We've got a lemony Italian menu on deck for you next week. Enjoy!
Week of February 7, 2023
We've got a sweet and savory winter menu on deck for you this 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
Cider-brined, mustard-glazed pork loin
With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a more tender and juicy package.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
and/or
Chicken breasts w/ zesty mustard sauce
Here, a zesty mustard and apple cider sauce dresses up seared chicken breasts to make a one-pan family-friendly delight. Sauce is packaged on the side.
2 Portions = 2 breasts | 4 Portions = 4 breasts | 6 Portions = 6 breasts | 8 Portions = 8 breasts
and/or
Garlic-herb shrimp
A tasty puree of fresh herbs, garlic, and olive oil does double-duty in this recipe serving as a quick marinade before cooking and a bright sauce after. 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
Cider, maple & mustard glazed tofu
Coated with a sweet and savory glaze of maple syrup, Dijon mustard, and apple cider, this tofu is crispy on the outside and soft on the inside.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Sides
Roasted kabocha squash w/ shallots, grapes, & sage
Roasted grapes and shallots bring winter squash to a whole new level. Select ingredients omitted on request. Roasted cauliflower sub available.
6 cup Pyrex.
Wild rice salad w/radicchio, toasted walnuts, dried cherries, & mustard-cider vinaigrette
Toothsome wild rice and crisp radicchio shine in this generous salad. Select ingredients omitted on request. Cauliflower rice sub available.
4 cup Pyrex
Balsamic glazed asparagus
Simple yet flavorful, this asparagus side dish will add a fresh pop of color to your winter plate. Green bean substitute on request.
3 cup Pyrex
Kale salad w/ shaved Brussels sprouts, apples, hazelnuts, aged white cheddar, & Dijon vinaigrette
This is one of those salads that you have to keep checking to make sure you're really eating a salad. Flavorful, filling, and a real pleasure to eat. Select ingredients omitted on request. Cheese is packaged on the side for use on soup & salad. Greens sub available.
7 cup Pyrex
Cauliflower soup w/ aged cheddar & homemade mustard croutons
Creamy cauliflower soup with aged cheddar and crunchy mustard-slathered croutons is a wintertime favorite. The accompaniments are optional, and the soup is gluten and dairy-free without them.
7 cup Pyrex
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 7, 2023
Entrées
Dish
Cooking Instructions
Mix & Match Suggestions
Cider-brined, mustard-glazed pork loin
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Preheat oven to 350 degrees. Slice the portion of pork you like, place in Pyrex, add a splash of water, cover with foil, and cook for 10 minutes. You can also give it a quick panfry in a hot skillet with a splash of olive oil.
With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a more tender and juicy package. Try it for dinner with a side of winter squash and asparagus. Take leftovers for lunch with wild rice or kale salad.
Chicken breasts w/ zesty mustard sauce
2 Portions = 2 breasts | 4 Portions = 4 breasts | 6 Portions = 6 breasts | 8 Portions = 8 breasts
Serve warm. Place desired amount of chicken in a Pyrex dish with a splash of sauce. Cover with foil and cook in a preheated 350-degree oven for 10 minutes or until the chicken is hot 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 and sauce or serve it cold over a salad if you wish.
Here, a zesty mustard and apple cider sauce dresses up seared chicken breasts to make a one-pan family-friendly delight. Serve it with wild rice and squash for dinner. Take leftovers with kale salad or asparagus for lunch.
Garlic-herb 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 temp. You can nuke these in the microwave for a minute or two. Drizzle with herb sauce as desired (bring it to room temp. first). Best warm. Please eat within the first few days of delivery for optimal freshness.
A tasty puree of fresh herbs, garlic, and olive oil does double-duty in this recipe serving as a quick marinade before cooking and a bright sauce after. Try the shrimp for dinner with a side of wild rice and asparagus. Take leftovers for lunch with the squash and kale salad.
Cider, maple & mustard glazed tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Coat a sheet pan with cooking spray. Lightly glaze both sides of the tofu with sauce. Bake at 400 degrees for 5-10 minutes or until warm. Serve with additional glaze on the side.
Coated with a sweet and savory glaze of maple syrup, Dijon mustard, and apple cider, this tofu is crispy on the outside and soft on the inside. Serve it with wild rice and squash for dinner. Take leftovers for lunch with asparagus or 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 7, 2023
Sides
Dish
Cooking Instructions
Mix & Match Suggestions
Roasted kabocha squash w/ shallots, grapes, & sage
6 cup Pyrex.
Best warm. You can give these a quick blast in the microwave to reheat or pop them in a 400-degree oven for 15 minutes or until hot. Season to taste.
Roasted grapes and shallots bring winter squash to a whole new level. Make this dish into a meatless main by serving it with wild rice and asparagus for dinner. Take leftovers for lunch with kale salad and soup.
Wild rice salad w/radicchio, toasted walnuts, dried cherries, & mustard-cider vinaigrette
4 cup Pyrex
Serve at room temperature or warm. You can give it a quick blast in the microwave to take the chill off. Mix rice, radicchio, cherries, and parsley in a large bowl. Shake the vinaigrette to mix, then drizzle a few tablespoons over the salad and toss gently to combine. Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve.
Toothsome wild rice and crisp radicchio shine in this generous salad. Try it for dinner with the main dish and a side of roasted squash, or serve it for lunch with asparagus and a cup of soup.
Balsamic glazed asparagus
3 cup Pyrex
Best warm. Lightly grease a large nonstick skillet with oil and place over high heat; add the balsamic vinegar. When the vinegar is sizzling, add the asparagus and spread it out. Reduce the heat to medium-high and cook the asparagus, turning the stalks frequently to coat them with the vinegar until they are crisp-tender and bright green. Season to taste.
Simple yet flavorful, this asparagus side dish will add a fresh pop of color to your winter plate. Try it for dinner with the main dish and wild rice. Take leftovers for lunch with the roasted squash.
Kale salad w/ shaved Brussels sprouts, apples, hazelnuts, aged white cheddar, & Dijon vinaigrette
7 cup Pyrex
Serve room temp. Mix kale, shaved Brussels sprouts, and apple in a large bowl. Add dressing and use your hands to massage dressing into greens. Add cheese and nuts and toss to combine. Season with salt and pepper.
This is one of those salads that you have to keep checking to make sure you're really eating a salad. Flavorful, filling, and a real pleasure to eat. Try it for dinner with the squash and main entrée. Take leftovers for lunch with a cup of soup.
Cauliflower soup w/ aged cheddar & homemade mustard croutons
7 cup Pyrex
Best hot. Reheat in the microwave or on the stovetop. Add cheese as desired. Season with salt and add stock or broth if you like a thinner soup. Serve sprinkled with croutons and a drizzle of olive oil. Season to taste.
Creamy cauliflower soup with aged cheddar and crunchy mustard-slathered croutons is a wintertime favorite. The accompaniments are optional, and the soup is gluten and dairy-free without them. Serve it for lunch or dinner with a side of kale salad.
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.