Week of June 11, 2024

We've got a veggie-packed Mediterranean menu on deck for the 6/11 delivery. Enjoy!

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

Sumac roast chicken w/lemon & garlic (Organic)
Brining chicken overnight in a mixture of lemon, rosemary, thyme, and black peppercorns and then rubbing it with sumac, garlic, olive oil, and lemon zest before roasting produces an amazingly juicy bird.
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

Roasted shrimp w/za'atar yogurt (Sustainable)
Shrimp marinated in a mix of za'atar, lemon zest, and olive oil absorb the flavors and roast to tender perfection before being dolloped with a herby, garlicky yogurt sauce. Please eat within a few days of delivery for optimum 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

Za'atar roasted tofu w/ lemony tahini sauce (Organic)
Tofu forms a hearty base for vibrant, woodsy za'atar, the popular Middle Eastern spice blend. Sauce is packaged on the side and contains tahini, honey, lemon juice, salt, and pepper. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Grilled summer vegetable & barley salad w/ fresh herbs, scallions, jalapenos, toasted pistachios, feta, & lemon vinaigrette
In Egypt, barley is typically eaten as a pudding for breakfast or dessert, but in this recipe, it's turned into a hearty grain salad seasoned with lemon, herbs, spices, and chilies and tossed with grilled zucchini, eggplant, red bell peppers, feta, and pistachios. Cauliflower rice or quinoa sub on request. Select ingredients omitted on request.
6 cup Pyrex
Baby sweet pepper, cucumber, & chickpea salad w/ fresh herbs & lemon vinaigrette
A bright lemon dressing works wonderfully with this colorful variety of sweet and thin-skinned peppers, cucumbers, and chickpeas. It's the kind of salad you want to eat on the patio on a warm night after a day of yard work. Summertime, finally! Select ingredients omitted on request.
4 cup Pyrex
Roasted carrots w/za'atar, oranges, pistachios, & pomegranate molasses
Slow-roasted carrots become super-sweet and meltingly tender. Za'atar, a Middle Eastern seed and spice blend, and orange zest and juice bring complexity to the mix. Pistachios and pomegranate molasses add finishing touches that make this dish special. Select ingredients omitted on request.
3 cup Pyrex
Rocky Mountain Crunch salad w/Gotham Greens, snap peas, cucumber, radish, radicchio, dill, feta, & shallot vinaigrette
I like to make this salad with what is freshest at the market. This time of year, it's a mix of peas, radishes, cucumbers, herbs, and greens. Select ingredients omitted on request.
7 cup Pyrex
Mediterranean red lentil soup w/ oregano, rosemary, & lemon
This Mediterranean-style soup loaded with lemon and red lentils will surprise your taste buds in the best way possible!
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.
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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 June 11, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Sumac roast chicken w/lemon & garlic (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
Best warm. Cover Pyrex w/ foil and roast in a preheated 400-degree oven for 15 minutes. Alternatively, slice or dice the chicken and panfry it in a hot skillet with a splash of olive oil.
Brining chicken overnight in a mixture of lemon, rosemary, thyme, and black peppercorns and then rubbing it with sumac, garlic, olive oil, and lemon zest before roasting produces an amazingly juicy bird. Try it for dinner with a grilled veggie & barley salad and chickpea salad. Take leftovers for lunch with roasted carrots and green salad.
Roasted shrimp w/za'atar yogurt (Sustainable)
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Serve warm. Zap the shrimp in the microwave or quickly stirfy in a hot skillet with olive oil. Serve with a drizzle of yogurt sauce. Season to taste.  Please eat within a few days of delivery for optimum freshness.
Shrimp marinated in a mix of za'atar, lemon zest, and olive oil absorb the flavors and roast to tender perfection before being dolloped with a herby, garlicky yogurt sauce. Try them for dinner with the green salad and roasted carrots. Take leftovers for lunch with the grilled veggie and chickpea salads. 
Za'atar roasted tofu w/ lemony tahini sauce (Organic)
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Serve warm. Give the dish a quick zap in the microwave or reheat it on a sheet pan in a 425-degree oven. Serve with tahini dressing and parsley.
Tofu forms a hearty base for vibrant, woodsy za'atar, the popular Middle Eastern spice blend. Sauce is packaged on the side and contains tahini, honey, lemon juice, salt & pepper. Try it for dinner with the grilled veggie and chickpea salad. Take leftovers for lunch with roasted carrots and 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
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4 CUP ROUND
3 CUP RECTANGLE
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BALL JARS
ICE PACKS
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Week of June 11, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Grilled summer vegetable & barley salad w/ fresh herbs, scallions, jalapenos, toasted pistachios, feta, & lemon vinaigrette
6 cup Pyrex
Serve cold or at room temperature. You can give this a quick blast in the microwave to take the chill off before serving or remove it from the fridge a bit before you eat. Toss the grilled veggies with the feta, arugula, cilantro, pistachios, scallions, and jalapenos as desired. Pistachios and feta cheese are packaged on the side in your cooler for use on all dishes.
In Egypt, barley is typically eaten as a pudding for breakfast or dessert, but in this recipe, it's turned into a hearty grain salad seasoned with lemon, herbs, spices, and chilies and tossed with grilled zucchini, eggplant, red bell peppers, feta, and pistachios. Try it for dinner with the entree and a chickpea salad, or take it for lunch with carrots and green salad or soup. 
Baby sweet pepper, cucumber, & chickpea salad w/ fresh herbs & lemon vinaigrette
4 cup Pyrex
Serve cold or at room temperature. Add peppers, cucumber, and chickpeas to a large bowl, pour in salad dressing, and toss well. Let stand for at least half an hour and up to 4. Add parsley just before serving.   
A bright lemon dressing works wonderfully with this colorful variety of sweet and thin-skinned peppers, cucumbers, and chickpeas. It's the kind of salad you want to eat on the patio on a warm night after a day of yard work. Summertime, finally! Try it for dinner with the entrée and roasted carrots, or serve it as a vegetarian lunch with barley or green salad. 
Roasted carrots w/za'atar, oranges, pistachios, & pomegranate molasses
3 cup Pyrex
Best warm. Nuke the carrots in the microwave or give them a quick pan fry. Squeeze juice from roasted orange wedges over the top and serve with pistachios. Pistachios are packaged in your cooler for use on all dishes.
Slow-roasted carrots become super-sweet and meltingly tender. Za'atar, a Middle Eastern seed and spice blend, and orange zest and juice bring complexity to the mix. Pistachios and pomegranate molasses add finishing touches that make this dish special. Try it for dinner with the entree and chickpea salad. Take leftovers for lunch with the green salad or barley. 
Rocky Mountain Crunch salad w/Gotham Greens, snap peas, cucumber, radish, radicchio, dill, feta, & shallot vinaigrette
7 cup Pyrex
Best cold. Bring the vinaigrette to room temperature and give it a good shake. Pour over the salad. Toss well to coat. Add crumbled feta and season with salt and pepper. Toss again to combine. Transfer to a platter or bowl. Feta cheese is packaged on the side in your cooler for use on all dishes.
I like to make this salad with what is freshest at the market. This time of year, it's a mix of peas, radishes, cucumbers, herbs, and greens. Try it for dinner with the entrée. Take leftovers for lunch with a cup of soup. 
Mediterranean red lentil soup w/ oregano, rosemary, & lemon
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Stir well and heat on the stove or in the microwave. Season to taste. Steal some feta from your salad and sprinkle on top if desired.
This Mediterranean-style soup loaded with lemon and red lentils will surprise your taste buds in the best way possible! Pair it with salad for a light lunch or 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.