Week of March 28, 2023

We've got a delicious Caribbean feast on deck for you this week!

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

Caribbean pork tenderloin
A garlicky spice-packed marinade spiked with rum brings a ton of flavor to the humble pork tenderloin.
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Miss Ollie's grilled jerk chicken breasts
Jerk chicken is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, habanero peppers, and allspice—the calling card of many Jamaican dishes. 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

Rum-spiked citrus mahi-mahi
This rum and citrus spiked fish will bring a little island flavor to your table. 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

Roasted jerk tofu
Tofu is the perfect canvas for reflecting other flavors like this tropical jerk mix. It will transport you to a bright sunny place no matter your sky color.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Mango-cucumber rice salad w/ red quinoa, scallions, jalapeno, cilantro, roasted cashews, & lime vinaigrette
In this fresh and colorful salad, red quinoa is mixed with white rice, jalapenos, cubed mango, cucumber, a smattering of roasted cashews, and a sprinkling of chopped scallions and cilantro, creating a terrific blend of textures and tastes. Select ingredients omitted on request. Cauliflower rice on request.
6 cup Pyrex
Caribbean-style red beans w/ ginger, coconut, lime, & plantain chips
In this velvety Caribbean dish, red beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime zest and crushed plantain chips for sweetness and crunch. 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
Avocado & tangerine salad w/arugula, feta, mint, & grilled jalapeno-citrus vinaigrette
In this bright and delicious salad, feta contributes a little salt, the arugula a peppery bite, the tangerine a smack of sweetness, and the avocado a smooth finish. The roasted jalapeno loses some of its heat and adds a subtle zing to the vinaigrette. Select ingredients omitted on request.
7 cup Pyrex
Tomatillo green chili chicken soup
Here, sautéed onions, tomatillos, and garlic blend with homemade vegetable stock to create a surprisingly creamy base for shredded chicken and diced green chili. Vegan version available.
Minimum deliveries = 1 pint | Standard deliveries = 1 quart | Standard Plus deliveries = 1.5 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 28, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Caribbean pork tenderloin
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Cover Pyrex with foil and cook in a preheated 300-degree oven for 10 minutes or until warm to your liking, or give it a quick panfry in a hot skillet.
A garlicky spice-packed marinade spiked with rum brings a ton of flavor to the humble pork tenderloin. Try it for dinner w/ a side of mango rice salad and Caribbean beans. Take leftovers for lunch with the tangerine salad and rum-roasted carrots.
Miss Ollie's grilled jerk 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 temp. Cover the Pyrex w/foil and cook in a preheated 375-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.
Jerk chicken is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, habanero peppers, and most important, allspice—the calling card of many Jamaican dishes. Serve it with the rum-roasted carrots and Caribbean beans for dinner. Take leftovers with the salad or mango rice salad for lunch.
Rum-spiked citrus mahi-mahi
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Rub fish with citrus-rum mixture and chill for 15-30 minutes. You can grill the fish for about 4-5 minutes a side or roast it on a rimmed baking sheet brushed with olive oil in a preheated 400-degree oven until the fish fillets are just opaque in the center, about 10 minutes. Season with salt and pepper.
This rum and citrus spiked fish will bring a little island flavor to your table. Try it for dinner with a side of roasted carrots and salad. Take it for lunch with the mango rice salad and Caribbean beans.
Roasted jerk tofu
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 the warm tofu with rice.
Tofu is the perfect canvas for reflecting other flavors like this tropical jerk mix. It will transport you to a bright sunny place no matter your sky color. Serve it for dinner with Caribbean beans and mango rice. Take it for lunch with rum-roasted carrots or tangerine 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 28, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Mango-cucumber rice salad w/ red quinoa, scallions, jalapeno, cilantro, roasted cashews, & lime vinaigrette
6 cup Pyrex
Add the rice-quinoa mixture, mango, cucumber, jalapeno, scallions, and cilantro to a large bowl. Stir well to combine. Season to taste and serve with chopped cashews if desired.
In this fresh and colorful salad, red quinoa is mixed with white rice, jalapenos, cubed mango, cucumber, a smattering of roasted cashews, and a sprinkling of chopped scallions and cilantro, creating a terrific blend of textures and tastes. It's salty, sweet, crunchy, soft, and bright. Try it with the entree for dinner. Take it for lunch with rum-roasted carrots, and Caribbean beans.
Caribbean-style 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.
In this velvety Caribbean dish, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime zest and crushed plantain chips for sweetness and crunch. 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. You can give the carrots a blast in the microwave to reheat or put them in a 375-degree oven and cook for 10 minutes. Drizzle w/ honey-lemon vinaigrette. Serve with feta and cilantro as desired. Feta is packaged on the side for use on the carrots and salad.
Sweet, hot, salty, juicy, and very popular, these roasted carrots will perk up any plate. Try them for dinner with a side of mango rice and beans and the entrée. Take them for lunch with the tangerine and avocado salad. The flavors and textures are terrific together.
Avocado & tangerine salad w/arugula, feta, mint, & grilled jalapeno-citrus vinaigrette
7 cup Pyrex
Bring the salad dressing to room temp, and give it a good stir. Mix the greens, sliced avocados, tangerines, mint, and dressing. Season to taste. Top with crumbled feta if desired. Feta is packaged on the side for use on the carrots and salad.
In this bright and delicious salad, feta contributes a little salt, the arugula a peppery bite, the tangerine a smack of sweetness, and the avocado a smooth finish. The roasted jalapeno loses some of its heat and adds a subtle zing to the vinaigrette. Try it for dinner or lunch with a cup of soup.
Tomatillo green chili chicken soup
Minimum deliveries = 1 pint | Standard deliveries = 1 quart | Standard Plus deliveries = 1.5 quarts | Four or More = 2 quarts
Best warm. Heat gently on the stove or in the microwave. Season to taste and serve.
Here, sautéed onions, tomatillos, and garlic blend with homemade vegetable stock to create a surprisingly creamy base for shredded chicken and diced green chili. Serve the soup for dinner with a side of salad, or take it as 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.