Baked a chocolate tart with peanut crust from Clean Eating magazine (p. 96, Jan/Feb 2018) and enjoyed it alfresco with some of my microfarm-grown lemon verbena tea. The husband’s home-brew stout was also a yummy pairing. The tart is pretty rich! Editor’s Note: In the January/February 2018 issue, the Chocolate Tart with Peanut Crust recipe was inadvertently classified as Paleo. We sincerely apologize for the oversight. However, you can still make the recipe Paleo by swapping out the peanuts for almonds.