Nom Nom Paleo: Food for Humans (24 page)

1. P
   reheat the oven to
   300
   °F with the rack in the middle position. Line a couple of rimmed baking sheets with parchment paper.
   
2. U
   se a mandoline slicer or knife to cut the mushrooms into ⅛-inch-thick slices. Arrange them in a single layer on the lined baking sheets. Make sure the mushrooms are super dry, and leave some space between the slices. Brush the melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.
   
3. B
   ake each tray for
   45
   minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp after they leave the oven, so don’t pull them out until they’re crunchy.
   

16
pitted
prunes
½
cup
Macadamia Nut “Ricotta”
2
ounces thinly sliced
prosciutto
Balsamic vinegar
Freshly ground
black pepper

D
on’t have a pastry bag? Simply snip a ½-inch hole in the corner of a quart-sized plastic food storage or freezer bag, and you’re good to go.

1. P
   osition an oven rack about
   4
   to
   6
   inches from the heating element, and preheat the broiler. Use your finger to carefully open up the cavity of each pitted prune. Then, with a pastry bag (or a sealable plastic food storage bag—see above), pipe the “cheese” into the prunes.
   
2. W
   rap each prune in a thin layer of prosciutto, and arrange them in a single layer on a parchment-lined baking sheet. Broil for
   2
   to
   4
   minutes or until the prunes puff up and the prosciutto crisps and turns golden brown around the edges. Keep an eye on the prunes; they may be devils, but you don’t want them to burn. Drizzle with balsamic vinegar and season with pepper to taste before serving.