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Week of January 24, 2023

We've got winter comfort food 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

David Tanis's braised beef
This dish is essentially an elevated pot roast with tender, succulent meat and a concentrated, well-tempered sauce. Perfect for warming up on a cold winter night.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Dry-brined chicken breasts
A tasty dry brine takes an organic chicken breast from bland to glam.
2 Portions = 2 breasts | 4 Portions = 4 breasts | 6 Portions = 6 breasts | 8 Portions = 8 breasts

and/or

Braised cod w/ herbed-garlic yogurt sauce
Braised in wine sauce and topped with a garlicky herb sauce, this wild-caught cod is fast, flavorful, and comforting after a long day at work. Dairy-free available. Please eat the fish within the first 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

Wild mushroom ragout
Deeply satisfying and comforting, this hearty mushroom stew is David Tanis's answer to a vegetarian pot roast.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted winter vegetables w/ rosemary, thyme, & crispy sage
A colorful medley of carrots, beets, parsnips, sweet potatoes, and turnips gets roasted with savory herbs until they are tender and caramelized and then topped with crispy sage leaves to elevate them into a seriously delicious side dish. Select ingredients omitted on request.
6 cup Pyrex
Vegan mashed potatoes w/ olive oil & crispy shallots
If you think cream and butter are required to make amazing mashed potatoes, you are in for a surprise. Yukon Gold potatoes are naturally creamy and need only to be mashed with a little of their cooking water and olive oil to become rich and fluffy. The finished mash is topped with crispy shallots for a delightful, savory crunch. Mashed cauliflower sub on request.
4 cup Pyrex
Balsamic Brussels sprouts w/ pomegranates & pecans
These roasted balsamic Brussels sprouts have a delicious crispy texture and sweet, tangy flavor. Select ingredients omitted on request. Broccoli sub available
3 cup Pyrex
Green salad w/pears, pecans, & blue cheese
Here is my ideal winter salad. It offers a light, crisp counterpoint to just about anything you might be stewing or roasting, the depth of flavor to stand up to those hearty dishes, and seasonal notes that feel right on a chilly night. Select ingredients omitted on request.
7 cup Pyrex
Chicken noodle soup from scratch/ Vegetable noodle soup from scratch
This slowly-simmered soup made from a whole bird provides the right combination of fat, salt, and flavor and produces a fragrant, golden, savory soup you want to eat all week long. The vegetarian version is equally good. Soup is gluten-free.
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.

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

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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 January 24, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

David Tanis's braised beef
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Preheat the oven to 325 degrees. Cover Pyrex w/ foil and reheat the beef in its sauce for 20 minutes until it's cooked to your liking. Remove meat to a carving board and cut it into thick slices. Season to taste.
This dish is essentially an elevated pot roast with tender, succulent meat and a concentrated, well-tempered sauce. Perfect for warming up on a cold winter night. Serve it with mashed potatoes and roasted vegetables for dinner. Turn leftovers into a sandwich for lunch or serve with a salad.
Dry-brined chicken breasts
2 Portions = 2 breasts | 4 Portions = 4 breasts | 6 Portions = 6 breasts | 8 Portions = 8 breasts
Hot, cold, or room temperature. Preheat oven to 350 degrees, choose the portion of chicken you want, cover the Pyrex with foil and cook for 10 minutes. You can also slice or dice the chicken and give it a quick pan fry in a hot skillet with a splash of olive oil, or serve cold/room temp on a salad. Season to taste.
A tasty dry brine takes an organic chicken breast from bland to glam. Serve it for dinner with balsamic brussels sprouts and mashed potatoes. Take leftovers with roasted veggies or salad.
Braised cod w/ herbed-garlic yogurt sauce
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Season fish with salt and pepper. Pour shallot-wine sauce into a skillet with a lid and heat over medium heat for about 2-3 minutes, stirring occasionally. Add cod, spoon shallots & thyme onto the fish, and cover with a lid. Simmer until fillets are opaque, 3-5 minutes, and flake easily with a fork (145 degrees). Serve the fish topped with shallots and herbed-garlic sauce. Please eat the fish within the first few days of delivery for optimal freshness.
Braised in wine sauce and topped with a garlicky herb sauce, this wild-caught cod is fast, flavorful, and comforting after a long day at work. Serve it for dinner with roasted vegetables and mashed potatoes. Take leftovers with a salad or brussels sprouts for lunch.
Wild mushroom ragout
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Reheat gently in the microwave or a skillet. You can add more stock or water if you want a brothier mix or reduce the stew in a hot skillet on the stove if you want something thicker. Season to taste. Serve with mashed potatoes, pasta, or a grain of choice.
Deeply satisfying and comforting, this hearty mushroom stew is David Tanis's answer to a vegetarian pot roast. Try it for dinner with mashed potatoes and Brussels sprouts. Take leftovers for lunch with roasted veggies and salad, or serve over your favorite pasta/rice.

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 January 24, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted winter vegetables w/ rosemary, thyme, & crispy sage
6 cup Pyrex
Best warm. Give these a blast in the microwave or reheat them on a sheet pan in a 425 oven for 5-10 minutes. Serve with crispy sage and a drizzle of sage oil.
A colorful medley of carrots, beets, parsnips, sweet potatoes, and turnips gets roasted with savory herbs until they are tender and caramelized and then topped with crispy sage leaves to elevate them into a seriously delicious side dish. Try them for dinner with the main entrée and mashed potatoes. Take leftovers for lunch with Brussels sprouts or salad.
Vegan mashed potatoes w/ olive oil & crispy shallots
4 cup Pyrex
Best warm. Nuke in the microwave. Top with crispy shallots and a pat of vegan butter if desired.
If you think cream and butter are required to make amazing mashed potatoes, you are in for a surprise. Yukon Gold potatoes are naturally creamy and need only to be mashed with a little of their cooking water and olive oil to become rich and fluffy. The finished mash is topped with crispy shallots for a delightful, savory crunch. Try them for dinner with the main entrée and brussels sprouts, or serve them for lunch with roasted vegetables.
Balsamic Brussels sprouts w/ pomegranates & pecans
3 cup Pyrex
Best warm. Zap these in the microwave for a minute or two. Toss with pecans and parsley as desired.
These roasted balsamic Brussels sprouts have a delicious crispy texture and sweet, tangy flavor. Try them for dinner with a side of the main dish and mashed potatoes. Serve them for lunch with roasted veggies and salad.
Green salad w/pears, pecans, & blue cheese
7 cup Pyrex
Best cold Top greens with sliced pears, crumbled blue cheese, and toasted pecans as desired.
Here is my ideal winter salad. It offers a light, crisp counterpoint to just about anything you might be stewing or roasting, the depth of flavor to stand up to those hearty dishes, and seasonal notes that feel right on a chilly night. Try serving it after dinner or for lunch with a cup of soup.
Chicken noodle soup from scratch/ Vegetable noodle soup from scratch
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Add gluten-free rice elbows as desired. Heat on the stove or in the microwave. Season to taste.
This slowly-simmered soup made from a whole bird provides the right combination of fat, salt, and flavor and produces a fragrant, golden, savory soup you want to eat all week long. The vegetarian version is equally good and relies on the classic combination of vegetables and intensely flavorful homemade vegetable stock. Either way, serve it with a side of salad for a light dinner or take it as a grab-n-go 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.