Fish Feast

Calling all pescetarians! Our Fish Feast gives turkey a break and instead features fish as the center of the table. Enjoy a delicious, nutritious meal rich in Omega-3s, Vitamin D and protein.


Hors d’oeuvre



Smoked Fish Dip Recipe
Serves six
  • 4 oz. wild-caught smoked salmon
  • 4 oz. Kite Hill chive “cream cheese” (can use organic, full-fat cream cheese if desired)
  • ⅓ cup Kite Hill yogurt (can use organic, full-fat yogurt if desired)
  • 2 tbsp fresh dill
  • 2 tbsp fresh chives
  • 2 tsp capers
  • Juice of ½ a lemon
  • 1 tsp black pepper
  • Sea salt to taste preference
  • A few dashes of paprika (optional)
  1. Add salmon, cream cheese, yogurt, and lemon to food processor and pulse until almost smooth.
  2. Add dill, chives, capers, and pepper, and pulse until mixed well (three to four times).
  3. Adjust seasoning and add a pinch of sea salt if desired. Dust paprika on top for a lovely display.
  4. Serve with crudite and gluten-free crackers.

Bacon Wrapped Shrimp Recipe
Serves six to eight
  • 14 large, uncooked wild-caught shrimp
  • 7 pieces of heritage-pastured pork bacon
  • 2 tbsp avocado oil
  • 1 tbsp chopped rosemary (Optional: a few more sprigs for serving)
  • ½ tsp black pepper
  1. Preheat oven to 375 degrees.
  2. In a bowl, combine shrimp, avocado oil, rosemary, and pepper so the shrimp is well coated and seasoned.
  3. Cut each bacon piece in half, and wrap shrimp with bacon using a toothpick to secure.
  4. Bake for 15 minutes on a parchment paper lined baking sheet, or until bacon is crispy on the outside.
  5. Remove and serve. Can add additional rosemary sprig on top if desired before serving.

Sardine Crostini
Serves six to eight
  • 20 3-inch crostinis (or gluten-free crackers if desired)
  • 2 4-oz. Cans of wild-caught sardines in olive oil, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp pine nuts
  • 2 tbsp chopped parsley
  • 2 tbsp capers
  • 2 tbsp chopped sundried tomatoes
  • Season with sea salt and pepper to taste preference
  1. In a bowl, combine chopped sardines, lemon juice and zest, pine nuts, parsley, sun-dried tomatoes, and capers. Season with sea salt and pepper to taste preference.
  2. Spoon fish mixture onto individual crostinis (or gluten-free crackers) and serve on large platter.




Ahi Tuna Winter Salad Recipe
Serves eight
  • 2 lbs. sushi grade, wild-caught ahi tuna, cut into ¾ inch cubes
  • 2 cups raw spiralized zucchini “noodles”
  • 2 cups watercress
  • 1 avocado cut into small cubes
  • 1 apple chopped into small cubes
  • ½ cup chopped walnuts
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp coconut yogurt
  • 1 tsp dijon mustard
  • 1 tsp pure maple syrup
  • Season with sea salt and pepper to taste preference
  1. In a small bowl, combine balsamic vinegar, olive oil, yogurt, dijon mustard, and maple syrup. Whisk until well combined and season with sea salt and pepper to taste preference.
  2. In a large bowl, combine ahi tuna, zucchini “noodles,” watercress, avocado, apple, and walnuts. Gently mix in dressing until all ingredients are well coated.
  3. Adjust seasoning if needed and serve.




Winter Squash and Seafood Stew Recipe
Serves eight
  • 2 lbs wild-caught fish (use a mixture of local, white varieties like cod, haddock, or halibut) cut into roughly 3-inch chunks
  • 6 slices of heritage-pastured pork bacon or pancetta (can omit if vegetarian), chopped
  • 7 cups vegetable stock (or bone broth)
  • 3 tbsp avocado oil
  • 2 small butternut squashes peeled, seeded, and chopped into roughly 1-inch pieces
  • 2 yellow onions, chopped
  • 3 garlic cloves, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 4 cups green cabbage, chopped
  • 1 bundle of fresh sage (roughly 10 leaves), chopped
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • Sea salt and pepper to taste preference
  1. Preheat the oven to 450 and roast butternut squash for roughly 30 to 40 minutes or until soft.
  2. Rinse fish, pat dry, then season both sides with sea salt and pepper. Place in refrigerator to soak up seasoning.
  3. Blend squash, sage, cinnamon, cayenne, and stock until smooth. Add sea salt and pepper to taste preference.
  4. In a large pot on medium heat, add bacon or pancetta and saute until golden brown (roughly four to five minutes) and remove from pan.
  5. Add avocado oil and saute chopped onion, carrot, and garlic for five to six minutes until aromatic and onions slightly cooked.
  6. Add cabbage and celery and saute for another five minutes.
  7. Add bacon or pancetta back to the pot, and pour blended squash and stock over the vegetables. Adjust seasoning if needed.
  8. Bring heat down to medium-low, and nestle fish pieces into the pot. Cover and cook for roughly five to six minutes or until fish is cooked.
  9. Adjust seasoning if needed again, and serve with fresh sage leaf on top.




No-Bake Carrot Cake Balls
Makes roughly 15 balls
  • 3 medium organic carrots grated (roughly 1 ½ cups)
  • 1 cup raw cashews soaked overnight (discard water)
  • 1 cup toasted coconut shreds
  • ¼ cup chopped pecans or walnuts
  • 1 tbsp almond butter
  • 4 soaked medjool dates (discard water)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of sea salt
  1. Place carrots, coconut shreds, soak cashews, almond butter, vanilla extract, and spices in food processor. Pulse until almost smooth.
  2. Add in dates and pulse until mixed well.
  3. Lastly, added in chopped pecans and a pinch of sea salt, and pulse two to three times. Adjust seasoning if desired.
  4. Using an ice cream scoop, scoop the batter into balls and place on a parchment paper lined sheet pan.
  5. Place in freezer for three hours, then serve.




Traditional Feast
Vegan Feast