Discover and save creative ideas
    People also love

    Sweet Paul Magazine

    Sweet Paul Magazine - Spring 2010 - Page 8-9

    Caramelized Onion & Carrot Soup #vegan #glutenfree #paleo

    by Dietlind Wolf Sweet Paul Magazine - Spring 2013 -

    Kahlua Cocolate Mousse

    Photography by Reetta Pasanen Sweet Paul Magazine - Spring 2013 - Page 88-89

    Butter Pecan Sweet Potatoes

    Tis the season for Sweet Potato Crisps :)

    by what katie ate

    get sated

    Sweet Paul's Honey Rosemary Pecans -- perfect for #SuperBowl . Could eat the whole pan. Love every ingredient.

    Cherry, Pistachio & Amaretto Clafoutis -- Sweet Paul Magazine - Fall 2013 - Page 67 RECIPE NOT INCLUDED

    buttermilk panna cotta with rhubarb strawberry jelly

    CONCH SALAD is a Bahamian dish that can serve as an appetizer or a meal, like most salads. The conch is fresh-taken from its shell and cleaned. The eye is removed. It is then cut into bite-sized pieces. It is mixed with diced green pepper, onion, and tomato, and dumped into a bowl. Then, lime or lemon juice is squeezed over it along with orange juice until the bowl is full of yummy juice. It’s then further seasoned with salt to taste. Pepper can be added (and usually is). YUM YUM YUM!



    blueberry Lime sOda

    cardamom roasted plum ice cream.

    Watermelon Salad

    Pasta we love #cooking guide #cooking tips #recipes cooking|