Plant-based Delivery

Our CK Plant Based monthly MONDAY delivery sessions are the perfect opportunity to begin your week in a healthy and delicious way. Menus are “chef’s choice” and are noted below for the month. Menus change every week throughout the 3-4 week sessions. All menus are 100% plant-based (vegan preparation is available upon request) using locally sourced organic produce, whole grains and housemade dressings and sauces.

Each week, you will receive 2 unique meals and 1 snack ($40/week). Add a little plant-power to your week and join us for our upcoming 4-week session that begins Monday, October 4th (10/4, 10/11, 10/18, 10/25). Total cost for the 4-week session is $160.

We deliver to Hingham, Cohasset, Hull, Scituate, Marshfield, Duxbury, Norwell, parts of Hanover and parts of Weymouth, Kingston and Plymouth.

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October Menu

Week of October 4th

Meal #1: CK Autumn-Inspired Roasted Spaghetti Squash “Noodles” in white wine sauce with mixed herbs, wild mushrooms, roasted apples and toasted hazelnuts  (GF/DF/Vegan).  CONTAINS: tree nuts

Meal #2: CK Fall Vegetarian Chili with root vegetables, beans, vegetable stock, tomato and herbs (GF/DF/Vegan)

Snack: Vegan Apple Walnut Overnight Oats (GF/DF/Vegan) – recipe inspired by and provided to CK from CrepeBerry (Wellesley) recipe for their amazing Vegan Apple Walnut Crepe.  CONTAINS: tree nuts

Week of October 11th

Meal #1: CK Roasted Sweet Potato stuffed with black beans, brown rice, pico de gallo, roasted fajita veggies, fire roasted corn and a side of our housemade chili-lime vinaigrette and a side cup of shredded cheddar cheese (GF/DF (unless using cheese)).  CONTAINS: dairy (if using cheese)

Meal #2: CK Curried Chickpea & Lentil Soup (GF/DF/Vegan)

Snack: Roasted Organic Pear with maple glaze, crushed cinnamon walnuts and a side our housemade vanilla-cinnamon Greek yogurt (GF/DF (unless using yogurt)).  CONTAINS: tree nuts, dairy (if using yogurt)

Week of October 18th

Meal #1: CK Butternut Squash Risotto with Balsamic Roasted Brussels Sprouts  (GF/DF/Vegan)

Meal #2: Roasted Cauliflower Steak with charred leeks, broccolini and housemade romesco sauce – recipe provided to CK by Chef Alison Hearn of Peggoty Provisions (GF/DF/Vegan).  CONTAINS: tree nuts

Snack: Green Goddess Smoothie (GF/DF/Vegan) – recipe provided to CK by local CK Recipe Box contributor, Carley Dunphy.  CONTAINS: coconut

Week of October 25th

Meal #1: CK Coconut Curry Vegetable Ramen Bowl (DF/Vegan).  CONTAINS: coconut

Meal #2: Massaged Kale Salad with roasted chickpeas, cucumber, cranberry, apple, roasted sweet potato, toasted pepitas, housemade maple-balsamic vinaigrette (GF/DF/Vegan)

Snack: AB&J Protein Bar (adapted from Rachael’s Good Eats recipe).  CONTAINS: tree nuts