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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.

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Broccoli Soup with Roasted Pumpkin Seeds
Broccoli Soup with Roasted Pumpkin Seeds
Servings
Ingredients
Servings
Ingredients
Broccoli Soup with Roasted Pumpkin Seeds
Instructions
  1. In a large saucepan heat the Original ghee over medium heat. Add onions and celery and saute for about 3 minutes. Add the garlic and potato and stir for a few more minutes. Add the broth and allow to simmer.
  2. In the meantime, remove the florets from the broccoli and with a vegetable peeler, peel the broccoli stems and cut into 1/4” thick slices. Add the broccoli and bring to a boil. Reduce heat to low and simmer. Add the oregano, basil, and salt and simmer everything until the veggies are soft.
  3. Using an immersion blender or regular blender, puree the mixture until smooth. Return to pan, add lemon juice, salt and pepper, and freshly grated nutmeg. Bring soup to simmer, remove from heat and if you want, whisk in the sour cream. You may also use coconut cream or simply add Black Garlic Ghee.
  4. Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!
Recipe Notes

Roasted Pumpkin Seeds: 1 cup of raw organic pumpkin seeds 1 Tbsp. Simply Ghee Original 2+ tsp. BBQ Mesquite Seasoning (salt-free) ½ – 1 tsp. Turmeric powder ½ tsp. good salt Instructions: Preheat oven at 300F. Melt the ghee and add the spices to it. Toss seeds and spread out onto a cookie sheet. Bake in the oven till you can smell them roasting. Stir occasionally till they’re evenly browned, between 10-15 minutes. Place baking sheet on a cooling rack and cool before putting into an airtight storage container. BE CAREFUL! The seeds are extremely hot!!!! Turmeric will stain anything yellow it comes into contact. Great to garnish soups, salads or just as a simple snack.

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BBQ Mesquite Herb Chicken Breasts
BBQ Mesquite Herb Chicken
Servings
Ingredients
Servings
Ingredients
BBQ Mesquite Herb Chicken
Instructions
  1. Wash the chicken breasts, pat dry and place in a baking dish.
  2. You can also use mushrooms in addition to or in place of the tomatoes. Fresh basil is also perfect. Any fresh or dried herb can be used in addition to chives.
  3. In a small bowl blend the ghee with BBQ mesquite seasoning, unrefined salt and chopped chives. Massage over chicken breasts. Place cut tomatoes around chicken breasts.
  4. Cover with foil and bake at 350 for about 15 minutes. Uncover, baste breasts with pan juices and place back in the oven for at least 10 minutes. Check the inside of chicken to determine it is done – juicy but not pink. Tomatoes will be juicy, creating a light sauce. Let it set for another 5 minutes before serving.
Recipe Notes

Serves two. Great with a steamed or sautéed green veggie or a fresh salad.