Cottage Pie

Cottage Pie

Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 8

Ingredients
  

  • 1 lb. grass-fed ground beef
  • 2 shallots - diced
  • 3 Garlic cloves - minced
  • 1 Tbsp. Italian seasonings
  • 1-2 Tbsp. BBQ mesquite seasoning
  • 1 bag frozen mixed veggies - (corn peas, carrots, green beans)
  • 6 medium Yukon Gold potatoes - peeled and chunked
  • 1/2 cup warmed milk - or more
  • 2-4 Tbsp. butter for mashed potatoes
  • 2+ Tbsp. Black Garlic Ghee
  • 1 cup shredded cheese of your choice - optional
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375F.
  • In a pan add potatoes, cover with water and bring to a boil. Cook the potatoes for about 20 minutes or until they can easily be pierced with a fork. Drain till they are very dry and place back into pan. Add warmed milk, butter and salt and pepper and whip to your desired consistency. Set aside.
  • While potatoes are cooking, in a medium-sized saute pan, melt a teaspoon or more of ghee and cook the shallots till slightly translucent. Add the ground beef and brown. Toss in garlic and seasonings and continue to cook till you begin to smell the herbs. Set aside.
  • Grease a casserole dish with ghee or butter and layer the bottom with the ground beef. Sprinkle a little extra BBQ mesquite here if you like along with some good salt and pepper.
  • Layer the mixed frozen veggies on top of the beef. Next layer the mashed potatoes.
  • Add dollops of Black Garlic Ghee on top of the potatoes and bake at 375F for 20-30 minutes.
  • If you are adding cheese, place on top of mashed potatoes for an additional 5 minutes.
  • You can use any of our savory ghee products in place of Black Garlic Ghee.

Notes

Cottage Pie is just like Shepherds Pie only made with ground beef instead of ground lamb.
Serves 8 generously.
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Roasted Fennel and Garlic Soup

Roasted Fennel and Garlic Soup

Serves 4.

Ingredients
  

  • 2 whole garlic bulbs
  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee - can use Black Garlic Ghee; Heirloom Salt + Pepper Ghee, or Turmeric + Black Pepper Ghee
  • 2 medium leeks - sliced white and light green parts
  • 1 medium/large fennel bulb - cut into small pieces
  • 1 Tbsp. fennel seeds
  • 5-6 cups broth - veggie or chicken
  • 2 large Yukon potatoes - peeled and diced into 1” pieces
  • 3 Tbsp. fresh thyme
  • 1 Tbsp. fresh sage
  • 1 Tbsp. fresh rosemary
  • 2 bay leaves
  • 1 Teas. good salt
  • 1 Teas. black pepper

Instructions
 

  • Preheat oven to 350F.
  • Clean up the garlic bulbs by trimming the base off and cutting some of the tops off the garlic. Place whole bulbs or individual cloves into a small baking dish and drizzle olive oil all over. Roast for at least 20 minutes or till the cloves look a bit wilted and the garlic is golden and soft. Remove from oven and allow it to cool before squeezing out each clove. Be careful – they’re HOT!
  • While garlic is in oven melt 2 tablespoons of ghee and toss with fresh fennel. Add salt and pepper to taste and place on a baking sheet. Roast for 20-30 minutes or till the fennel is translucent and starting to brown. The browner it is the more depth it will give the soup. Remove from heat.
  • In a small stock pot, melt the remainder of ghee. Add fennel seeds and when they begin to release their aroma and turn slightly golden, add the leeks and potatoes.
  • Sauté till leeks are somewhat translucent, then add the broth, roasted garlic, roasted fennel, bay leaves and bring to boil. Reduce heat and simmer for about 20 minutes.
  • Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.
  • Remove bay leaves. Blend in small batches in a blender or use an immersion blender to puree the soup till its smooth. Return to sauce pan and reheat. Adjust salt and pepper to taste.
  • Serve in bowls and top with homemade croutons.

Notes

Can use any of our savory ghee products in place of Original Ghee.
To Make Croutons: Pre-heat the oven to 375F. Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of any ghee and add dried herbs of your chose to complement the soup’s flavors. Add salt and pepper and mix everything into the bread cubes. Spread out on a cookie sheet and bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.
When using dried herbs vs: fresh, the rule of thumb measurement is 1/3 dried of what you're using fresh. In this recipe use 1 teaspoon dried vs. a tablespoon fresh!
Of course everyone's palate is different so season to your tastes.
 
 
Keyword Heirloom Salt + Pepper Ghee, Heirloom Salt and Pepper Ghee
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Arugula Pizza

Arugula Pizza

Ingredients
  

  • 1 pre-made thin pizza crust
  • 3-4 Campari tomatoes - thinly sliced
  • 4 mushrooms - thinly sliced
  • 1/4 cup black olives - thinly sliced
  • 2 minced Garlic cloves - can also use 4-5 black garlic cloves
  • 1 Tbsp. Black Garlic Ghee - or Sriracha Ghee or Heirloom Salt + Pepper Ghee
  • 1/2 cup chopped fresh basil, chives, oregano, sage - use any of your faves!
  • 1 cup arugula
  • 3/4 cup grated parmesan cheese - can also use feta crumbles
  • Good clean salt and pepper to taste

Instructions
 

  • Brush pizza crust with black garlic ghee.
  • Add all cut toppings, including fresh herbs. Add cheese and 1/3 cup arugula.
  • Place oven rack in middle of oven.
  • Preheat over to 450F and then turn heat down to 425F.
  • Bake pizza for 10-12 minutes or till cheese is melted and browned to your liking.
  • Remove from oven and top off with the rest of arugula.

Notes

A quick, healthy lunch or dinner. Serves 3 with a fresh salad.
Can also use Original Ghee. Make sure to add extra garlic and some lemon zest to give it more pizazz!
 
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Chicken Veggie Pesto Cream

Chicken, Veggies and Basil Pesto Cream

Serves 6 - 8 along with a fresh salad.

Ingredients
  

  • 1.5 lb organic chicken tenderloins
  • 2 Tbsp. Simply Ghee Original - Heirloom Salt+ Pepper Ghee or Black Garlic Ghee
  • 1 Teas. EVOO
  • 1 medium zucchini - sliced into rounds
  • 1 red or yellow bell pepper - julienned
  • 1 cup cherry tomatoes - halved
  • 1/3 cup basil pesto
  • 1/3 cup cream
  • 1/2 lemon - juiced
  • 1/2 lemon zest
  • handful of pine nuts or sunflower seeds - optional

Instructions
 

  • Season chicken cutlets with coarse salt and pepper on both sides.
  • In large pan, heat 1 tablespoon each of ghee and olive oil.
  • Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  • Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  • Mix the basil pesto and cream in a small bowl.
  • 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.
  • Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.

Notes

Serve on its own or with your favorite pasta or quinoa.
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Summer Heirloom Tomato Couscous Salad

Summer Heirloom Tomato Couscous Salad

Serves 2-4.

Ingredients
  

  • 1 cup hierloom tomatoes - various colors
  • 1 cup cherry tomatoes - various colors
  • 1 1/2 cups couscous - dried
  • 1 small jicama - peeled and sliced julienned
  • 1/8 cup extra virgin olive oil
  • 1+ Tbsp. fresh squeezed lemon
  • 2 Teas. Original Ghee - melted
  • 1 Tbs Sriracha Ghee – melted - can use Turmeric+Black Pepper or Black Garlic Ghee
  • 1 Tbsp. Tbsp. fresh chives - chopped
  • 3 Tbsp. fresh basil leaves - julienned
  • 2 Tbsp. fresh mint leaves - chopped
  • 1/2 cup toasted walnuts - chopped
  • Good salt and freshly cracked pepper to taste

Instructions
 

  • Preheat oven to 300F.
  • 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.
  • 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.
  • 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.
  • Squeeze about half of a lemon. Zest some of the skin.
  • 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.
  • 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.
  • Feta is also a nice garnish. Can use other savory ghee flavors.
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Roasted Lemony Quinoa Chicken Arugula Salad

Roasted Lemony Quinoa, Chicken Arugula Salad

Servings: 2 generously as the meal; 4 as a side salad.

Ingredients
  

  • 12 oz ground chicken or turkey
  • 1 Tbsp. Simply Ghee Original
  • 4 Tbsp. extra virgin olive oil
  • 2 small lemons - thinly sliced and seeded
  • 1 cup chicken broth
  • 1 cup broccoli florets - cut small
  • 1/2 cup quinoa - multi-color
  • 1/4 cup white wine/champagne vinegar
  • 1 Tbsp. Dijon or gourmet mustard
  • 2 cups arugula
  • ¾ cup toasted pine nuts or sunflower seeds
  • 1/2 cup fresh mint - chopped finely

Instructions
 

  • Preheat oven to 425 degrees F
  • Melt the ghee in a pan on the stove, add the ground chicken and cook on medium high heat.
  • 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.
  • 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.
  • Cut broccoli florets from the stems. Trim peel and thinly slice the stems and chop the florets into bite size pieces.
  • Finely chop the lemon slices. Combine in a large bowl with vinegar, mustard and the olive oil and salt and pepper to taste.
  • Add the chicken, broccoli, quinoa, arugula, nuts and mint to the dressing and toss to combine.

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

Chicken Rice Soup

Best to make your own *broth but store bought chicken broth will work too.

Ingredients
  

  • 1 whole chicken - 3-4lbs
  • 3 stalks celery - diced
  • 1 Leek - chopped, white and light green parts only
  • 1 Teas. celery seed
  • 5 medium carrots - chopped
  • 2+ Tbsp. Original Ghee
  • 1 Tbsp. fresh or dried chives
  • 1 Teas. dried parsley
  • 1 Tbsp. dried oregano
  • 10 threads Saffron
  • 1/2 cup uncooked white Basmati rice - rinsed very well
  • 5-6 cups chicken broth
  • 1 1/2 Teas. good salt
  • 1 Teas. freshly cracked pepper
  • 1/2 cup fresh parsley - finely chopped
  • TO MAKE HOMEMADE CHICKEN BROTH
  • 1 whole chicken - can use some of the meat for other meals
  • filtered water
  • Apple cider vinegar
  • Bay leaf
  • onion
  • carrots
  • celery
  • Mixed fresh herbs; oregano, thyme, rosemary, sage...

Instructions
 

  • In a stock pot, melt the ghee.
  • Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  • Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  • 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.
  • Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  • 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.
  • Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  • Adjust salt and pepper to your taste.
  • Allow the soup to cool completely. This soup is best the next day.

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

Turkey Vegetable Soup

Serves 4-5.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 6-8 cups turkey broth
  • 2 - 3 Tbsp. Original Ghee
  • 1/2 cup diced shallots
  • 1 cup chopped leeks -including light green parts
  • 2 Garlic cloves -minced
  • 2 cups carrots -sliced round
  • 2 cups diced celery
  • 2 cups green beans -cut into 1” pieces
  • 1 large red skin potato
  • 1 yellow pepper -chopped
  • 1 small zucchini -diced
  • 6 medium cremini mushrooms -sliced
  • 1 cup tomatoes -diced
  • 2 Tbsp. salad herbs -(mix of parsley,thyme, basil, oregano, marjoram)
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1 14.5 oz. can organic tomatoes ; diced
  • 1 Teas. salt
  • 1 Teas. pepper
  • Fresh squeezed lemon to taste

Instructions
 

  • 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.
  • Add all of the broth and stir till incorporated.
  • 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.
  • Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  • Turn off the heat and season with more salt and pepper to taste if needed.
  • 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!

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

Roasted Brussels and Green Beans

Serves 2-4 as side dish.

Ingredients
  

  • 1/2 pound green beans
  • 1/2 pound Brussel Sprouts
  • 1/4 pound sliced carrots
  • Drizzle extra virgin olive oil
  • 2 Teas. Black Garlic Ghee

Instructions
 

  • Place vegetables in a bowl, drizzle with olive oil. Place vegetables on a sheet pan cover in foil or on foil on the grill.
  • Roast or grill at 375F.
  • Stir frequently. Cook for 10 to 15 minutes.
  • Place vegetables in a bowl and toss with Black Garlic Ghee and serve.

Notes

Can also use Original Ghee in place of olive oil.  
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Phyllo Pizza upclose

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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