Cranberry Orange French Toast Bake

Courtesy of Festival Foods Mealtime Mentors 



  • 1 loaf bread, cut into cubes (about 6  ½ cups) (use gluten free bread for gluten free)
  • 4 large eggs
  • 1  ½ cup milk (use dairy free milk for dairy free)
  • 1 cup orange juice
  • 2 Tbsp. maple or pancake syrup (plus additional for serving)
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • Dash of cloves
  • ½ cup fresh or frozen cranberries



  1. Spray a 9x13" or other 3-quart casserole dish with nonstick cooking spray and arrange bread cubes in an even layer in the dish.
  2. In a large bowl, whisk together the eggs, milk, orange juice, maple syrup and spices. Pour egg mixture over top of the bread, making sure all of the bread gets soaked. Scatter cranberries over top, making sure to tuck a few cranberries into the crevices between the bread cubes.
  3. Let the French toast soak at least 15 minutes at room temperature, or cover with cling wrap and place in the fridge overnight.
  4. When you're ready to bake, preheat oven to 375°F. Bake for about 30 minutes or until tops are lightly browned.
  5. Serve with a drizzle of maple or pancake syrup. Enjoy!


Yield: 6 servings (as a main dish)



Slow Cooker Beef Stew

Courtesy of the Fesival Foods Mealtime Mentors 


·        3 parsnips, chopped
·        3 medium carrots, chopped
·        4 celery stalks, chopped
·        1 medium onion, chopped
·        3 cups water
·        2 lbs. beef stew meat
·        ¼ cup flour (or gluten free flour for gluten free)
·        1-2 Tbsp. canola oil (optional)
·        1 cup frozen green peas
1.      Mix vegetables, water and sauce in slow cooker.
2.      Coat beef with flour. Optional: brown beef in a pan with 1-2 Tbsp. canola oil heated over medium-high heat. Stir into ingredients in slow cooker. Cover.
3.      Cook 8-10 hours on low or 4-5 hours on high until beef is tender.  Stir in peas and continue to cook until everything is hot. Serve warm. 
Yield: 8 servings


Warm Farro Salad with Roasted Corn & Tomatoes 

​Courtesy of the Festival Foods Mealtime Mentors 


¼ cup extra virgin olive oil

1 lemon, juiced and zested (about 2 Tbsp. juice and 2 tsp. zest)

⅓ cup apple cider vinegar 

1 Tbsp. Dijon mustard

2 Tbsp. minced shallot 

Salt and pepper, to taste

3 cups cooked farro, warm**

1 (10 oz.) bag Green Giant® Roasted Corn, cooked according to package directions 

6 oz. cherry tomatoes, halved 

½ cup Kalamata olives, pitted and chopped 

¼ cup shelled pistachios, chopped 

½ cup sliced green onion


1. In a bowl, whisk together olive oil, lemon juice, lemon zest, vinegar, mustard and shallot until well combined. Season to taste with salt and pepper. Set vinaigrette aside.

2. Place cooked farro in a large bowl and mix in about ¾ of the vinaigrette. Reserve remaining vinaigrette to remoisten salad, if needed.

3. Stir in corn kernels, tomatoes, olives, pistachios and green onions. Toss to combine. Season with salt and pepper, to taste. Refrigerate for one hour to allow flavors to come together. Serve cold or warmed up; add reserved vinaigrette to remoisten, if needed.

Yield: 6 servings

**Farro cooking note: Rinse 1 ½ cups farro. Place rinsed farro in a pot and add 4 ½ cups water. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid




Leftover Turkey and Cranberry BBQ Sauce Pizza

Courtesy of the Festival Foods Mealtime Mentors:



Leftover Turkey and Cranberry BBQ Sauce Pizza

Recipe adapted from Recipe Runner


  • Nonstick cooking spray
  • All-purpose flour
  • 1 (16 oz.) fresh wheat pizza dough, from our bakery department
  • 2 Tbsp. olive oil
  • ¾ cup cranberry sauce
  • 2 Tbsp. BBQ sauce
  • 1 cup leftover turkey, diced or shredded
  • 1 ½ cups shredded Monterey Jack cheese
  • 3 Tbsp. thinly sliced red onion
  • Chopped cilantro, for garnish


  1. Preheat oven to 425°F.
  2. Spray pizza pan with nonstick cooking spray. On a lightly floured surface, roll out pizza dough into a circle that fits the pizza pan. Place on pizza pan and brush edges with olive oil. Bake for 5 minutes.
  3. While dough is baking, in a small bowl stir together the cranberry sauce and BBQ sauce.
  4. Once dough is pre-baked, remove from the oven and spread half of the sauce onto the pizza. Add the turkey to the remaining sauce, stirring until the turkey is completely coated. 
  5. Top pizza with cheese, turkey and sliced red onion. 
  6. Return to the oven and bake until the cheese has melted and the crust is golden brown, about 10 minutes. Remove from the oven and top with chopped cilantro. Slice pizza and serve. 


Yield: 6 servings



Pecan Pie Twice Baked Sweet Potatoes 

Courtesy of the Festival Foods Mealtime Mentors:


2 medium sweet potatoes

2 Tbsp. coconut oil

1 tsp. cinnamon

½ tsp. salt

3 Tbsp. maple syrup

⅓ cup pecans, chopped


  1. Preheat oven to 375°F and line a baking sheet with aluminum foil. Place sweet potatoes on baking sheet and bake until soft, about 1 hour. Remove from oven and set aside until cool enough to handle. 
  1. Cut sweet potatoes in half lengthwise. Carefully scoop the insides of the potatoes into a medium bowl. Avoid breaking the skin, leaving a small amount of sweet potato around the outsides.
  1. Add coconut oil, cinnamon and salt to the scooped out sweet potato. Mash until evenly mixed. Scoop mixture back into sweet potato skins, dividing evenly.
  1. Mix together maple syrup and pecans in a small bowl. Distribute evenly on to the tops of the sweet potatoes. Bake for 15 minutes or until sweet potato mixture has set. Serve warm. 

Yield: 4 servings


Cranberry-Almond Quinoa Pilaf

Courtesy of the Festival Foods Mealtime Mentors:


½ cup sliced almonds

1 ½ cup quinoa, cooked

½ cup green onions, diced

½ cup dried cranberries

2 tsp. maple syrup

1 Tbsp. olive oil

1 tsp. red wine vinegar

½ tsp. dried thyme

½ tsp. salt  


  1. Pre-heat oven to 300°F. Spread sliced almonds onto a jelly roll pan in a single layer. Toast for 7-8 minutes.
  2. Meanwhile, add cooked quinoa, green onion and cranberries to a medium bowl; toss to mix.
  3. In a separate bowl, whisk together maple syrup, olive oil, red wine vinegar, dried thyme and salt. Pour over quinoa mixture and stir to combine.
  4. Top quinoa with toasted almonds and serve warm.

Yield: 6 Servings  



Pumpkin Eggnog French Toast



Courtesy of Julie Andrews The Gourmet RD :

Pumpkin Bread
  1. 1 (15 oz.) can pumpkin puree
  2. 4 Tbsp. oil
  3. 3 large eggs
  4. ½ cup brown sugar
  5. 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
  6. 1 ½ tsp. baking powder
  7. ¾ tsp. baking soda
  8. ¾ tsp. coarse salt
  9. ¾ tsp. ground cinnamon
  10. ¼ tsp. ground nutmeg
  11. ¼ tsp. ground ginger
  12. Pinch ground cloves
  13. 1 Tbsp. granulated sugar
Eggnog French Toast
  1. 1 cup egg nog
  2. 3 large eggs
  3. 1 ½ tsp. vanilla extract
  4. Pinch of each ground cinnamon, nutmeg, ginger, cloves
  5. Butter or cooking spray
  6. Sugared cranberries* or other berries, for garnish
  7. Pure maple syrup, for garnish
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
  3. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
  4. Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean. Once bread is cooled, slice into 10 slices.
  5. Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
  6. In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes. Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.


  1. *Note: To make sugared cranberries, soak 1 cup cranberries in hot water with 4 Tbsp. sugar or sweetener (such as stevia) for 30 minutes. Drain sugar water and toss cranberries with turbinado sugar (sugar in the raw).



Eggs Benedict Breakfast Tacos

Courtesy of Jyll Everman of Gather on Broadway 


Hollandaise Blender Sauce:

  • 3 egg yolks
  • 1 tsp dijon mustard
  • 1 Tbs fresh lemon juice
  • 1 dash hot sauce Half cup butter, melted and hot
  • Salt and pepper to taste

Ingredients for Tacos:

  • 8 small flour tortillas
  • warm 6 eggs, whisked with 2 Tbsp milk
  • 8 strips bacon cooked diced
  • Leftover roasted potatoes diced 

Directions: In a blender, combine the egg yolks, mustard, juice and hot sauce and blend. Slowly stream in the hot butter, keeping the blender running until thickened. Season with salt and pepper to taste. In a medium non-stick pan, melt a little butter until hot. Add the eggs and scramble. Divide among the flour tortillas, then top with some potatoes and bacon. Drizzle each taco with Hollandaise.


Fruit Filled Fall Treats

Courtesy of Festival's Mealtime Mentors:

Festival Mealtime Mentor: Jenni Dreyer, RDN, CD

Halloween is right around the corner, so it's a perfect time to talk about fun fall treats for kids and adults alike. Made with naturally nutritious and delicious fruits, these spook-tacular treats are a great way to celebrate the season without all of the added sugar. These treats look fancy, but they're super quick and easy, as you will soon find out!


Recipes and Directions:

Clementine Pumpkins

Peel clementines and remove as much white pith as possible. Cut small celery stalks so that they are slightly taller than each clementine. Insert a celery stalk into the center of each clementine and top with a celery leaf. Enjoy!

Date Bar Spiders

Divide a Larabar into two halves. Roll each half into a ball. Break mini pretzel sticks (or gluten free pretzel sticks for gluten free) in half. To form the “legs”, stick four pretzel halves into either side of each date ball. Gently press chocolate chips onto the top of each date ball to form “eyes”. Repeat as needed.

Monster Smiles

Using an apple slicer, slice an apple and remove the core. Spread peanut butter (or other favorite nut/seed butter) onto one side of each apple slice. Top half of the apple slices with three mini marshmallows (or a large marshmallow cut into little pieces). Complete each smile, by topping the marshmallow with a second apple slice spread with nut butter.

Witches’ Brew

In a pitcher, combine 1 (16 oz.) bottle POM Wonderful 100% Pomegranate Juice with 1 can cran-raspberry sparkling water. Stir to mix. Pour into glasses and add optional gummy worms (or other gummy creatures).

Courtesy of the Festival Foods Mealtime Mentors

Recipe: Mini Taco Cups



  • 1 (20 oz.) package ground turkey
  • 1 package taco seasoning
  •  10 (9 oz.) clear plastic cups

Suggested Toppings:

  • Shredded lettuce
  • Shredded cheese
  • Guacamole
  • Pico de Gallo or jarred salsa
  • Nonfat plain Greek yogurt
  • Cherry tomatoes, chopped
  • Green onions, chopped
  • Black olives, sliced
  • Jalapenos, sliced
  • Tortilla chips, for serving


1.       Cook ground turkey in a large skillet over medium high heat. Add taco seasoning according to package instructions.

2.       Divide taco meat mixture evenly into cups. Layer with your favorite toppings and enjoy!

Yield: 10 cups