Week of January 3, 2023

Happy New Year! We've got a super delicious, veggie-packed menu to start your year off right!

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

Grilled flank steak and red onion w/balsamic vinegar and orange gremolata
Gremolata, an Italian garnish traditionally made with minced fresh parsley, garlic, and lemon zest and served with osso buco, adds a fresh flavor to grilled meats. For a slightly different twist, we've used orange zest. Select ingredients omitted on request.
2 Portions = .75 lb steak | 4 Portions = 1½ lbs steak | 6 Portions = 2¼ lbs steak | 8 Portions = 3 lbs steak

and/or

Boneless skinless chicken breasts w/lemon & rosemary
Organic chicken breasts stay moist and tender thanks to a lovely bath in olive oil, white wine, and lemon.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Pan-roasted cod w/herb butter
A blast of heat in a cast-iron pan and basting of golden butter does wonders for wild-caught white fish fillets creating a toothsome crust and nutty, lemony, brown butter-herb sauce. Dairy-free available on request. Please eat 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

Rosemary-lemon baked tofu
Marinating tofu overnight allows it to soak up all the bright, lemony, rosemary flavors before baking.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Mean green grain bowl w/quinoa, roasted parsnips, broccoli, Brussels sprouts, cauliflower, creamy kale pepita pesto, toasted pepitas & a pinch of sauerkraut
Packed with plant-based protein, lots of veggies, a vibrant sauce, and a pinch of sauerkraut for pop, this bowl has all the healthy deliciousness you need to start the new year right. Vegan. Select ingredients omitted on request. Cauliflower rice on request.
6 cup Pyrex
Roasted vegetable salad w/lentils, radicchio, fresh herbs, tangerine & sherry vinaigrette
This salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar, colorful caramelized roasted root vegetables, and red ribbons of radicchio. When they are all tossed up in a bowl together, it's something to behold! Select ingredients omitted on request. Cauliflower sub for lentil haters.
4 cup Pyrex
Roasted asparagus w/shallots, thyme, & toasted almonds
Roasting asparagus in a hot oven creates a crispy-caramelized exterior and a tender, juicy interior. Select ingredients omitted on request. Broccoli sub available.
3 cup Pyrex
Roasted beet and orange salad w/Gotham Greens, chives & orange-sherry vinaigrette
Here, sweet oranges and roasted beets sit on top of a bed of mixed lettuces from our favorite local purveyor Gotham Greens. A sherry vinaigrette balances the combination and brings out the best components. Select ingredients omitted on request. Carrot sub on request.
7 cup Pyrex
Jeff Osaka's velvety parsnip soup. Vegan.
Parsnips are slightly sweet, a little earthy, and surprisingly delicious. This austere winter vegetable makes an elegant creamy soup (without any dairy!).
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
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Grilled flank steak and red onion w/balsamic vinegar and orange gremolata
2 Portions = .75 lb steak | 4 Portions = 1½ lbs steak | 6 Portions = 2¼ lbs steak | 8 Portions = 3 lbs steak
Best warm. Slice steak against the grain and give it a quick pan sear in a hot skillet with a splash of olive oil, or slice and heat in foil-covered Pyrex (add a splash of water before covering) for 10 minutes in a preheated 350-degree oven. Either way, serve with grilled red onions and orange gremolata.
Gremolata, an Italian garnish traditionally made with minced fresh parsley, garlic, and lemon zest and served with osso buco, adds a fresh flavor to grilled meats. For a slightly different twist, we've used orange zest. Try it for dinner with a side of asparagus and the roasted vegetable lentil salad. Take it for lunch with the mean green grain bowl or salad.
Boneless skinless chicken breasts w/lemon & rosemary
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 w/ foil and cook the chicken with a splash of water in a preheated 400-degree oven for 10-15 minutes or until hot to your liking. 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.
Organic chicken breasts stay moist and tender thanks to a lovely bath in olive oil, white wine, and lemon. For dinner, try the chicken with a side of the mean green grain bowl and asparagus. Take leftovers with roasted vegetables and lentils or green salad for lunch.
Pan-roasted cod w/herb butter
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Season the fish with salt and pepper. Heat a skillet over high heat. Add 3 tablespoons of oil. Place 2 fillets in the pan. Lower heat to medium and cook until fish is golden around the edges, about 2 to 3 minutes. Flip fillets and add butter and thyme. Tilt the pan to let melted butter pool at one end. Use a spoon to baste the fish with butter. Continue until cooked through, 2-3 minutes. Serve w/ parsley and lemon wedges. Please eat fish within the first few days of delivery for optimal freshness.
A blast of heat in a cast-iron pan and basting of golden butter does wonders for wild-caught white fish fillets creating a toothsome crust and nutty, lemony, brown butter-herb sauce. Serve the fish for dinner with a side of asparagus and the roasted vegetable lentil salad. Take leftovers for lunch with the bean green bowl or green salad.
Rosemary-lemon baked tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Give this a quick blast in the microwave or pan fry in a hot skillet.
Marinating tofu overnight allows it to soak up all the bright, lemony, rosemary flavors before baking. Try it with the green salad and asparagus for dinner. Take it with the roasted vegetables and lentils or mean green grain bowl for a protein-packed 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 January 3, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Mean green grain bowl w/quinoa, roasted parsnips, broccoli, Brussels sprouts, cauliflower, creamy kale pepita pesto, toasted pepitas & a pinch of sauerkraut
6 cup Pyrex
Warm or room temp. You can give these a blast in the microwave to take the chill off or serve them cold. To assemble the bowls, top the quinoa with roasted veggies, toasted pepitas, and a drizzle of sauce. Season to taste with additional salt and pepper, and serve. I like to add a pinch of sauerkraut to mine for an extra probiotic boost.
Packed with plant-based protein, lots of veggies, a vibrant vegan sauce, and a pinch of sauerkraut for pop, this bowl has all the healthy deliciousness you need to start the new year right. Serve it as a vegetarian meal on its own or with the main entrée for dinner. Take leftovers for lunch with asparagus, soup, or salad.
Roasted vegetable salad w/lentils, radicchio, fresh herbs, tangerine & sherry vinaigrette
4 cup Pyrex
Serve room temp or warm. Toss radicchio with vinaigrette to lightly coat and arrange it on a platter. Combine lentils and roasted vegetables (you can warm them first if desired), adding more of the vinaigrette to taste, spoon the mixture on top of the radicchio. Garnish with scallions, parsley, and a squeeze of fresh tangerine juice. Season to taste.
This salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar, colorful caramelized roasted root vegetables, and red ribbons of radicchio. When they are all tossed up in a bowl together, it's something to behold! The hearty salad works as a main course or as a side dish. Try it for dinner with the main entrée and asparagus. Serve it for lunch with the green salad or grain bowl.
Roasted asparagus w/shallots, thyme, & toasted almonds
3 cup Pyrex
Hot, cold, or room temp. You can give this a quick zap in the microwave to reheat or pop the Pyrex in the oven while you are heating your other dishes. Sautéing them in a hot skillet works too. Top with toasted almonds and a pinch of flaky sea salt if desired.
Roasting asparagus in a hot oven creates a crispy-caramelized exterior and a tender, juicy interior. Serve it for dinner with a side of the main entrée and a salad. Take it for lunch as a side for the lentil salad or grain bowl. The roasted asparagus also make an excellent breakfast with a poached egg.
Roasted beet and orange salad w/Gotham Greens, chives & orange-sherry vinaigrette
7 cup Pyrex
Best cold. Drizzle beets with enough vinaigrette to coat; add the orange segments and toss gently. Drizzle the greens with vinaigrette to moisten and toss with beets & oranges. Season with salt and pepper to taste. Garnish with chives.
Here, sweet oranges and roasted beets sit on top of a bed of mixed lettuces from our favorite local purveyor, Gotham Greens. A sherry vinaigrette balances the combination and brings out the best components. Serve the salad for dinner with a side of the main entrée and asparagus. Take leftovers for lunch with a cup of soup.
Jeff Osaka's velvety parsnip soup. Vegan.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Heat gently on the stove or in the microwave. Season to taste. This soup is dairy-free. You can add a splash of cream or pat of butter if that appeals, but it is plenty tasty without it.
Parsnips are slightly sweet, a little earthy, and surprisingly delicious. This austere winter vegetable makes an elegant creamy soup (without any dairy!). Try the soup with a side of salad for a quick and satisfying meal.

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.