Preheat oven to 350F.

On a parchment paper line baking pan, toss together the chopped pecans, maple syrup, and a pinch of salt. Roast for 10-15 minutes, until bubbly and caramelized. Let cool to add to the brie later.

Unwrap the brie and place in a shallow, small ovenproof dish.

Add the pumpkin butter on top and bake for 15-20 minutes, or until fully melted. If needed, use a knife or spoon to swirl the pumpkin butter into the melted brie.

Top with the caramelized pecans, fresh herbs, and enjoy with Milton’s GF Crispy Sea Salt Crackers!

In a blender, combine all ingredients to pulse until smooth.

Add the whipped feta to a serving dish to top with the chopped pecans, more fresh thyme, and honey to enjoy with Milton’s GF Everything Crackers.

In a large skillet over medium high heat, add the butter to melt.

Add the thinly sliced onions to sauté for 5 minutes, then add ¼ cup water to stir until evaporated. Repeat this process of adding water and sauteing until evaporated until the onions are deeply caramelized, about 15-20 minutes. If needed, chop the caramelized onions into fine bits.

In a bowl, combine the chopped caramelized onions, chopped herbs, sour cream, yogurt, grated garlic clove, lemon zest, and lemon juice. Season with salt and black pepper to taste.

Garnish with a drizzle of olive oil and more chives to enjoy with Milton’s GF Olive Oil & Salt Crackers!