It’s been the perfect picnic weather~ sunny, with a little nip in the air. . .
I pulled out the pumpkins, spread some blankets & pillows and pulled on a sweater for a lakeside picnic since the boat is tucked away.
A seasonal sip of Pumpkin Ale to wet your whistle~
Leftover Pork Tenderloin makes a perfect picnic slider~ with the addition of Horseradish Mayo for a bit of heat and a bread and butter pickle for a touch of sweet~ topped off with a soft Martin’s Famous Potato Roll.
I found Pumpkin Tree stems at Trader Joe’s for some seasonal color~
Roasted Sweet Potato Salad with Dried Cranberries, Toasted Pine Nuts, Baby Spinach & Bacon Dressing~
Cube sweet potatoes, season with salt & pepper, toss with olive oil and roast for 40 minutes at 400 degrees, stirring occasionally. Serve on a bed of baby spinach, add dried cranberries, toasted pine nuts or pumpkin seeds, crumbled bacon and warm bacon dressing.
Warm Bacon Dressing, recipe courtesy Southern Living can be found here.
Pumpkin Spice Cake Trifle