The Beauty of October — Embracing Fall Colors and Seasonal FlavorsFeatured Spice: South of the Border

The air is crisp, the leaves are painted in amber and gold, and the scent of autumn fills the air. October in Wyoming feels like a deep breath after summer’s rush — a time to slow down, cook from the heart, and enjoy the beauty of the changing season.

Our South of the Border spice blend adds a lively kick to fall cooking, enhancing the natural sweetness of roasted vegetables and grains. It’s perfect for creating warm, colorful dishes that taste as good as they look.

Lunch Recipe: South of the Border Harvest Grain Bowl

Ingredients:

1 cup cooked quinoa, farro, or brown rice

1 cup roasted sweet potatoes, diced

½ cup corn (fresh or roasted)

½ cup black beans, rinsed

½ avocado, sliced

1 tbsp olive oil

1 tsp South of the Border seasoning

Juice of ½ lime

Instructions:

Toss warm quinoa with olive oil and South of the Border seasoning.

Add sweet potatoes, beans, and corn. Mix lightly.

Top with avocado and drizzle with lime juice before serving.

A hearty, wholesome bowl bursting with fall color and zesty flavor — perfect for lunch at home or work.

South of the Border