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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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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Roasted Cherry Tomatoes

Roasted Tomatoes with Basil

Serve as a condiment.

Ingredients
  

  • 1 pint cherry tomatoes - cut into half
  • 1 Tbsp. Simply Ghee Original or Black Garlic Ghee
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/4 cup fresh basil leaves - julienned

Instructions
 

  • Preheat oven to 350F.
  • Wash tomatoes and cut in half. Wash, dry and julienne the basil leaves.
  • Melt the ghee. In a bowl, the cherry tomatoes and basil, add the ghee, salt, and pepper and toss, until covered.
  • 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.
  • Remove and use immediately or allow to cool. Place in a glass jar and refrigerate and use within one week.

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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