This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
Walnuts and buttery crackers add crunch to meringue baked in a pie plate. The airy shell is filled with fruit and whipped cream for a luscious dessert.
This recipe is a Paleo-version of 'oats' with berries and creamy almond butter! The chia seeds and creamy coconut create a delicious oatmeal-like texture.
Mixed greens with roasted butternut squash, apples, dried cranberries, pepitas, feta cheese, and maple mustard dressing. This salad is perfect for Thanksgiving.
I'm totally on a gluten-free kick. ... and it's all because of coconut flour. I am a master of all-purpose flour, whole wheat flour, pastry flour, and...
This A Year of Slow Cooking: Walnut and Sage Potatoes Augratin Crockpot recipe contains potatoes, butter, shredded gruyere cheese, milk, flour and more.