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Cheesy Heirloom Tomato Phyllo Tart

Ingredients
  

  • 3 medium mixed heirloom tomatoes (colorful) -sliced ¼” thick
  • 1 cup cherry tomatoes -sliced ¼” thick
  • 3-4 garlic cloves -minced
  • 1/4 teas. good sea salt
  • 3 oz fontina cheese -shredded – about ¾ cup
  • 1/4 cup Asiago cheese -grated
  • 1/2 teas. black pepper
  • 1/4 cup Black Garlic Ghee (Original or Sriracha) -melted
  • 8-10 frozen phyllo pastry sheets -thawed
  • 1/2 cup basil leaves -julienned

Instructions
 

  • Preheat oven at 450F with a rack in the lowest position.
  • 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.
  • In a small bowl melt the ghee and mix in the minced garlic.
  • 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.
  • Add the tomatoes evenly across the top and then add the basil. Finish with salt and pepper.
  • Bake for 18 – 20 minutes until the crust is golden brown. Allow to cool for 5 minutes before serving.

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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Bowl of Loaded Cauliflower Soup

Loaded Cauliflower Soup

This soup is a riff on loaded potato soup but way lower in carbs and just as filling! Serves 4-6.
Cuisine Keto

Ingredients
  

  • 6 slices bacon - chopped
  • 1 cup leeks
  • 1/2 cup chopped celery root or stalks
  • 4 cloves minced garlic
  • 8 cups chopped cauliflower florets and stems (2 1/2lb head)
  • 3 cups unsalted chicken stock -best with homemade
  • 1 teas good sea salt
  • 1 teas freshly cracked black pepper
  • 3/4 cup half and half
  • 1/2 cup sharp cheddar cheese -grated
  • 3 Tbsp. chopped chives
  • 3 Tbsp. chopped parsley

Instructions
 

  • 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.
  • 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.
  • 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.
  • Pour mixture into a blender (carefully!!) or use an immersion blender. Add the half and half and blend till nice and smooth.
  • Return mixture to pan and cook until thoroughly warmed. Ladle soup into bowls and garnish with bacon, cheese, parsley and chives, croutons….

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.
Keyword Keto
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Carrot and White Bean Soup

Carrot and White Bean Soup

Ingredients
  

  • 1 Large sweet onion – cut into small chunks
  • 1 leek– white part only - sliced
  • 8 cloves garlic - peeled
  • 6 medium organic unpeeled carrots - cut into ½ inch chunks
  • 4 Tbsp. Simply Ghee Original - divided
  • 1 cup cannellini beans - prepared or canned, rinsed VERY well
  • 3-4 cups organic chicken or veggie stock - store-bought or homemade
  • 1/2 cup fresh dill leaves - cut into small pieces
  • 1/2 8 oz. container sour cream - optional (omit for Lactose Interolerant diet)
  • unrefined salt and freshly cracked pepper

Instructions
 

  • 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.)
  • 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.
  • 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.

Notes

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