Week of February 6, 2024

We've got a delicious Asian menu for the 2/6 delivery. Happy Chinese New Year!

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

Peking-style roast pork loin w/ spicy hoisin sauce
This Peking-style pork is marinated in a sauce of ginger, garlic, five-spice powder, honey, tamari, dry sherry, rice wine vinegar, orange juice, sesame oil, & Szechuan peppercorns and served with/ a jazzed-up hoisin sauce. Hoisin-chili sauce is packaged on the side and contains gluten & soy. Tamari-free available on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Tamari-ginger chicken breasts
I like to serve these flavorful seared chicken breasts over a mound of wild arugula for a prosperous new year. Marinade contains tamari, lime, rice vinegar, garlic, ginger, olive oil, sesame oil, salt & pepper. Select ingredients omitted on request. Tamari-free on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Lime-ginger Mahi Mahi
In this light but tasty recipe, mahi mahi is marinated in a delicious mix of tamari, ginger, lime, cilantro, scallions, rice vinegar, brown sugar, garlic, and olive oil and then seared in a skillet and baked until tender. Tamari-free on request. Please eat within a 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

Ottolenghi's black pepper tofu
Inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick. When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce; no red pepper flakes, dried chiles, or hot sauce is needed. Select ingredients omitted on request. Tamari-free on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted kabocha squash w/ Umami butter, chives, & candied pepitas
Roasting the squash whole softens its eatable armor and creates a nutty, complex flavor inside. The final product is sliced into delicious wedges and topped with a savory butter sauce and sweet pumpkin seeds. Umami butter is packaged on the side and contains butter, tamari, Korean chile flakes, lemon zest, and molasses. Dairy and soy-free available. Select ingredients omitted on request.
6 cup Pyrex
Carrot-ginger brown rice bowls w/scallions & sesame seeds
Think of this as a healthy riff on stir-fried rice. The dish uses equal amounts of shredded carrots and brown rice sautéed with fresh ginger, garlic, rice vinegar, sesame seeds, and tamari and topped with scallions. Cauliflower rice sub available. Select ingredients omitted on request.
4 cup Pyrex
Green beans w/ cilantro, scallions, tamari almonds, & ginger vinaigrette
Light and lively, these vibrant green beans will perk up any plate. Toasted tamari almonds add crunch and flavor. The dressing is packaged on the side and contains tamari, rice vinegar, olive oil, garlic, and ginger. Select ingredients omitted on request. Broccoli sub available. Soy-free available. Almonds packaged on the side.
3 cup Pyrex
Snow pea, red cabbage, carrot, and arugula salad w/ tamari almonds & sesame dressing
This dish is all about contrast. Subtly spicy greens meet sweet, crispy snow peas, with crunchy, salty tamari almonds layered atop both. Then there's the highly versatile sesame tahini dressing, which has a salty, sweet flavor that shines in simple brown rice bowls and salads and as a dip for raw vegetables if you find yourself with leftovers. Select ingredients omitted on request. Spinach sub available.
7 cup Pyrex
Ginger beef noodle soup w/ shiitake mushrooms & rice noodles (Vegan version available)
This gingery soup features meaty shiitake mushrooms, shredded beef, and a heap of long rice noodles. The vegan version is equally satisfying with a warming broth and mix of vegetables and tofu. Eating long noodles on Chinese New Year ensures a long life. The Chinese also believe that presenting food whole/uncut symbolizes completeness. So, there you have it. LPK wishes you a happy & healthy 2024! Select ingredients omitted on request. Vegan version available. Noodles 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.

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.
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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 6, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Peking-style roast pork loin w/ spicy hoisin sauce
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Slice the amount of meat you want and put it in a Pyrex dish with a small splash of water. Cover with foil and cook in a preheated 350-degree oven for 10 minutes or until hot to your liking. You can also give the slices a quick pan sear in a hot skillet with olive oil. Add a small splash of water and cover the meat for 30-60 seconds to steam it through. Either way, serve with spicey hoisin sauce as desired (NOTE: Hoisin sauce is packaged on the side and contains gluten and soy.)
This Peking-Style pork is marinated in a sauce of ginger, garlic, five-spice powder, honey, tamari, dry sherry, rice wine vinegar, orange juice, sesame oil, & Szechuan peppercorns and served with/ a jazzed-up hoisin sauce. Serve it with the kabocha squash and green beans for dinner, or take it with the rice bowl and salad for lunch.
Tamari-ginger chicken breasts
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temperature. Slice or dice the chicken and give it a quick stir-fry in a hot skillet with a splash of olive oil. Add a flick of water and cover it to steam for 30-60 minutes, or cover the Pyrex with foil and heat it in a preheated 350-degree oven for 5-10 minutes.
I like to serve these flavorful seared chicken breasts over a mound of wild arugula for a prosperous new year. Try the chicken with salad and kabocha squash for dinner. Take leftovers with the rice bowl and green beans for lunch.
Lime-ginger Mahi Mahi
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 400°F. Sprinkle fish with salt and pepper. Heat a tablespoon of oil in a large skillet over high heat, add fillets, and sear until brown, about 1 minute per side. Transfer the skillet to the oven and bake until just cooked through about 6 to 8 minutes. Please eat within a few days of delivery for optimal freshness.
In this light but tasty recipe, mahi mahi is marinated in a delicious mix of tamari, ginger, lime, cilantro, scallions, rice vinegar, brown sugar, garlic & olive oil and then seared in a skillet and baked until tender. Serve it for dinner with the green beans and kabocha squash. Take leftovers for lunch with the rice bowl or salad.
Ottolenghi's black pepper tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Combine tofu with sauce and heat in a skillet or the microwave.
Inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick. When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce; no red pepper flakes, dried chiles, or hot sauce is needed. Try it with the rice bowl and green beans for dinner. Take leftovers with the kobacha squash and salad for lunch.

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 6, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted kabocha squash w/ Umami butter, chives, & candied pepitas
6 cup Pyrex
Serve warm. Heat the squash in the microwave or oven until it is hot. Serve w/spiced butter & toasted pepitas. Season to taste. Add a pinch of red pepper flakes or a shake of soy sauce if desired.
Roasting the squash whole softens its eatable armor and creates a nutty, complex flavor inside. The final product is sliced into delicious wedges and topped with a savory butter sauce and sweet pumpkin seeds. The skin is soft enough to eat and adds to the dish's texture. Try this dish for dinner with the entree and green beans. Take leftovers for lunch with the salad and rice bowl.
Carrot-ginger brown rice bowls w/scallions & sesame seeds
4 cup Pyrex
Best warm or room temperature. Give this a blast in the microwave to reheat or a quick stir-fry on the stove in a hot pan with a splash of oil or water—season to taste.
Think of this as a healthy riff on stir-fried rice. The dish uses equal amounts of shredded carrots and brown rice sautéed with fresh ginger, garlic, rice vinegar, sesame seeds, and tamari and topped with scallions. Try it with the entrée and green beans for dinner. Take leftovers with the squash and salad for lunch.
Green beans w/ cilantro, scallions, tamari almonds, & ginger vinaigrette
3 cup Pyrex
Best warm or room temperature. Give this a blast in the microwave to reheat or a quick stir-fry on the stove in a hot pan with a splash of oil. Toss warm beans with vinaigrette and top with cilantro, tamari almonds, & scallions as desired. Almonds are packaged on the side for use on green beans and salad.
Light and lively, these vibrant green beans will perk up any plate. Toasted tamari almonds add crunch and flavor. The dressing is packaged on the side and contains tamari, rice vinegar, olive oil, garlic, and ginger. Serve them for a vegetarian dinner with squash and the brown rice bowl. Take leftovers for lunch with salad and the entree.
Snow pea, red cabbage, carrot, and arugula salad w/ tamari almonds & sesame dressing
7 cup Pyrex
Best cold. In a large bowl, combine the snap peas, cabbage, greens, carrots, green onions, and cilantro. Drizzle with a splash of dressing and toss until all ingredients are evenly coated. Add more dressing to taste if desired. Serve topped with smoked almonds.
This dish is all about contrast. Subtly spicy greens meet sweet, crispy snow peas, with crunchy, salty tamari almonds layered atop both. Then there's the highly versatile sesame tahini dressing, which has a salty, sweet flavor that shines in simple brown rice bowls and salads and as a dip for raw vegetables if you find yourself with leftovers. Try the salad with a cup of soup for dinner, or take it with the entree for lunch. Almonds are packaged on the side for use on green beans and salad.
Ginger beef noodle soup w/ shiitake mushrooms & rice noodles (Vegan version available)
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Bring the soup to a low boil and add the noodles. Serve in deep bowls. Add a dash of sesame or chili oil if desired.
This gingery soup features meaty shiitake mushrooms, shredded beef, and a heap of long rice noodles. The vegetarian version is equally satisfying with a warming broth and mix of vegetables and tofu. Eating long noodles on Chinese New Year ensures a long life. The Chinese also believe that presenting food whole/uncut symbolizes completeness. So, there you have it. LPK wishes you a happy & healthy 2024!

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.