Week of March 26, 2024

We've got a sunny Cuban menu for the 3/26 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

Shredded natural pork shoulder roast w/citrus mojo & creamy cilantro-lime sauce
Natural pork shoulder marinates overnight in a citrus mojo sauce made from garlic, onion, cumin, lemon, orange, and vinegar. The next day, it's rubbed with garlic, onion, pepper, and cumin and slow-roasted to perfection. Citrus mojo and a heavenly green sauce containing jalapenos, garlic, ginger, onion, lime juice, mayonnaise, and fresh cilantro are packaged on the side for serving. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Sweet & spicy grilled organic chicken breasts
Brown sugar gives these organic grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and red pepper add an earthy kick. 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

Grilled wild-caught cod w/ mojo sauce
Grilled wild-caught cod fillets brushed with a garlicky citrus mojo sauce will bring some tropical flavor to your table. Sauce is packaged on the side and contains garlic, olive oil, lime juice, orange juice, cilantro, & salt. 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

Roasted Cuban organic tofu with green sauce
Tofu is the perfect canvas for absorbing other flavors, like this Cuban spice mix of coriander, cumin, oregano, red pepper flakes, and salt. The creamy green sauce, packaged on the side, contains jalapenos, garlic, ginger, onion, lime juice, mayonnaise, and fresh cilantro. Select ingredients omitted on request .
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Yotom Ottolenghi's mango & red rice salad w/basmati rice, cubed mango, sliced red bell pepper, fresh herbs, scallions, coconut, & toasted cashews
In this fresh and colorful salad, red Camargue rice is mixed with white basmati, red bell pepper strips, cubed mango, natural coconut, toasted cashews, and a smattering of freshly chopped basil, mint, cilantro, and scallions, creating a terrific blend of textures and tastes. Cauliflower rice sub on request. Select ingredients omitted on request.
6 cup Pyrex
Cuban red beans w/ ginger, coconut, lime & plantain chips
This velvety dish features red beans simmered in coconut milk with a healthy dose of fresh ginger. Lime zest and crushed plantain chips add sweetness and crunch at the end. Plantain chips packaged on the side. Sweet potato sub available. Select ingredients omitted on request.
4 cup Pyrex
Rum-and-honey-roasted carrots w/lemon, cilantro, & feta
Sweet, hot, salty, juicy, and very popular, these roasted carrots will perk up any plate. Select ingredients omitted on request.
3 cup Pyrex
Kicked-up Caribbean salad w/ Gotham greens, red onion, pineapple, avocado, & citrus vinaigrette
Grab a mojito and pile up your plate with this refreshing salad. Dressing is packaged on the side and contains olive oil, lemon juice, honey, cumin, salt & pepper. Select ingredients omitted on request.
7 cup Pyrex
Turkey soup with lime, chile, & tortilla chips (vegan version available)
In this riff on sopa de lima, the restorative and delicious soup popular in the Yucatan, shredded turkey breast replaces chicken. Tofu sub for chicken. 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 26, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Shredded natural pork shoulder roast w/citrus mojo & creamy cilantro-lime sauce
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Cover the Pyrex with foil and cook in a preheated 300-degree oven for 10 minutes or until warm to your liking. Serve the pork with citrus mojo sauce and creamy cilantro-lime sauce.
Natural pork shoulder marinates overnight in a citrus mojo sauce made from garlic, onion, cumin, lemon, orange, and vinegar. The next day, it's rubbed with garlic, onion, pepper, and cumin and slow-roasted to perfection. Citrus mojo and a heavenly green sauce containing jalapenos, garlic, ginger, onion, lime juice, mayonnaise, and fresh cilantro are packaged on the side for serving. Try it for dinner with mango red rice salad and Cuban beans. Take leftovers for lunch with rum-roasted carrots and salad. Or serve it with chips and guacamole.
Sweet & spicy grilled organic chicken breasts
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Hot, cold, or room temperature. Cover the Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes, or slice/dice the chicken and give it a quick panfry in a hot skillet with a splash of olive oil.
Brown sugar gives these organic grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and red pepper add an earthy kick. For dinner, serve the chicken with rum-roasted carrots and mango red rice. For lunch, take leftovers with Cuban beans and salad.
Grilled wild-caught cod w/ mojo sauce
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the grill to medium-high. Rub fish with olive oil and season with salt and pepper. Place on the grill with mounded side down and cook for about 5 minutes. Turn the fish and cook for 4-5 minutes. If preferred, you can also roast these in a 425-degree oven for 10-12 minutes. Serve with mojo sauce and fresh cilantro. Please eat within the first few days of delivery for optimal freshness.
Grilled wild-caught cod fillets brushed with a garlicky citrus mojo sauce will bring some tropical flavor to your table. Try the fish for dinner with rum-roasted carrots and salad, or take it for lunch with mango rice salad and Cuban beans.
Roasted Cuban organic tofu with green 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. Serve with green sauce.
Tofu is the perfect canvas for absorbing other flavors, like this Cuban spice mix of coriander, cumin, oregano, red pepper flakes, and salt. The creamy green sauce, packaged on the side, contains jalapenos, garlic, ginger, onion, lime juice, mayonnaise, and fresh cilantro. Serve the tofu for dinner with Cuban beans and mango red rice, or take it for lunch with rum-roasted carrots and 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 March 26, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Yotom Ottolenghi's mango & red rice salad w/basmati rice, cubed mango, sliced red bell pepper, fresh herbs, scallions, coconut, & toasted cashews
6 cup Pyrex
Serve cold or room temp. Toss the red rice mixture with herbs, scallions, and toasted nuts in a large bowl. Season to taste.
In this fresh and colorful salad, red Camargue rice is mixed with white basmati, red bell pepper strips, cubed mango, natural coconut, toasted cashews, and a smattering of freshly chopped basil, mint, cilantro, and scallions, creating a terrific blend of textures and tastes. Try it with the entree and salad for dinner. Take it for lunch with rum-roasted carrots and Cuban beans.
Cuban red beans w/ ginger, coconut, lime & plantain chips
4 cup Pyrex
Best warm. Reheat gently on the stovetop or in the microwave. Season to taste. Serve with plantain chips as desired.
This velvety dish features red beans simmered in coconut milk with a healthy dose of fresh ginger. Lime zest and crushed plantain chips add sweetness and crunch at the end. Try them for dinner with the entrée and rum-roasted carrots. Take them for lunch with the mango rice salad.
Rum-and-honey-roasted carrots w/lemon, cilantro, & feta
3 cup Pyrex
Serve warm or room temp. To reheat the carrots, you can give them a blast in the microwave or put them in a 375-degree oven and cook for 10 minutes. Drizzle with honey-lemon vinaigrette. Serve with feta and cilantro, as desired.
Sweet, hot, salty, juicy, and very popular, these roasted carrots will perk up any plate. Try them for dinner with the mango red rice and Cuban beans. Take them for lunch with the salad and entree. The flavors and textures are terrific together.
Kicked-up Caribbean salad w/ Gotham greens, red onion, pineapple, avocado, & citrus vinaigrette
7 cup Pyrex
Best cold. Add cubed avocado, greens, red onion, jalapeno, and pineapple to a bowl. Toss with dressing and season to taste.
Grab a mojito and pile up your plate with this refreshing salad. Serve it for dinner with the entrée or take it for lunch with a cup of soup.
Turkey soup with lime, chile, & tortilla chips (vegan version available)
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Heat on the stove or in the microwave. Serve with tortilla chips, jalapeno slices, cilantro, and a generous squeeze of lime. (Avocado, lime, and tortilla chips are packed separately in your cooler.)
In this riff on sopa de lima (the restorative and delicious soup popular in the Yucatan) shredded turkey breast replaces chicken. Try it for dinner with a side of salad, or take it for a grab-and-go 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.