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Week of November 1, 2022

We've got a delicious harvest menu on deck for you to kick the month off right.

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

Porchetta-style roast pork loin wrapped in fresh herbs, lemon zest, garlic & prosciutto
2 portions = 1lb | 4 portions = 2lbs | 6 portions = 3 lbs | 8 portions = 4 lbs

and/or

Seared chicken breasts w/ mustard sauce
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts

and/or

Garlic roasted shrimp w/ herb puree
2 portions = 1/2 lb | 4 portions = 1 lb | 6 portions = 1½ lbs | 8 portions = 2 lbs

and/or

Maple roasted tofu w/ winter squash & fresh herbs
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Roasted vegetable quinoa bowl w/delicata squash, fennel, carrots, broccoli, red onion, toasted pine nuts, & feta
6 cup Pyrex
Fall vegetable cassoulet w/ carrots, celery root, butternut squash, tomato, white beans, & rosemary
4 cup Pyrex
Roasted and raw Brussels sprouts salad w/shaved Pecorino & pomegranate
3 cup Pyrex
Shaved Honeycrisp apple & kale salad w/ parmesan cheese, candied almonds & lemon vinaigrette
7 cup Pyrex
Gingered carrot & apple soup
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.

Order This Menu for Delivery Next week

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.
Personal Preference Profile
Print this menu with cooking instructions and serving suggestions included.

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 November 1, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Porchetta-style roast pork loin wrapped in fresh herbs, lemon zest, garlic & prosciutto
2 portions = 1lb | 4 portions = 2lbs | 6 portions = 3 lbs | 8 portions = 4 lbs
Best warm. Preheat oven to 350 degrees. Cover Pyrex w/ foil and cook for 15-20 minutes until pork is heated to your liking. You can also slice the pork loin and give it a quick pan fry in olive oil if you prefer. Add a bit of broth or water to the pan, cover, and steam for a minute before serving.
Here you have a lean pork loin slathered with fresh rosemary, garlic, lemon zest, fennel, and olive oil wrapped with razor-thin prosciutto. Delicious! Try it for dinner with a side of quinoa veggie bowl and roasted brussels sprouts. Take leftovers for lunch with kale salad or cassoulet. Sliced pork on crusty ciabatta bread makes a fine sandwich as well.
Seared chicken breasts w/ mustard sauce
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts
Best warm. Cover Pyrex w/ foil and heat in a 350-degree oven until warm to your liking. You can also slice or dice the chicken and give it a quick pan-fry in a hot skillet to reheat. Serve w/ mustard sauce.
Seared chicken breasts with zesty mustard sauce are one of my favorite go-to meals for busy weeknights. Try them for dinner with a side of kale salad and the veggie cassoulet, or take them for lunch with the roasted Brussels sprouts and quinoa bowl.
Garlic roasted shrimp w/ herb puree
2 portions = 1/2 lb | 4 portions = 1 lb | 6 portions = 1½ lbs | 8 portions = 2 lbs
Hot, cold, or room temp. You can zap these in the microwave for 30 seconds to take the chill off, give them a quick pan-fry in a hot skillet, or pop them in a preheated 350-degree oven for 5 minutes. Drizzle herb puree over shrimp as desired.
A delicious puree of fresh herbs, garlic, and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. You can serve the shrimp with crusty bread and a side of roasted brussels sprouts and the quinoa bowl for dinner or take it for lunch with the kale salad.
Maple roasted tofu w/ winter squash & fresh herbs
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Nuke in the microwave or reheat in a preheated 400-degree oven for 10-15 minutes. Add a splash of sherry vinegar if desired.
This roasted tofu-and-squash dish is a stellar vegan supper that will win over any meat eater Slow-roasting winter squash intensifies its natural sweetness, as does the maple-chili-sherry vinegar marinade that coats the tofu and squash. Try it for dinner with a side of brussels sprouts and quinoa salad. Take leftovers with the kale salad or veggie cassoulet for lunch.

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		____
____		 BALL JARS
ICE PACKS		____
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Week of November 1, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted vegetable quinoa bowl w/delicata squash, fennel, carrots, broccoli, red onion, toasted pine nuts, & feta
6 cup Pyrex
Best warm or room temp. You can give this a quick blast in the microwave or pop it in a 350-degree preheated oven for 5-10 minutes, or heat it on the stove in a pan for a few minutes. Room temp works too. Top quinoa with roasted vegetables, toasted pine nuts, and feta cheese as desired.
Delicata squash, with its cheerful yellow stripes and scalloped half-moon slices, perks up any plate. Mixed with fall vegetables and quinoa, this dish makes a hearty meal on its own or can be paired with the main entrée and a side of Brussels sprouts for dinner or the kale salad and a side of soup or cassoulet for lunch.
Fall vegetable cassoulet w/ carrots, celery root, butternut squash, tomato, white beans, & rosemary
4 cup Pyrex
Best hot. Preheat oven to 350 degrees. Cook until golden and bubbling, about 25 minutes. You can also nuke this in the microwave if you are in a hurry. Season to taste.
What could be more ideal on a chilly fall night than a hot, bubbling dish of stewed white beans and seasonal vegetables? Lightly caramelizing the vegetables in olive oil adds a depth of flavor to this vegetarian cassoulet-style dish, as does an Italian-inspired spice combination of garlic, fennel, red pepper, and rosemary. You can eat this as a stand-alone dish with a side of kale salad and a good piece of toasted bread for a hearty lunch or serve it as a side for the main protein and brussels sprouts for dinner.
Roasted and raw Brussels sprouts salad w/shaved Pecorino & pomegranate
3 cup Pyrex
Serve at room temperature. You can give this dish a quick zap in the microwave to take the chill off. In a large bowl, toss the cheese with the raw shaved & roasted Brussels sprouts, pomegranate arils, lemon vinaigrette, and parsley. Season to taste and serve.
This satisfying salad shows off Brussels sprouts in two terrific ways. First, as caramelized, roasted hunks, and second, as sweet, raw ribbons. Dressed in a bright lemon vinaigrette, bedazzled with pomegranate seeds, and showered with shaved cheese. Try it for dinner as a side for the main entree, along with a generous spoonful of quinoa salad, or serve it with the soup or cassoulet for a quick and filling lunch.
Shaved Honeycrisp apple & kale salad w/ parmesan cheese, candied almonds & lemon vinaigrette
7 cup Pyrex
Best cold or room temp. Bring the salad dressing to room temp and whisk it in a medium bowl. Add kale, apples, cheese, and almonds. Toss well to coat. Let it sit for a few minutes before eating. Season to taste. This is one of those brilliant salads that gets better after a day in the fridge.
This salad, a perennial favorite from chef-partner Steven Redzikowski of Oak at Fourteenth in Boulder, delivers a surprising amount of complexity and flavor from just a few ingredients. A pinch of Ichimi Togarashi, a Japanese red pepper spice mix, really makes it pop. Try the salad with a cup of soup as a light meal or serve it as a side for the entrée to make a main dish salad.
Gingered carrot & apple soup
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Reheat gently on the stove or in the microwave.
This velvety soup has a delicate balance of sweetness, spice, and tang. It's ideal with a side of kale salad for lunch, but you can also enjoy it as a mid-day snack or a starter.

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.