Warm Maple Apples with Coconut Milk Kefir and Toasted Pecans
Warm cinnamon maple apples finished with a small spoonful of cool coconut milk kefir and toasted pecans for a simple autumn breakfast or dessert.
Wild Blueberry Maple Balsamic Roasted Vegetables
Squash, carrots, potatoes and red onion roasted with Wild Blueberry Maple Balsamic Dressing, with optional feta and toasted pecans for a simple autumn side.
Cast Iron Wild Blueberry Maple Glazed Chicken
Bone in chicken marinated in wild blueberry and maple, roasted with onions in a cast iron skillet and finished with a sticky Wild Blueberry Preserve glaze.
Sourdough Discard Biscuit Stuffing
A rustic sourdough discard stuffing made with torn herb biscuits, buttery onion and celery, sage and thyme, baked until soft in the middle and beautifully crisp on top.
Leftover Turkey, Melted Brie and Wild Blueberry Preserve on Sourdough
Leftover turkey, melted Blomidon Brie and Wild Blueberry Preserve grilled between thick slices of sourdough. The day after Thanksgiving done properly.
Autumn Roasted Squash, Apple and Goat Cheese Salad with Wild Blueberry Dressing
Roasted squash, crisp apple, creamy goat cheese, toasted pecans and Go West Homestead Microgreens, tossed with our Wild Blueberry Maple Balsamic Dressing.
Wild Blueberry Glazed Sausage Bites
Browned sausage bites finished in cast iron with a glossy wild blueberry glaze. An easy autumn appetizer made for sharing around the table.