Week of March 21, 2023

We've got a delicious Persian menu on deck for you this week. 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

Spinach and lamb stew w/ herbs (Sabzi)
Sabzi is one of the traditional dishes served during Afghan Nowruz, celebrating the new year and vernal equinox. The rich green hue symbolizes the arrival of spring/new life. The lamb becomes tender in an intensely flavorful broth of onion, garlic, and chile, then simmers in spinach, fragrant with cilantro and garlic chives.
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Grilled chicken breasts w/tarragon, mint, & garlic-lime yogurt sauce
This grilled 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. Dairy-free available.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Persian-style saffron shrimp w/ leeks & herbs
This dish, which can be enjoyed as an appetizer with crusty bread or as a main dish with basmati rice—will make you fall in love with Persian saffron. Dairy-free available. Please eat within the first few days of delivery for optimal freshness.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp

and/or

Spiced chickpea & quinoa bites w/ mint yogurt sauce
Inspired by the flavors of kefta, a deliciously spiced and tender type of Persian kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves, pita, or served on their own. Contains almond butter.
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, jalapenos, & 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 entrée. Select ingredients omitted on request. Nuts packaged on the side.
6 cup Pyrex
Steamed broccoli, snap peas, & asparagus w/ dukkah, & tahini dressing
The Egyptian spice blend dukkha contains toasted almonds, coriander, cumin, sesame seeds, Maldon salt, & pepper, which lends crunch and flavor to this vibrant steamed vegetable dish. Sauce and dukkha are packaged on the side. Select ingredients omitted on request.
4 cup Pyrex
Bejeweled rice w/ toasted pistachios, slivered almonds, carrots, scallions, golden raisins, dried cherries, & orange zest
This bejeweled rice dish has a serious wow factor in flavor and color. You can fold all the toppings into the rice or display them on top and let everyone take what they like and leave what they don't. Select ingredients omitted on request. Cauliflower rice available. Nuts packaged on the side.
3 cup Pyrex
Fattoush salad w/ greens, tomato, Persian 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. Select ingredients omitted on request. Gluten-free available.
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 21, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Spinach and lamb stew w/ herbs (Sabzi)
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Place skillet or pot over medium-high heat. Add the lamb stew, stir to combine well, reduce heat to low and simmer until all the flavors mingle, about 15 minutes. Season with salt if desired. Serve with rice.
Sabzi is one of the traditional dishes served during Afghan Nowruz, celebrating the new year and vernal equinox. The rich green hue symbolizes the arrival of spring/new life. The lamb becomes tender in an intensely flavorful broth of onion, garlic, and chile, then simmers in spinach, fragrant with cilantro and garlic chives. Try the Sabzi with bejeweled rice and green vegetables for dinner. Take leftovers with the sweet potatoes or salad for lunch.
Grilled 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 or until the chicken is hot to your liking. Serve w/ yogurt sauce and a squeeze of lime.
These chicken breasts are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender. As they grill, the breasts are gilded with a tarragon-mint baste that tastes distinctly Persian. Try the chicken for dinner with the sweet potato sabzi and jeweled rice. Take leftovers for lunch with green vegetables or salad.
Persian-style saffron shrimp w/ leeks & herbs
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp
Serve hot, cold, or room temperature. Heat saffron butter in a skillet over medium-high heat. Add shrimp and herbs. Gently stir to combine and cook until hot. Sprinkle with sea salt and serve.
This dish, which can be enjoyed as an appetizer with crusty bread or as a main dish with basmati rice—will make you fall in love with Persian saffron. Try it for dinner with bejeweled rice and green vegetables. Take it for lunch with a salad or sweet potato Sabzi.
Spiced chickpea & quinoa bites w/ mint 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 yogurt sauce as desired.
Inspired by the flavors of kefta, a deliciously spiced and tender type of Persian kebab, these protein-packed vegetarian bites are equally good tucked into lettuce leaves, pita, or served on their own. Try them for dinner with salad and soup. Take leftovers for lunch with green vegetables, sweet potato Sabzi, or bejeweled rice.

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 21, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Sweet potato & cauliflower sabzi w/fennel, toasted cashews, jalapenos, & 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, & 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 main protein. Take it for lunch with green vegetables or salad.
Steamed broccoli, snap peas, & asparagus w/ dukkah, & tahini dressing
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 sauce is packaged on the side and contains tahini, tamari/coconut aminos, apple cider vinegar, olive oil, garlic, parsley, honey, salt & pepper.
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 main protein. Take leftovers for lunch with the sweet potato sabzi or soup. Drizzle the herb-infused tahini over anything on the menu.
Bejeweled rice w/ toasted pistachios, slivered almonds, carrots, scallions, golden raisins, dried cherries, & orange zest
3 cup Pyrex
Best warm. Remove the rows of dried fruit, almonds, pistachios, carrots, and scallion greens from the spiced rice and then give the rice a quick zap in the microwave, spoon it onto a platter, and put everything back on top. Or, toss it all up in a big bowl and nuke it in the microwave. Either way, season to taste and dig in! Add a pinch of red pepper flakes to heat things up.
This bejeweled rice dish has a serious wow factor in flavor and color. You can fold all the toppings into the rice or display them on top and let everyone take what they like and leave what they don't. For dinner, try the rice with the entrée and a side of green vegetables. Serve leftovers with the cauliflower sabzi for lunch.
Fattoush salad w/ greens, tomato, Persian 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.
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. Try it for dinner with the main protein, 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 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.