Our Autumn Potluck Menu!

Our Autumn Potluck Menu!

We've been getting lucky this year on the island! We've had a few weeks where "fall" and "summer" feel like they're just dancing perfectly in time-- and there's still a chance to hike in the crisp air, sees gorgeous west-side sunsets, and have a few final gatherings outside before the chill of island harvest-times drives us indoors for the winter. 

We've also had the pleasure of celebrating our collaboration with Bow Hill Blueberries this summer, and we've created an absolute feast with our new Blueberry Habanero blend-- perfect for the last few weeks of bonfires and beach grilling! 

Roasted Delicata Squash with Kale and Pear

- Blueberry Habanero Blend
- Olive oil
- 2 Delicata squash
- 1 Pear
- Several leaves of kale of your choice
1. Preheat oven to 425 degrees and line a baking sheet with parchment (for easier cleanup)
2. Prep delicata by slicing lengthwise in halves, cleaning out seeds and goop, then slicing into 1/2" half circles. 
3. Chop pear into 1/2" chunks
4. Toss pear and squash into large bowl along with a good helping of olive oil. Then sprinkle enough Blueberry Habanero Blend to coat. We used about 3 tbsp.
5. Put squash and pear on baking sheet in preheated oven. Bake for 15 minutes, then flip the squash and pear and bake another 15 minutes.
6. Once removed from oven, add several handfuls of well chopped kale.
7. Enjoy hot or refrigerate for a cold side dish.
Blueberry Habanero Corn Salad 
- 2 cans of sweet corn, drained
- 1 red onion, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 4-6oz of crumbled feta
- juice of 1/2 lemon (or to taste)
- 1/4c chopped parsley
- Blueberry Habanero Blend to taste (we used about 4tbsp)
Toss all ingredients together in a large bowl. Garnish with additional sprigs of parsley and wedges of lemon.
Barbecued Blueberry Habanero Salmon
- Blueberry Habanero Blend
- Mayonnaise
- Filet of salmon
1. Preheat barbecue
2. Smother salmon with a layer of mayo. This will keep the fish moist and will add a touch of creaminess. Then sprinkle with Blueberry Habanero Blend. We used about 2 Tbsp for our filet. 
3. Barbecue salmon on aluminum foil keeping the thinnest part of the fish over lower heat. Depending on the heat of your barbecue and the size of the filet, cooking times will take about 7-11 minutes. Check the thickest part of the fish for doneness. 
4. Garnish with lemon wedges
What's on the menu for your autumn equinox hurrahs? Let us know in the comments and stay salty, folks! 
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