LPK logo

Week of November 22, 2022

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

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

Dry-brined organic roasted turkey w/ fresh herbs
Here, organic turkey is cut into pieces so that each one roasts to perfection. Basting with garlic-herb butter gives the turkey an extra depth of flavor that will complement any Thanksgiving side dish.
2 Portions = 1/2 breast + 1 leg or 1 thigh | 4 Portions = 1 breast, 1 leg, 1 thigh | 6 Portions = 1½ breasts, 1 leg, 1 thigh + an additional leg or thigh | 8 Portions = 1 turkey

and/or

Maple-mustard baked wild-caught salmon w/ herb sauce
Glazed with Dijon mustard and maple, this slow-baked Salmon delivers a silky texture that tastes special enough to make it a festive centerpiece. The sauce is packaged on the side. Please eat fish 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

Vegan apple cider & maple glazed tofu
Coated with a sweet but well-balanced mix of maple syrup, Dijon mustard, and apple cider, this tofu gets crispy on the outside and firm on the inside.
2 Portions = .75 lb tofu | 4 Portions = 1.5 lbs tofu | 6 portions = 2.25 lbs tofu | 8 Portions = 3 lbs tofu

Sides

Roasted vegetable platter w/ Brussels sprouts, cauliflower, carrots, & smashed-walnut vinaigrette
There is something for everyone in this colorful array of roasted vegetables. Broccoli sub available for any vegetable on request. Select ingredients omitted on request.
6 cup Pyrex
Herb-scented mashed potatoes & homemade gravy
Here, fresh rosemary, sage, and garlic are steeped in milk and folded into fluffy mashed potatoes to infuse them with flavor. Vegan potatoes & gravy available on request. GF gravy available on request.
4 cup Pyrex. Minimum order = 1 cup gravy | Standard Order = 1 pint gravy
Blue cornmeal-chorizo stuffing OR Vegan wild rice stuffing
This showstopper blue cornbread stuffing includes bourbon, jalapenos, sausage, and all the other awesome stuff that goes into stuffing. Try the wild rice stuffing if you want a vegan, dairy, and gluten-free option. Can't decide? Order both.
3 cup Pyrex
Roasted delicata squash & radicchio salad w/ Gotham Greens, buttermilk dressing & toasted pecans
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and mixed greens in this colorful salad. Select ingredients omitted on request. Dairy-free available.
7 cup Pyrex
Creamy pumpkin soup w/ rosemary
This recipe turns pumpkin into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. Vegan.
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 22, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Dry-brined organic roasted turkey w/ fresh herbs
2 Portions = 1/2 breast + 1 leg or 1 thigh | 4 Portions = 1 breast, 1 leg, 1 thigh | 6 Portions = 1½ breasts, 1 leg, 1 thigh + an additional leg or thigh | 8 Portions = 1 turkey
Best warm. Add a small splash of water to the Pyrex, cover w/ foil, and heat in a 350-degree oven for 15-20 minutes or until warm to your liking. If you bring the turkey out to room temperature an hour or so before reheating, it will cook quicker than it would straight from the fridge. This advice works for all of the side dishes as well.
In this brilliant recipe, a whole organic turkey is cut into pieces so that each one roasts to perfection. Basting with garlic-herb butter (or olive oil for the DF) gives the turkey an extra depth of flavor that will complement any Thanksgiving side dish. Try it with mashed potatoes, gravy, stuffing, roasted veggies & cranberries for a traditional T'day dinner. Serve leftovers with the salad or make a sandwich.
Maple-mustard baked wild-caught salmon w/ herb sauce
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the 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. Serve with a squeeze of 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. Pair the salmon with salad or wild rice for a light meal. I like to eat this before the big day. It's good brain food and will give you energy and focus as you prepare for the holiday bustle.
Vegan apple cider & maple glazed tofu
2 Portions = .75 lb tofu | 4 Portions = 1.5 lbs tofu | 6 portions = 2.25 lbs tofu | 8 Portions = 3 lbs tofu
Best warm. Coat a sheet pan with cooking spray. Lightly glaze both sides of the tofu with sauce. Bake at 400 degrees for 5-10 minutes, or until warm to your liking. Serve with additional glaze on the side.
Glazed with a sweet but well-balanced mix of maple syrup, Dijon mustard, and apple cider, this tofu gets crispy on the outside and firm on the inside. Serve it as a meatless main dish with wild rice and roasted vegetables at your Thanksgiving table.

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		____
____
____		4 CUP ROUND
3 CUP RECTANGLE		____
____		 BALL JARS
ICE PACKS		____
____
Week of November 22, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted vegetable platter w/ Brussels sprouts, cauliflower, carrots, & smashed-walnut vinaigrette
6 cup Pyrex
Best warm. Bring the vinaigrette to room temperature. Reheat the veggies in the microwave or pop them in a preheated 350-degree oven (cover Pyrex w/foil first) and cook for 10-15 minutes. Drizzle warm veggies with vinaigrette and garnish with parsley and orange zest.
There is something for everyone in this colorful array of roasted vegetables. You can put them on a platter in strips and let your guests pick and choose or mix them all in a big pile. The tangy, slightly sweet, nutty vinaigrette goes great with veggies and everything else on the menu. Try the veggies with a side of the main entrée and your favorite sides for dinner. Toss a handful over the green salad or wild rice for lunch.
Herb-scented mashed potatoes & homemade gravy
4 cup Pyrex. Minimum order = 1 cup gravy | Standard Order = 1 pint gravy
Best hot. Reheat the mashed potatoes in the microwave or a 350-degree oven for 30 minutes or until warm to your liking. If desired, you can transfer these to a flameproof pan or baking dish and, using a spoon, decoratively swirl the surface of the potatoes. Brush a generous amount of melted butter on the top and broil until the potatoes are brown in spots. Season to taste. Serve with gravy as desired.
Here, fresh rosemary, sage, and garlic are steeped in milk and folded into fluffy mashed potatoes to infuse them with flavor. To make them even more irresistible, brush the top with butter and broil before serving, creating a deliciously light and crispy potato crust on top (make sure to transfer to a casserole dish that can take high heat as Pyrex will explode under the broiler). Serve with the main entrée and all the fixings, and don't forget the gravy!
Blue cornmeal-chorizo stuffing OR Vegan wild rice stuffing
3 cup Pyrex
Best warm. Heat in a 350-degree oven for 20 minutes or give it a quick blast in the microwave.
I look forward to eating this stuffing all year long. Complete with onions, butter, celery, carrots, jalapenos, garlic, bourbon, thyme, sage, cilantro, & mixed bell peppers, it's a must at my holiday table. The wild rice stuffing is equally as good if you are looking for a vegan, gluten, and dairy-free option. It contains a savory mix of wild rice, mushrooms, pecans, celery, carrots & fresh herbs. Either way, serve it with mashed potatoes, roasted veggies, and the main entrée for a classic Thanksgiving feast.
Roasted delicata squash & radicchio salad w/ Gotham Greens, buttermilk dressing & toasted pecans
7 cup Pyrex
Bring dressing to room temp and give it a good stir or a shake. In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing, taste and adjust seasoning as necessary.
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and mixed greens in this colorful salad. A light buttermilk dressing adds creaminess and brightness. Try it for a pregame dinner with a side of soup, or serve it on Thanksgiving before or alongside roasted turkey, fish, or tofu..
Creamy pumpkin soup w/ rosemary
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Heat in the microwave or on the stovetop.
This recipe turns pumpkin into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions, and curry powder plants this soup firmly in the savory camp. It's the perfect thing to slug down while running around getting your house ready for T'day.

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.