Pear Ricotta Cake is gluten-free but for everyone, especially around the holidays. It looks pretty, tastes festive and keeps well. Use small, ripe but still a little firm, pears. You can use an apple corer and remove the pears’ cores but or leave them intact. The ricotta makes this cake so moist. It’s a beautiful Christmas or New Year’s cake.
PEAR AND PROSCIUTTO SALAD
Pear and Prosciutto Salad is so simple & quick to make. This rustic salad makes a perfect side as part of a holiday menu. I’ve baked the prosciutto so it adds a crunch to the salad but it would be just as lovely with it cold and soft. Feta cheese is a good substitute for the parmesan and toasted pecans, almonds or hazelnuts could be a lovely substitution. You could add those for the crunch and eliminate
PROSCIUTTO ALMOND SQUASH NOODLES
While Prosciutto Almond Squash Noodles makes a beautiful autumnal side, it also makes a nutritiously different main served with some steamed sugar snap peas or a green salad. Strands of butternut squash take the place of noodles (or spaghetti) in this delicious one pan meal. Throw everything together on a baking sheet, roast for about 15 minutes & dinner is done If you don’t have a spiralizer – a
FLOURLESS ORANGE, RICOTTA & ALMOND CAKE
Flourless Orange, Ricotta & Almond Cake is a very moist cake that relies on air beaten into the butter mixture & the egg white mixture to help it rise. I’ve given a sauce recipe to serve with the cake but this is optional. The sauce is delicious but the cake is equally as good served with some clotted or whipped cream, even just a little drizzle of heavy pouring cream is good. Make it a day ahead of
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