Week of March 5, 2024

We've got a delicious Mexican menu for the 3/5 delivery. Olé!

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

Tex-Mex tacos w/shredded natural beef brisket & corn tortillas
These meltingly tender slow-cooked natural beef tacos make the perfect choose-your-own-adventure meal for busy weeknights or impromptu parties. Set out rice and beans; let your family and friends have at it. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Chicken fajitas w/organic chicken breasts, roasted mixed peppers, onions, & corn tortillas
These organic chicken fajitas are fast, flavorful, and healthy - everything you want in a weeknight dish! 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

Wild-caught salmon fish tacos w/pineapple-chile salsa & corn tortillas
A smoky, tangy mixture of ginger, garlic, mild New Mexican chile powder, coriander, cumin, lime juice, olive oil, salt & pepper gives the wild-caught salmon a crisp outside and flakey inside. Salsa is packaged on the side and includes red onion, chiles, pineapple, cilantro, and lime juice. Please eat within a 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

Epic veggie fajitas w/ roasted mixed peppers, portobello mushrooms, red onion, fajita sauce, cashew crema, & corn tortillas
Here's a tasty Tex-Mex favorite that no one can turn down and a great way to eat loads of veggies without giving it a second thought. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Vegetarian enchiladas w/carrot sofrito, queso fresco, cilantro, & smokey tomatillo salsa
Pureed carrots, garlic, onions, and tomatoes are roasted low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce for these stacked enchiladas. It's healthful, colorful, and delicious. Tomatillo salsa is packaged on the side for use on all dishes and contains tomatillos, tomatoes, onions, jalapenos, olive oil, chipotle, cilantro, lime, & salt. Select ingredients omitted on request.
6 cup Pyrex
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic, & lime
This fresh, bright side dish is a must with Mexican food. Unlike other green rice dishes, the herbs, jalapeno, scallion, & lime get incorporated after the rice has cooled a bit, resulting in a vibrant color and perfect texture. Cauliflower rice sub on request. Select ingredients omitted on request.
4 cup Pyrex
Tex-Mex pinto beans
Nothing is more comforting than rice and beans on a chilly night. These slow-cooked pinto beans infused with lime juice, adobo, olive oil, cumin, and garlic do not disappoint. Roasted sweet potato sub on request. Select ingredients omitted on request.
3 cup Pyrex
Mixed vegetable slaw w/ red & green cabbage, jicama, carrots, red bell peppers, red onion, cilantro, & honey-jalapeno-lime vinaigrette
This colorful side of crisp vegetables and shredded cabbages is dressed with a lively vinaigrette that balances the richness of Mexican dishes and adds a little zing. Mixed greens sub on request. Select ingredients omitted on request.
7 cup Pyrex
Tomatillo green chili chicken soup (Vegan version available)
Here, sautéed onions, tomatillos, and garlic blend with homemade vegetable stock to create a surprisingly creamy base for shredded organic chicken breasts (or tofu for the vegan version) and diced green chili.
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 5, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Tex-Mex tacos w/shredded natural beef brisket & corn tortillas
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. Wrap the tortillas in foil and pop them in the oven for a few minutes. Top warm tortillas with shredded brisket and salsa as desired.
These meltingly tender slow-cooked natural beef tacos make the perfect choose-your-own-adventure meal for busy weeknights or impromptu parties. Set out rice and beans; let your family and friends have at it. Serve the tacos for dinner with green rice and Tex-Mex beans. Take leftovers for lunch with enchiladas and slaw.
Chicken fajitas w/organic chicken breasts, roasted mixed peppers, onions, & corn tortillas
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Serve warm. Cover Pyrex with foil and heat the chicken in a preheated oven at 350 degrees for 5-10 minutes. You can also give it a quick pan fry in a hot skillet with a splash of oil. Spoon chicken and vegetables evenly onto warm tortillas. Serve with salsa if desired.
These organic chicken fajitas are fast, flavorful, and healthy - everything you want in a weeknight dish! Serve the chicken with enchiladas and Tex-Mex beans for dinner. Take leftovers with green rice and slaw for lunch.
Wild-caught salmon fish tacos w/pineapple-chile salsa & corn tortillas
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 425. Place fish and marinade in a Ziplock bag and toss until evenly coated. Let salmon marinate at room temperature for 15 minutes. Heat 1-2 Tbsp. oil in a large, nonstick, oven-safe skillet over medium-high. Add salmon skin side up and reduce heat to medium. Cook, undisturbed, for 2 minutes. Turn over and cook for about 8 minutes. Transfer salmon to a plate, remove skin, and flake into large pieces with a fork. Top warm tortillas with salmon and salsa as desired. Please eat within a few days of delivery for optimal freshness.
A smoky, tangy mixture of ginger, garlic, mild New Mexican chile powder, coriander, cumin, lime juice, olive oil, salt & pepper gives the wild-caught salmon a crisp outside and flakey inside. Salsa is packaged on the side and includes red onion, chiles, pineapple, cilantro, and lime juice. Try the tacos for dinner with a side of slaw and green rice. Take leftovers for lunch with Tex-Mex beans and enchiladas.
Epic veggie fajitas w/ roasted mixed peppers, portobello mushrooms, red onion, fajita sauce, cashew crema, & corn tortillas
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Serve warm. Give this a zap in the microwave, or heat it in a skillet on the stove. Pile veggies on a warm corn tortilla and serve with salsa and cashew crema as desired.
Here's a tasty Tex-Mex favorite that no one can turn down and a great way to eat loads of veggies without giving it a second thought. Serve them with rice and beans for dinner. Take leftovers for lunch with enchiladas or slaw.

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 5, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Vegetarian enchiladas w/carrot sofrito, queso fresco, cilantro, & smokey tomatillo salsa
6 cup Pyrex
Best warm or room temp. Preheat the oven to 350 degrees. Cover enchiladas and bake for 15 minutes. Uncover and cook for a few more minutes until warm to your liking. Drizzle with salsa as desired. It's packaged on the side for use on all dishes. The enchiladas are mild without it.
Pureed carrots, garlic, onions, and tomatoes are roasted low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce. It's healthful, colorful, and delicious. Tomatillo salsa is packaged on the side and contains tomatillos, tomatoes, onions, jalapenos, olive oil, chipotle, cilantro, lime, & salt. Serve the enchiladas with Tex-Mex beans and green rice for a delicious vegetarian dinner. Take leftovers with the slaw or soup for a quick and tasty lunch.
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic, & lime
4 cup Pyrex
Best warm or room temperature. Cover the Pyrex and give it a quick blast in the microwave. Season to taste.
This fresh, bright side dish is a must with Mexican food. Unlike other green rice dishes, the herbs, jalapeno, scallion, & lime get incorporated after the rice has cooled a bit, resulting in a vibrant color and perfect texture. Serve it with the entrée and beans for dinner. Take leftovers with the enchiladas and slaw for lunch.
Tex-Mex pinto beans
3 cup Pyrex
Best warm. Give this a quick blast in the microwave or reheat gently on the stove.
Nothing is more comforting than rice and beans on a chilly night. These slow-cooked pinto beans infused with lime juice, adobo, olive oil, cumin, and garlic do not disappoint. Serve them for dinner with a side of green rice and the entrée. Take leftovers for lunch with enchiladas and slaw.
Mixed vegetable slaw w/ red & green cabbage, jicama, carrots, red bell peppers, red onion, cilantro, & honey-jalapeno-lime vinaigrette
7 cup Pyrex
Best cold. Toss the veggies with cilantro in a large bowl. Mix in the dressing, let it sit for 30 minutes, and then toss it again before serving. Season to taste.
This colorful side of crisp vegetables and shredded cabbages is dressed with a lively vinaigrette that balances the richness of Mexican dishes and adds a little zing. Try it as a taco topping, add it to a burrito bowl, or serve it as a side salad for the enchiladas or soup.
Tomatillo green chili chicken soup (Vegan version available)
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ 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 organic chicken breasts (or tofu for the vegan version) and diced green chili. Serve the soup for dinner with a side of slaw, 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.