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)

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.

We are proud to actively empower women and inspire young girls to rise up to positions of leadership and fulfill their dreams. Our “CK Girls For Prez” campaign highlights women and girls in our community that are dedicated to making a difference and breaking barriers. Today, we are proud to introduce you to Jenny Gusella, a CK editorial guest author, local certified personal trainer and strong, amazing woman. Our “CK Girls For Prez” campaign resonates with Jenny and we hope you are inspired by her own personal story and join us as we echo the sentiment that says “empowered women empower women”. Together, we are breaking barriers for future generations, erasing self-doubt and furthering the progress of women in leadership roles in our country.

Here is Jenny’s story:

‘In the third grade, my teacher was dating a professional football player, and one day she brought him into class to sign autographs and take pictures with us. When it was my turn to get my picture taken, my teacher smiled at her boyfriend and loudly said “this is Jen – she is going to be our first female President!’. Immediately, my face went red hot with embarrassment. Even though her statement was well-intentioned, and even though I was only in the third grade, I felt my classmate’s perception of me.

My fears became truth to me – that expressing my opinions was obnoxious. That my leadership was bossy and controlling. That my desire to have my thoughts and feelings heard was unbecoming…or, dare I say…nasty?

All of this self-doubt and shame, brought about by one phrase: ‘first female President’.

Maybe now, as those barriers become a little lighter by seeing powerful, smart women running for, and holding, office, those fine lines will get a little bit wider. Maybe now, outspoken little girls can be inspired to become women who trust that what they have to say matters, too…and, that maybe, I won’t have to run for President after all as we now have a generation of young women ready to rise up and lead knowing that the “first female President” is a badge to wear with honor and conviction.’

As a part of our “CK Girls For Prez” campaign, we have donated $250 to sheshouldrun.org to help reach equal representation in public leadership (thank you to everyone who ordered our pop up this week to support this mission!). By identifying and tackling the barriers to elected leadership, She Should Run convinces women from all political learnings, ethnicities, sexual identities, and backgrounds to see themselves as future candidates.

From all of us here at CK, we say “A woman’s place is in the House – and Senate”.

Jenny’s “Girls For Prez” button is made by Hemlock Goods. We are proud to feature their new Votes For Women Collection.

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.