Week of June 4, 2024

We've got a tasty Thai menu for the 6/4 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

Thai grilled natural pork tenderloin 
Marinating lean pork tenderloin with chilies, ginger, garlic, shallots, cilantro, lime, and tamari and searing it on the grill produces a tender and juicy piece of meat. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Grilled organic chicken breasts w/basil & lemongrass
A delightful combination of chopped cilantro, coconut milk, lemongrass, basil, jalapeno, garlic, brown sugar, coriander, salt, and pepper tenderizes organic chicken breasts and creates a delicious herbed crust. 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

Thai red curry wild-caught mahi-mahi
Transport yourself to the vibrant streets of Thailand with this light and flavorful Thai red curry. Wild-caught mahi is bathed in aromatic spices and a creamy coconut base, creating a dish that's as delicious as it is quick to make. Please eat the fish within the first few 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

Baked tofu w/peanut sauce
A spicy, fragrant peanut sauce anchors this recipe. Almond butter sub on request. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Cold rice noodle salad with mixed veggies, fresh herbs, & peanut sauce
Rice noodles are ideal for salads because they taste great when served cold. Crunchy farm-fresh vegetables highlight this dish, adding a crisp texture. Sweet potato noodles on request. Almond sub available. Select ingredients omitted on request.
6 cup Pyrex
Cucumber, cherry tomato, & green bean salad w/ roasted peanuts & lime vinaigrette
This refreshing summer side is a mash-up of two variations of the sour-salty-sweet Thai salad som tam: the most famous version made with shredded green papaya and another Thai favorite version made with cucumbers. Almond sub available. Select ingredients omitted on request.
4 cup Pyrex
Broccoli salad w/ peanuts and tahini-lime dressing
This slaw-like salad, inspired by the bright flavors of Thai cuisine, uses sesame oil, lime juice, salted peanuts, scallions, and a dash of hot sauce for heat. Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. Select ingredients omitted on request.
3 cup Pyrex
Watermelon salad w/arugula, lime juice, & peanuts
This salty, tangy, sweet watermelon salad is just the ticket for a hot day. Select ingredients omitted on request.
7 cup Pyrex
Spiced chickpea stew w/Swiss chard, coconut milk, ginger, & turmeric
Spiced chickpeas are crisped in olive oil and then simmered in garlicky coconut milk for an exceptionally creamy, good-for-you stew that evokes memories of Southeast Asian stews. 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 June 4, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Thai grilled natural pork tenderloin 
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Cover Pyrex with foil and cook pork in a preheated 350-degree oven for 10 minutes or until hot to your liking. Serve with herbs and dressing. You can also slice the pork and give it a quick pan sear in a hot skillet with a splash of olive oil and a little dressing. 
Marinating lean pork tenderloin with chilies, ginger, garlic, shallots, cilantro, lime, and tamari and searing it on the grill produces a tender and juicy piece of meat. Try the pork with noodles and tomato-cucumber salad for dinner. Take leftovers with broccoli salad and watermelon salad for lunch. 
Grilled organic chicken breasts w/basil & lemongrass
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Serve hot, cold, or at room temperature. Cover the dish with foil and reheat in a 350-degree oven, or slice/dice the chicken and give it a quick pan fry in a hot skillet with a splash of olive oil. Season to taste.
A delightful combination of chopped cilantro, coconut milk, lemongrass, basil, jalapeno, garlic, brown sugar, coriander, salt, and pepper tenderizes organic chicken breasts and creates a delicious herbed crust. Try them for dinner with broccoli salad and tomato-cucumber salad, or take them for lunch with noodles and watermelon salad. 
Thai red curry wild-caught mahi-mahi
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the broiler to high. Line a broiler pan or oven-safe cookie sheet with foil and lightly oil. Season fish with salt and pepper. Spread the red curry coconut mixture on the fish and place the sheet about 4 inches from the heating element. Broil on high for about 8-12 minutes or until internal temperature reaches 140-150. Fish should flake easily when done. You can also roast at 450 degrees, if you prefer, for 12-15 minutes. 
Transport yourself to the vibrant streets of Thailand with this light and flavorful Thai red curry. Wild-caught mahi is bathed in aromatic spices and a creamy coconut base, creating a dish that's as delicious as it is quick to make. Serve it for dinner with the watermelon salad and noodles. For lunch, enjoy the leftovers with broccoli salad and tomato-cucumber salad.
Baked tofu w/peanut sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Give the tofu a quick blast in the microwave and serve it with the peanut sauce. 
A spicy, fragrant peanut sauce anchors this recipe. Try it for dinner with noodles and tomato-cucumber salad. Take leftovers for lunch with broccoli salad and watermelon 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 4, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Cold rice noodle salad with mixed veggies, fresh herbs, & peanut sauce
6 cup Pyrex
Best cold or room temperature. Place veggies in a bowl. If the noodles have stuck together, you can loosen them by running them under some water and allowing them to drain. Add them to the vegetables. When ready to serve, drizzle with peanut sauce (bring to room temperature and add water if necessary to thin) and top with peanuts, scallions, and cilantro. Serve with lime wedges alongside. 
Rice noodles are ideal for salads because they taste great when served cold. Crunchy farm-fresh vegetables highlight this dish, adding a crisp texture. Try the noodles for dinner with the tomato-cucumber salad and the entrée. Take leftovers as a grab-and-go lunch.
Cucumber, cherry tomato, & green bean salad w/ roasted peanuts & lime vinaigrette
4 cup Pyrex
Best cold. Combine cucumbers, tomatoes, and green beans in a large bowl. Pour dressing over vegetables and toss with your hands until well coated and vegetables have wilted slightly for about 30 seconds. Season to taste and serve with chopped peanuts on top.
This refreshing summer side is a mash-up of two variations of the sour-salty-sweet Thai salad som tam: the most famous version made with shredded green papaya and another Thai favorite version made with cucumbers. Try it with the entrée and noodles for dinner. Take leftovers with the broccoli salad and soup for lunch. 
Broccoli salad w/ peanuts and tahini-lime dressing
3 cup Pyrex
Best cold or room temperature. Pour dressing over broccoli and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes. Top with herbs and serve. 
This slaw-like salad, inspired by the bright flavors of Thai cuisine, uses sesame oil, lime juice, salted peanuts, scallions, and a dash of hot sauce for heat. Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. Try it for dinner with the entree and tomato-cucumber salad. Take it for lunch with the noodles and watermelon salad or soup. 
Watermelon salad w/arugula, lime juice, & peanuts
7 cup Pyrex
Best cold. Toss watermelon with dressing until coated, and serve on top of greens. Top with peanuts and torn basil leaves, drizzle with oil, and season with salt.
This salty, tangy, sweet watermelon salad is just the ticket for a hot day. Try it for lunch with a cup of soup or serve it for dinner with the entrée and cucumber-tomato salad. The flavors and textures are terrific together.  
Spiced chickpea stew w/Swiss chard, coconut milk, ginger, & turmeric
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot. Bring to a boil on the stove and then simmer for 5-10 minutes until the soup reaches your desired thickness. Season to taste and top with mint if desired. Select ingredients omitted on request.
Spiced chickpeas are crisped in olive oil and then simmered in garlicky coconut milk for an exceptionally creamy, good-for-you stew that evokes memories of Southeast Asian stews. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens, and finished with a handful of fresh mint. It's hearty enough to make a meal or can be served with a 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.