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Chicken, Veggies and Basil Pesto Cream
Serves 6 - 8 along with a fresh salad.
Chicken Veggie Pesto Cream
Servings
Ingredients
Servings
Ingredients
Chicken Veggie Pesto Cream
Instructions
  1. Season chicken cutlets with coarse salt and pepper on both sides.
  2. In large pan, heat 1 tablespoon each of ghee and olive oil.
  3. Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  4. Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  5. Mix the basil pesto and cream in a small bowl.
  6. Add the chicken back to the pan and pour the pesto and cream mixture in. Reduce the heat to low-medium and cook for 1-2 minutes.
  7. Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.
Recipe Notes

Serve on its own or with your favorite pasta or quinoa.

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Summer Heirloom Tomato Couscous Salad
Serves 2-4.
Summer Heirloom Tomato Couscous Salad
Servings
Ingredients
Servings
Ingredients
Summer Heirloom Tomato Couscous Salad
Instructions
  1. Preheat oven to 300F.
  2. In a bowl toss the walnuts with a teaspoon of melted ghee and salt. Place the walnuts on a lined baking sheet and roast till lightly golden – about 15 minutes or so till you smell them.
  3. Prepare couscous according to the package directions. Instead of adding butter, add a teaspoon of Original Ghee to the water. After it has cooked, add the Sriracha Ghee and set aside for 5 minutes. Fluff the couscous with a fork.
  4. Wash and chop all the veggies and herbs. To julienne the jicama, peel, slice thinly and then cut into matchstick size pieces. Tomatoes can be sliced and chopped to give salad texture.
  5. Squeeze about half of a lemon. Zest some of the skin.
  6. Place the tomatoes, half of the herbs, jicama in a bowl and toss lightly with olive oil and fresh lemon juice. Use the amount of oil and lemon for your taste and add salt and pepper to taste.
  7. Present it on a large plate. Put the couscous down first and then top with tomato and jicama mixture. Add roasted walnuts and sprinkle with remaining herbs and lemon zest.
  8. Feta is also a nice garnish. Can use other savory ghee flavors.
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Roasted Lemony Quinoa, Chicken Arugula Salad
Servings: 2 generously as the meal; 4 as a side salad.
Roasted Lemony Quinoa Chicken Arugula Salad
Servings
Ingredients
Servings
Ingredients
Roasted Lemony Quinoa Chicken Arugula Salad
Instructions
  1. Preheat oven to 425 degrees F
  2. Melt the ghee in a pan on the stove, add the ground chicken and cook on medium high heat.
  3. Place the thinly sliced lemon slices on a parchment lined baking sheet. Roast the lemons until they are slightly browned, 7 to 9 minutes. Can go a little longer if you prefer them more caramelized.
  4. Meanwhile, bring broth and quinoa to a boil in a small saucepan. Follow the directions on your package. Once the quinoa is removed from the heat, let it stand covered for at least 10 minutes so it cools. Fluff with a fork. Can toss it with a little ghee too.
  5. Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.
  6. Finely chop the lemon slices. Combine in a large bowl with vinegar, mustard and the olive oil and salt and pepper to taste.
  7. Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.
Recipe Notes

This recipe can be made with any of our savory ghee but Heirloom Salt + Pepper and Black Garlic Ghee are perfect to use.

Ghee Gal Approved!

Looking for a quality olive oil at a reasonable price? Check out the Olive Tap in Pittsburgh. There is a store and you can order online at:

https://www.theolivetap.com/find-us/pittsburgh-pennsylvania/

 

 

 

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Chicken Rice Soup
Best to make your own *broth but store bought chicken broth will work too.
Chicken Rice Soup
Servings
Ingredients
Servings
Ingredients
Chicken Rice Soup
Instructions
  1. In a stock pot, melt the ghee.
  2. Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  3. Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  4. Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.
  5. Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  6. Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.
  7. Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  8. Adjust salt and pepper to your taste.
  9. Allow the soup to cool completely. This soup is best the next day.
Recipe Notes

*To make homemade chicken broth: Place washed chicken into pot and barely cover with water. Add 1 tablespoon of apple cider vinegar and allow the chicken to soak for 1 hour. Turn on heat and bring to a boil. Once it boils, begin skimming all the white foam off – these are the impurities. Once it’s clean, reduce heat to low-medium and add any amount of onion, carrots, and celery along with bay leaf and any fresh herbs you like. Put lid on pot half-way and allow the whole chicken and all the goodies to cook for about 2-3 hours. Check the chicken after 2 hours to see if its done. The internal temp is 165 F  without the thermometer touching any bones).  Once chicken is done, remove it from the pot and allow to cool slightly. Remove the chicken from the bones.  If you like, you can toss the bones back into the pot for the last hour of cooking.  Cut or shred both white and dark meat for the soup. Save the rest for other meals. After 3 hours, strain the broth to remove all the veggies and herbs – toss them. Allow the broth to cool if you plan on freezing it or you may continue to make the soup at this point. Be careful - it is HOT!

Can also use Black Garlic Ghee, Sriracha Ghee, Turmeric + Black Pepper Ghee and Heirloom Salt + Pepper Ghee in place of Original Ghee.

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Turkey Vegetable Soup
Serves 4-5.
Turkey Vegetable Soup
Servings
Ingredients
Servings
Ingredients
Turkey Vegetable Soup
Instructions
  1. Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  2. Add all of the broth and stir till incorporated.
  3. Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  4. Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  5. Turn off the heat and season with more salt and pepper to taste if needed.
  6. Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!
Recipe Notes

You may also use a slow cooker – following the same instructions for cooking.

Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.

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Roasted Brussels and Green Beans
Serves 2-4 as side dish.
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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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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Herbed and Ghee Pasta
Serves 4 as a meal, 6 as a side dish.
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

We recommend our Original Ghee or Black Garlic Ghee for this recipe.

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Black Garlic Cashew Cream Sauce
Servings: 3 cups
Black Garlic Cashew Cream
Servings
Ingredients
Servings
Ingredients
Black Garlic Cashew Cream
Instructions
  1. Soak cashews in water.
  2. Sauté onions and garlic in ghee over low heat for about 5 minutes until they become translucent.
  3. Place all ingredients in a high speed blender. Blend until creamy. Add more almond milk if needed. Let rest for 1 hour for best results.
  4. Serve over your favorite zoodles or other pasta or use as a dipping sauce for chicken or vegetables.
Recipe Notes

So simple and so delicious! Whole 30, Keto, Paleo Recipe is courtesy of Michelle Wohlfarth, a Holistic Health Educator and Certified Integrative Nutrition Coach here in Central PA.

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Black Garlic Ghee Roasted Garlic and Parmesan Bagel
Per full bagel - if you LOVE roasted garlic. Otherwise save the remainder of the bulb for pasta.
Black Garlic Ghee Roasted Garlic_Parm Bagel
Servings
Ingredients
Servings
Ingredients
Black Garlic Ghee Roasted Garlic_Parm Bagel
Instructions
  1. Cut bagels in half and place on a cookie sheet with the cut side up. Spread generously with Black Garlic Ghee and smear roasted garlic bulbs on top. You may also add small pieces of black garlic too. Place in a 325F oven and allow the bagel to warm for about 3 minutes or so.
  2. Then sprinkle with the parmesan cheese and place under broiler (not too close) and broil till cheese is melted and slightly browned.
  3. Remove and allow to cool slightly so you don’t burn your mouth.
  4. Perfect served with soups or salads or just because!
Recipe Notes

Roasting Garlic Bulb Instructions

  • Even out the bottom part of the garlic bulb with a knife or scissors without piercing the skin. Remove the loose skin on the entire bulb. Trim off the tops of the bulb to expose the inside cloves.
  • Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, allowing the oil to absorb down into the cloves. Place in foil and gather like a pouch and roast in the oven at 350F for approximately 40/45 mins.
  • Remove the pouch from the oven and allow to cool for about 15 mins. prior to pushing out the soft and gooey yummy cloves. Use immediately or place in a small jar with olive oil, lid on tight.