Week of January 10, 2023

We've got a delicious Latin American 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

Peruvian roasted chicken w/tangy green sauce
Burnished-skinned, deeply flavored, and topped with a tangy green sauce, it’s no wonder that Peruvian chicken has become an obsession in the U.S. 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

Cumin roasted salmon w/ cilantro sauce & lemon
A vibrant herb sauce with cilantro, chives, garlic, vinegar, and olive oil mingles with spice-roasted salmon to make a luxurious weeknight meal. Please eat fish within the first few days of delivery for optimal freshness. Plain fish on request.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets.

and/or

Black bean pumpkin patties w/ sliced avocado
A good veggie burger is an ideal meal for hectic days. If you like a classic experience, serve the patties on buns with roasted potatoes and green beans. If you want to go grain-free, serve the patties with the kale salad and sliced avocado.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Pisto manchego (AKA Spanish ratatouille w/ tomatoes, red bell peppers, eggplant, zucchini, onion, fresh herbs & manchego cheese.)
Pisto manchego, Spain's colorful combination of roasted vegetables, is similar to France's ratatouille. It has got the perfect mix of vegetables and cheese. Who can resist that? Select ingredients omitted on request. Broccoli sub available.
6 cup Pyrex
Adobo roasted potatoes
Using a classic Puerto Rican adobo seasoning — an island blend of garlic powder, oregano, and black pepper — this recipe yields simple, savory, roasted potatoes that make for a flavorful addition to any plate. Cauliflower sub on request.
4 cup Pyrex
Spanish green beans w/ toasted almonds
This recipe is an adaptation of a remarkably delicious green bean dish from Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Select ingredients omitted on request. Asparagus sub available.
3 cup Pyrex
Genius kale salad w/ roasted butternut squash, toasted almonds, aged white cheddar, & lemon vinaigrette
This salad's well-accented simplicity makes it stand out. There you are, enjoying a fork full of kale, and along comes a sharp bite of cheddar, a crunch of almond, or a soft morsel of roasted squash. Select ingredients omitted on request. Asparagus sub available for squash haters. Mixed greens sub available for kale haters.
7 cup Pyrex
Can't-believe-it's-vegan chili
This hearty vegan chili will warm you up without weighing you down. Vegan broccoli & spinach sub on request. Soup is gluten and soy-free.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts.

Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

Ordering for this week’s menu is closed. Check back on Friday for a new selection of delicious dishes.

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 January 3, 2023

Happy New Year! We've got a super delicious, veggie-packed menu to start your year off right!
Week of January 10, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Peruvian roasted chicken w/tangy green sauce
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.
Serve warm. Cover Pyrex w/ foil and cook in a 350-degree oven for 10 minutes or until warm to your liking. You can also take the chicken off the bone and give it a quick pan fry in a hot skillet with a splash of olive oil. Serve w/ green sauce. It contains cilantro, jalapeno, garlic, olive oil, lime juice, & mayonnaise.
Burnished-skinned, deeply flavored, and topped with a tangy green sauce made of cilantro, jalapeno, garlic, olive oil, lime juice, & mayonnaise, it’s no wonder that Peruvian chicken has become an obsession in the US. Try it for dinner with a side of roast potatoes and green beans. Serve it for lunch with the kale salad or Spanish Ratatouille.
Cumin roasted salmon w/ cilantro sauce & lemon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets.
Preheat oven to 350 degrees. Season salmon with salt and pepper and place in a baking dish or sheet pan. Drizzle with spiced olive oil mixture and roast until fish is opaque and just cooked through 15 to 18 minutes. Remove salmon from the oven and spoon cilantro sauce over the top. Serve with a squeeze of lemon. Please eat fish within the first few days of delivery for optimal freshness.
A vibrant herb sauce with cilantro, chives, garlic, vinegar, and olive oil mingles with spice-roasted salmon to make a luxurious weeknight meal. Try it for dinner with a side of green beans and roasted potatoes. Take leftovers for lunch with the kale salad.
Black bean pumpkin patties w/ sliced avocado
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Nuke the patties in the microwave for 30-60 seconds, or give them a quick panfry in a hot skillet with a splash of olive oil, or put them on a sheet pan and cook them for 5-10 minutes in a preheated 400-degree oven. Serve with sliced avocado.
A good veggie burger is an ideal meal for hectic days. If you like a classic experience, serve the patties on buns with roasted potatoes and green beans. If you want to go grain-free, serve the patties with the kale salad and sliced avocado.

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 January 10, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Pisto manchego (AKA Spanish ratatouille w/ tomatoes, red bell peppers, eggplant, zucchini, onion, fresh herbs & manchego cheese.)
6 cup Pyrex
Best warm. Give the veggies a good stir and heat them in the microwave or a skillet on the stove: top with w/Manchego cheese as desired.
Pisto manchego, Spain's colorful combination of roasted vegetables, is similar to France's ratatouille. It has got the perfect mix of vegetables and cheese. Who can resist that? Serve it for dinner with the main entrée and roasted potatoes. Take it for lunch with a salad and a hunk of bread to soak up the yummy sauce.
Adobo roasted potatoes
4 cup Pyrex
Hot, cold, or room temperature. Zap the potatoes in the microwave or cook them in a hot oven for 5-10 minutes.
Using a classic Puerto Rican adobo seasoning — an island blend of garlic powder, oregano, and black pepper — this recipe yields simple, savory roasted potatoes that make for a flavorful addition to any plate. Try them for dinner with the main entrée and a side of green beans. Take leftovers for lunch with the ratatouille and kale salad.
Spanish green beans w/ toasted almonds
3 cup Pyrex
Best warm. Remove toasted nuts from the dish and set them aside. Heat a skillet over medium-high heat. Add the green beans to the pan and a 1/4 cup of water. Stir, and cover until heated through about 2-3 minutes. Sprinkle almonds and toasted garlic on the beans as desired. Serve immediately.
This recipe is an adaptation of a remarkably delicious green bean dish from Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Serve them for dinner with a side of ratatouille and roasted potatoes for a vegetarian feast. Take them for lunch with a side of the main entrée, or try them for breakfast with a soft-cooked egg. It creates a velvety, flavorful sauce that coats the beans.
Genius kale salad w/ roasted butternut squash, toasted almonds, aged white cheddar, & lemon vinaigrette
7 cup Pyrex
Best cold or room temp. In a large mixing bowl, toss the kale with the salted-roasted almonds, cheddar (if using), and roasted squash with lemon vinaigrette. Season to taste with salt and pepper.
This salad's well-accented simplicity makes it stand out. There you are, enjoying a fork full of kale, and along comes a sharp bite of cheddar, a crunch of almond, or a soft morsel of roasted squash. Try it as a side for the main entrée for dinner, or serve it with soup or ratatouille for lunch.
Can't-believe-it's-vegan chili
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts.
Best warm. Heat in the microwave or on the stovetop. Season to taste. Steal a pinch of cheese from your salad to top it off.
This vegan chili is more of a hearty soup than a traditional stew, but it's still wholly satisfying and will warm you up without weighing you down. Try it as a grab-n-go lunch, or serve it with a side of kale salad for dinner.

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.