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Roasted Brussels and Green Beans
Roasted Brussels and Green Beans
Servings
Ingredients
Servings
Ingredients
Roasted Brussels and Green Beans
Instructions
  1. Place vegetables in a bowl, drizzle with olive oil. Place vegetables on a sheet pan cover in foil or on foil on the grill.
  2. Roast or grill at 375F.
  3. Stir frequently. Cook for 10 to 15 minutes.
  4. Place vegetables in a bowl and toss with Black Garlic Ghee and serve.
Recipe Notes

Can also use Original Ghee in place of olive oil.

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Smoked Paprika Shrimp
Smoked Paprika Shrimp
Servings
Ingredients
Servings
Ingredients
Smoked Paprika Shrimp
Instructions
  1. Melt Original ghee in a sauté pan, place the shrimp on one side, add the garlic and sprinkle the paprika on the shrimp.
  2. Sauté for about two minutes and turn shrimp to the other side.
  3. Add the lemon juice and sauté till they are light pink for another minute or so, based on their size.
  4. Remove from heat immediately and serve along rice or veggies of your choice. Also top off a fresh salad.
Recipe Notes

Can also add up to 2 TBS of capers based on the amount of shrimp being cooked.

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Cheesy Heirloom Tomato Phyllo Tart
Phyllo Pizza upclose
Servings
Ingredients
Servings
Ingredients
Phyllo Pizza upclose
Instructions
  1. Preheat oven at 450F with a rack in the lowest position.
  2. Arrange tomatoes on a large baking sheet lined with paper towels and sprinkle with 1 teaspoon of salt. Allow to stand 10 minutes, then pat dry with paper towels.
  3. In a small bowl melt the ghee and mix in the minced garlic.
  4. Line a baking sheet with parchment paper, then brush with melted ghee. Place one phyllo sheet on top. Baste with melted ghee, then place the second phyllo sheet down. Repeat with the rest of the sheets. Brush the final phyllo sheet with melted ghee and top with cheeses.
  5. Add the tomatoes evenly across the top and then add the basil. Finish with salt and pepper.
  6. Bake for 18 – 20 minutes until the crust is golden brown. Allow to cool for 5 minutes before serving.
Recipe Notes

Watch the edges, they can darken faster than the rest. You may want to cover the edges lightly with aluminum foil for a few minutes.

This is also yummy using Sriracha Ghee.

 

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Loaded Cauliflower Soup
This soup is a riff on loaded potato soup but way lower in carbs and just as filling!
Bowl of Loaded Cauliflower Soup
Servings
Ingredients
Servings
Ingredients
Bowl of Loaded Cauliflower Soup
Instructions
  1. In a frying pan, over medium heat, cook bacon until very crisp, 5-7 minutes. Using tongs transfer bacon to paper towels to drain and cool. Reserve 1 tablespoon drippings and discard the rest. Break up bacon into small bits once it has cooled and dried to crispy.
  2. To a medium size pot, add the bacon drippings, leeks, celery root/stalks and garlic. Increase heat to medium-high and cook stirring often until crisp-tender, about 5 mins.
  3. Add cauliflower, stock, salt and pepper – bring to boil. Cover and reduce heat to medium and simmer for about 15 mins until the cauliflower is very tender.
  4. Pour mixture into a blender (carefully!!) or use an immersion blender. Add the half and half and blend till nice and smooth.
  5. Return mixture to pan and cook until thoroughly warmed. Ladle soup into bowls and garnish with bacon, cheese, parsley and chives, croutons….
Recipe Notes

To Make Croutons:  Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of Honey Ghee and add dill or any other herb, salt, pepper and mix everything together. Spread out on a cookie sheet and place into a 375F preheated oven. Bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.

May use any of our ghee products to make croutons.

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Carrot and White Bean Soup
Carrot and White Bean Soup
Servings
Ingredients
Servings
Ingredients
Carrot and White Bean Soup
Instructions
  1. Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick. Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated. Place on the cookie sheet and lightly drizzle with one tablespoon of ghee. Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting). Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)
  2. Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.
  3. Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee. Season to taste with unrefined salt and cracked pepper. Garnish with the remaining dill.
Recipe Notes

Serves four and is perfect with P & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.

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Red Cabbage Caraway Sauté
Red Cabbage Caraway Saute
Servings
Ingredients
Servings
Ingredients
Red Cabbage Caraway Saute
Instructions
  1. In a medium-size sauté pan, over medium heat, melt 1 tablespoon of ghee. Upon melting toss in the caraway seeds and heat till they begin to get golden and pop. Add the onion and sauté till translucent.
  2. Add the cabbage, stir until well coated, cover and simmer for approximately 3 minutes – checking periodically and stirring. Cabbage will begin to soften. Once it softens, add the balsamic vinegar.
  3. Cover and continue to cook until the cabbage begins to caramelize and brown. Then uncover and stir frequently. Right before serving add the remainder of ghee and let it melt into the cabbage.
  4. Season to taste with salt and pepper and serve.
Recipe Notes

Serves 2 – 4 depending on the number of cabbage lovers at your dinner table


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Freshly Roasted Tomato Soup
Freshly Roasted Tomato Soup
Servings
Ingredients
Servings
Ingredients
Freshly Roasted Tomato Soup
Instructions
  1. To roast the tomatoes:
  2. Preheat the oven to 400F. Spread the tomatoes on a baking sheet. In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together. Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.
  3. In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat. Add the onions and cook until tender – about 3 minutes. Stir in the garlic and red pepper flakes and cook for about 2 minutes. Add the canned tomatoes, fresh basil and broth. Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.
  4. Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend. Be careful because the soup is very hot. Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with salt and pepper to taste. You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat. Before serving, stir in 1 tablespoon of ghee. YUM!
  5. Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.
Recipe Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.


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Roasted Sesame Asparagus

Roasted Sesame Asparagus

Servings


Ingredients

Servings


Ingredients

Roasted Sesame Asparagus


Instructions
  1. Preheat oven to 400F.

  2. Place washed and dried asparagus spears into a baking dish. Toss with melted ghee, sprinkle sesame seeds, salt and pepper, and place into the oven. Roast for 10 – 15 minutes, depending on desired firmness. Toss them one or two times while in the oven. Serve immediately.


Recipe Notes

Serves 2 – 3.

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Herbed and Ghee Pasta
Simple yet so scrumptious!
Herbed and Ghee Pasta
Servings
Ingredients
Servings
Ingredients
Herbed and Ghee Pasta
Instructions
  1. Cook pasta according to package directions. Drain thoroughly.
  2. In the meantime, melt the ghee over low heat. Add all the dried herbs, salt and pepper and stir till incorporated. Simmer for about 5 mins.
  3. Once pasta is drained well, toss it back into the pot and stir in the ghee and herb mixture. Allow the pasta to warm and serve with freshly grated cheese. Salt and pepper to taste and dig in!
  4. Fantastic on its own or with a fresh salad or just about anything.
Recipe Notes

Serves 4 as a meal, 6 as a side dish.

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Roasted Tomatoes with Basil
Roasted Cherry Tomatoes
Servings
Ingredients
Servings
Ingredients
Roasted Cherry Tomatoes
Instructions
  1. Preheat oven to 350F.
  2. Wash tomatoes and cut in half. Wash, dry and julienne the basil leaves.
  3. Melt the ghee. In a bowl, the cherry tomatoes and basil, add the ghee, salt, and pepper and toss, until covered.
  4. Place in an 8 X 8 baking dish, cut sides up and roast in the oven for 35 – 50 minutes. Once they are juicy, and a little caramelized they’re done.
  5. Remove and use immediately or allow to cool. Place in a glass jar and refrigerate and use within one week.
Recipe Notes

Perfect to add to pasta, rice, chicken, fish or eggs. Alternates: For a spicy, sweet flavor, use Honey Ghee, add BBQ Mesquite, pinch of salt and a small amount of chili pepper to add a some heat. Omit the basil.