Week of March 7, 2023

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

Southwestern pulled beef brisket tacos
These meltingly tender beef tacos are a perfect choose-your-own-adventure food for busy weeknights and impromptu parties.
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Chicken fajitas w/roasted mixed peppers & onions
These chicken fajitas come together quickly and are a real crowd-pleaser. 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

Cod fish tacos
Cod is a fantastic white fish with a great flavor and hearty texture that's perfect for this healthy riff on fish tacos. Seasoned with a Tex-Mex-blend of chili powder, cumin, oregano, thyme, onion, and garlic, then seared instead of fried. 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

Rainbow veggie fajitas w/ roasted mixed peppers, portobello mushrooms, zucchini, & red onion
These easy and insanely flavorful veggie fajitas are excellent on their own or mixed with rice and beans to make a deluxe burrito bowl. 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
Pureed carrots, garlic, onions, and tomatoes roast low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce. It's healthful, colorful, and sure to perk up any plate. Dairy-free available. Select ingredients omitted on request.
6 cup Pyrex
Black bean skillet dinner w/ all of the fixings (sour cream or dairy-free cashew crema, queso, cilantro, lime, & avocado)
Nothing is more satisfying than rice and beans, and this flavor-packed skillet does not disappoint. Roasted sweet potato sub available. Fixings are packaged on the side for use on all dishes.
4 cup Pyrex
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic, & lime
This fresh, bright side dish is delicious with Mexican food. Unlike other green rice dishes, the herbs, jalapeno, scallion, & lime get incorporated after the rice has cooled a bit, so it keeps its color and perfect texture. Cauliflower rice sub on request. Select ingredients omitted on request.
3 cup Pyrex
Spinach salad w/ jicama, radish, pepitas, & feta
This salad is simple but exquisite -- in unexpected ways. Light and crisp, it makes an excellent start to a Mexican meal and balances out some of the richness of the other dishes. Cheese & pepitas packaged on the side. Select ingredients omitted on request.
7 cup Pyrex
Green chicken posole
Posole, the savory, hearty, soupy stew made from dried white corn kernels and then simmered for hours with New Mexican Hatch chilies is satisfying, nourishing, fortifying fare. 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 7, 2023
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Southwestern pulled beef brisket tacos
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
These meltingly tender beef tacos are a perfect choose-your-own-adventure food for busy weeknights and impromptu parties. Serve them with rice and beans for dinner. Take leftovers for lunch with enchiladas or salad.
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 fixings as desired.
Chicken fajitas w/roasted mixed peppers & onions
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Serve warm. Cover Pyrex w/ 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. Top with fixings as desired
These chicken fajitas come together quickly and are a real crowd-pleaser. Try the fajitas for dinner with a side of salad and enchiladas. Take leftovers with black beans and green rice for lunch.
Cod fish tacos
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Coat a stove-top grill pan or cast iron pan with olive oil and preheat to medium-high. Season both sides of the fish with salt and pepper. Rub the provided spice mixture all over both sides of the fish. Place the fillets on the hot pan and cook for 4 minutes or until the fish is opaque and fork-tender. Add a squeeze of fresh lime and fixings as desired.
Cod is a fantastic white fish with a great flavor and hearty texture that's perfect for this healthy riff on fish tacos. Seasoned with a Tex-Mex-blend of chili powder, cumin, oregano, thyme, onion, and garlic, then seared instead of fried. Try the tacos for dinner with a side of black beans and green rice. Take leftovers for lunch with a side of salad or enchiladas.
Rainbow veggie fajitas w/ roasted mixed peppers, portobello mushrooms, zucchini, & red onion
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. Serve with warm tortillas and fixings as desired.
These easy and insanely flavorful veggie fajitas are fantastic on their own or mixed with rice and beans to make a deluxe burrito bowl. Try them for dinner with a side of enchiladas, or take them for lunch with 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 7, 2023

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Vegetarian enchiladas w/carrot sofrito, queso fresco, & cilantro
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 crema as desired. Add your favorite hot sauce or salsa to kick up the heat.
Pureed carrots, garlic, onions, and tomatoes roast low-and-slow in olive oil to make a vibrant and flavorful sofrito-style sauce. It's healthful, colorful, and sure to perk up any plate. Serve the enchiladas with a side of black beans and green rice for a delicious vegetarian dinner. Take leftovers with the salad or posole for a quick and tasty lunch.
Black bean skillet dinner w/ all of the fixings (sour cream or dairy-free cashew crema, queso, cilantro, lime, & avocado)
4 cup Pyrex
Best warm. Give this a quick blast in the microwave or reheat gently on the stove. Top with desired fixings. Don't hold back! The crema is particularly excellent here. Add a spoonful of salsa or hot sauce to kick up the heat.
Nothing is more satisfying than rice and beans, and this flavor-packed skillet does not disappoint. Serve it for dinner with a side of green rice and the entrée. Take leftovers for lunch with enchiladas and green rice. Or grab a tortilla and load it up with beans and all your favorite fixings.
Cilantro-lime rice w/ jasmine rice, cilantro, scallions, jalapeno, garlic, & lime
3 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 delicious with Mexican food. Unlike other green rice dishes, the herbs, jalapeno, scallion, & lime get incorporated after the rice has cooled a bit, so it keeps its color and perfect texture. Try topping it with the entrée, beans, and sliced avocado for a burrito bowl dinner. Take leftovers with the enchiladas and a salad for lunch.
Spinach salad w/ jicama, radish, pepitas, & feta
7 cup Pyrex
Best cold. Toss greens, jicama, and radishes in a large bowl. Add dressing and toss to coat. Sprinkle with pepita seeds and cheese as desired and serve.
This salad is simple but exquisite -- in unexpected ways. Light and crisp, it makes an excellent start to a Mexican meal and balances out some of the richness of the other dishes. Serve it on its own or add chicken or fish to turn it into a main dish salad.
Green chicken posole
Minimum deliveries = 1 pint | Standard deliveries = 1 quart | Standard Plus deliveries = 1.5 quarts | Four or More = 2 quarts
Best hot. Reheat on the stove or in the microwave. Top with fixings as desired.
Posole, the savory, hearty, soupy stew made from dried white corn kernels and then simmered for hours with New Mexican Hatch chilies is satisfying, nourishing, fortifying fare. Try it for dinner with 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.