Week of May 21, 2024

We've got a delicious farm-to-table menu for the 5/21 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

Five-herb organic chicken w/green aioli
A fresh herb sauce made with parsley, basil, chives, jalapeno, thyme, rosemary, garlic, and olive oil doubles as a marinade for the chicken and a base for the aioli dipping sauce. Select ingredients omitted on request.
2 Portions = ½ chicken OR 2 breasts | 4 Portions = 1 chicken OR 4 breasts | 6 Portions = 1½ chickens OR 6 breasts | 8 Portions = 2 chickens OR 8 breasts

and/or

Pan-seared wild-caught cod w/scallions, herbs, & lemon
Basting helps cook the fish evenly and keeps it moist. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. 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

Beet fritters w/garlic-herb cashew sauce
These fritters are bursting with fresh flavors and make satisfying dinner or lunch on the run. The sauce is packaged on the side and contains cashews, lemon, garlic, dill, & parsley. Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Farmer's market quinoa salad w/mixed green vegetables, pea shoots, fresh herb dressing, & pistachios
Pistachios blended with Dijon, herbs, champagne vinegar, and olive oil make a wonderfully creamy dressing without any dairy in this fresh, healthy, and satisfying spring salad. Cauliflower rice available. Select ingredients omitted on request.
6 cup Pyrex
Roasted cauliflower w/cilantro & parsley pistachio pesto
A verdant blend of herbs, pistachios, and lemon zest adds protein and pizazz to roasted cauliflower. Potato sub available. Select ingredients omitted on request.
4 cup Pyrex
Lemony asparagus salad w/pecorino & pistachios
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. This tangy, bright salad features a lemony shallot dressing, shredded pecorino, and toasted pistachios. Green bean sub available. Select ingredients omitted on request.
3 cup Pyrex
Kale salad w/dried cherries, toasted almonds, lemon, pecorino, & fresh dill
With just a few ingredients, this salad hits all the notes a good salad should — sweet-tartness from the dried cherries, crunch from the toasted almonds, salt from the cheese, and a hint of fragrance from lemon zest and dill. Greens sub available. Select ingredients omitted on request.
7 cup Pyrex
Golden potato-leek soup
Most potato-leek soups are smooth, creamy, and decidedly decadent. This healthy version skips the cream and doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier, and homier, brimming with soft pieces of potato and browned slivers of leeks.
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 May 21, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Five-herb organic chicken w/green aioli
2 Portions = ½ chicken OR 2 breasts | 4 Portions = 1 chicken OR 4 breasts | 6 Portions = 1½ chickens OR 6 breasts | 8 Portions = 2 chickens OR 8 breasts
Serve warm. Cover Pyrex with foil and cook in a 350-degree oven for 10 minutes or until warm. Alternatively, slice or dice the chicken and pan-fry it in a hot skillet with olive oil. Serve with green aioli. 
A fresh herb sauce made with parsley, basil, chives, jalapeno, thyme, rosemary, garlic, and olive oil doubles as a marinade for the chicken and a base for the aioli dipping sauce. For dinner, try it with the farmer's market quinoa salad and roasted cauliflower. For lunch, take leftovers with the asparagus or kale salad.
Pan-seared wild-caught cod w/scallions, herbs, & lemon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Season fish with salt and pepper. Melt butter in a sauté pan over medium heat. Once butter begins to foam, lay fish in pan. Add scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; ladle butter over fish using a spoon—Baste fish for 2 to 3 minutes. Flip fish. Reduce heat to low, cover the pan, and cook for 2 minutes. Uncover the pan, add herbs, and continue basting fish with butter until it is just cooked through, another minute or two. Transfer fish to plates, pour pan sauce over the top, and squeeze lemon juice over everything. Eat fish within a few days of delivery for optimal freshness. 
Basting helps cook the fish evenly and keeps it moist. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Try it with asparagus and cauliflower for dinner, or with quinoa or salad for lunch.
Beet fritters w/garlic-herb cashew sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Reheat in the microwave or cook on a sheet pan in a 400-degree oven for 8 minutes. Serve with cashew herb cream sauce, a pinch of flakey sea salt, and herbs as desired.
These fritters are bursting with fresh flavors and make satisfying dinner or lunch on the run. The sauce is packaged on the side and contains cashews, lemon, garlic, dill, & parsley. Try them for dinner with the quinoa and cauliflower. Take leftovers for lunch with soup and salad or asparagus.

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 May 21, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Farmer's market quinoa salad w/mixed green vegetables, pea shoots, fresh herb dressing, & pistachios
6 cup Pyrex
Serve cold or at room temperature. Mix the veggies, micro-greens, quinoa, herbs, and toasted pistachios in a large bowl. Bring the dressing to room temperature and stir it. If necessary, add a small spoonful of water to thin it. Drizzle the salad with the dressing as desired and toss again to coat everything. Season with salt and pepper as needed. 
Pistachios blended with Dijon, herbs, champagne vinegar, and olive oil make a wonderfully creamy dressing without any dairy in this fresh, healthy, and satisfying spring salad. Try it with the entrée and salad for dinner. Take it with the cauliflower and a cup of soup for lunch.
Roasted cauliflower w/cilantro & parsley pistachio pesto
4 cup Pyrex
Best warm. You can nuke this in the microwave or heat it in a 400-degree oven for 10 minutes or until hot. Serve with pistachio pesto (it's dairy-free). Top with pecorino if desired.
A verdant blend of herbs, pistachios, and lemon zest adds protein and pizazz to roasted cauliflower. Serve it with the entrée and asparagus for dinner. For lunch, take leftovers with the quinoa or kale salad. 
Lemony asparagus salad w/pecorino & pistachios
3 cup Pyrex
Serve warm or at room temperature. To take the chill off, give the asparagus a quick blast in the microwave. Drizzle with dressing, sprinkle with fresh herbs, shaved cheese, and toasted nuts, and season to taste. 
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. This tangy, bright salad features a lemony shallot dressing, shredded pecorino, and toasted pistachios. Try it for dinner with the entrée and cauliflower. Take leftovers for lunch with the quinoa salad and soup. 
Kale salad w/dried cherries, toasted almonds, lemon, pecorino, & fresh dill
7 cup Pyrex
Best cold or room temp. Toss the salad with dressing, mix well, and dig in!
With just a few ingredients, this salad hits all the notes a good salad should — sweet-tartness from the dried cherries, crunch from the toasted almonds, salt from the cheese, and a hint of fragrance from lemon zest and dill. Try it with the entrée for dinner or a cup of soup for lunch.
Golden potato-leek soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Serve hot! Reheat on the stove or in the microwave. Season to taste.
Most potato-leek soups are smooth, creamy, and decidedly decadent. This healthy version skips the cream and doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier, and homier, brimming with soft pieces of potato and browned slivers of leeks. Serve it with the salad for a light lunch or dinner. 

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.