Simply Veggies & Salads

Red Cabbage Caraway Sauté



2 Cups red cabbage, sliced thinly
½ Cup sweet onion, diced finely
2 Tbs Simply Ghee (divided)
1 Tbs caraway seeds
1 Tbs balsamic vinegar
1 Tsp unrefined salt and freshly cracked pepper (to taste)



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.  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. Cover and continue to cook until the cabbage begins to caramelize and brown.  Uncover and stir frequently.  Right before serving add the remainder of ghee and let it melt into the cabbage.  Season to taste with salt and pepper and serve.

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


Simply the Best Veggies



1 TBS of Simply Ghee
1 Tsp of your favorite spices & herbs (Basil, oregano, herbs de province, savory, thyme… start with a teaspoon of each one, you can always add more to taste.)
1 Cup of veggies – broccoli, cauliflower, carrots, pepper
1 TBS of finely diced onion, shallots, leeks or 1 – 2 cloves of garlic, finely diced or minced
Splash of filtered water
Lemon or lime zest and juice if you prefer
Un-refined salt and freshly cracked pepper


Simple Preparation:

Heat a generous teaspoon of ghee (per person) in a sauté pan. Add your spices and herbs once the ghee is melted. Allow to heat gently for about one minute. Toss in your choice of onion and cook over low heat till golden or translucent. Add your veggie of choice and sauté – I usually add a splash of filtered water and cover to allow the steam to do the job.  Stir frequently till the veggie is al dente. Here you can add a squeeze of lime of lemon, add citrus zest and some un-refined salt and freshly cracked pepper. Depending on your selection of herbs and spices, adding a dash of freshly grated parmesan cheese might be in order.



Spicy Couscous Salad with Pepper Confetti



1 Cup couscous
2 Cups water
½ Tsp sea salt
Half of a yellow and orange sweet bell peppers
1 Red chili pepper or jalapeno, seeded and thinly sliced
1/8 Cup extra virgin olive oil
2 Scallions – thinly sliced, some of the green part
¼ Tsp cayenne pepper
¼ Cup fresh parsley
Unrefined salt and freshly cracked pepper to taste
Add slivered almonds and cilantro just before serving



Bring 2 cups of filtered water to boil and add the couscous and sea salt. Remove the pan from the heat, cover and let the couscous stand for five minutes. Fluff by lightly running a fork or whisk back and forth in the pan starting at the top and working your way down to the bottom of pan. Allow to cool.

Mix the olive oil, scallions and spices together.  Add the diced peppers to the couscous and gently blend everything together till thoroughly mixed. Chill for a couple hours before eating.  At serving time, add almonds and cilantro and if you like, a squeeze of fresh lime juice.

Serves 6 as a side dish. Lovely with a light salad topped with avocado for extra protein punch and a great source of omega 3!  Also goes well with our grilled fish and mango salsa.  (See recipe)



“Zestful” Green Veggies



1 Bunch of kale, Swiss chard, collards, spinach
2 Small crowns of broccoli, 2 cups of cut green beans, etc.
2 Cloves of minced garlic
1 Tbs (generous) Simply Ghee
1 Tsp lemon zest
1 Tbs fresh lemon juice
Unrefined salt and freshly cracked pepper to taste



Melt 1 tablespoon of ghee over moderate heat. Add the garlic and lightly brown – then add any veggie/greens (pressed for fluid removal) and lightly sauté till coated. Cover to assist in steaming. Tossing a TBS of water in the pan can hasten the process. Once al dente, add the lemon zest and freshly squeezed juice. Toss and when hot remove from pan and serve. Season to taste with unrefined salt and freshly cracked pepper.

The choices are endless when it comes to leafy greens and veggies prepared this way. You can always add your favorite herbs and spices when warming the ghee to release their healing properties. If using seeds like sesame, caraway or cumin – place them in the pan first and when they begin to pop, add your other herbs or spices.

Serves two as a side dish or one generously as a light and healthy meal.



Zesty Kale & Tomato Sauté



One big bunch of organic kale, washed, remove stem and coarsely chopped leaves/small bite size pieces

2 Tbs sesame seeds
3 Cloves of garlic, peeled and chopped
½ Medium sweet onion, sliced
2 Tbs Simply Ghee (divided)
1 Cup fresh tomatoes, coarsely chopped
One whole lemon (juice and zest)
1 Tsp unrefined salt (Celtic) and cracked pepper to taste



In a medium-size sauté pan, over medium heat, melt 1 tablespoon of ghee. Add the sesame seeds allowing them to heat. When they begin to brown and pop, add the onion and sauté till translucent – about 5 minutes. Add the kale and garlic and stir, and then cover for about 2 minute. Uncover and stir to evenly coat it with ghee. If it’s a bit dry, add a scant tablespoon of water to help it steam. Allow it to continue to cook until the leaves are wilted. Add the tomatoes and stir. The tomatoes will begin to soften and loose their juices. Allow to simmer uncovered and stir frequently till kale and tomatoes are soft and blended. At this point, add lemon zest, remainder of ghee and salt to taste. Finish with the lemon juice and stir until incorporated. If you like lemon, use the juice of a whole lemon. You may also add it in small amounts until you find it to your liking. Season to taste with unrefined salt and cracked pepper and serve.

This is a powerful and healthy side dish to salmon or scrambled eggs.

Serves two abundantly as a side.