Week of May 28, 2024

We've got a delicious picnic menu for the 5/28 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

Atlanta beef brisket (Natural beef / Sliced not shredded)
Braising brisket in Atlanta's own Coca-Cola, ketchup, and a special blend of sautéed onions, garlic, brown sugar, and thyme flavors the meat and provides a sweet, tangy sauce to serve with it.
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Grilled organic chicken breasts w/ Alabama white sauce
This recipe combines classic barbecue techniques like brining the chicken breasts overnight and then searing them quickly on a hot flame until they are juicy, flavorful, and perfectly cooked. Plain chicken on request. Sauce is packaged on the side and contains mayonnaise, cider vinegar, horseradish, & Dijon. 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

Maple-mustard wild-caught baked salmon w/ cilantro & lemon
Salmon baked at a low temperature until medium rare delivers a silky texture that tastes special enough to make it a festive centerpiece. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon, a dollop of mayonnaise adds extra richness while thickening the glaze to seal the fish. Please eat fish 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

Folami’s BBQ tofu w/ homemade BBQ sauce
In Atlanta, chef Folami Prescott-Adams dries, seasons, bakes, and broils pounds of tofu. A homemade, tomato-based barbecue sauce provides the comfort factor.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted red & sweet potato salad w/ sherry vinaigrette, candied bacon, & scallions
This healthy riff on a classic German potato salad uses olive oil instead of mayonnaise, which allows the smoky bacon and tangy sherry vinegar flavors to shine through. Select ingredients omitted on request.
6 cup Pyrex
Smitten Kitchen's broccoli slaw w/buttermilk dressing, toasted almonds, red onions, & dried cranberries
This cold, slaw-style salad is the perfect combination of crunchy, salty, sweet, and creamy. Select ingredients omitted on request.
4 cup Pyrex
Carrot, dill, and white bean salad w/ toasted almonds
This dill-flecked white bean skillet salad is one of my favorite summertime dishes. Warm slices of golden, pan-fried carrots, white beans, and chopped dill get tossed with a tangy-sweet lemon-shallot dressing and crunchy almonds. Select ingredients omitted on request.
3 cup Pyrex
Herby strawberry salad w/Gotham Greens, slivered red onions, goat cheese, savory-sweet pepitas, & balsamic vinaigrette
Here you have a beautiful and zippy strawberry salad with chèvre crumbles, handfuls of fresh herbs, punchy red onion slivers, savory-sweet pepitas, lots of black pepper, and a perfectly emulsified balsamic vinaigrette. Select ingredients omitted on request.
7 cup Pyrex
Vegan corn chowder with chive oil
This corn chowder has a touch of sweetness thanks to the combination of corn and a small splash of coconut milk. Potatoes add a little thickness and create a creamy texture. Finally, smoked paprika and chive oil have a delicate flavor that adds freshness and balances the sweetness of the corn. Select ingredients omitted on request.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus order = 1.5 quarts | Four or More orders = 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 28, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Atlanta beef brisket (Natural beef / Sliced not shredded)
2 Portions = .75 lb. | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Best warm. Slice the brisket, return to the sauce, and cover the dish with foil. Cook in a preheated 350-degree oven for 30 minutes or until heated to your liking. Serve brisket with pan sauce.
Braising brisket in Atlanta's own Coca-Cola, ketchup, and a special blend of sautéed onions, garlic, brown sugar, and thyme, flavors the meat and provides a sweet, tangy sauce to serve with it. For dinner, try the brisket with roasted red & sweet potato salad and broccoli slaw. Take leftovers with carrot white bean salad or strawberry salad for lunch. The brisket makes terrific sandwiches too!
Grilled organic chicken breasts w/ Alabama white sauce
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 dish with foil and reheat in a 350-degree oven, or slice/dice the chicken and give it a quick pan fry in a hot skillet with a splash of olive oil. Season to taste. Serve with dipping sauce. Add a splash of Tabasco if you like it spicy.
This recipe combines classic barbecue techniques like brining the chicken breasts overnight and then searing them quickly on a hot flame until they are juicy, flavorful, and perfectly cooked. Drizzle a delicious white sauce on top, and you are all set. Try some for dinner with the strawberry salad and roasted red & sweet potato salad. Take leftovers for lunch with the carrot white bean salad and broccoli slaw.
Maple-mustard wild-caught baked salmon w/ cilantro & lemon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat oven to 325 degrees. Season salmon with salt and pepper and place in a baking dish. Rub the maple sauce all over the top. Bake until a paring knife slides into the center with only a little resistance, 15-20 minutes. Top with reserved cilantro and squeeze lemon all over just before serving. You can also grill the fish on medium-high for 4 minutes per side, if you prefer, and add the sauce after.
Salmon baked at a low temperature until medium rare delivers a silky texture that tastes special enough to make it a festive centerpiece. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. A dollop of mayonnaise adds extra richness while thickening the glaze to seal the fish. Serve it for dinner with the sweet potato salad and broccoli slaw. Take leftovers for lunch with the strawberry salad or carrot salad.
Folami’s BBQ tofu w/ homemade BBQ sauce
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Spread barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once until the sauce thickens and bubbles, about 2-3 minutes a side. Serve hot.
In Atlanta, chef Folami Prescott-Adams dries, seasons, bakes, and broils pounds of tofu. A homemade, tomato-based barbecue sauce provides the comfort factor. Try it for dinner with white beans and roasted red & sweet potatoes. Leftovers are delicious with broccoli or strawberry 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 May 28, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted red & sweet potato salad w/ sherry vinaigrette, candied bacon, & scallions
6 cup Pyrex
Hot, cold, or room temp. Take this out before serving it or pop it in the microwave for a minute to take the chill off. Either way, top with crumbled bacon and scallions as desired and toss well. Season to taste.
This healthy riff on a classic German potato salad uses olive oil instead of mayonnaise, which allows the smoky bacon and tangy sherry vinegar flavors to shine through. Try it for dinner with the entrée and broccoli slaw. Take it for lunch with the carrot white bean salad or strawberry salad.
Smitten Kitchen's broccoli slaw w/buttermilk dressing, toasted almonds, red onions, & dried cranberries
4 cup Pyrex
Serve at room temperature. Toss well, add almonds (packaged on the side in cooler for multiple dishes) and toss again. Season to taste.
This cold, slaw-style salad is the perfect combination of crunchy, salty, sweet, and creamy. Try it for dinner with the entrée and roasted red and sweet potato salad. Take it for lunch with the carrot and white bean salad or a cup of soup.
Carrot, dill, and white bean salad w/ toasted almonds
3 cup Pyrex
Best warm or room temp. Sprinkle with toasted almonds (packaged on the side in cooler for multiple dishes) and toss gently. Season to taste.
This dill-flecked white bean skillet salad is one of my favorite summertime dishes. Warm slices of golden, pan-fried carrots, white beans, and chopped dill get tossed with a tangy-sweet lemon-shallot dressing and crunchy almonds. Serve it with broccoli slaw and roasted red and sweet potato salad for a vegetarian dinner. Take it for lunch with the entrée and strawberry salad.
Herby strawberry salad w/Gotham Greens, slivered red onions, goat cheese, savory-sweet pepitas, & balsamic vinaigrette
7 cup Pyrex
Serve cold. Toss the lettuce, red onions, and herbs with a splash of vinaigrette. Add salt and pepper to taste. Arrange the lettuce on a platter or in a shallow bowl. Layer the strawberries, pepitas, and crumbled chèvre. Drizzle with more vinaigrette and gently toss. Taste and add more black pepper and/or a pinch of salt just before serving.
Here you have a beautiful and zippy strawberry salad with chèvre crumbles, handfuls of fresh herbs, punchy red onion slivers, savory-sweet pepitas, lots of black pepper, and a perfectly emulsified balsamic vinaigrette. Try it for dinner with the entrée. Serve it for lunch with a cup of soup.
Vegan corn chowder with chive oil
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus order = 1.5 quarts | Four or More orders = 2 quarts
Best hot. Stir in the chive oil swirled on the top and reheat in the microwave or stovetop.
This corn chowder has a touch of sweetness thanks to the combination of corn and a small splash of coconut milk. Potatoes add a little thickness and create a creamy texture. Finally, smoked paprika and chive oil have delicate flavors that add freshness and balance the sweetness of the corn. Try it with a side of salad for a light dinner or 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.