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Week of October 25, 2022

We've got some warming Indian food 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

Sheet Pan Chicken Tikka - In this healthy riff on the classic tiki masala chicken is marinated with spices, fresh ginger, garlic, jalapenos, and yogurt and then roasted to juicy perfection on a sheet pan.
2 Portions = 1/2 chicken OR 2 chicken breasts. 4 Portions = 1 whole chicken OR 4 chicken breasts.

and/or

Yogurt and spice roasted salmon w/ cilantro
2 Portions = 2 fillets. 4 Portions = 4 fillets

and/or

Winter vegetable curry w/ chickpeas
2, 4, 6 or 8 Portions

and/or

Sides

Roasted Aloo Gobi
6 cup Pyrex
Vegetable biryani w/ basmati rice, peas, carrots, spices, and cashews
4 cup Pyrex
Seared green beans w/ mustard seeds & ginger
3 cup Pyrex
Mixed greens salad w/spice roasted carrots, red quinoa, dried cranberries, and toasted walnuts
7 cup Pyrex
Yotam Ottolenghi's curried lentil, tomato, & coconut soup
Minimum order = 1 pint. Full order = 1 quart. Standard Plus = 1 ½ 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 October 25, 2022
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Sheet Pan Chicken Tikka - In this healthy riff on the classic tiki masala chicken is marinated with spices, fresh ginger, garlic, jalapenos, and yogurt and then roasted to juicy perfection on a sheet pan.
2 Portions = 1/2 chicken OR 2 chicken breasts. 4 Portions = 1 whole chicken OR 4 chicken breasts.
Best hot. Cover Pyrex with foil and cook in a preheated 350-degree oven for 10 minutes or until warm to your liking. You can also cut the chicken and put it in a hot skillet with a splash of olive oil. Sear and then add a bit of water, cover with a lid for a minute or two, and let it steam heat. Serve w/raita as desired.
In this healthy riff on the classic tiki masala, a whole chicken is cut into pieces and marinated with spices, fresh ginger, garlic, jalapenos, and yogurt and then roasted to juicy perfection on a sheet pan. Try it for dinner with a side of roasted Aloo Gobi and seared green beans. Take leftovers for lunch with vegetable biryani or salad.
Yogurt and spice roasted salmon w/ cilantro
2 Portions = 2 fillets. 4 Portions = 4 fillets
Preheat your oven to its highest setting (with a fan if it has one). Line a baking tray with baking paper. Cut salmon into 1.5-inch pieces. Put the spiced yogurt marinade in a bowl. Add the salmon and turn until well-coated in the marinade. Spread the salmon on the prepared baking tray and roast for 10 minutes until cooked through. Serve w/ cilantro if desired. You may also keep the salmon fillets whole and roast them for 12-15 minutes at 425 degrees.
I've made these little salmon bites repeatedly over the years, and this method of roasting them at a high temperature ensures you get a slight charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Try them for dinner with the biryani and green beans. Take them for lunch with the Aloo Gobi or salad.
Winter vegetable curry w/ chickpeas
2, 4, 6 or 8 Portions
Best warm. Zap in the microwave or heat on the stovetop. Garnish with cilantro as desired. Season to taste and serve with raita if desired.
There are lots of authentic vegetarian Indian dishes, but this hearty curry from David Tanis at the New York Times, is more a seat-of-the-pants improvisation, actually based on a French technique. It highlights our winter farm share produce perfectly. Try it for dinner with a side of biryani and green beans. Take it for lunch with a 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		____
____
____		4 CUP ROUND
3 CUP RECTANGLE		____
____		 BALL JARS
ICE PACKS		____
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Week of October 25, 2022

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Roasted Aloo Gobi
6 cup Pyrex
Best warm. Give this dish a blast in the microwave or reheat it in a pan with a bit of oil and a small splash of water (cover it with a lid for a minute or two if you want to speed up the process. Serve with a generous dollop of cucumber raita.
Aloo Gobi, the classic potato-and cauliflower dish ubiquitous on many Indian restaurant menus, can be mushy and heavy, usually from deep-frying. In this version, a simple but game-changing approach of roasting the veggies before sautéing allows them to get that smoky, crunchy charred exterior and hold their shape in a pan without excess oiliness. Try it for dinner with the main entrée and a side of green beans. Take leftovers for lunch with a salad or veggie biryani.
Vegetable biryani w/ basmati rice, peas, carrots, spices, and cashews
4 cup Pyrex
Best hot. Zap this in the microwave for 30-90 seconds. Garnish with cashews if desired and season to taste. Serve with a drizzle of raita if you like.
Biryani is a celebration of all that is great about Indian food – the heady aromas, the vibrant colors, the fluffy rice, and those addictive curry flavors. Looking for a fabulous vegetarian feast? Serve the biryani with a side of green beans and Aloo Gobi. These classic flavors were made for each other. Add some of your main entrée to pack a protein punch.
Seared green beans w/ mustard seeds & ginger
3 cup Pyrex
Serve warm. You can nuke these in the microwave for 30-60 seconds or give them a quick pan-fry in a hot skillet with a splash of water or olive oil.
These green beans are dry roasted, just enough to give them a little color and crunch. The nutty mustard, crispy sesame, and a bit of ginger make them an excellent match for everything on the menu. Serve them with the Aloo Gobi and the main entree for dinner. Take them with the biryani or salad for lunch.
Mixed greens salad w/spice roasted carrots, red quinoa, dried cranberries, and toasted walnuts
7 cup Pyrex
Serve room temp. Toss the greens with dressing and mix in the quinoa, walnuts, cranberries, parsley, and roasted carrots. Toss gently. Season to taste.
Cumin, coriander, and cardamom-spiced carrots punch up this salad and give it a warming effect that is wonderful on a chilly fall night. Pair it with a cup of soup, and you are all set to snuggle in. This substantial salad makes a terrific grab-and-go lunch or can be served with chicken, salmon, or chickpeas on top to turn it into a main dish meal.
Yotam Ottolenghi's curried lentil, tomato, & coconut soup
Minimum order = 1 pint. Full order = 1 quart. Standard Plus = 1 ½ quarts. Four or More - 2 quarts.
Best warm. Heat on the stove or microwave. Season to taste.
Here is another winner from Yotam Ottolenghi. This soup is hearty enough to make a main dish meal on its own or can be served with a side of salad if you wish.

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.