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Arugula Pizza
Arugula Pizza
Servings
Ingredients
Servings
Ingredients
Arugula Pizza
Instructions
  1. Brush pizza crust with black garlic ghee.
  2. Add all cut toppings, including fresh herbs. Add cheese and 1/3 cup arugula.
  3. Place oven rack in middle of oven.
  4. Preheat over to 450F and then turn heat down to 425F.
  5. Bake pizza for 10-12 minutes or till cheese is melted and browned to your liking.
  6. Remove from oven and top off with the rest of arugula.
Recipe 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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Rice, Kale, Yam and Shrimp Bowl
Rice, Kale, Yam and Shrimp Bowl
Servings
Ingredients
Servings
Ingredients
Rice, Kale, Yam and Shrimp Bowl
Instructions
  1. In a saucepan, bring 1 cup of water to a boil, add rice. Reduce heat to low and keep lid slightly ajar. Watch for overflowing!
  2. While the rice is cooking, place a half cup of water and peeled yams into a sauté pan. Over medium heat, bring to a boil and allow the yams to cook till water is absorbed - at least 5-7 minutes. May need to add a little more water if yams are still too firm. When to the right tenderness remove from pan.
  3. In the same pan, melt 1 tablespoon of Original Ghee, add the fennel seeds and cook for one minute. Toss in the shallot and allow to cook for about 2 minutes or till translucent.
  4. Add chopped kale and sauté for 4-5 minutes. Adding a couple splashes of water helps it to cook faster. Remove from pan.
  5. In the same pan, add a small amount of Original Ghee and allow to melt. Add garlic, lemon, and shrimp. Sprinkle shrimp with sweet paprika and dill. Saute for about 2 minutes on each side. Shrimp cook very fast so once they are lightly pink they are done. They will continue to cook after you remove them from the heat.
  6. Once the rice is done, add the Turmeric + Black Pepper Ghee, salt and pepper to taste.
  7. Add the yams and kale to the pan of rice and mix all together. Adjust seasonings and place in bowls. Top off with shrimp and serve.
  8. Serves 2 generously as a meal.
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Summer Pesto!
This is the simplest and most delicious pesto recipe on the planet!
Summer Pesto
Servings
Ingredients
Servings
Ingredients
Summer Pesto
Instructions
  1. Throw everything but ½ of the olive oil into a food processor.
  2. Blend and drizzle more olive oil till desired consistency.
  3. Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.
Recipe Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.

 

It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.

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Three Bean Vegetable Soup
Serves 6 with leftovers
3-Bean Vegetable Soup
Servings
Ingredients
Servings
Ingredients
3-Bean Vegetable Soup
Instructions
  1. In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.
  2. Add garlic, carrots and sauté for about 5 minutes.
  3. Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.
  4. Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.
  5. Add precooked rice.
  6. In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.
  7. Remove from heat, add lemon juice and season with salt and pepper to taste.
Recipe Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter

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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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Slow and Comfy Chili
This recipe looks like a lot of work but only takes 20 minutes to prep. Sauté your onions and celery, brown your ground beef right afterwards, open your cans, rinse and drain, measure your spices and literally toss it all into your slow cooker - set on low and go!
Slow and Comfy Chili
Servings
6 with salad and bread
Ingredients
Servings
6 with salad and bread
Ingredients
Slow and Comfy Chili
Instructions
  1. Melt 1 tablespoon of ghee in a sauté pan. Add the onions and celery and sauté until onions are translucent. Add the peppers and garlic and continue to sauté till the peppers are a bit soft. Toss into the slow cooker.
  2. In the same pan, melt another tablespoon of ghee, place the ground beef in the pan, breaking up the beef into pieces as you stir. Once the beef is browned, toss it into the slow cooker.
  3. Rinse all canned beans well. Add the beans, entire can of tomatoes, the pureed tomato juice and all your seasonings: chili powder, red pepper flakes, parsley, basil, oregano, salt and pepper (and hot sauce if using).
  4. Mix well, cover and cook on low for 6 – 8 hours. Taste and adjust seasonings accordingly.
  5. Before serving, stir in 1 generous teaspoon of ghee into each bowl. It adds an incredible rich and savory taste.
Recipe Notes

Serves 6 nicely with a fresh salad and a crusty hunk of bread.

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Ham and Bean Soup
Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!
Ham and Bean Soup2
Servings
Ingredients
Servings
Ingredients
Ham and Bean Soup2
Instructions
  1. Heat a saute pan and melt 1 tablespoon of Original Ghee.
  2. Add the shallots and celery and cook for 3-4 minutes till they become translucent.
  3. Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
  4. Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
  5. Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
  6. When finished, discard the bay leaves.
  7. Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
  8. Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.
Recipe Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

Serves 4 with leftovers!

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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.