If you’re okay with dairy, this is really a spectacular evening treat. Sliced tangy bartlett pair slices swim in one full pound of flame-broiled brie, topped with a generous scatter of toasted almond slices, and finished with a splash of amaretto.
Festive Recipes
Baked Brie & Bartlett Pear with Toasted Almonds
Pumpkin Pie
Autumn hasn’t officially arrived until you’ve eaten some pumpkin pie, don’t you think? My favourite way to eat pumpkin pie is for breakfast, with coffee. This recipe uses palm sugar for a touch of sweetness, but you can substitute the sweetener of your choice (measure per package directions) if you’re keeping sugars out. I’ve also made this pie…
Thanksgiving Stuffing
Paleo Thanksgiving stuffing is even better than the bready version! It is a rich, hearty, savoury side to turkey or any roast. This recipe is made entirely on the stove; no need to stuff the bird. You can use good-quality filler-free pork sausages for the meat, but I prefer to buy ground pork, which puts…
