, bell peppers, slivered red onion, kalamata olives, feta, & red wine vinaigrette
This traditional Greek salad has a yummy jumble of veggies, olives, and cheese in each bite. Select ingredients omitted on request. Feta is packaged on the side.
7 cup Pyrex
Mediterranean red lentil soup w/lemon, oregano, rosemary, & feta
This light and lemony lentil soup is just the ticket for a grab-and-go lunch on a busy day. Feta is packaged on the side.
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.

Order This Menu for Delivery Next week

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.
Personal Preference Profile
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 February 28, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Pork tenderloin marinated in garlic, lemon, & oregano
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temperature. Cover the Pyrex w/foil and cook the portion of pork you want in a preheated 350-degree oven for 10 minutes or slice the pork and give it a quick pan fry in a hot skillet with a splash of oil.
This bright and tender seared pork tenderloin is satisfying and easy to serve. Try it with the green bean salad and lemon potatoes for dinner or serve it with Greek salad or quinoa salad for lunch.
Chicken souvlaki w/Tzatziki sauce
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temp. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until warm to your liking. You can also slice the chicken and give it a quick pan fry in a hot skillet with a splash of olive oil. Serve with Tzatziki sauce as desired.
Marinated in lemon, garlic, oregano, red wine vinegar, and olive oil, seared, and then served with a cucumber yogurt sauce, chicken souvlaki is a prime example of Mediterranean cooking -- fresh, healthy, and (most importantly!) loaded with flavor. Try the chicken for dinner with a side of Greek salad and lemon potatoes. Take leftovers for lunch with green beans and quinoa.
Roasted lemon oregano shrimp
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Hot, cold, or room temperature. Heat sauce in a skillet for 2 minutes over medium heat. Once warm, stir in shrimp and sauté until heated (about another minute). You can also toss the sauce with the shrimp and give it a quick 30-60 second blast in the microwave to reheat. Season to taste.
Fresh oregano and vibrant lemon will whisk you away to that little Mediterranean corner of the globe called Greece. Try the shrimp for dinner with lemony potatoes and green beans. Take leftovers for lunch with quinoa or Greek salad.
Shawarma-spiced tofu w/ Persian cucumbers & garlicky yogurt
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. You can give the tofu a quick blast in the microwave or pan-fry it on the stove to heat if desired. Serve tofu with Persian cucumbers, fresh herbs, and yogurt sauce as desired.
Squeezing the tofu to rid it of as much water as possible primes it to soak up oil, spices, and in a word - flavor. It's marinated overnight and then roasted in a hot oven. Try it for dinner with a side of quinoa and green beans. Take leftovers for lunch with Greek salad or lemon potatoes.

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		____
____		 BALL JARS
ICE PACKS		____
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Week of February 28, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Greek quinoa salad w/ roasted cherry tomatoes, cucumbers, red onion, fresh herbs, toasted pine nuts, olives, chickpeas, feta, & vinaigrette
6 cup Pyrex
Best at room temperature. Toss to combine. Sprinkle with salt, pepper, and a few pinches of red pepper flakes, and toss again. Top with crumbled feta and chickpeas as desired.
Packed with an abundance of colorful produce, this healthy and delicious quinoa salad makes the perfect lunch or as dinner side dish. Serve it with the entrée and a side of green beans for dinner. Take it as a grab-and-go lunch the next day.
Greek lemon potatoes
4 cup Pyrex
Best warm. You can heat these in the microwave for a minute or reheat them in a preheated 400-degree oven for 10 minutes. Season to taste and dig in.
Full of sunny Mediterranean flavors, these roasted Greek lemon potato wedges are tinged with browned crispy edges and insides so moist they melt in your mouth. Try them with the entrée and green beans for dinner. Take them for lunch with quinoa or Greek salad.
Greek green bean salad w/dill, lemon, olive oil, & feta
3 cup Pyrex
Hot, cold, or room temperature. You can give the green beans a quick panfry in a hot skillet with a pinch of salt and pepper and a splash of olive oil (add a tiny bit of water and cover them for a minute to steam), or give them a quick blast in the microwave to take the chill off. Top with lemon vinaigrette and crumbled feta as desired.
These vibrant green beans will add a burst of color and flavor to your plate. Serve them as a side for the main dish and potatoes, or scatter them on the quinoa or Greek salad.
Greek salad w/ tomatoes, cucumber, bell peppers, slivered red onion, kalamata olives, feta, & red wine vinaigrette
7 cup Pyrex
Best cold. Bring salad dressing to room temperature. Drizzle the cucumber, bell peppers, tomatoes, feta, red onions and olives with the dressing and toss. Season to taste and serve.
This traditional Greek salad has a yummy jumble of veggies, olives, and cheese in each bite, Serve it for lunch with a cup of soup or turn it into a pita sandwich for lunch by adding pork, chicken, or tofu and a drizzle of yogurt.
Mediterranean red lentil soup w/lemon, oregano, rosemary, & feta
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Serve warm. Heat on the stove or in the microwave, and season to taste. Top with feta cheese and cracked pepper as desired. Season to taste.
This light and lemony lentil soup is just the ticket for a grab-and-go lunch on a busy day. Add a plate of Greek salad, and you are all set.

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.