Breaded Chicken Tenderloins

The chicken tenderloins are crunchy on the outside, juicy inside and deeply seasoned throughout. Ghee adds a subtle nutty flavor.  Great with sautéed vegetables, mashed potatoes or in warm bread with your favorite sauce. Ingredients 1.5 lbs of chicken tenderloins (if you don’t find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into 1/2 inch…

Sautéed Red Cabbage

Cabbage is often called names like boring and bland at best, mushy and smelly at worst.  NOT in this recipe!!  This recipe elevates cabbage to sweet, tender and crunchy!  Adding apple-cider vinegar to the mix brings a shot of brightness. It is enjoyable with sautéed chicken, burgers, rice or as a warm salad with chunks…

Ghee (Clarified Butter)

Ghee has a high smoking point of up to 485ºF, it is perfect for frying and sautéing. Can be used as a seasoning for oat meal, rice, popcorn or just spread over any type of bread or pancakes. Health Benefits of Ghee. According to Ayurveda, Ghee can help fight infections, promote flexibility, enhance digestion by…

Parsnip Puree with Ghee and Sage

Preparation Time: 30 minutes, serves 4. A creamy side-dish with complex flavors embodying sweet, earthy, faintly peppery and nutty undertones, perfect for thanksgiving. The puree can be refrigerated for up to 3 days, and can also be frozen in an airtight container. Ingredients: 2 pounds of parsnips, peeled, trimmed and cut into 1 inch chunks….

Butternut Squash in Chermoula Sauce

Chermoula is a marinade used in North Africa, traditionally used to flavor fish, but can be used on other meats or vegetables. In this dish it is well balanced with the sweetness of the butternut squash and the acidity of the tomatoes.  Ingredients: 2.5 pounds butternut squash, peeled, seeded and cut into 1 inch chunks….

Tarte Tatin

Serves: 8 to 12. The velvety apples, pair well with the sweet and spicy, yet cooling orange flavored caramel. On a flaky and crunchy crust. A wonderful symphony to the senses. A great way to celebrate autumn! Tarte Tatin gets its name from a famous French hotel 100 miles south of Paris called Hotel Tatin,…

Rack of Lamb

Succulent roast rack of lamb garnished with chimichurri sauce, served on a bed of creamy parsnip puree, paired with roast Brussels sprouts and roast potatoes.