We've got a lemony Italian menu on deck for you next week. Enjoy!
Week of November 8, 2022
We've got a delicious Asian 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
Chinese five-spice steak w/charred oranges & sesame
Seared oranges add flavor to this tasty weeknight steak. Plain steak available on request.
2 portions = 1lb | 4 portions = 2lbs | 6 portions = 3 lbs | 8 portions = 4 lbs
and/or
Grilled ginger-lime organic chicken breasts
Buzzing with the bright flavors of ginger and lime, this dish is sure to delight. Plain chicken available on request.
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts
and/or
Baked cod w/crunchy miso butter bread crumbs
Shiro miso and crisp panko create an addictive flavor that elevates the mild cod. Soy, dairy, and gluten-free available on request.
2 portions = 2 fillets | 4 portions = 4 fillets | 6 portions = 6 fillets | 8 portions = 8 fillets
and/or
Tofu & blistered green beans w/chili-crisp
Umami-rich chili-crisp adds distinction and oomph to this delicious tofu dish. It’s magical! Select ingredients omitted on request.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Sides
Sesame-orange rice noodle bowls w/ snap peas, red cabbage, shiitake mushrooms, scallions, & rice vinegar dressing
This dish offers a variety of textures and tastes. You will get something crunchy, soft, sweet, and salty in every bite. Select ingredients omitted on request.
6 cup Pyrex
Sweet potatoes w/sesame-citrus butter
This dish comes alive with lots of bright citrus. Dairy and soy-free available on request.
4 cup Pyrex
Seared asparagus w/ garlic, ginger, orange zest, jalapeno, sesame oil, scallions, sesame seeds & cilantro
A hint of garlic, ginger, and chili brings out asparagus' natural sweetness. Select ingredients omitted on request.
3 cup Pyrex
Snow pea, cabbage, carrot, and arugula salad w/ smoked almonds & sesame-tahini dressing.
This dish is all about contrast. Subtly spicy greens meet sweet, crispy snow peas, with salty smoked almonds and smooth tahini dressing drizzled on top. Select ingredients omitted on request.
7 cup Pyrex
Immunity soup w/ white pepper, celery, carrots, mushrooms, tofu, garlic & ginger.
Built on a monster broth of white pepper, ginger, and garlic, this invigorating soup will give you a boost and clear your sinuses. Tofu and/or mushrooms omitted on request.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
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 April 4, 2023
We've got a sprightly spring menu on deck for you this week. Happy April!
Week of March 28, 2023
We've got a delicious Caribbean feast on deck for you this week!
Week of March 21, 2023
We've got a delicious Persian menu on deck for you this week. Happy Nowruz/Persian New Year!
Week of March 14, 2023
We've got a delicious Green Goddess menu on deck for you this week. Happy St. Patty's Day!
Week of March 7, 2023
We've got a delicious Mexican menu on deck for you this week. Olé!
Week of November 8, 2022
Entrées
Dish
Cooking Instructions
Mix & Match Suggestions
Chinese five-spice steak w/charred oranges & sesame
2 portions = 1lb | 4 portions = 2lbs | 6 portions = 3 lbs | 8 portions = 4 lbs
Best warm. Cover Pyrex w/ foil, preheat oven to 375 degrees, cook steak for 10 minutes or until heated to your liking, and then slice thinly against the grain. You can also slice the steak against the grain and sear it in a hot skillet with a splash of olive oil. Drizzle w/ juice from charred oranges and top with scallions and sesame seeds if desired.
Seared oranges add flavor to this tasty weeknight steak. Try it for dinner with a side of roasted sweet potatoes and asparagus for dinner. Bring leftovers for lunch with the salad or noodle bowl.
Grilled ginger-lime organic chicken breasts
2 portions = 2 breasts | 4 portions = 4 breasts | 6 portions = 6 breasts | 8 portions = 8 breasts
Hot, cold, or room temperature. Slice or dice the chicken and give it a quick stir-fry in a hot skillet with a splash of olive oil. Add a flick of water and cover to steam for 30-60 minutes. You can also nuke it in the microwave for 30-60 seconds or cover the Pyrex with foil and heat it in a preheated 350-degree oven for 5-10 minutes.
Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning, and prevents the pieces of lime zest and ginger from burning. Try the chicken for dinner with the noodle bowl and asparagus. Take it for lunch with sweet potatoes and salad.
Baked cod w/crunchy miso butter bread crumbs
2 portions = 2 fillets | 4 portions = 4 fillets | 6 portions = 6 fillets | 8 portions = 8 fillets
Heat oven to 375-degrees. Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 Tbs. of oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread one teaspoon of miso over each fillet. Divide miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until the top is golden and fish is cooked through to an internal temperature of 145-degrees, about 12 to 14 minutes.
Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packs a punch. As it bakes, the crisp miso crust caramelizes and forms an addictive flavor that elevates the mild cod. Try it for dinner with the sweet potato and asparagus. Take it for lunch with the noodle bowl or salad.
Tofu & blistered green beans w/chili-crisp
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Nuke in the microwave to reheat.
Chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China, relies on fried shallots and garlic for texture and any number of umami-rich special ingredients for distinction and oomph. It’s magical! Here, it serves as the base of a marinade and topping for baked tofu and green beans. Serve the tofu with sweet potatoes and asparagus for dinner. Take leftovers with salad or noodles 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 | ____ ____ ____ | 4 CUP ROUND 3 CUP RECTANGLE | ____ ____ | BALL JARS ICE PACKS | ____ ____ |
Week of November 8, 2022
Sides
Dish
Cooking Instructions
Mix & Match Suggestions
Sesame-orange rice noodle bowls w/ snap peas, red cabbage, shiitake mushrooms, scallions, & rice vinegar dressing
6 cup Pyrex
Serve at room temperature, warm or cold. You can use a huge bowl and toss everything together or plate individual bowls. To go that route: divide the red cabbage among bowls, drizzle with some of the dressing and toss gently to coat; add the snap peas and mushrooms, top w/ orange segments, and toasted sesame seeds if using. Drizzle with the remaining dressing and serve the rest on the side.
This delicious mix of veggies offers a variety of textures and tastes so that you will get something crunchy, soft, sweet, and salty in every bite. Try it with the main entrée and a side of asparagus for dinner. Take leftovers for lunch with sweet potatoes or salad.
Sweet potatoes w/sesame-citrus butter
4 cup Pyrex
Best warm. Nuke the potatoes to reheat, or cover Pyrex in foil and cook in a 375-degree oven for 10 minutes. Spread tahini butter over the hot potatoes. Season with sea salt; top liberally with sesame seeds & a squeeze of lime.
This dish comes alive with lots of bright citrus. Try it for dinner with the main entrée and a side of asparagus. Take leftovers for lunch with the salad or noodle bowl.
Seared asparagus w/ garlic, ginger, orange zest, jalapeno, sesame oil, scallions, sesame seeds & cilantro
3 cup Pyrex
Best warm. Reheat in the microwave or give the asparagus a quick pan fry on the stovetop. Mound on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion, and sesame seeds over the top.
Asparagus stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger, and chiles doesn’t overwhelm it at all; instead, the vegetable’s sweetness becomes accentuated by contrast. Try it for dinner with the main entrée and the noodle bowl. Take leftovers for lunch with salad and sweet potatoes.
Snow pea, cabbage, carrot, and arugula salad w/ smoked almonds & sesame-tahini dressing.
7 cup Pyrex
Best cold. In a large bowl, toss the snow peas, cabbage, greens, carrots, green onions, and cilantro to combine. Drizzle with a splash of dressing and toss until all of the ingredients are evenly coated. Add more dressing to taste if desired. Serve topped with smoked almonds.
This dish is all about contrast. Subtly spicy greens meet sweet, crispy snow peas, with salty smoked almonds and smooth tahini dressing drizzled on top. Try the salad with a cup of soup for dinner, or take it as a grab-and-go lunch.
Immunity soup w/ white pepper, celery, carrots, mushrooms, tofu, garlic & ginger.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best warm. Reheat gently on the stovetop or in the microwave. Season to taste.
Built on a monster broth of white pepper, ginger, and garlic. This invigorating soup will give you a boost and clear your sinuses. The soup is light and soothing on a winter's day but you can add rice or noodles if you want to make it more substantial. Serve it with the salad for lunch or dinner or enjoy it as an afternoon snack.
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.