Week of March 14, 2023

We've got a delicious Green Goddess menu on deck for you this week. 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 chicken
Here, mild chicken absorbs all the zippy flavors of Green Goddess dressing — a creamy, piquant blend of buttermilk, basil, chive, garlic, anchovy/caper, scallion, & lime - 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. Select ingredients omitted on request. Plain chicken 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

Green Goddess salmon
A lively sauce of fresh herbs, yogurt, mayonnaise, garlic, and anchovies/capers imparts a bright and complex flavor to broiled salmon. Sauce is packaged on the side. Please eat within the first few days of delivery for optimal freshness.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Beet fritters w/garlic-herb cashew cream sauce
Bursting with fresh flavors and slathered with a green sauce made from cashews, lemon, garlic, dill, & parsley, these fritters are a breeze to prepare and make a great appetizer or satisfying main dish. Sauce is packaged on the side. Contains eggs.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted vegetable quinoa bowl w/delicata squash, fennel, carrots, Brussels sprouts, red onion, toasted pine nuts, & feta
This healthy grain bowl checks all the boxes with bold but balanced flavors and a wide variety of textures. Cauliflower rice on request. Select ingredients omitted on request.
6 cup Pyrex
New potato, snap pea, & cucumber salad w/ lemon & dill
The crunchy vegetables, warm potatoes, and creamy dressing (steal some from your entrée) make for an unexpected though delightful combination. 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. Select ingredients omitted on request.
3 cup Pyrex
Grapefruit & avocado salad w/Gotham Greens and pepita Green Goddess dressing
This vibrant avocado-citrus salad has many charms, including peak season grapefruit and a vegan green goddess dressing containing pepitas, shallots, parsley, cilantro, olive oil, and lemon that's equal parts creamy and herbaceous. Select ingredients omitted on request.
7 cup Pyrex.
Vegan cream of asparagus soup w/ hemp seeds & baby spinach
Spring is on the way! This vegan asparagus soup gets its creaminess from blended sauteed onions and hemp seeds instead of dairy.
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 14, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Green Goddess roasted 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 10 minutes or until hot to your liking. You can also cut the chicken and put it in a hot skillet with a splash of olive oil. Sear and then add a bit of water and cover with a lid for a minute and let it steam heat. Either way, serve with Green Goddess sauce.
Here, mild chicken absorbs all the zippy flavors of Green Goddess dressing — a creamy, piquant blend of buttermilk, basil, chive, garlic, anchovy/caper, scallion, & lime - 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 quinoa bowl and romanesco. Take leftovers for lunch with potatoes or salad.
Green Goddess salmon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Best hot. Heat the broiler to high with the rack about 6 inches from the top. Rub the fish with olive oil, season with salt and pepper, and place skin side up on a sheet pan lined with foil. Broil until the skin is crispy, about 5 minutes. Flip the fish and continue to broil until it flakes easily, 3 to 5 minutes. Serve with a dollop of dressing. Please eat within the first few days of delivery for optimal freshness.
A lively sauce of fresh herbs, yogurt, mayonnaise, garlic, and anchovies/capers imparts a bright and complex flavor to broiled salmon. Try it for dinner with a side of potatoes and romanesco. Take leftovers for lunch with the salad or quinoa bowl.
Beet fritters w/garlic-herb cashew cream sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
You can pop these in the microwave to reheat or cook them on a sheet pan in a preheated 375-degree oven for 10 minutes. Serve with cashew herb cream sauce, a pinch of flakey sea salt, and additional minced herbs as desired.
Bursting with fresh flavors and slathered with a green sauce made from cashews, lemon, garlic, dill, & parsley, these fritters are a breeze to prepare and make a great appetizer or satisfying main dish. Try them with the romanesco and quinoa bowl for dinner. Take leftovers with potatoes and salad for lunch.

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 14, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted vegetable quinoa bowl w/delicata squash, fennel, carrots, Brussels sprouts, red onion, toasted pine nuts, & feta
6 cup Pyrex
Best warm or room temp. You can give this a quick blast in the microwave, pop it in a 350-degree preheated oven for 5-10 minutes, or give it a quick pan fry for a few minutes. Room temp works too. Toss quinoa with roasted vegetables, toasted pine nuts, vinaigrette, and feta cheese as desired.
This healthy grain bowl checks all the boxes with bold but balanced flavors and a wide variety of textures. Try it for dinner with the main protein and romanesco. Leftovers make a terrific grab-and-go lunch.
New potato, snap pea, & cucumber salad w/ lemon & dill
4 cup Pyrex
Serve warm or at room temperature. Nuke the roasted potatoes in the microwave to take the chill off. Place into a large bowl and toss with the fresh snap peas and cucumbers; squeeze lemon over the top, season with salt and pepper, and toss again. Serve with green goddess sauce as desired.
The crunchy vegetables, warm potatoes, and creamy dressing (steal some from your entrée) make for an unexpected yet delightful combination. Try the potatoes with an entrée and a side of romanesco for dinner. Take them for lunch with soup or salad.
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 romanesco 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 roasted become soft and tender, and the loose florets browned and crispy. Try it with your entrée and a side of potatoes for dinner. Take leftovers for lunch with the quinoa bowl.
Grapefruit & avocado salad w/Gotham Greens and pepita Green Goddess dressing
7 cup Pyrex.
Best cold. To make the salad, toss greens and parsley with dressing. Arrange on a platter, and layer with grapefruit segments and avocado slices. Drizzle with more dressing as desired and finish with a pinch of sea salt and pepper.
This vibrant avocado-citrus salad has many charms, including peak season grapefruit and a vegan green goddess dressing containing pepitas, shallots, parsley, cilantro, olive oil, and lemon that's equal parts creamy and herbaceous. Try it for dinner with the entrée and a side of potatoes. Take it for lunch with the quinoa or a cup of soup.
Vegan cream of asparagus soup w/ hemp seeds & baby spinach
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 to taste.
Spring is on the way! This vegan asparagus soup gets its creaminess from blended sauteed onions and hemp seeds instead of dairy. Try it with a side of salad for dinner or lunch.

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.