Ingredients:
1 pound wild salmon (bones removed)
6 small organic purple potatoes, quartered
3 medium-sized carrots, peeled, halved, and cut into 1-inch pieces
1 bunch organic asparagus, rough ends snapped
1 organic ear of corn, kernels removed
1 clove garlic, minced
1/2 lemon, cut into thin rounds
2 tablespoons chopped dill plus extra sprigs for garnish
2 tablespoons chopped chives
1 avocado, flesh scooped and sliced
2 teaspoons chili oil
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons cumin
Generous pinch of Duxbury Saltworks sea salt
Black pepper to taste

Method:

1. Preheat oven to 400 degrees.

2. In a large bowl toss potatoes, carrots, asparagus, corn kernels, garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili oil, 2 tablespoons olive oil, salt and pepper to taste.

3. Spread potatoes and carrots evenly on sheet pan (reserving the asparagus and corn kernels) – using parchment paper for easy cleanup – and roast for 15-20 minutes to soften.

4. Meanwhile, rub 1 tablespoon olive oil, 1 teaspoon chili oil, salt, pepper, remaining cumin and smoked paprika on salmon (skin side down). Arrange lemon slices on top.

5. Remove sheet pan from the oven and push softened vegetables to the side. Place the salmon in the middle and add corn and asparagus in a single layer surrounding the salmon.

6. Roast for additional 15 minutes until salmon is opaque throughout and asparagus and corn have softened (roasting time may vary depending upon oven performance).

7. Remove sheet pan from oven, sprinkle dill, chives, additional salt and pepper, as desired. Garnish with avocado slices, additional lemon slices and herbs.

8. Serve immediately, family-style, at the table (salmon will flake easily with a fork).

Introducing our NEW CK Plant Based Wednesday Weekly Delivery (sign up for the whole month or week-to-week). For those that love plant-based eating – or for those looking to incorporate more fresh, organic vegetables into their weekly routine – we now offer 100% plant based delivery options. Each delivery includes 2 organic plant-based meals + 1 snack ($40).

This new program kicks off on Wednesday, February 3, 2021 and we will publish the monthly menus with the option to reserve delivery for the entire monthly session or for individual weekly orders (all pre-ordered and delivered to your door on the date(s) you choose).

Our CK Culinary Team will prepare all menu items fresh in our private commercial kitchen every Wednesday and our CK Delivery Team will head out to delivery safely to your door between 2pm and 6pm.

To order: please email info@clandestinekitchen.com and please specify if you would like to sign up for all 3 weeks in February (we are closed 2/17/21) or if you are interested in a specific date(s). An invoice will confirm your request and your payment will confirm your reservation.

CK Plant Based Wednesday Delivery Menu: FEBRUARY 2021

February 3rd menu:
Meal: CK Sweet Potato + Black Bean Tacos
(w/CK Vegan Tahini Ranch Sauce)
Meal: Organic Fajita Vegetables + Rice Bowl
Snack: Fire Roasted Corn Salsa + 100% corn tortillas

February 10th menu:
Meal: CK Thai Chili Noodle Bowl
(w/CK Thai Chili Sesame Sauce; contains wheat)
Meal: Vegetable Green Curry + Jasmine Rice
Snack: Sea Salted Edamame

February 24th menu:
Meal: CK Deconstructed Veggie Burger
(w/organic garden salad, sriracha aioli dressing)
Contains dairy (vegan omit cheese)
Meal: Organic Cape Cod Quinoa Salad
(w/cranberry, almonds, blue cheese, cucumber, organic arugula, apple, sunflower seeds)
Contains dairy (vegan omit cheese)
Snack: Housemade CK Granola (tree nuts, local honey)

Teakwood Tavern Hospitality, offering virtual wine & cocktail classes, specialty cocktail creation, menu consultation and personal wine shopping services, focuses on providing wine and spirit education in the form of blog posts and YouTube videos.

Wine articles and videos showcase different wine regions or grapes from around the world that don’t receive the attention they deserve. Stated alternatively, they don’t discuss Napa, Sonoma, Burgundy, or any of the other incredibly famous wine regions because enough has been said about those places. The focus is on helping the consumer find great wines at great value prices. Selecting wines to pair with your Thanksgiving meal shouldn’t add to any holiday stress. Dry sparkling wines pair well with a wide variety of foods so it should be no surprise that these wines can hold their own at a Thanksgiving table. The acidity cuts through rich, fatty foods and balances tart items like homemade cranberry sauce. The effervescence also helps to cleanse your palate as you jump between bites of different items. If you’re a fan of bigger, red wine, a California Zinfandel will serve you well. It’s robust fruit and baking spice notes are a perfect match for a Thanksgiving feast (for more Thanksgiving wine pairings, see below).

When it comes to spirits, Shen and John Reyna, founders of Teakwood Tavern, usually focus on a particular spirit and explain the history and flavor profile. Then, they make two cocktails with the particular spirit. Just like with wine, they have written articles and YouTube videos for each spirit that they discuss.

“Cocktails with a Cause”, Teakwood Tavern’s events with the National Liberty Museum, each have a theme based around “liberty.” Past themes included the Suffrage Movement, Civil Rights Movement, and Labor Day. Most recently, Teakwood Tavern created two specialty cocktails based on President Lincoln’s Proclamation of Thanksgiving. However, each presentation is more than just us making drinks. Background is provided on why the drink fits the theme, as well as an in-depth look into chosen ingredients and cocktail creation technique.

The “Turkey Trot” and the “Apple Pie Punch” are two specialty cocktails, created by Teakwood Tavern, perfect for your Thanksgiving celebrations this week. With ingredients like brown butter bourbon and sage honey syrup, fall flavors come to life and your carefully curated menu will sing while you toast to family, friends, health and the gift of a perfectly paired cocktail (recipes below).

If you are making spirits bright with non-boozy beverages, Teakwood Tavern also has you covered with their spirit-free specialty beverages, like Shanina’s Kiwi Cooler with kiwifruit and fresh coconut flakes (we think this sounds like the perfect way to kick off the celebratory long weekend ahead).

Shanina’s Kiwi Cooler

2 ounce kiwi, coconut, and basil shrub (recipe below)
4 ounces Topo Chico carbonated mineral water
Garnish: toasted coconut (recipe below) and basil sprig
Combine shrub and Topo Chico in a Collins glass. Fill with ice. Garnish with toasted coconut and basil sprig.

Recipe for kiwi, coconut, and basil shrub (makes about 625 ml):

355 grams apple cider vinegar (we recommend raw, unfiltered vinegar with mother culture)
13 grams basil
25 grams unsweetened coconut flakes
710 grams kiwifruit
267 grams sugar

In small batches, smack the basil between your hands. This releases the aromatics without overly bruising them. Then, place basil leaves into a nonreactive container (we use mason jars). Place the coconut in the same nonreactive container. Cover basil and coconut with vinegar, and store the mixture covered in the refrigerator for 2 days. Take the rest of the day off.
The next day, wash and quarter the kiwifruit. Don’t bother removing the skins. Place kiwifruit and sugar into a large bowl. Crush the fruit and stir to combine.
Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for a day.
Once the basil-coconut mixture has sat for two days and the kiwi mixture has sat for one day, you are ready to proceed. Position a fine-mesh strainer over a medium bowl and pour kiwi mixture through to remove the solids. This is your kiwi syrup.
Strain basil-coconut mixture over the same mesh strainer (i.e., the strainer with the kiwi remains) into the same bowl as the kiwi syrup. Whisk well to incorporate any sugar that didn’t dissolve. TIP: There may be some sugar clinging to the fruit solids in the strainer. For that reason, we recommend setting the strainer with the solids over another bowl. Then pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
Pour the syrup-and-vinegar mixture into a clean jar/bottle. Shake well to incorporate, and place in refrigerator for at least 5 days before using. You could use this earlier, but it tastes even better when it has rested for a few days.

Recipe for toasted coconut garnish:
Pre-heat oven to 250 degrees
For each drink, place a pinch of unsweetened coconut flakes on a sheet-pan
Toast for 6-8 minutes. Be careful, once coconut starts to change color it quickly burns.

Salty Days Fish Co., located in downtown Hingham, is teaming up with us this holiday season to spread a little holiday cheer. Pre-order your Thanksgiving Eve Salty Days menu items and receive a special CK + Salty Days Recipe Card Gift Pack. What’s better than fresh fish, scallops, shellfish and a curated pantry full of specialty sauces and products? Having exclusive healthy and delicious recipes at your fingertips so you can make the most of your trip to your new favorite local neighborhood seafood market.

Smaller gatherings closer to home offers a unique opportunity to introduce new recipes to your Thanksgiving holiday table. Healthy, nutritious (and delicious) twists on traditional Turkey Day fare can be a fun way to incorporate a little more “feel good food” together with the heavier holiday classics.

Our CK Recipe Box holds a host of our favorite holiday recipes, easy weeknight dinner recipes, our favorite desserts, side dishes, quick light lunch options, special kid-friendly recipes and more (CK Clean & Spicy Margaritas, anyone?). You can choose to subscribe monthly (6.99/mo) or grab special savings and join us for the entire year. We are adding new exclusive CK recipes every week and we love knowing our community is being nourished by a little “soul food” during these uncertain times.

Here, we are sharing our favorite twist on classic Thanksgiving stuffing featuring fiber-rich bulgur wheat, mineral-rich, locally made grass-fed HALE Bone Broth, fresh herbs, Mission figs, and the bright POP of pomegranate seeds. From our CK kitchen, to yours, we wish you a very happy, and healthy, Thanksgiving holiday.

CK Bulgur Wheat Stuffing

Ingredients:
1/4 cup chopped dried Mission figs
1/4 cup port wine
2 Tablespoons olive oil
1/4 cup onion, diced
1 cup bulgur wheat
2 cups HALE Bone Broth
1/3 cup chopped walnuts, toasted
1/3 cup pomegranate seeds
1/4 cup Italian parsley, chopped
2 Tablespoons freshly squeezed lemon juice
1 teaspoon fresh thyme, minced
1 teaspoon sea salt
1/4 teaspoon black pepper

Method:

1. Soak figs in port wine for 20-30 minutes, drain and set aside.

2. Heat olive oil in a medium saucepan and add onion. Saute until softened, approximately 5 minutes.

3. Add bulgur and stir, increasing heat, until all grains are lightly toasted.

4. Add HALE Bone Broth, salt & pepper and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

5. Transfer bulgur mixture to a large bowl. Let cool and then stir in figs, walnuts, pomegranate seeds, thyme, parsley, lemon juice and adjust seasonings with additional salt and pepper if needed.

6. Serve warm or room temperature.

CK Roast Turkey Breast with Herbed Yogurt Sauce

Ingredients:
One 4-5 pound organic turkey breast
1 lemon, juiced and zested
2 Tablespoons fresh thyme, chopped
2 garlic cloves, minced
4 Tablespoons extra virgin olive oil
1/4 cup Italian parsley, chopped
2 Tablespoons capers, chopped
1 teaspoon rosemary, chopped
1 teaspoon marjoram, chopped
1 teaspoon sage, chopped
1/2 cup Greek yogurt
sea salt
black pepper

Method:

Preheat oven to 350 degrees.

1. Set the turkey breast in a small roasting pan. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon of the lemon juice and 1 tablespoon of the chopped thyme. Rub citrus oil over entire outside of turkey breast. Season with salt and pepper.

2. Cover the pan with foil and roast for 45 minutes. Remove the foil and baste the turkey breast. Increase oven to 450 degrees and continue to roast, basting every 10-15 minutes, until juices run clear, about 20 minutes longer (a general guide is to roast a turkey breast for 22-25 minutes per pound so, if using a 5 pound turkey breast, you will roast for approximately an hour and 15 minutes at 350 degrees. Since this oven is at a hotter temperature, turkey breast may be done sooner). Remove from oven and cover loosely with foil.

3. Meanwhile, in a medium skillet, heat the remaining 3 tablespoons olive oil and add the minced garlic. Cook over low heat until fragrant, about 3 minutes. Add the parsley, capers, lemon zest, remaining lemon juice, rosemary, marjoram, remaining chopped thyme and cook, stirring continuously for 1 minute.

4. Remove skillet from heat and stir in the Greek yogurt. Season with salt and pepper to taste.

5. Carve the turkey breast and serve with the herbed yogurt sauce.

Ingredients:
1/3 cup melted and cooled coconut oil
1/4 cup organic cane sugar (regular sugar or coconut sugar will also work)
2 tablespoons honey
1 egg, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups packed fine almond flour (do not use almond meal)
3 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Vanilla Buttercream (optional):
4 tablespoons butter, softened
3/4 cup organic powdered sugar
1 1/2 teaspoons vanilla extract

Method:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In the bowl of a food processor, add in coconut oil, sugar, honey, egg, vanilla and almond extract. Process for 20-30 seconds until well combined.
Next, add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!

3. Next use your hands to roll dough into golf sized balls. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand or use the bottom of a glass to flatten.

4. Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.

For the frosting: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Frost each cookie then decorate however your heart desires.

As your freezer is now most likely fully stocked with your family’s favorite proteins, why not spice things up (literally) and prepare our CK Smokey Chipotle Apple Turkey Meatballs to grab the next time you crave a housebound pasta party? These meatballs are delicious tossed with pasta and pesto (pesto is a great freezer staple, too) or drizzled with a little honey mustard sauce (recipe for that coming soon, too). Fresh, smokey, satisfying and healthy, this may be your new favorite make-at-home, meal-prep recipe.

CK Smokey Chipotle & Apple Turkey Meatballs
(inspired by The Sprouted Kitchen)

Ingredients:
1 tablespoon of olive oil
1 teaspoon onion powder
2 garlic cloves, minced
1 apple, peeled, cored and grated with a coarse grater blade
1 pound ground turkey
1 Tablespoon tomato paste
1 teaspoon Chipotle Paprika spice blend (available at specialty markets)
1/2 teaspoon local sea salt
1/2 teaspoon ground pepper
1/2 teaspoon dried parsley

Method:

Preheat oven to 400 degrees F.

1. Combine ground turkey, grated apple, tomato paste, onion powder, minced garlic, Chipotle Paprika, dried parsley, salt and pepper in a large bowl and form into 1 1/2 inch balls.

2. Place meatballs on non-stick baking sheet (or on top of parchment paper), spacing about an inch apart.

3. Drizzle meatballs with olive oil and bake until fully cooked throughout, about 15 minutes.

4. Remove and let cool completely (if freezing) or enjoy immediately.

Utilizing pantry staples doesn’t mean you have to eat mac ‘n cheese for every meal. Getting creative with your flavor profiles and awakening your tastebuds to new adventures can be as simple as simmering lentil, coconut milk and spices on the stove (proof below). Our CK Red Lentil Dal is a CK home meal delivery menu favorite – we add turmeric and ginger for extra TLC and immunity-boosting goodness and toss in a little fresh (or frozen) spinach for extra plant power.

Healthy eating doesn’t have to lack adventure. While we are not able to travel the world during this time, we can bring a little bit of the world into our own kitchens by channeling inspiration from the places on our (future) bucket list.

CK Red Lentil Dal

Ingredients:

1 cup red lentils, rinsed
1 tablespoon extra virgin olive oil
1 cup yellow onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (use ground ginger if you don’t have fresh on hand)
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 cup crushed tomatoes
1/2 lime, juiced
1 handful fresh or frozen (thawed and drained) spinach
chopped cilantro, toasted pumpkin seeds and balsamic glaze for garnish (optional)

Method:

1. To prepare lentils: add lentils and 3 cups of water to a small saucepan and simmer over medium heat for 15-20 minutes. Drain off excess water and set aside.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add onion, garlic, carrot and ginger. Cook for 5 minutes until vegetables begin to soften.

3. Add turmeric, cardamom, paprika, cinnamon, sea salt and crushed tomatoes. Stir to combine.

4. Add prepared lentils to the skillet with the vegetable spice mixture and fold together. Add lime juice and spinach, sprinkling in additional sea salt, if desired.

5. Garnish with cilantro, pumpkin seeds and balsamic glaze (optional) and serve with gluten-free basmati rice or quinoa.

Who needs comfort food today (we do!)?
While we are practicing social distancing, we can still share in the joy, comfort and life-giving properties of healthy, delicious meals. So, let’s all make this simple – and SUPER cozy – CK-style Cacio e Pepe (of course, with an added healthy twist), using ingredients found in our pantries and fridges, and make a virtual toast to our health, happiness and finding comfort in the simple things.

We are putting a twist on this traditional recipe by substituting whole grain pasta, adding frozen vegetables, reducing the amount of butter, and turning up the heat a bit with a sprinkle of red pepper flakes. Make your own healthy substitutions by adding more veggies, substituting ghee for butter, or replacing pasta with quinoa or a gluten-free variety.

CK-style Cacio e Pepe

Ingredients:
6 ounces whole grain thin spaghetti (or whatever pasta you have on hand)
1 tablespoon butter or ghee
2 tablespoons extra virgin olive oil
1 tsp. coarsely ground black pepper
1 cup freshly grated parmesan (or, use the pantry version if you don’t have fresh!)
1 clove garlic, finely minced
1/2 cup frozen corn, thawed
1/2 cup frozen spinach, thawed and drained/pressed (or, fresh if you have it on hand)

Method:

1. Bring 3 quarts water to a rapid boil in a large pot. Add local sea salt (we love Duxbury Saltworks), then add pasta and cook, occasionally stirring, until pasta is al dente. Drain pasta, reserving 1 cup cooking liquid.

2. Meanwhile, melt butter (or ghee) and olive oil in a large skillet over medium heat. Add garlic and black pepper and toast, until fragrant, about 1 minute. Add 1/2 cup of reserved cooking liquid and bring to a simmer.

3. Add drained pasta to butter mixture and toss with tongs.

4. Add cheese and toss to combine until pasta is evenly coated and cheese has melted (adding more reserved cooking liquid if necessary to create a smooth, creamy texture).

5. Fold in corn and spinach and toss gently to combine. Sprinkle delicately with red pepper flakes, transfer to family-style bowl and serve with extra parmesan and black pepper.