Week of June 18, 2024

We've got a summery Indian menu for the 6/18 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

Tri-tip steak with scallion-cilantro Thecha sauce
Spicy, garlicky Thecha is a green-chile-based condiment from Maharashtra in western India that contains cilantro, scallions, jalapenos, garlic, salt, olive oil, cumin seeds & roasted peanuts. It is an excellent complement to seared steak. Sauce is packaged on the side. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Garlic-ginger chicken w/ cilantro & mint (organic)
Juicy, bright, and slightly spicy, the complexity of flavors makes these chicken breasts winners! Select ingredients omitted on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Yogurt and spice roasted salmon w/ cilantro (wild-caught)
These little salmon bites are roasted at a high temperature, ensuring a slight charring on the outside and perfectly cooked salmon on the inside.Sauce is packaged on the side. Please eat the fish within two days of delivery for optimal freshness. Select ingredients omitted on request.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Zucchini-lentil fritters w/ lemony yogurt
These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Kerala-style vegetable korma w/ cauliflower, carrots, peas, broccoli, green beans, tomatoes, & cilantro
In this recipe from the Indian coastal state of Kerala, where coconuts are abundant, korma is made with coconut milk, onion, tomatoes, ginger, garlic, and a vibrant mix of vegetables. Select ingredients omitted on request.
6 cup Pyrex
Asparagus Paulo (spiced basmati rice) w/ fried shallots & minty lemon raita
Pulao is a classic spiced rice dish in Pakistan. This vegetarian version, paired with mint raita, celebrates seasonal asparagus. The asparagus simmer with basmati rice in a flavorful broth with shallot, garlic, cinnamon, cumin, and pepper. Cauliflower rice sub on request. Select ingredients omitted on request.
4 cup Pyrex
Chana masala (Indian chickpea stew with tomatoes)
Soft, creamy chickpeas snuggled in a rich and spicy tomato sauce make a delicious lunch or dinner. Select ingredients omitted on request.
3 cup Pyrex
Mango slaw w/ cabbage, carrots, cilantro, & lime vinaigrette
The incredible, crunchy sweetness of this shredded cabbage, carrot, and mango slaw pairs perfectly with the spicy kick of Indian food. Select ingredients on request.
7 cup Pyrex
Carrot soup with ginger, turmeric, & lime
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices, and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the technique known as Tarka in Indian cuisine — adds an extra blast of flavor. In warm weather, you can serve the soup chilled if you'd like.
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 June 18, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Tri-tip steak with scallion-cilantro Thecha sauce
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temperature. Slice the steak against the grain and quickly pan-fry it in a hot skillet with a bit of olive oil. Alternatively, cover the Pyrex and cook the steak in the oven at 350 degrees for 10 minutes. Either way, serve it with the Thecha sauce.
Spicy, garlicky Thecha is a green-chile-based condiment from Maharashtra in western India that contains cilantro, scallions, jalapenos, garlic, salt, olive oil, cumin seeds & roasted peanuts. It is an excellent complement to seared steak. Try the steak for dinner with basmati rice and a side of chickpeas. Take leftovers for lunch with vegetable korma or mango slaw.
Garlic-ginger chicken w/ cilantro & mint (organic)
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temperature. Preheat the oven to 350 degrees. Cover Pyrex in foil and cook for 10 minutes. Alternatively, slice or dice the chicken and give it a quick pan fry in a hot skillet with a bit of oil. Add a splash of water and cover for 30-60 seconds to steam the chicken through. 
Juicy, bright, and slightly spicy, the complexity of flavors makes these chicken breasts winners! Try them for dinner with a side of vegetable korma and rice. Take leftovers for lunch with chickpeas and mango slaw. 
Yogurt and spice roasted salmon w/ cilantro (wild-caught)
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat your oven to its highest setting (with a fan if it has one). Line a baking tray with baking paper. Cut salmon into 1.5-inch pieces. Put the spiced yogurt marinade in a bowl. Add the salmon and turn until well-coated in the marinade. Spread the salmon on the prepared baking tray and roast for 10 minutes until cooked. Serve with cilantro if desired. You may also keep the salmon fillets whole and roast or grill them instead. 
These little salmon bites are roasted at a high temperature, ensuring a slight charring on the outside and perfectly cooked salmon on the inside. Try them for dinner with a side of mango slaw and basmati rice. Take leftovers for lunch with chickpeas and vegetable korma.
Zucchini-lentil fritters w/ lemony yogurt
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Pop these in the oven or microwave to reheat. Serve with a dollop of yogurt and a squeeze of lime, if desired.
These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder. Serve them for dinner with rice and vegetable korma. Take leftovers for lunch with mango slaw or chickpeas.

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 18, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Kerala-style vegetable korma w/ cauliflower, carrots, peas, broccoli, green beans, tomatoes, & cilantro
6 cup Pyrex
Best warm. Heat in a skillet or microwave. Serve over rice. Season to taste.
In this recipe from the Indian coastal state of Kerala, where coconuts are abundant, korma is made with coconut milk, onion, tomatoes, ginger, garlic, and a vibrant mix of vegetables. Try it for dinner with rice and the entree. Take leftovers for lunch with chickpeas and mango slaw. 
Asparagus Paulo (spiced basmati rice) w/ fried shallots & minty lemon raita
4 cup Pyrex
Give this rice a quick blast in the microwave. Scatter fried shallots on top. Serve with raita and lemon wedges alongside.
Pulao is a classic spiced rice dish in Pakistan. This vegetarian version, paired with mint raita, celebrates seasonal asparagus. The asparagus simmer with basmati rice in a flavorful broth with shallot, garlic, cinnamon, cumin, and pepper. Serve it for dinner with the entree and veggie korma. Take it for lunch with chickpeas and mango slaw. 
Chana masala (Indian chickpea stew with tomatoes)
3 cup Pyrex
Best warm. Nuke this in the microwave or cook it in a pan on the stove. Season to taste. 
Soft, creamy chickpeas snuggled in a rich and spicy tomato sauce make a delicious lunch or dinner. Try them for dinner with a side of rice and vegetarian korma, or take them for lunch with the entrée and mango slaw. 
Mango slaw w/ cabbage, carrots, cilantro, & lime vinaigrette
7 cup Pyrex
Best cold. Combine all ingredients in a large bowl. Toss with tongs or a fork to mix. Refrigerate for an hour or more, then serve. 
The incredible, crunchy sweetness of this shredded cabbage, carrot, and mango slaw pairs perfectly with the spicy kick of Indian food. Try it for dinner with the entrée or serve it for lunch with a cup of soup. 
Carrot soup with ginger, turmeric, & lime
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Hot or cold. Heat on the stovetop or in the microwave.
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices, and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the technique known as Tarka in Indian cuisine — adds an extra blast of flavor. In warm weather, you can serve the soup chilled if you'd like. Serve 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.