Week of July 2, 2024

We've got a delicious BBQ menu for the 7/2 delivery. Happy Independence Day!

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

Barbecued chicken w/ classic BBQ dipping sauce (organic)
Here's a classic BBQ chicken recipe for your 4th of July picnic or patio party. Sauce is packaged on the side and contains ketchup, cider vinegar, brown sugar, smoked Spanish paprika, cumin, salt, and black pepper.
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

Shrimp w/lime-honey-mustard dipping sauce (sustainable)
This hot honey shrimp is just the ticket to lighten a classic barbeque spread. Sauce is packaged on the side & contains mayonnaise, mustard, lime juice, honey, & Worcestershire. Please eat within a few days of delivery for optimal freshness. Select ingredients omitted on request.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp

and/or

Buffalo cauliflower wings w/ vegan Tahini ranch dressing
Buffalo cauliflower is a great wing substitute. Sauce is packaged on the side & contains tahini, lemon, garlic, olive oil, dill, & parsley. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Quinoa and broccoli spoon salad w/ sharp cheddar, cranberries, pecans & mustard vinaigrette
This summery chopped salad fits loads of texture and flavor onto a spoon by combining finely chopped broccoli with chewy dried cranberries, crunchy pecans, fluffy quinoa, and chunks of sharp Cheddar cheese. The mixture is tossed in a punchy mustard vinaigrette that soaks into the florets, only improving as it sits. Select ingredients omitted on request.
6 cup Pyrex
Herby-three bean salad w/ green beans, celery, & fennel
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas, and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery, and onions) add texture and a vinegary kick, while a mix of herbs lends complexity and freshness. Select ingredients omitted on request.
4 cup Pyrex
Sweet potato fries w/ tahini ranch dipping sauce
These addictively seasoned "fries" from Mark Bittman are actually baked, but I promise you won't miss the grease, nor the mayo and buttermilk! While traditional ranch relies on them for their creaminess, the base in this dairy-free version is tahini, mixed with lemon juice, a smidge of maple syrup, and a generous amount of salt to mimic the intense salty-sweetness of the bottled ranch. Dipping sauce is packaged on the side in your cooler and contains tahini, lemon, garlic, maple syrup, olive oil, fresh dill, chives, & parsley. Select ingredients omitted on request.
3 cup Pyrex
Gotham Greens salad w/ carrots, radish, celery, cherry tomatoes, avocado, & charred scallion-buttermilk dressing
This colorful salad combines zesty buttermilk dressing with crisp greens and a stunning array of crisp vegetables for a beautiful and nutritious dish. Select ingredients omitted on request. Dairy-free dressing available.
7 cup Pyrex
Vegetarian chili w/ lots of Fritos
Quick, spicy, and satisfying, this chili/tortilla soup/frito pie mash-up is calling your name. Garnish it with the toppings of your choice. Cheese, avocado, and sour cream are excellent options. Select ingredients omitted on request.
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.
Share the gift of good food — send gift certificates for Little Pink Kitchen to friends and family in the Denver metro area.

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 July 2, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Barbecued chicken w/ classic BBQ dipping sauce (organic)
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
Hot, cold, or room temperature. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until hot to your liking. Dip in BBQ sauce as desired or drizzle with tahini ranch.
Here's a classic BBQ chicken recipe for your 4th of July picnic or patio party. Try it for dinner with the quinoa broccoli spoon salad and sweet potato fries. Serve it for lunch with three bean salad or salad. Better yet, put them all out at once for a lazy afternoon potluck.
Shrimp w/lime-honey-mustard dipping sauce (sustainable)
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 give the shrimp a quick blast in the microwave to reheat. Serve with dipping sauce and lime wedges. Add a splash of hot sauce if desired. Please eat within a few days of delivery for optimal freshness.
This hot honey shrimp is just the ticket to lighten a classic barbeque spread. Serve it for dinner with a side of herby, three bean salads, and sweet potato fries. Take leftovers for lunch with a green salad or quinoa broccoli spoon salad.
Buffalo cauliflower wings w/ vegan Tahini ranch dressing
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Give the cauliflower a quick blast in the microwave to remove the chill or put into a 450-degree oven for 6 mins to revive the crisp. Dip florets into the tahini ranch and enjoy!
Buffalo cauliflower is a great wing substitute. Serve it for dinner with the herby bean salad and sweet potato fries. Take leftovers for lunch with green salad or chili.

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 July 2, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Quinoa and broccoli spoon salad w/ sharp cheddar, cranberries, pecans & mustard vinaigrette
6 cup Pyrex
Best cold. Toss salad with cheese, toasted nuts and cranberries. Season to taste. Cheddar cheese is packaged on the side in your cooler for this dish and the chili.
This summery chopped salad fits loads of texture and flavor onto a spoon by combining finely chopped broccoli with chewy dried cranberries, crunchy pecans, fluffy quinoa, and chunks of sharp Cheddar cheese. The mixture is tossed in a punchy mustard vinaigrette that soaks into the florets, only improving as it sits. Try it for dinner with the entree and sweet potato fries. Take leftovers for lunch with veggie chili or three-bean salad.
Herby-three bean salad w/ green beans, celery, & fennel
4 cup Pyrex
Best cold or room temperature. Toss the green beans with the marinated shell beans and vegetables in a large bowl. Let sit for 5 minutes or more. Season to taste.
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas, and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery, and onions) add texture and a vinegary kick, while a mix of herbs lends complexity and freshness. Try it for dinner with the entree and quinoa salad. Take it for lunch with the sweet potato fries and salad.
Sweet potato fries w/ tahini ranch dipping sauce
3 cup Pyrex
Best hot. You can pop these in the microwave or, for a crispier version, reheat them on a sheet pan in a preheated 400-degree oven for 5 minutes. Dip in ranch dressing (season with salt to taste), ketchup, BBQ sauce, or salad dressing as desired.
These addictively seasoned "fries" from Mark Bittman are actually baked, but I promise you won't miss the grease, nor the mayo and buttermilk! While traditional ranch relies on them for their creaminess, the base in this dairy-free version is tahini, mixed with lemon juice, a smidge of maple syrup, and a generous amount of salt to mimic the intense salty-sweetness of the bottled ranch. Try them for dinner with the entree and quinoa salad. Take leftovers for lunch with the herby bean salad or chili.
Gotham Greens salad w/ carrots, radish, celery, cherry tomatoes, avocado, & charred scallion-buttermilk dressing
7 cup Pyrex
Best cold. Arrange greens in a large bowl. Top with carrots, radish, celery, halved tomatoes, & diced avocado. Drizzle with dressing and sprinkle with freshly ground black pepper. Avocados are packaged on the side in your cooler for this dish and the chili.
This colorful salad combines zesty buttermilk dressing with crisp greens and a stunning array of crisp vegetables for a beautiful and nutritious dish. Try it for dinner with the entree, or take it for lunch with the salad.
Vegetarian chili w/ lots of Fritos
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 with salt and pepper. Spoon chili into bowls and top with Fritos. Add cheese and avocado if desired. They are packaged on the side in your cooler.
Quick, spicy, and satisfying, this chili/tortilla soup/fruit pie mash-up is calling your name. Garnish it with the toppings of your choice. Cheese, avocado, and sour cream are excellent options. Try it for dinner with sweet potato fries. Serve it for lunch with 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.