Week of March 19, 2024

We've got a delicious Persian menu for the 3/19 delivery. Happy Nowruz/Persian New Year!

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

Persian roast natural lamb w/ pomegranate molasses
This roasted lamb is often served during Afghan Nowruz, celebrating the new year and the vernal equinox. The lamb is tenderized in an intensely flavorful marinade of saffron, pomegranate molasses, garlic, lemon, turmeric, pepper, cumin, rosemary, honey, olive oil, and salt. Pomegranate molasses gives the final roast a beautiful and delicious glaze.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Grilled organic chicken breasts w/tarragon, mint, & garlic-lime yogurt sauce
This grilled organic chicken is gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender. As the chicken grills, it's gilded with a tarragon-mint baste that tastes distinctly Persian, as does the garlic-lime yogurt sauce for serving. 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

Persian pan-fried wild-caught mahi-mahi
It's traditional for Iranians to eat fish, a symbol of life, on the eve of their new year. The process of looking for the best fish and buying and preparing it for the feast is a tradition similar to an American's hunt for the just-right turkey on Thanksgiving. Here, mahi-mahi fillets are rubbed with a lively spice blend of black pepper, garlic, turmeric, saffron, cinnamon, & ginger and then pan-fried in oil until golden and crisped. Please eat 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

Spiced chickpea & quinoa bites w/ lime-yogurt sauce
Inspired by the flavors of kefta, a deliciously spiced and tender Persian kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves or pita or served independently. Contains eggs and almond butter. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Sweet potato & cauliflower sabzi w/fennel, toasted cashews, & fresh herbs
Sabzi, an Iranian dish of roasted vegetables & herbs, makes an excellent and filling vegetarian main course or can be served as a hearty side for your favorite entree. Select ingredients omitted on request. Nuts packaged on the side.
6 cup Pyrex
Steamed broccoli, snap peas, & asparagus w/ tahini dressing & dukkah
The Egyptian spice blend dukkha contains almonds, coriander, cumin, sesame seeds, Maldon salt, & pepper, which lends crunch and flavor to this vibrant steamed vegetable dish. The sauce contains tahini, coconut aminos, apple cider vinegar, olive oil, garlic, parsley, honey, salt & pepper. Sauce and dukkha nut/spice blend are packaged on the side. Select ingredients omitted on request.
4 cup Pyrex
Bejeweled rice w/ toasted pistachios, slivered almonds, carrots, scallions, dried fruit, & orange zest
This dish is called jeweled rice because it is golden and glistening, laced with spices, and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Cauliflower rice available. Select ingredients omitted on request.
3 cup Pyrex
Fattoush salad w/ greens, tomato, cucumber, bell pepper, radish, scallion, parsley, pita chips, & lemon-pomegranate vinaigrette
In Arabic, the word "Fattoush" is derived from "fatteh," which means "crumbs." Made with extra virgin olive oil, fresh lemon juice, garlic, mint, sumac, and pomegranate molasses, this zesty dressing separates authentic fattoush from all other fattoush. It helps the salad come together with a distinguished taste. Select ingredients omitted on request.
7 cup Pyrex
Persian carrot soup
This subtly spiced soup with a hint of pomegranate is a delight and will warm your bones on a cold day.
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 March 19, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Persian roast natural lamb w/ pomegranate molasses
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Cover Pyrex with foil and reheat the meat in a 350-degree oven for 10-15 minutes.
This roasted lamb is often served during Afghan Nowruz, celebrating the new year and the vernal equinox. The lamb is tenderized in an intensely flavorful marinade of saffron, pomegranate molasses, garlic, lemon, turmeric, pepper, cumin, rosemary, honey, olive oil, and salt. Pomegranate molasses gives the final roast a beautiful and delicious glaze. Serve it for dinner with bejeweled rice and green vegetables. Take leftovers with the sweet potato sabzi or fattoush salad for lunch.
Grilled organic chicken breasts w/tarragon, mint, & garlic-lime yogurt sauce
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Best warm. Cover the Pyrex w/foil and cook in a preheated 350-degree oven for 10-15 minutes. Alternatively, slice or dice the chicken and give it a quick stir-fry in a hot skillet with a bit of olive oil. Serve with yogurt sauce and a squeeze of lime.
This grilled organic chicken is gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender. As the chicken grills, it's gilded with a tarragon-mint baste that tastes distinctly Persian, as does the garlic-lime yogurt sauce for serving. Try the chicken for dinner with the sweet potato sabzi and jeweled rice. Take leftovers for lunch with green vegetables or fattoush salad.
Persian pan-fried wild-caught mahi-mahi
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Squeeze the citrus over the fillets to moisten them evenly. Sprinkle fillets with the spice mixture to evenly coat. Line a platter with paper towels. Heat 2 to 4 Tbs of canola oil in a nonstick skillet over medium-high heat. Once the oil shimmers, add just enough pieces of fish to avoid overcrowding; pan-fry for about 4 minutes or until golden and crisped; carefully turn the fillets and cook for about 3 minutes, until opaque. Transfer to a paper-towel-lined platter to drain, then serve with lemon wedges. Please eat within the first few days of delivery for optimal freshness.
It's traditional for Iranians to eat fish, a symbol of life, on the eve of their new year. The process of looking for the best fish and buying and preparing it for the feast is a tradition similar to an American's hunt for the just-right turkey on Thanksgiving. Here, mahi-mahi fillets are rubbed with a lively spice blend of black pepper, garlic, turmeric, saffron, cinnamon, & ginger and then pan-fried in oil until golden and crisped. Serve them for dinner with bejeweled rice and green vegetables, or take them for lunch with the sweet potato sabzi or fattoush salad for lunch.
Spiced chickpea & quinoa bites w/ lime-yogurt sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Reheat in the microwave for 30-60 seconds or in a 400-degree oven for 5-10 minutes. Serve with lime-yogurt sauce.
Inspired by the flavors of kefta, a deliciously spiced and tender Persian kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves or pita or served independently. Try them for dinner with fattoush salad, bejeweled rice, and soup. Take leftovers for lunch with green vegetables and sweet potato Sabzi.

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 19, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Sweet potato & cauliflower sabzi w/fennel, toasted cashews, & fresh herbs
6 cup Pyrex
Best warm. Heat this dish in a skillet on the stove with a splash of water, or give it a quick blast in the microwave. Top with cashews, cilantro, jalapenos, & fennel fronds as desired. Season to taste.
Sabzi, an Iranian dish of roasted vegetables & herbs, makes an excellent and filling vegetarian main course or can be served as a hearty side for your favorite entree. Try it for dinner with a side of bejeweled rice and the entree. Take it for lunch with green vegetables or fattoush salad.
Steamed broccoli, snap peas, & asparagus w/ tahini dressing & dukkah
4 cup Pyrex
Serve warm or room temp. Nuke the veggies in the microwave to take the chill off. Toss the snap peas, broccoli, and asparagus with the tahini dressing in a large bowl. Sprinkle with dukkah and serve.
The Egyptian spice blend dukkha contains almonds, coriander, cumin, sesame seeds, Maldon salt, & pepper, which lends crunch and flavor to this vibrant steamed vegetable dish. Try it for dinner with a side of bejeweled rice and the entree. Take leftovers for lunch with the sweet potato sabzi and soup. Drizzle the herb-infused tahini over anything on the menu.
Bejeweled rice w/ toasted pistachios, slivered almonds, carrots, scallions, dried fruit, & orange zest
3 cup Pyrex
Best warm. Toss rice and nuke in the microwave for a minute until hot. As desired, top with a pat of butter, toasted nuts, and a pinch of red pepper flakes.
This dish is called jeweled rice because it is golden and glistening, laced with spices, and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Serve it with the entree and green vegetables for dinner. Take leftovers with the sweet potato sabzi and fattoush salad for lunch.
Fattoush salad w/ greens, tomato, cucumber, bell pepper, radish, scallion, parsley, pita chips, & lemon-pomegranate vinaigrette
7 cup Pyrex
Best cold. Place the lettuce, tomatoes, cucumbers, peppers, radishes, green onions, and parsley in a large serving bowl. Pour the dressing on top and toss to combine. Sprinkle the salad with pita chips immediately before serving.
Made with extra virgin olive oil, fresh lemon juice, garlic, mint, sumac, and pomegranate molasses, this zesty dressing separates authentic fattoush from all other fattoush. It helps the salad come together with a distinguished taste. Try it for dinner with the entree, or serve it for lunch with a cup of soup.
Persian carrot soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Serve soup with pita chips. You can steal a few from your salad. If you are gluten-free, the dukkah from your green veggies works well here and adds some nice flavor and texture.
This subtly spiced soup with a hint of pomegranate is a delight and will warm your bones on a cold day. Try it for a light lunch or dinner with a side of 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.