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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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.  
Tried this recipe?Let us know how it was!