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Fall fare
Vol. 12 No. 11

With this Chai Oatmeal, above, made with 10th Avenue Tea Chai Blend Tea Powder, to start your day, it will be easier to get out of your nice warm bed on a cold morning.

Cool, brisk autumn days are perfect for a bike ride out to Pt Reyes National Seashore. Stop at Bovine Bakery for one of their famous Savory Buns, above, or a quiche, or a slice of pizza. Cookies and good coffee, too.

Wild Rice and Dried Fruit Pilaf, above, made with Fall River Wild Rice, makes a delicious and appealing vegetarian main dish or a side for a holiday meal.

One of the first artisan mustards in California and still everyone's favorite: Mendocino Mustard's Hot & Sweet is used to make Mustard-Glazed Root Vegetables, above.

For a Paleo-approved, turkey-worthy side, use Joyloop's Cauliflower Rice to make Cauliflower Mushroom “Risotto” with Parmesan and Truffle Oil, above.

I can personally vouch for the fact that once your guests have tasted Truffled Mashed Potatoes made with Fabrique Délices Truffle Butter, you won't have to worry about leftovers. Truffle Butter takes mashed potatoes from ordinary to gourmet.

Let your imagination go wild with 2 Sisters Baking Company Pumpkin Bread, which works equally well in savory and sweet recipes. Here's a dessert idea: Pumpkin-Fig Sundae with Rum Sauce, above.

Mamie's Pies' pocket pies are unbaked, frozen and preservative free. Just simply pop them in the oven directly from the freezer. Flavors are Apple, Cherry, and Strawberry, with new flavors being introduced in early 2018.

There's no better way to start a cool fall morning or end a celebratory meal than with Jeremiah's Pick Coffee Premium Private Reserve Coffee, above.

The Butter Lettuce from Hollandia Produce / Live Gourmet is still attached to its roots when you buy it, so it's super-fresh and loaded with flavor and vitamins. Use it to make Creamy Butter Lettuce Soup, above.

The Chimichurri Sauce used for dipping these Empanadas, above, originated in Gardel's famous Argentinian Steak House in Los Angeles.

Outer Aisle Gourmet's specialty is Cauliflower Pizza Crusts and Sandwich Thins. Try Bacon and Smoke Gouda Grilled Cheese , above.

Jenkins Jellies' Hell Fire Pepper Jelly goes into the pesto sauce for a Powerful Pesto Turkey Panini, above.

One of the many fans of Sonoma Brinery fermented products came up with this recipe: Pumpkin Chili with Sonoma Brinery Smokey Chipotle Sauerkraut, above.

Just Jan's's jams and marmalades are for so much more than topping toast. Sweet Potato Cheesecake with Tangerine Marmalade and Grand Marnier, above, proves the point.

Dreamy Pumpkin Parfait, above, is made with everything pumpkin, including Wallaby Organic Spiced Pumpkin Yogurt.

This recipe for Apple-Stuffed Pork Chops with Mustard Glaze, above, is a fall favorite. Made with Stella Cadente Olive Oil Blood Orange Olive Oil.

One of the most popular products from Clif Family Kitchen is their Porchetta Seasoning, used to make Porchetta Meatball Sliders, above.

Chef Sean O'Toole, Torc Restaurant in Napa, CA uses Salute Santé! Grapeseed Oil for his outstanding Akaushi Beef Short Ribs, above.

Engage Organics makes a full line of salt-free seasoning blends, with many uses for each. The All-Purpose is especially versatile. It's used in Pork and Vegetable Stir-Fry with Cashew Rice, above.

Cowboy BBQ makes it possible to cook like they do on family ranches in Northern California. Their recipe for Corn Salsa Chili, above, uses their Salty Bronc Seasoning on the meat and their Corn Salsa as the base for the chili.

Yamba Hummus is delicious on its own, and it also pairs well with so many foods, bringing out new ranges of flavor. For instance, Mini Kebabs with Hummus and Tahini Sauce, above.

The founder and owner of Rockin' Rubs says this is her favorite way to fix wings, and when you try them, you'll know why: Sweet Inferno Wings. Serve with Ranch or Blue Cheese Dressing for dipping.

There's a "secret" ingredient in this recipe: Roast Pork with Fennel Pollen from Pollen Ranch. When you add Fennel Pollen to food, you can’t separate out the fennel pollen flavor; it just brings all the flavors of the dish together beautifully.

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