Hello, September!

September is here, bringing shorter days and perfect weather for gathering around the table with friends and family.

This month, we’re sharing essential kitchen tools for easy weeknight dinners, September sales and promos, and a new seasonal recipe we know you’ll love.

Here’s how to make the most of your September kitchen!

Featured in this Newsletter

• Cooking Time Savers
• Harvest Fest: Saturday, September 19
• Fall Preview
• Olivelle 20th Anniversary Sale: Sept. 1-20
• September Sales
• Recipe: Gluten Free Sour Cherry Almond Tart
• Wedding Registry Available
• Upcoming Events
• Fall Hours

September can mean busy back to school schedules, which can mean having less time to cook. Using some of our favorite products, you can save time in the kitchen and make easy, delicious meals.

Whether you're a family on the go or just looking for something quick and easy for a weeknight meal, we're happy to help you find the perfect product for you!

Sheet Pans


Cook up an all-in-one dinner using a sheet pan. Available in a variety of sizes, sheet pans are a versatile kitchen staple.

Even better, our Nordic Ware sheet pans come with a plastic lid, making for an easy and convenient food storage option.

Sheet Pan Seasonings

Spice up veggies or your sheet pan dinner with these unique seasoning blends.

Offered in Balsamic & Roasted Onion and Manchego & Roasted Garlic, these seasoning blends make for a convenient option for a tasty, healthy dinner.

Dutch Oven

We offer Dutch ovens by a variety of brands and at various price points.

A Dutch oven is a great option to slow cook soups, stews and casseroles; one-pot meals; or homemade bread.

Food Storage Containers



The Berry Box resembles a farmer's market basket and includes a strainer to easily wash your produce. The unique design ensures that produce lasts longer by not getting soggy in the fridge and that it's clean and ready to eat, especially when you're on the go!

Cookbooks

No matter your cooking preferences or style, we sell a wide variety of cookbooks filled with new recipes and ideas.

A few of our favorites include:

• The Wishbone Kitchen Cookbook, by Meredith Hayden
• Any of Ina Garten's Cookbooks
• Ina Garten's new cookbook comes out in October! Stay tuned for more details!

Parchment Paper

Make clean up extra easy by first lining your sheet pan with parchment paper.

ChicWrap parchment paper dispensers offer smooth one-handed dispensing with clean, straight cuts every time. You'll be surprised at how much you'll love and use this handy little tool!

Harvest Fest: Saturday, September 19

Fall Preview

New fall merchandise has arrived! Visit our shop to see what's new in store and get everything you need for fall cooking, decorating, and entertaining!

Olivelle 20th Anniversary Sale: Sept. 1-20

September Sales

Recipe: Gluten Free Sour Cherry Almond Tart

Recipe courtesy of Cornucopia customers Jim and Gwen Mitsche

Crust Ingredients:

• 1 cup Superfine almond flour, packed
• 1 cup oat flour
• 1/4 cup butter, melted
• 3 T maple syrup

Filling Ingredients:

• 3 cups pitted sour cherries plus 1 1/4 cups juice
• 1/3 cup sugar
• 4 T cornstarch
• 1/2 t pure almond extract
• 1 t lemon or lime juice

Topping Ingredients:

• 1/2 cup sliced almonds
• 2 T sugar
• 1 T beaten egg whites
• Ice cream or whipped cream, to serve with tart

Equipment and supplies available at Cornucopia:

• USA small tart pan
• Mixing bowls
• Measuring cups and spoons
• Parchment paper
• Oven mitts

Crust Directions:

1. Preheat the oven to 350 degrees.
2. Grease a 9" round spring pan with a removable bottom or muffin tins.
3. Combine almond flour and oat flour. Stir in melted butter and maple syrup until well blended.
4. Transfer mixture to springform pan or muffin tin.
5. Press firmly into the bottom of the pan/muffin tin and up the sides, as evenly as you can.
6. Prick all over with a fork to allow steam to escape and prevent the crust from puffing up while it bakes.
7. Transfer to oven and bake 12-16 minutes or until golden. Edges will just begin to brown slightly.
8. Remove and cool.

Filling Directions:

1. Drain the cherries, saving the juice. Place cherries in a medium pot.
2. In a separate bowl, measure 1/2 cup reserved juice and whisk it with the cornstarch to create a slurry.
3. Add the remaining 1 cup cherry juice to the medium pot with the cherries. Bring the mixture to a simmer and cook on low for 6 minutes, stirring occasionally.
4. Add the cornstarch slurry and cook until it is the desired thickness.
5. Remove from heat and add almond extract and lemon juice.
6. Let cool slightly.
7. Pour mixture into cooled baked tart shell.

Topping Directions:

1. Combine the sliced almonds with the sugar and 1 T egg white.
2. Line a baking sheet with parchment paper and spread mixture out in a single layer.
3. Bake for 8 minutes. Half way through, stir the mixture.
4. Remove from oven once almonds are lightly brown.
5. Let cool, then break into small pieces.
6. Arrange around the top of the tart.
7. Serve with ice cream or whipped cream.

Wedding Registries Available

Calling all brides and grooms!

If you’re getting married in 2026 or 2027, be sure to see us for your wedding registry!

Contact the shop to set up a private appointment and receive personal attention as you build your registry.

We offer:

• Personalized in-store consultations
• Complimentary gift wrapping
• Local delivery
• Special post-wedding discount for wedding couple

Congrats on your engagement! We can’t wait to work with you!

Sincerely,

Carrie Hauser & Kim Herlache