Courtney Doyle, Editor, Author at Clandestine Kitchen

Mediterranean Veggie Pitas

Courtney Doyle, Editor — Wed, 22 Dec 2021 18:52:08 +0000

Ingredients:

4 pieces pita bread

Dressing:

1/3 cup olive oil
2 T. red wine vinegar
1 T. dried oregano
1/2 T each of salt + pepper

Pita Filling:

1 1/2 cups romaine lettuce – chopped finely
1 cup cherry tomatoes – halved
1 red bedd pepper – chopped
2 Persian cucumbers – chopped
1/2 cup Kalamata olives – chopped
1/4 cup red onion – chopped finely
2 T. fresh dill – chopped finely

Method:

Combine dressing ingredients and mix well.
In a large bowl, combine all salad ingredients. Pour dressing over salad and mix until well combined.
Serve inside warm pitas.

The post Mediterranean Veggie Pitas appeared first on Clandestine Kitchen.

Butternut Squash Mac + Cheese

Courtney Doyle, Editor — Wed, 22 Dec 2021 18:40:28 +0000

Ingredients:

1 butternut squash – halved and seeds removed
olive oil
2 cups pasta of choice
1 cup cheddar cheese-shredded (can use any cheese or vegan cheese)
3/4 cup almond milk
2 T. nutritional yeast
1 T. butter or ghee (optional)

Method:

Preheat oven to 350-degrees. Put squash halves face down on prepared baking sheet and bake until tender, approximately 35-40 minutes.
Cook pasta to package directions and set aside.
Once squash is done, remove insides and add to high powered blender or food processor. Add in milk, cheese, nutritional yeast, butter + ghee (if using). Blend until smooth. Pour over cooked pasta.

The post Butternut Squash Mac + Cheese appeared first on Clandestine Kitchen.

Pumpkin Oat Balls

Courtney Doyle, Editor — Wed, 22 Dec 2021 18:32:29 +0000

Ingredients:

1 1/2 cups gluten-free rolled oats
1/2 cup peanut butter
1/2 cup pumpkin
3 T. maple syrup
3 T. hemp hearts
1 T. cinnamon
1/4 t. vanilla
1/2 cup dark chocolate chips

Method:

Mix all ingredients, except chocolate chips, in a medium sized bowl with a spatula. Once fully mixed, fold in chocolate chips. Roll mixture into small-medium sized balls. Cover and refrigerate overnight.

The post Pumpkin Oat Balls appeared first on Clandestine Kitchen.

Glowing Skin Smoothie

Courtney Doyle, Editor — Wed, 22 Dec 2021 18:25:59 +0000

Ingredients:

1 frozen banana
2 cups spinach
2 cups pineapple
1/2 large avocado
2 T. hemp hearts
1/2 lemon – juice and zest
1 1/2 cups coconut water

Method:

Place all ingredients in blender and blend until smooth.

The post Glowing Skin Smoothie appeared first on Clandestine Kitchen.

CK 101: Placing Your Home Delivery Order

Courtney Doyle, Editor — Thu, 04 Feb 2021 14:34:19 +0000

Welcome to Clandestine Kitchen! We specialize in made-to-order, scratchmade, farm-to-table nutrition, delivered right to your door. With a new seasonal menu created every week using locally-sourced ingredients, you will find something for everyone at your table. Let us do the cooking for you!

Our CK Culinary Team (chef backgrounds include running popular local restaurants, catering expertise, personal chef experience, and more) is an incredibly talented team of local chefs and our dedicated, professional CK Delivery Team (rollin’ through the south shore in our CK refrigerated delivery vans) takes great pride in delivering these incredible menus to your door with our CK white glove promise. Placing orders with us is easy with our online ordering system.

Here’s how it works:

View the menu that appears on the Home Page and place your order based on our order deadlines (ALL towns we service can now receive delivery on any day as long as orders are placed by the corresponding cut-off times).
Add items to your shopping cart as desired – you can view your cart anytime (icon in the upper right corner) and add as many items as you wish.
Click on the shopping cart icon in the upper right hand corner to view all items in your cart.
If you are a brand new client, be sure to enter code NEWCK to save $20 on your very first CK order!
Apply any gift cards or coupon codes
Check out and enter your delivery address and payment information.
Once your order is processed and received you can sit back, relax, and expect your order to be delivered based on our ordering deadlines:
- Orders placed by Wednesdays at 11:59pm = following MONDAY delivery
- Orders placed between Thursdays and Saturdays at 11:59pm = following TUESDAY delivery
- Orders placed on Sundays by 11:59pm = following WEDNESDAY delivery
Be sure to contact us at info@clandestinekitchen.com if you have any questions about our menus, the ordering process or navigating our website. We are always here to help!

Follow us on Instagram or Facebook and join our CK Newsletter to stay tuned to all of our special Flash Pop Up delivery opportunities (they typically sell out in just a few hours!). We are committed to supporting local farmers, local small business owners, woman-owned and minority-owned small local businesses and supporting our community by truly “walking the walk” in our approach to sourcing ingredients, service, nutrition and delivery execution.

The post CK 101: Placing Your Home Delivery Order appeared first on Clandestine Kitchen.

Clean Eats: Sheet Pan Wild Salmon

Courtney Doyle, Editor — Thu, 04 Feb 2021 16:20:33 +0000

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).

The post Clean Eats: Sheet Pan Wild Salmon appeared first on Clandestine Kitchen.

NEW CK Wednesday Plant Based Delivery

Courtney Doyle, Editor — Sat, 23 Jan 2021 14:33:59 +0000

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)

The post NEW CK Wednesday Plant Based Delivery appeared first on Clandestine Kitchen.

CK Dark Chocolate Bark with Cranberry, Almond and Pepitas

Courtney Doyle, Editor — Mon, 16 Nov 2020 14:17:24 +0000

Ingredients:
1 1/2 cups slivered almonds, toasted
9 ounces good dark chocolate, finely chopped
1/2 cup dried cranberries
2 Tablespoons crystalized ginger, finely chopped
1/4 cup pepitas (pumpkin seeds), toasted

Method:

1. Line a baking sheet with parchment or wax paper.

2. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second intervals until melted, stirring as you go.

3. Add the remaining chopped chocolate and stir until completely melted and smooth.

4. Stir in almonds, cranberries and ginger until all ingredients are evenly coated.

5. Scrape the mixture onto the prepared baking sheet and spread it into a 12×8 inch rectangle. Spread pepitas evenly over the top of the chocolate mixture.

6. Refrigerate for 10 minutes, or until firm enough to cut into squares. Serve cold (or room temperature) and store remaining chocolate in an air-tight container in the refrigerator.

The post CK Dark Chocolate Bark with Cranberry, Almond and Pepitas appeared first on Clandestine Kitchen.

CK Thanksgiving Table: Awesome Apple Cake

Courtney Doyle, Editor — Mon, 16 Nov 2020 13:47:23 +0000

Ingredients:
1/3 cup pure cane sugar for filling, plus 1 cup for cake
1 Tablespoon cinnamon
1/2 teaspoon nutmeg, grated
4 apples, peeled, cored and thinly sliced
4 cups flour (can substitute whole wheat flour)
2 teaspoons baking powder
2 teaspoon salt
5 eggs, lightly beaten
1 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla
confectioners sugar for dusting

Method:

1. Preheat oven to 350 degrees. Lightly grease a ring cake pan.

2. Toss apples together with 1/3 cup sugar, cinnamon and nutmeg. Set aside.

3. In a large bowl with an electric mixer (or, you can use a hand mixer), combine flour, remaining 1 cup of sugar, baking powder, and salt. Add eggs, oil, orange juice and vanilla and beat on low speed for 1 minute.

4. Spoon one-third of the batter into prepared ring cake pan. Add one-half of the apple mixture. Add another one-third of the batter, layer the remaining apples and top with remaining batter.

5. Bake at 350 degrees for 1 hour, until cake is cooked throughout. Let cool and remove from pan (you may need to loosen the sides of the pan with a spatula or knife before cake will come out easily). Serve warm or room temperature.

The post CK Thanksgiving Table: Awesome Apple Cake appeared first on Clandestine Kitchen.

Salty Days for the Holidays

Courtney Doyle, Editor — Mon, 16 Nov 2020 13:12:06 +0000

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.

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