We love Ghee Butter!

1. Ghee Roasted Vegetables

This recipe highlights the richness of ghee and enhances the natural flavors of vegetables.

Ingredients:

• 4 cups mixed vegetables (carrots, bell peppers, zucchini, cauliflower, etc.), chopped
• 2-3 tablespoons ghee butter with Pink Himalayan salt
• 1 teaspoon black pepper
• Fresh herbs (rosemary, thyme, or parsley), chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, toss the vegetables with ghee butter, black pepper, and herbs.
3. Spread the vegetables evenly on a baking sheet.
4. Roast for 25-30 minutes, or until the vegetables are golden and tender, stirring halfway through.
5. Serve hot as a side dish or on top of rice or quinoa.

2. Ghee Butter Garlic Shrimp

A quick and flavorful shrimp dish with a hint of saltiness and a rich, buttery taste.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons ghee butter with Pink Himalayan salt
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. In a skillet over medium heat, melt the ghee butter.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp and sprinkle with paprika. Cook for about 2-3 minutes on each side until the shrimp is pink and opaque.
4. Remove from heat and drizzle with lemon juice. Garnish with fresh parsley and serve over rice or pasta.

3. Golden Ghee Butter Rice

This rice dish is aromatic, savory, and pairs well with almost any main course.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 cups water or broth
• 2 tablespoons ghee butter with Pink Himalayan salt
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cumin seeds
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a medium saucepan, melt the ghee butter over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds.
3. Stir in the turmeric powder, then add the rinsed rice and stir until the rice is well-coated.
4. Add water or broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.
5. Fluff the rice with a fork and garnish with fresh cilantro.

4. Ghee Butter Chicken Thighs

Juicy chicken thighs are pan-seared in ghee for a rich, golden crust.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons ghee butter with Pink Himalayan salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh thyme or rosemary sprigs (optional)

Instructions:

1. Pat the chicken thighs dry and season with garlic powder and black pepper.
2. In a skillet over medium-high heat, melt the ghee butter.
3. Add the chicken thighs skin-side down and cook for about 6-7 minutes, or until the skin is golden and crispy.
4. Flip the chicken and add thyme or rosemary sprigs to the skillet, cooking for another 6-7 minutes until the chicken is cooked through.
5. Remove from heat and let rest for a few minutes before serving.

5. Ghee Butter Mashed Potatoes

An elevated take on classic mashed potatoes with a hint of saltiness and deep buttery flavor.

Ingredients:

• 2 lbs (900 g) potatoes, peeled and cut into chunks
• 1/3 cup ghee butter with Pink Himalayan salt, melted
• 1/2 cup warm milk or cream
• Fresh chives, chopped, for garnish

Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot.
3. Add the melted ghee butter and warm milk, and mash the potatoes until smooth and creamy.
4. Garnish with fresh chives and serve warm.

Ghee Butter Garlic Shrimp

A quick and flavorful shrimp dish with a hint of saltiness and a rich, buttery taste.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons ghee butter with Pink Himalayan salt
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. In a skillet over medium heat, melt the ghee butter.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp and sprinkle with paprika. Cook for about 2-3 minutes on each side until the shrimp is pink and opaque.
4. Remove from heat and drizzle with lemon juice. Garnish with fresh parsley and serve over rice or pasta.