Lemony Pasta with Peas

Lemony Pasta with Peas

Servings 2

Ingredients
  

  • 1 cup dried pasta -cooked according to directions
  • 2 Tbsp. Original Ghee
  • 1 cup fresh or frozen peas
  • 1 shallot -sliced
  • 2 Garlic cloves -minced
  • 2 Teas. lemon zest -1 lemon
  • 2 Tbsp. lemon juice -1 lemon
  • Good salt and pepper to taste

Instructions
 

  • Bring water to boil and cook pasta accordingly to the package directions. Drain, stir in a teeny bit of olive oil and set aside.
  • In a saucepan, melt the ghee. Add shallots and cook till they become a little transparent.
  • Add the peas and garlic and cook till garlic is lightly browned and peas are cooked to your liking.
  • In the same pan you cooked the pasta, add ghee and lemon juice, zest, salt and pepper and heat till incorporated. Add grated parmesan cheese and blend.
  • Add pasta to the pot, stir until completely blended. Add more lemon juice, zest, salt and pepper to taste.
  • Add the rest of the cooked ingredients – blend well and spoon into bowls.
  • Top with more cheese and lemon zest and serve.

Notes

Serves  2 generously with a side salad.
Toss in roasted red and orange peppers for added flavor and color.
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Rice, Kale, Yam and Shrimp Bowl

Rice, Kale, Yam and Shrimp Bowl

Ingredients
  

  • 1/2 cup Basamati or Jasmine rice
  • 1 cup filtered water
  • 2 small organic yams or sweet potatoes - peeled and cut in 1" pieces
  • 1 small Bunch Kale - chopped like confetti - small
  • 1 shallot - diced
  • 2 garlic cloves - minced
  • 6-8 large shrimp - remove shells and clean
  • 1 Teas. fennel seeds
  • 1 Teas. smoked paprika
  • 1 Teas. dried dill
  • juice of 1 lemon - grate a little of the zest too
  • 1 Tbsp. Original Ghee
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • good salt and cracked pepper to taste

Instructions
 

  • 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!
  • 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.
  • 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.
  • Add chopped kale and sauté for 4-5 minutes. Adding a couple splashes of water helps it to cook faster. Remove from pan.
  • 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.
  • Once the rice is done, add the Turmeric + Black Pepper Ghee, salt and pepper to taste.
  • 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.
  • Serves 2 generously as a meal.
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Organic Quinoa with Sweet Peas, Carrots, and Shallots

Organic Quinoa with Sweet Peas, Mushrooms, and Shallot

Serves 2 - 4 generously.

Ingredients
  

  • 1 cup, generous organic quinoa - rinsed (tri-colored quinoa makes for a nice presentation)
  • 1 cups fresh or frozen organic sweet peas
  • 2 Tbsp. Simply Ghee Original
  • 2 cups filtered water (veggie or chicken stock)
  • 1 cups sliced mushrooms of your choice (mixture is good)
  • 1 shallot - finely diced
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • unrefined salt and freshly ground pepper to taste

Instructions
 

  • Rinse the soaked quinoa well and toss into a saute pan. Over medium heat, dry roast it to remove all the moisture. Once it begins to pop remove from heat. Put into a clean bowl and place the saute pan back on the burner.
  • Heat half the ghee and warm all the ground spices over medium heat. Add the diced shallot and carrots and cook till translucent. Add the quinoa and cook for approximately two minutes, stirring often. Add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 15– 20 minutes or until the liquid has been absorbed. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more liquid to the pan to soften further. Do not stir.
  • In a separate pan, heat the rest of the ghee. Add the mushrooms and stir frequently for about three minutes. You may also add a splash of water/stock to assist in the cooking. Add the peas, parsley and a pinch of unrefined salt and pepper and stir till peas are hot.
  • Take the peas and mushroom mixture and add to the quinoa. Stir till blended, adding just a little more ghee and season to taste with unrefined salt and pepper. Serve warm.
  • Garnish with fresh parsley.

Notes

Serve with a fresh salad. The secret to keeping quinoa from becoming mushy is first to soak it and then dry roast it to remove all water from it. It will release a nutty aroma when it is dry. THEN add your fluid to cover generously and cook it.
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