Easing into Autumn with Nature Nate's

It's inevitable; we're all ready for the hints of a new season. Though the outdoor temps are just beginning to follow suit, I've welcomed autumn indoors and invite you to do the same. My kitchen has begun to smell like fall with the smorgasbord of savory herbs, squashes and pastas. Here are a few other tidbits to add to your daily rituals, all with the help of Nature Nate's honey.

1. Make a batch of shortbread. Don't forget to drizzle some honey atop the freshly baked treats. Wrap a stack in parchment and twine to deliver to friends and family.

2. Switch out the mason jars and tea bags for a new, more seasonally-appropriate selection: spiced teas, pumpkin coffee, oats and brown sugar. You could even make yourself a tea station, ready to go when the urge to indulge strikes. Of course, Nature Nate's is a vital ingredient for the cupboard.

3. Bring the outdoors in. I love to decorate with twigs and branches from neighboring yards and the park. Bittersweet and chrysanthemums are also great ways to bring the fall colors indoors.

4. Add a cozy throw to the sofa. During those cooler mornings and darker evenings, it's an essential to movie nights and quiet reading.

This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!

Exclusive - Memphis Indie Holiday Market Lineup

Let the countdown begin: 32 days until the big day (December 12), during which hundreds, if not thousands, will gather and celebrate the season on the grounds of Muddy's Midtown. I can't wait to see you there, and I believe this list of local vendors will be equally eager to welcome you. Mark your calendars and make your wish lists, Memphis.

2015 VENDOR LINEUP

Food

Caramelized—Cara Greenstein Muddy’s Bake Shop Shotwell Candy

Clothing/Textiles

Hoot + Louise Garner Blue—Lisa Garner Johnson Benjamin Don’t Blink—Brittney Bullock

Paper Goods

Dear Sir Paper Co.—Thuyvi Vo Little Prints Studio—Kate Whitley

Fine Art/Prints

ebw | artwork—Beth Winterburn Cede Prints—Kelli Black Hillary Butler Fine Art Dorothy Collier Art Kyle Taylor Art Taro Pop—Kong Wee Pang & Jay Crum Amy Hartelust Fine Art

Vintage

Memphis Type History—Caitlin Horton Polaroid Photo Booth—Ash Peak Photography Memphis Mean Time—Colin Britton

Home Goods

Paper & Clay—Brit McDaniel Zachary Call Designs—Zach Holcomb  (site coming soon) Mary Claire White Candle Co.  Pine Street Makery—Jessica Malone

Kids

Prim Society—Elyse Wigen  ScatterBrained—Jordan Clark Ellywise Studios—Ashley Presley

Jewelry

Question the Answer—Lauren Carlson  Ekata Designs—Sarah Brubaker

Apricot Pecan Cake

'Tis officially the season for cake. And though we hostesses value the high-quality taste of a homemade recipe, we frankly don't have the time amongst party prep and three-course menu planning. Here's where Collin Street Bakery comes enters the picture.

The family-owned bakery, located in the heart of Texas, specializes in secretive family recipes and, simultaneously, the packaging and shipping of precious cakes to homes nationwide. Last year, I relished the fine Texas fudge pecan pie right before Christmas' arrival. This year, I opted for the apricot pecan cake with Texas-native pecans, clover honey, and sun-dried apricots. It's absolutely delicious with a cup of hot tea or coffee following a homemade meal -- perhaps even Thanksgiving.

It wouldn't be the holidays without one of these tins gracing your or a loved one's doorstep. As a treat to you and me, Collin Street Bakery is offering free standard shipping on online orders of $50 or more. The offer is valid this week only, through November 14. During checkout, use keycode 51YUM7.

This post is in partnership with Collin Street Bakery. Thank you for supporting our sponsors.

Sweet Potato Hash with Italian Sausage

Enter your new favorite brunch entreé.

This entire dish can be made ahead. No chopping sweet potatoes at 8 a.m. allowed. In the morning, spread the refrigerated hash in a big pan. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped.

Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd. You'll still have plenty of room for something sweet, too...Like brown butter banana bread or cinnamon rolls.

Makes 6-8 servings

1 large yellow onion, thinly sliced in half moons 1/2 pound fresh Italian turkey sausage 2 pounds sweet potatoes, cubed in 1/2 inch pieces 4 slices uncured bacon, coarsely chopped 4 garlic cloves, sliced 2 short stems fresh rosemary 2 tablespoons olive oil 1 tablespoon unsalted butter 1 teaspoon Nature Nate's honey Kosher salt and pepper

1. Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.

2. Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.

3. In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.

4. Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.

5. To serve, heat oven to 400 degrees. Place sweet potato hash in a 9x13 baking dish, and cook for 15 minutes until bubbly and golden brown. Serve with parmesan or baked eggs.

Caramelized Vidalia Onions with Herbed Blue Cheese

With earlier sunsets and cooler evenings, movie nights have become a more familiar routine and an opportunity to unwind from the grind. I saw Burnt on Sunday evening which, despite fair-weather reviews, was culinary heaven. Though some attest to a flat plot, I valued the full-fledged intensity and tight shots of world-class restaurant style and presentation. The attention to detail was inspiring and motivating; it gripped me entirely. Bradley Cooper wasn't a bad accompaniment to the film's menu, either.

I felt no other reverence for the film's premiere than through cheese; Castello cheese, that is. I created a rich appetizer with creatively crafted blue cheese crumbles. Both the cheese and the onion reveal sweet undertones upon caramelizing in the oven; it's undeniably delicious for this season, especially.

Though the appetizer should reward you enough, Castello cheese + Burnt the Movie are offering the chance to win multiple rewards: private cooking classes for two and free Castello cheese for a year! Good luck.

Makes 4-6 servings

2 large Vidalia onions, cut crosswise into 1/2"-thick slices 2 tablespoons olive oil Salt and pepper, to taste 4 tablespoons bread crumbs 4 tablespoons Castello crumbled blue cheese 1 tablespoon fresh parsley, finely chopped 1 clove garlic, minced

1. Heat oven to 400 degrees. On a foil-lined baking sheet, coat unless slices in olive oil and sprinkle with salt and pepper. Bake for 15 minutes, carefully flipping onions once halfway through.

2. Meanwhile, stir together bread crumbs, blue cheese, parsley, garlic, salt, and pepper in a small bowl. Remove onions from oven and evenly top each with the blue cheese mixture.

3. Continue baking until golden brown, about 15 minutes. Serve warm.

Spaghetti Squash Topping Bar

Now that we're (somehow) in November, gatherings will become the norm. So rather than stressing about homemade, high-maintenance dishes, I recommend introducing simple yet sophisticated serving ideas for your hosted holiday parties. The spaghetti squash topping bar has proven to be my ultimate solution: minimal dishes required (the squash is a bowl in itself), customizable combinations, and hands-on entertainment for every party guest. Plus, it's low carb; and don't we all need a bit of healthy menu planning this season?

Click on the article below for access to the full November Health + Fitness Magazine, where my spaghetti squash topping bar was originally featured. Enjoy!