Garlic Butter Asparagus

Servings: 3+
Preparation Time: 20 minutes

Ingredients:

• 2–3 tablespoons Tropical Traditions Organic Expeller-Pressed Coconut Oil
• 6 tablespoons butter
• 4 teaspoons garlic, minced
• 1 pound fresh asparagus
• dash salt and pepper
• fresh lemon juice, optional

Directions:

Wash asparagus, break off ends, and cut into about 2–3-inch pieces.

Melt coconut oil, 3 tablespoons butter, and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt, and pepper.

Cover the skillet with a lid for about 10 minutes (after 5 minutes, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2–5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

• 1 pound cod fillets
• Himalayan Pink Salt
• freshly ground black pepper
• 1 tablespoon coconut oil
• 1 tablespoon butter (or all coconut oil)
• 1 lime half

Garlic & Basil Cream:

• 1 1/2 ounces soft goat cheese
• 3 cloves garlic, minced
• 1/4 cup basil leaves, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup sour cream or crème fraîche

Directions:

Season cod fillets with salt and pepper on both sides. Set aside while preparing cream.

Mix goat cheese with garlic and basil to break up any large clumps and add remaining ingredients. Mix well and adjust consistency to taste by adding more or less sour cream or crème fraîche. Set aside.

Heat coconut oil and butter together over high heat in a large skillet. Sear cod over moderately high heat for about 8–10 minutes, turning over once. After turning over, squeeze lime juice over the fillets and continue cooking. Cod should be lightly browned and opaque.

To serve, add a little more lime juice (or serve with lime wedges), if desired, and top with a generous dollop of the cream.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Wonderful with tomato soup, this is the perfect, cozy, comforting, and healthy meal! Coconut oil is a fantastic alternative to the traditional butter and produces perfectly crisp, mouth-watering results. We love all that good-for-you, delicious garlic in these, but feel free to adjust according to taste!

Three-Cheese, Tomato, Garlic, Grilled Cheese Sandwiches

Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 4 slices hearty, sprouted grain bread
• 2 large slices (or enough small ones to cover 2 pieces of bread) raw milk, sharp cheddar cheese
• 4 cloves garlic, finely minced (more or less according to taste)
• fresh cracked pepper
• seasoning salt and/or steak seasoning of choice
• 10 organic grape or cherry tomatoes, halved
• 2 large slices colby jack cheese
• 2 tablespoons coconut oil

Directions:

Preheat cast iron skillet to medium heat. For each sandwich, assemble in this order: bread, cheddar, half the garlic, pepper, seasoning to taste, half the tomatoes face down, colby jack, and bread.

Melt the coconut oil in the skillet and cook the sandwiches on one side until the cheese on the bottom half is melted and the bread is nicely crisped and golden, and then repeat for the other side until the same. Serve immediately and enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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