Week of March 12, 2024

We've got a vibrant green menu for the 3/12 delivery. Happy St. Patty's 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

Green Goddess roasted organic chicken
Green Goddess dressing — a creamy, piquant blend of herbs, garlic, and buttermilk —makes an excellent marinade for roast organic chicken. The mild bird absorbs all the zippy flavors of the dressing to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. Marinade/sauce contains buttermilk, basil, chives, garlic, scallion, lime, salt & pepper. Select ingredients omitted on request.
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

Garlic-herb sustainable shrimp w/ green sauce
A tasty puree of fresh herbs, garlic, and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. Please eat the shrimp within the first 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

Herb-marinated roasted organic tofu
Roasted tofu, torn into chunks then soaked in a bright, herby sauce, makes a great addition to any meal: Pile it on top of grains or salad greens, tuck it into a pita, or toss it with chunks of roasted vegetables. It's a practical yet vibrant dish that you'll want to eat on repeat. Sauce contains shallots, lemon, olive oil, parsley, basil, chives, tarragon, salt & pepper. Select ingredients omitted on request.
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, kale pepita pesto, & toasted pepitas
Packed with plant-based protein, lots of veggies, and a vibrant sauce, this bowl has all the healthy deliciousness you need to fuel your day. A nut and dairy-free pesto makes a tasty topper for a wintery mix of roasted broccoli, Brussels sprouts, parsnips & cauliflower. Cauliflower rice on request. Select ingredients omitted on request.
6 cup Pyrex
Crispy rosemary smashed baby potatoes
A combination of baked, mashed, and roasted, these crusty, rosemary-smashed baby potatoes are a healthy and creative alternative. Cauliflower sub on request. Select ingredients omitted on request.
4 cup Pyrex
Pan-roasted Romanesco w/crispy bits, fresh herbs, lemon, & toasted hazelnuts
Romanesco tastes like a cross between cauliflower and broccoli and is studded with fractal-shaped florets that make it look like a magical, mythical structure. The roasted steaks become soft and tender, and the loose florets browned and crispy. Nuts packaged on the side. Select ingredients omitted on request.
3 cup Pyrex
Roasted butternut squash salad w/Gotham greens, radicchio, & Green Goddess dressing
This colorful salad of sweet, soft roasted squash and crisp, bitter greens finished with a creamy, tangy green goddess dressing is an elegant mix of contrasting flavors and textures. The dressing is packaged on the side and contains yogurt, parsley, basil, lemon, olive oil, scallions, avocado, jalapeno, garlic, salt & pepper. Select ingredients omitted on request.
7 cup Pyrex
Lemony spinach soup
Hearty enough to serve for dinner but full of a salad's worth of vibrant dark-leafed greens, this blended soup is satisfying and extremely verdant. Puréeing a little cauliflower into the broth adds creaminess and body, while lemon juice makes it bright. 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 March 12, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Green Goddess roasted organic chicken
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
Serve hot, cold, or room temp. Cover Pyrex with foil and cook in a preheated 350-degree oven for 15 minutes. Alternatively, slice or dice the chicken and give it a quick stir-fry in a hot skillet with a bit of olive oil. Either way, serve with green goddess sauce.
Green Goddess dressing — a creamy, piquant blend of herbs, garlic, and buttermilk —makes an excellent marinade for roast organic chicken. The mild bird absorbs all the zippy flavors of the dressing to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. Try it for dinner with a side of the mean green grain bowl and salad. Take leftovers for lunch with the romanesco and crispy smashed potatoes.
Garlic-herb sustainable shrimp w/ green sauce
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 nuke these in the microwave for a minute or two. Drizzle with herb sauce as desired. Please eat the shrimp within the first few days of delivery for optimal freshness.
A tasty puree of fresh herbs, garlic, and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. Try the shrimp with romanesco and crispy smashed potatoes for dinner. Take leftovers for lunch with the mean green grain bowl or salad. https://www.177milkstreet.com/recipes/grilled-garlic-herb-shrimp-summer
Herb-marinated roasted organic tofu
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Give this a blast in the microwave, or place Pyrex in a 350-degree oven for 10 minutes. Add a pinch of red pepper flakes if desired.
Roasted tofu, torn into chunks then soaked in a bright, herby sauce, makes a great addition to any meal: Pile it on top of grains or salad greens, tuck it into a pita, or toss it with chunks of roasted vegetables. It's a practical yet vibrant dish that you'll want to eat on repeat. Try it with the mean green grain bowl and a salad for dinner. Take it for lunch with the crispy smashed potatoes and romanesco.

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 March 12, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Mean green grain bowl w/quinoa, roasted parsnips, broccoli, Brussels sprouts, cauliflower, kale pepita pesto, & toasted pepitas
6 cup Pyrex
Warm or room temp. You can nuke this in the microwave to take the chill. 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.
Packed with plant-based protein, lots of veggies, and a vibrant sauce, this bowl has all the healthy deliciousness you need to fuel your day. A nut and dairy-free pesto makes a tasty topper for a wintery mix of roasted broccoli, Brussels sprouts, parsnips & cauliflower. Serve it for dinner with the entree, or take it as a grab-and-go lunch with a cup of soup.
Crispy rosemary smashed baby potatoes
4 cup Pyrex
Best warm. Give these a blast in the microwave, or pop them in a 400-degree oven.
A combination of baked, mashed, and roasted, these crusty, rosemary-smashed baby potatoes are a healthy and creative alternative. Serve them for dinner with the entree and romanesco. Take them for lunch with the mean green grain bowl and salad, or eat them for breakfast with an egg.
Pan-roasted Romanesco w/crispy bits, fresh herbs, lemon, & toasted hazelnuts
3 cup Pyrex
Best warm. Give the romanesco a blast in the microwave or heat it in a hot skillet on the stove with a splash of olive oil. Transfer to a platter and top with toasted hazelnuts, parsley, and a splash of vinaigrette to taste. Season with sea salt and serve with lemon wedges.
Romanesco tastes like a cross between cauliflower and broccoli and is studded with fractal-shaped florets that make it look like a magical, mythical structure. The roasted steaks become soft and tender, and the loose florets browned and crispy. Try it with the entree and a side of crispy smashed potatoes for dinner. Take leftovers for lunch with the quinoa bowl or salad.
Roasted butternut squash salad w/Gotham greens, radicchio, & Green Goddess dressing
7 cup Pyrex
To assemble the salad, combine radicchio, salad greens, and roasted squash in a large bowl. Pour enough dressing over the salad to lightly coat it, and toss well. Season with salt and pepper to taste.
This colorful salad of sweet, soft roasted squash and crisp, bitter greens finished with a creamy, tangy green goddess dressing is an elegant mix of contrasting flavors and textures. The dressing is packaged on the side and contains yogurt, parsley, basil, lemon, olive oil, scallions, avocado, jalapeno, garlic, salt & pepper. Try it for dinner with the entrée or serve it for lunch with a cup of soup.
Lemony spinach soup
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. Add red pepper flakes as desired.
Hearty enough to serve for dinner but full of a salad's worth of vibrant dark-leafed greens, this soup is satisfying and extremely verdant. Puréeing a little cauliflower into the broth adds creaminess and body, while lemon juice makes it bright. Try it for dinner with a side of salad, or take it for lunch with the mean green quinoa bowl.

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.