Week of November 29, 2022

We've got a delicious Japanese-inspired menu on deck for you this week.

Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes . Please 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. Email your order using the button in the sidebar.

Entrées

Teriyaki pork tenderloin w/ roasted red grapes
Here, roasted grapes give a fresh twist to the classic fruit-and-pork pairing. Plain pork on request.
2 Portions = 1 lb tenderloin | 4 Portions = 2 lbs tenderloin | 6 Portion | = 3 lbs tenderloin | 4 lbs tenderloin

and/or

Grilled teriyaki chicken breasts
This teriyaki chicken is easy to prepare and addictive to eat. Plain chicken on request.
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts

and/or

Hot honey shrimp w/ginger, lime, jalapeno, chives & Kewpee Japanese mayo for dipping
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Select ingredients omitted on request.
2 Portions = ½ lb shrimp | 4 Portions = 1 lb shrimp | 6 Portions = 1½ lbs shrimp | 8 Portions = 2 lbs shrimp

and/or

Black pepper tofu and asparagus
When bloomed in oil, coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce; no red pepper flakes, dried chiles, or hot sauce is needed.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Ginger beer-glazed butternut squash w/ orange-parsley gremolata
Simmering butternut squash in ginger beer until supple highlights the vegetable’s creamy texture and sweet notes. Topping the mixture with a confetti-like gremolata of chopped ginger, garlic, parsley and orange zest turns this into a cold-weather side that sparkles. Select ingredients omitted on request. Roasted cauliflower sub available.
6 cup Pyrex
Carrot-ginger brown rice bowls w/scallions & sesame seeds
Think of this as a healthy riff on stir-fried rice. Using equal amounts of shredded carrots and brown rice the dish pops with flavor thanks to a winning combination of sautéed ginger, garlic, rice vinegar, tamari, scallions, and sesame seeds. Select ingredients omitted on request. Cauliflower rice on request.
4 cup Pyrex
Roasted Brussels Sprouts w/ honey, orange, almonds, & pickled chilis
Tossing Brussels sprouts with a simple honeyed vinaigrette brings out their natural sweetness, while roasting them helps develop their deep savory notes. Select ingredients omitted on request. Broccoli sub available.
3 cup Pyrex
Kale salad w/Napa cabbage, green apple, red onion, toasted sesame seeds, & smoked almonds
Salty nuts, sweet apples, and crunchy cabbage offer maximum taste and texture in this beautiful vegan salad. Select ingredients omitted on request. Greens sub available.
7 cup Pyrex
Ginger beef noodle soup w/ shiitake mushrooms & rice noodles. Vegan version available.
This gingery soup featuring meaty shiitake mushrooms, shredded beef, and a heap of noodles will warm your bones on a cold night. Select ingredients omitted on request.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

Email to place your order. Include main entrée selections and preferences. Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

Ordering for this week’s menu is closed. Check back on Friday for a new selection of delicious dishes.

If this is your first order please fill out the Personal Preference Profile form.
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 29, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Teriyaki pork tenderloin w/ roasted red grapes
2 Portions = 1 lb tenderloin | 4 Portions = 2 lbs tenderloin | 6 Portion | = 3 lbs tenderloin | 4 lbs tenderloin
Best warm. Cover Pyrex w/ foil and cook in a preheated 350-degree oven for 10 minutes. Serve the pork with the grapes alongside. You can also slice the pork and give it a quick sear in a hot skillet with a splash of olive oil.
Here, roasted grapes give a fresh twist to the classic fruit-and-pork pairing. Roasting deepens and concentrates the grapes' flavor yet keeps them plump and juicy, providing a healthfully sweet accompaniment to the teriyaki-marinated pork. Try it for dinner with a side of ginger braised butternut squash and Brussels sprouts. Take leftovers for lunch with the brown rice-carrot bowl or kale apple salad.
Grilled teriyaki chicken breasts
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts
Hot, cold, or room temp. Cover Pyrex w/foil and cook in a preheated 350-degree oven for 5-10 minutes to reheat. You can also slice or dice the chicken and give it a quick pan-fry in a hot skillet with a splash of olive oil.
This teriyaki chicken is easy to prepare and addictive to eat. Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. Try it for dinner with the kale salad and gingered butternut squash. Take leftovers for lunch with the Brussels sprouts and carrot brown rice bowl.
Hot honey shrimp w/ginger, lime, jalapeno, chives & Kewpee Japanese mayo for dipping
3 cup Pyrex
Warm or room temp. Give the Brussels a quick zap in the microwave or pan fry in a hot skillet with a splash of olive oil. Transfer to a serving platter or bowl. Drizzle with dressing, top with orange zest, nuts, and pickled chiles-- the vinegar helps tame their heat.
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. Try them for dinner with Brussels sprouts and carrot rice bowls. Serve leftovers with the butternut squash or kale salad for lunch.
Black pepper tofu and asparagus
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. You can nuke the tofu in the microwave for 30-60 seconds or give it a quick stir-fry in a hot skillet with a splash of oil.
When bloomed in oil, coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce; no red pepper flakes, dried chiles, or hot sauce is needed. It's nicely balanced with tamari, rice vinegar, ginger, olive oil, and a pinch of sugar. Try it for dinner with the brown rice carrot bowl. Serve leftovers for lunch with ginger braised squash or Brussels sprouts.

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 November 29, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Ginger beer-glazed butternut squash w/ orange-parsley gremolata
6 cup Pyrex
Best hot. Nuke the squash in the microwave or cover the Pyrex with foil and cook for 10-15 minutes in a preheated 400-degree oven. Transfer the squash to a wide, shallow bowl. Sprinkle with the gremolata, season to taste, and serve.
Simmering butternut squash in ginger beer until supple highlights the vegetable’s creamy texture and sweet notes. Topping the mixture with a confetti-like gremolata of chopped ginger, garlic, parsley and orange zest turns this into a cold-weather side that sparkles. Serve it with the main entree and a side of Brussels sprouts for dinner. Take it with the kale salad or brown rice bowl for lunch.
Carrot-ginger brown rice bowls w/scallions & sesame seeds
4 cup Pyrex
Best warm or room temperature. Give this a blast in the microwave to reheat or a quick stir-fry on the stove in a hot pan with a splash of oil or water—season to taste.
Think of this as a healthy riff on stir-fried rice. Using equal amounts of shredded carrots and brown rice the dish pops with flavor thanks to a winning combination of sautéed ginger, garlic, rice vinegar, tamari, scallions, and sesame seeds. Serve it for dinner with the butternut squash and Brussels sprouts for a vegetarian feast. Take if for lunch with a hardboiled egg mixed in or a side of kale salad.
Roasted Brussels Sprouts w/ honey, orange, almonds, & pickled chilis
3 cup Pyrex
Warm or room temp. Give the Brussels a quick zap in the microwave or pan fry in a hot skillet with a splash of olive oil. Transfer to a serving platter or bowl. Drizzle with dressing, top with orange zest, nuts, and pickled chiles-- the vinegar helps tame their heat.
Tossing sprouts with a simple honeyed vinaigrette brings out their natural sweetness, while roasting them helps develop their deep savory notes. For a sunny jolt, top the charred sprouts with sliced chiles tempered with a splash of vinegar, smoky almonds and fresh orange zest. Try it for dinner as a side for the main entrée and squash. Take it for lunch with the carrot-ginger brown rice bowl.
Kale salad w/Napa cabbage, green apple, red onion, toasted sesame seeds, & smoked almonds
7 cup Pyrex
Best cold. Mix the slivered kale and cabbage w/ the green apple matchsticks, smoked almonds, red onions, and sesame seeds in a large mixing bowl. Add enough dressing to coat and a pinch of salt and mix well. Divide salad among plates and dig in!
Salty nuts, sweet apples, and crunchy cabbage offer maximum taste and texture in this beautiful vegan salad. Smoked almonds and sesame seeds add flavor instead of cheese. Try if for dinner with the main entrée and squash. Take it for lunch on its own or with a cup of soup.
Ginger beef noodle soup w/ shiitake mushrooms & rice noodles. Vegan version available.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Bring the soup to a low boil and add the noodles. Serve in deep bowls. Add a dash of sesame or chili oil if desired.
This gingery soup features meaty shiitake mushrooms, shredded beef, and a heap of noodles. Who wouldn't want to dig into that on a cold night? The vegetarian version is equally satisfying with a warming broth, mushrooms and a mix of herbs. Serve it for a quick but satisfying 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.