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Togetherness in Autumn is what I love. Having people in to our home for a casual meal, now that everyone’s back to their school and work routines.

Togetherness is priceless. You can’t buy it, replace it, duplicate it. It’s special in its own way, because each time being with friends or family is so unique.

I wouldn’t ever try to reinvent the evenings when we have company in our home.

Lately, togetherness has been celebrated through my Autumn series, through easy, hospitable ways.

Cooking easy recipes actually inspires and helps me want to reach out and invite.

Complicated, long, tedious ideas scare me away from entertaining.

Honestly, it takes the joy away.

So this Autumn season I’ve come up with several simple recipes using Harry & David’s Charred Pineapple Relish.

I’ve found that by keeping chutneys and relishes stocked in my pantry, I can whip up a menu quickly! (Other H&D pantry items that get used quite often for easy entertaining!)

I served my salmon recipe at this early-Autumn party.

And again at this party.

This time I made black rice with simple, fresh corn (cut off the cob). Butter, salt and pepper … :)

I added a Peach Relish to fresh root vegetables and roasted them to perfection, too. Yum! (You can easily add the Charred Pineapple Chutney to change it up!)

Every time our guests ask what’s on the salmon? Or, what’s on the vegetables?

I’m always happy to share my secrets.

Autumn + sharing.


Do you ever use Harry & David products such as chutneys and relishes, for dips, appetizers and easy entertaining?


Recipe: Savory Oregon Salmon with Harry & David’s Charred Pineapple Relish {}

Summary: Adapted from The Reluctant Entertainer book


  • 1 or 2 skinless salmon filets (2 lbs.) or 8 salmon steaks
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 1/2 cup soy sauce
  • 1-3 cloves garlic
  • 1 tsp. ground ginger
  • juice of 1 lemon
  • 1-2 Tbsp. seafood seasoning (such as Old Bay seasoning)
  • 1 9 oz. jar Harry & David’s Charred Pineapple Relish


  1. Combine (7) marinade ingredients and blend well. Pour the marinade into a Ziploc bag. If necessary, cut the fillets to fit in the bag. Add the fish to the marinade, squeeze the air out of the bag and seal it.
  2. Refrigerate for 1-2 hours, turning occasionally.
  3. Heat broiler to high. Place salmon on a sprayed (PAM) broiler pan and cook for 5 minutes on one side.
  4. Remove from the broiler. Flip the salmon over. Add the Charred Pineapple Relish, spreading evenly over salmon. (You may not want to use the entire amount, depending on how much salmon you are cooking).
  5. Cook another 4-6 minutes until cooked, pressing the salmon with the back of a spatula handle (for firmness rather than sponginess).
  6. Serve immediately.
  7. This recipe is also good left over and served cold.

Preparation time: 2 hour(s) 5 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 6



Recipe: Black Rice with Harry & David’s Charred Pineapple Relish {}


  • 3 cups black rice
  • 32 oz. chicken stock
  • Seasoning to taste
  • 9 oz. Charred Pineapple Relish


  1. Place rice in rice cooker. Add the chicken stock. Cook on “brown rice setting.”
  2. Season to taste with your favorite seasonings.
  3. Before serving, add 1 jar of Charred Pineapple Relish. Stir.
  4. Serve.

Preparation time: 5 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8


Catch up on my first 12 Days, HERE. :)

(Harry & David provided the jarred products, but they did not pay me to write this post today. As always, all opinions are my own.)