• Preheat the oven to 375 degrees F.
• In a 9x3 baking dish, add the yellow potatoes, artichokes, sun dried tomatoes, olives and oregano leaves.
• In a medium bowl, whisk to combine the olive oil, dijon, lemon juice, red wine vinegar, garlic, cumin, dried oregano, paprika, garlic powder, salt and pepper.
• Drizzle half of the sauce mixture over the potato mixture and gently toss.
• Next, trim any excess fat off of the chicken thighs then place on top of the potato mixture. Using a pastry brush, brush the remaining sauce over the chicken thighs.
• Place into the oven, uncovered, until the chicken is cooked through. About 20 minutes.

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions, drain, and set aside.
• Meanwhile, heat the oil in a large sided skillet over medium heat. When hot, add the onions, garlic, salt and pepper and cook, stirring, until the onions are translucent, 3 to 5 minutes.
• Increase the heat to medium-high and add the turkey, oregano and pepper flakes (if using). Cook, breaking up the turkey with the edge of a wooden spoon until it is no longer pink and cooked through, about 6 minutes. Add in the crushed tomatoes, wine, water, basil and thyme and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced just slightly. Remove from the heat and set aside.
• Meanwhile, in a medium bowl combine the ricotta, egg, parsley, lemon zest, parmesan cheese, salt and pepper and using a fork, stir until well combined. Set aside.
• To assemble the lasagna, pour 1 cup of the turkey/tomato mixture into the bottom of a 2.5 quart oval baking dish and spread to evenly coat the bottom. Top with 3 of the lasagna noodles. Next, carefully spread ½ of the ricotta mixture over the tops of the noodles to coat evenly. Then, sprinkle with ⅓ of the mozzarella. Top with 1 cup of the turkey/tomato mixture.
• Repeat once again by layering 3 more of the lasagna noodles, spreading the remaining ricotta mixture evenly over the noodles, sprinkling ⅓ of the mozzarella, and topping with 1 more cup of the turkey/tomato mixture.
• For the last layer, top with the 3 remaining lasagna noodles. Spread the remaining turkey/tomato mixture over the top. I like to use a rubber spatula to tuck any of the noodles (should they be sticking out) into the sides so they are no longer poking out. Sprinkle the top with the remaining mozzarella cheese.
• Cover the baking dish with foil and transfer to the oven and bake, covered, for 45 minutes. Uncover and continue baking until the sauce is bubbling, about 15 more minutes. Let rest for 10 minutes before slicing and serving.

Prepare the Steak:

• Place the flank steak on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet (or the bottom of a heavy skillet) pound the steak as thinly as possible. This also helps tenderize the steak. Discard the parchment paper, and using a good knife, cut the steak into 1.5 inch cubes. Now, depending on your cut of meat and how well you pounded your steak-- you’ll likely have some cubes that are much thicker than others. With the thicker pieces of steak, I like to take my knife and slice it lengthwise to create thinner pieces of steak-- so that each piece of meat is about ¼ inch thickness and 1.5 inches large.
• Place the steak in a large bowl and add the avocado oil, coconut aminos, salt and tapioca and toss until very well coated. Set aside to marinate for at least 15 minutes.

Meanwhile, Make the Sauce:

• Place the peppercorns in a zip top bag and using a meat mallet or the bottom of a heavy skillet-- pound until coarsely ground.
• Place the coarse peppercorns in a medium bowl with the coconut aminos, beef broth, rice vinegar, fish sauce, garlic, ginger, garlic powder, and cayenne. Whisk until well combined and set aside.

Make the Stir-Fry:

• Heat the avocado oil in a large non-stick skillet over medium-high heat. Working in batches so as to not overcrowd the pan, add the steak in a single layer to the skillet and cook until golden brown on each side, about 2 minutes per side. Transfer the browned steak to a plate and continue to brown the steak, add 1 tbsp of avocado oil in between batches as needed, until all the steak is browned and set aside.
• Add the bell peppers and onions to the skillet and cook, stirring, until they are slightly tender, 3 to 4 minutes.
• Pour in the pepper-garlic sauce and cook, stirring often, so that the sauce begins to reduce, 1 to 2 minutes.
• Add the steak, and any of its juices, back into the skillet and cook, tossing the steak in with the sauce until it is well coated in the sauce and the sauce is thick, 2 to 3 more minutes. Remove from the heat and continue to toss the steak, until the sauce is glossy, 2 to 3 more minutes.
• Serve and enjoy!

• In a large mixing bowl, add the rice wine vinegar and the onions. Mix, making sure the onions are all coated in a bit of vinegar. Set aside to pickle while you prepare the rest.
• FOR THE DRESSING:
• In a medium saucepan, add the avocado oil. Turn the heat to medium high and heat the oil until it is hot but not smoking. Add the garlic, ginger, and Fresno chile to a wide mouth mason jar. Carefully, pour the hot oil over the aromatics in the jar. Give it a stir, and set aside, allowing the flavors to bloom, about three minutes. Once the oil has cooled a bit, add the lime zest, juice, orange juice, rice wine vinegar, coconut aminos, and fish sauce. Cover the jar with a lid and shake the jar vigorously to combine. Set aside.
• FOR THE SALAD:
• In a medium bowl, add the shredded chicken and a few tablespoons of dressing. Mix to combine. Rotisserie chicken can be a bit dry, so this helps the chicken absorb some of flavor before adding it to the veggies.
• In the large mixing bowl with the pickled onions, add the napa cabbage, purple cabbage, green cabbage, shredded carrots, and red bell pepper. Add a tablespoon of dressing, and using tongs, really massage it into the greens, Add in the dressed chicken, and a bit more dressing. Continue to toss until everything is combined well. Add in the herbs, give it another toss, and taste for seasoning.
• To serve, top with a generous amount of toasted cashews and lime wedges. Enjoy!

Make the Rice:

• Heat a saucepan over medium heat and melt the butter. Add the shallot and garlic and cook, stirring, until tender, about 3 minutes. Add the lemon zest, rice, salt and turmeric and continue to cook, toasting the rice until fragrant and lightly browned, about 4 more minutes. Pour in the broth and bring to a boil. Once boiling, stir and reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and keep covered for 10 more minutes to allow it to continue to steam.

Meanwhile, Make the Meatballs:

• Preheat the oven to 375 degrees F and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the turkey, salt, onion powder, garlic powder, coriander, cumin, allspice, paprika, sesame seeds, tahini, dill and parsley. Mix until well combined.
• Roll into 1-inch meatballs and place on the prepared baking sheet. Transfer to the oven and bake until cooked through and golden brown on the top, 15 to 18 minutes.

Meanwhile, Make the Tahini Drizzle:

• To make the tahini drizzle simply combine the tahini and lemon juice in a bowl. Add 1 tbsp of warm water at a time and whisk until it reaches your desired consistency.
• Build your own bowls:
• Serve the lemon-turmeric rice, meatballs, and tahini drizzle with your desired toppings and build your own bowl!

• On an unlined baking sheet, add bacon directly on the pan, arranging them in a straight line. Transfer the sheet to a COLD oven and turn the heat to 375. Cook for 20 minutes, until the bacon is crisp and the fat has rendered. Transfer the cooked bacon to a paper towel lined plate and set aside. Keep the grease on the pan. You will use it to roast your onions in.
• Turn the heat up to 400.
• Add your thinly sliced onions to the baking sheet with the bacon grease. Add the olive oil, thyme, Herbs de Provence, salt, and pepper. Give it all a toss and spread out the onions in a thin layer. Transfer to the middle rack of the oven, and cook for 40 minutes, scraping the sheet intermittently if the onions begin to brown unevenly. Some crisp is okay! We want the onions to get deeply browned and sweet.
• After 40 minutes, remove the sheet from the oven and add the balsamic vinegar, white wine vinegar, and beef broth. Using a wooden spoon, stir the liquid around, scraping up all of the browned bits. Spread the onions out in an even layer again and transfer back to the oven. Cook for an additional 15 minutes, until all of the liquid has reduced, and the onions are deep brown and jammy. Remove from the oven and allow the mixture to cool completely.
• While the onions are cooling, mix the base. In a medium mixing bowl, add the sour cream, cream cheese, lemon zest, and lemon juice. Stir well to combine until there are no lumps. You can use electric beaters for this if you want it to be really smooth. Add in the herbs and stir to combine.
• Once the onions are cooled, transfer the mixture to a cutting board, and roughly chop. Reserve about 2 tablespoons of the onions for garnish. Transfer the remaining onion mix to the bowl and add three slices of crumbled bacon. Stir it all very well to combine. It will take a bit of elbow grease to get all of the onions fully incorporated.
• To serve, transfer your dip to a serving bowl. Garnish with the extra onions, bacon, and chives. Serve with kettle chips, crostini or various vegetables for Paleo. Enjoy!

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
• Heat a large pot, preferably a Dutch oven, over medium heat. Add ¾ cup of the avocado oil and ¾ cup of the cassava flour and stir until well combined and there are no longer any clumps. Cook, constantly stirring, browning the flour until it is a dark reddish/brown in color. This can take anywhere from 20 to 30 minutes depending on how hot your stovetop is. You *do not* want the stovetop too hot. Medium/medium-low is best to ensure you slowly brown the roux without burning it.
• When your roux is a nice brown color (think peanut butter or a copper penny), add the bell pepper, onion, celery, and garlic and stir until well combined (it will thicken quickly) and continue to cook—browning the roux just a tad more and softening the vegetables, about 3 more minutes.
• While stirring, pour in 4 cups of the seafood stock until well incorporated. Add the thyme, oregano, cayenne, salt, pepper and bay leaf and stir to combine. Bring the pot to a rapid simmer, then reduce the heat to a lighter simmer over medium-low heat, cover, and let cook while you prepare your okra, stirring occasionally.
• Place the frozen okra on the prepared baking sheet and drizzle with the remaining 1 tbsp of avocado oil. Transfer to the oven and roast until golden, about 20 minutes.
• Meanwhile, slice up your andouille sausage and add to the gumbo, stir to combine, cover and continue cooking while your okra is roasting.
• When the okra is done roasting, add to the gumbo.
• About 5 minutes prior to serving—get ready to add your seafood. When ready to add the seafood, increase your heat and bring to a rapid simmer, uncovered. Add the shrimp, crabmeat and undrained oysters and stir to combine.. Cook until the shrimp is just cooked through, about 3 minutes. Remove from heat, taste and add salt, if desired and serve immediately.
• To serve, I use a ¼ cup measuring cup to scoop up the steamed white rice and place it in a mound in a bowl. Spoon approximately 1 cup of the gumbo around the rice. Garnish with freshly chopped parsley, if desired. Serve and enjoy!

• Preheat oven to 350 degrees F.
• Grease a 9” tart pan with a removable bottom, or 8x8 pan, with coconut oil cooking spray and set aside. If you are not using a tart pan with a bottom that you can lift out, add a parchment paper sling to the pan to help with easy removal.

Prepare the Crust:

• In a large mixing bowl, combine the melted coconut oil, almond flour, arrowroot starch, coconut sugar, salt, and egg yolk. Stir vigorously until well combined. The texture should be sandy and crumbly, similar to what a graham cracker crust would feel like.
• Tip the crust into the prepared tart pan. Using the bottom of a measuring cup, pack the crust into the tin, pressing it into an even layer and up the sides. If your crust is sticking to the bottom of the cup, coat it with a bit of cooking spray.
• Transfer it to the oven on the middle rack. Cook for 18-20 minutes until the crust is golden brown. Since the crust is nut based, it can burn if you aren’t watching it. Once cooked, remove from the oven, and cool completely before adding the filling.

Make the Caramel:

• In a large saucepan or pot over medium heat, add the coconut sugar, sweetened condensed milk, maple syrup, ghee, and coconut milk. Whisk and cook until the mixture is smooth and the sugar crystals have started to dissolve, about 3 minutes.
• Turn the heat up to medium-high and bring the mixture to a boil. Whisk constantly, cooking for 8-10 minutes to thicken the caramel. Since the coconut sugar is dark, it will be harder to tell when the caramel is done. To test the caramel, use an instant read or candy thermometer and continue whisking and stirring the caramel until it reaches about 235 degrees. It is important you cook the caramel to this temperature and until it has thickened, or your tart will not set.
• Remove from the heat, add the vanilla and salt, and stir to combine. Immediately pour it into the cooled tart shell. Transfer to the fridge and allow the caramel to fully set for at least 2 hours or overnight. If you are in a pinch for time, set it in the freezer for one hour.
• Once the caramel is fully set, start the ganache.

Make the Ganache:

• In a small saucepan, add the coconut milk, chocolate chips, and cashew butter. Heat over medium-low, whisking intermittently. Stir until the chocolate mixture is smooth and glossy.
• Pour over the chilled tart, and using an offset spatula, spread the ganache atop the caramel, swirling the chocolate to the edges of the pie. Top with a generous pinch of flaky salt. Allow to set at room temperature for about an hour and then transfer to the fridge. Chill until you’re ready to serve.
• To serve, cut into 12 slices and enjoy!

• Spread the little gem lettuces and raddichio across a large serving platter or large serving bowl. Set aside.

Meanwhile, prepare the dressing:

• In a medium skillet over medium-high heat, add the diced bacon to the skillet until cooked through and crisp, about 5 minutes.
• Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, leaving the grease in the pan.
• Lower the heat to medium-low and add the shallot and garlic and cook, stirring until the shallots are tender, about 2 minutes.
• Add chopped walnuts and continue to cook, stirring, until walnuts are lightly toasted, about 2 more minutes.
• Add the dijon mustard, apple cider vinegar and honey and whisk until well combined and slightly thickened, about 1 minute. Remove from the heat and stir in the lemon juice until well combined. Season with a pinch of salt and pepper to taste.
• To assemble the salad, spoon the dressing evenly over the lettuces. Sprinkle with the bacon bits, the dried figs, gorgonzola cheese and a few cracks of pepper if desired.

Make the Red Wine Short Rib:

• Preheat the oven to 325 degrees F.
• In a medium dutch oven (or oven-safe pot), heat your olive oil over medium-high heat.
• While the oil is heating, season all sides of your short ribs with the pepper and 1 tsp of the salt salt. Next, add your flour to a shallow bowl or large plate then coat each short rib in the flour, shaking off any excess.
• In batches, as to not overcrowd the pan, brown the short ribs on all sides until golden brown, about 2 min per side. Transfer browned short ribs to plate and continue until all are browned. Set aside.
• In the same pot, add the diced pancetta and cook, tossing occasionally, until it begins to crisp. About 2 minutes.
• Next, add the onion, carrot, celery, garlic and 1 tsp of salt and a pinch of pepper. Saute until tender, about 3 minutes.
• Add the cayenne, smoked paprika, dijon and tomato paste to the veggie mixture, stir to combine.
• Next, add the red wine and beef broth and stir to combine. Nestle your short ribs back into the sauce and bring it to a simmer.
• Bundle your rosemary and thyme with the kitchen twine then and add that and the bay leaf into the pot.
• Place the top on your dutch oven then into your preheated oven until the short ribs are fall-apart tender, about 2 hours.

Make the Parsnip Puree:

• When there is about 25 minutes left on the short rib, start the parsnip puree.
• In a large pot or dutch oven, add the vegetable broth and bring to a boil. Once boiling, add the parsnips, potato, garlic and salt and reduce to a simmer.
• Cover and cook until the parsnips are fork-tender, about 15-20 minutes.
• Once tender, add the coconut milk, pepper and any additional salt to taste, then mash.
• Serve the short rib over the mash and enjoy!

• Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
• Place the block of feta in the center of a medium-sized oven-safe baking dish.
• In a small bowl, combine the soppressata, olives, garlic, orange zest, thyme, olive oil and honey. Toss until just combined. Pour around and slightly over the block of feta. Top with a few cracks of black pepper.
• Transfer to the oven and bake for 15 to 18 minutes.
• Meanwhile, slice the French bread and place on the prepared baking sheet. Drizzle with olive oil. Transfer to the oven (on a different rack from the feta) and continue to bake until golden brown and crisp, about 8 minutes, flipping halfway through.
• Remove the crostini from the oven and turn the oven on ‘broil’. Broil, watching carefully, until the feta forms a golden crust around the edges, 2 to 3 minutes.
• Remove from the oven and let cool for 5 minutes. Using a spoon, carefully toss the olives on the side and sprinkle with some fresh thyme leaves.
• Serve with the crostini and spoon/spread the feta onto each crostini, then top with some of the olive/sopressata mixture. Enjoy!

• In a large skillet over medium heat, add the olive oil, onions and 1 tsp of salt. Stir to combine. Let the onions caramelize for 35-40 minutes, stirring often so that they brown but being careful not to burn.
• While the onions are caramelizing, peel your potatoes and slice them into 1/4-inch rounds. I prefer to use a mandolin to ensure they are a uniform ¼ inch thickness, but if you do not have one, you can cut them carefully with a sharp knife in as even slices as you can get!
• Add the sliced potatoes to a large bowl and fill with water until they are just covered, set aside (this helps prevent them from browning while you finish your onions).
• Preheat your oven to 375℉ and grease a 9x13 baking dish.
• Once the onions are caramelized, drain off any excess oil then place back over medium heat.
• While the oven preheats, add the garlic and butter to the skillet with the onions. Melt the butter and sauté the garlic for about a minute.
• Add the white wine to the skillet and let it cook until it has reduced by half, about 2 minutes. Once reduced, add the heavy cream and whisk to combine and bring to a simmer. Stir in the thyme, white pepper, garlic powder, cayenne (if using) and the remaining 1 tsp of salt. Stir to combine and cook, simmering and stirring often, to allow the flavors to mend and the sauce to slightly thicken, 4 more minutes. Remove from heat and set aside while you begin to layer your potatoes.
• Drain the potatoes then add ½ of the potatoes to the bottom of the greased 9 x 13 pan in an even layer. Pour ⅓ of the sauce over the first layer of the potatoes (about 1 cup) then add ¼ cup of the cheese. Next, add the remaining potatoes then pour the remaining sauce over (do not add the remaining cheese yet!)
• Cover with foil and transfer to the preheated oven and bake until the potatoes are just fork-tender, about 40 minutes.
• Once tender, carefully remove the potatoes from the oven and increase your heat to 425℉.
• Remove the foil and top the potatoes with the remaining ½ cup of cheese. Place back into the oven and cook, uncovered, for 8 to 10 minutes, or until the cheese is bubbly and lightly browned over the top.
• Let cool for 5 to 10 minutes before serving! Enjoy!

Make the Horseradish Sauce:

• In a small bowl, whisk to combine the sour cream, mustard, horseradish, mayonnaise, lemon juice white vinegar, salt, white pepper and chives. Place in fridge while you prepare the tenderloin.

Make the Herb Mixture:

• In a small bowl, combine the finely chopped rosemary, thyme, garlic, olive oil and dijon mustard. Stir until well combined and set aside.

Prepare the Beef Tenderloin:

• Preheat oven to 425℉.
• Cut your tenderloin in half and secure with kitchen twine if it is not already.
• Next, pat the tenderloin dry and season all over with the salt and pepper, pressing/rubbing it into meat.
• Place a large, oven safe skillet over medium-high heat and add the olive oil.When the oil is shimmering, carefully place one half of the tenderloin into the skillet. Brown each side, about 2-3 minutes per side. Remove and set aside while you brown the other tenderloin.
• Once both tenderloins are browned, turn off the heat and set the skillet aside.
• Using a pastry brush, evenly distribute the herb mixture over all the sides of each tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins into the skillet.
• Transfer the skillet to the oven and roast for 18-25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cook time) and adding another ¼ cup around and over the tenderloin.
• Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.

• Preheat the oven to 375 degrees F.

Prepare the Crust:

• In a food processor, combine the almond flour, tapioca flour, salt and baking powder. Process until well combined and there are no longer clumps.
• Add the cubed butter and pulse until broken up into the flour mixture and you have an even, crumbly consistency. In a small bowl, whisk together the egg and honey.
• Add the egg mixture to the food processor and the lemon zest. Pulse until a dough forms and it starts to form into a ball.
• Transfer the ball of dough to a sheet of plastic wrap, wrap and transfer to the fridge to chill while you prepare the pears.

Prepare the Pears:

• Slice the pears and place them in a large bowl. Add the lemon juice, cinnamon, ginger, turbinado sugar and tapioca flour. Toss until well combined. Set aside.

Assemble the Galette:

• Place a large sheet of parchment paper on your work surface. Sprinkle with ½ tbsp of the tapioca flour. Unwrap the dough and place in the center of the parchment paper. Sprinkle the top of the dough with the remaining 1 tbsp of the tapioca. Using a rolling pin, roll out the dough into a circle about ¼ inch thick.
• Place the parchment paper with the dough circle on a large baking sheet. Pour the pear mixture into the center of the circle. Fold the dough edges over the edges of the filling, sealing the dough with your fingers if it rips.
• Brushed the whisked egg over the dough edges. Sprinkle the top of the entire galette (pears and dough) with the turbinado sugar.
• Transfer to the oven and bake until the dough is golden brown, about 20-25 minutes.
• Serve with vanilla ice cream (if desired), slice and enjoy!

Prepare the Crostini:

• Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
• Slice the French bread and place on the prepared baking sheet. Drizzle with olive oil. Transfer to the oven and continue to bake until golden brown and crisp, about 8 minutes, flipping halfway through.
• Remove the crostini from the oven and set aside.

Make the Blue Cheese Spread:

• While the crostinis are baking, in your food processor, add the blue cheese, sour cream and lemon juice and blend until just smooth.

Assemble the Crostini:

• Spread about 1-2 tsp of the blue cheese spread onto each crostini. Top each with a small slice of salmon then sprinkle with the chives. Serve and enjoy!

• Bring a medium saucepan of water to a boil (this will be to cook the rice noodles later).
• Meanwhile, heat the oil large pot or dutch oven over medium heat. Add the shallot, garlic, and ginger and cook, stirring, until tender, about 4 minutes.
• Add the mushrooms, thai chiles (if using) and continue to cook, stirring, until the mushrooms are slightly tender, about 2 minutes. Add the green curry paste and stir until well combined. While stirring, slowly pour in the broth. Add the coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and coconut sugar. Increase the heat to medium-high and bring the soup to a simmer.
• Add the sliced chicken and let simmer until the chicken is cooked through, 8 to 10 minutes. Stir in the bok choy.
• Right before serving, add the rice noodles to the boiling saucepan of water and cook until just tender or according to package instructions.
• To serve. Ladle the soup in a bowl. Place a “nest” of rice noodles on the broth and top with the basil, cilantro and scallions. Serve with a wedge of lime and enjoy!

• Heat olive oil in a large pot or dutch oven of medium heat. Add the anchovies, red pepper flakes, shallot, leek and garlic and cook, stirring and mashing the anchovies until the turn into a paste and the onions are tender, about 5 minutes.
• Add 1 cup of white wine and increase the heat to medium high. Cook until the wine has reduced by half, about 3 minutes.
• Add the crushed tomatoes, seafood stock, potatoes, celery, olives, oregano, onion powder, parsley, salt, pepper, and the remaining cup of white wine and bring to a boil. Once boiling, reduce the heat to a simmer and cook, uncovered, for 5 minutes so that the potatoes are slightly tender.
• Add the fish and stir to combine. Continue to cook, uncovered and simmering, until the fish is just cooked through, 4 to 5 more minutes.
• Stir in the lemon juice and add more salt and pepper to taste, if desired.

• Preheat oven to 400 and lightly spray a mini cupcake tin with cooking spray.
• Lay puff pastry out across a cutting board. Cut pastry dough into 3 equal sections. Then cut each section into 4 even slices. You should have 12 pieces total. I use a pizza slicer to make this easy.
• Gently form each pastry by pressing your fingers into the cupcake tin and creating a small basket for the brie and jelly.
• Cut brie into 12 1/2 inch squares and place one slice in each tin.
• Top each tin with a 1 teaspoon of spicy cranberry jelly.
• Sprinkle with hazelnuts.
• Bake for 12-15 minutes, until pastry dough is golden and brie has melted.