Courtesy of Jyll Everman

Feeds: 6 


3 pounds brussel sprouts, halved

6 sliced thick cut bacon, diced                                                                          

4 Tbs butter 

6 Chestnuts (jarred or vacuum packed) chopped 

4 fresh sage leaves, chopped 

1/4 cup chicken or turkey broth 

Salt and pepper to taste 



  1. Bring a pot of salted water to a boil. Carefully drop in brussels and let cook until tender, about 5 minutes. 
  2. In a large pan, cook the bacon until crisp. Add the butter and let melt. Once melted, add the brussel sprouts and cook until they start to crisp up. Add in chestnuts and sage and let cook together an additional minute. Stir in broth and once everything is mixed together well, taste and season with salt and pepper. 






Courtesy of Jyll Everman

Feeds: 8-10


1 cup parmesan cheese, grated (plus a little more for garnish)

1 1/2 cups heavy cream 

2 16oz bags frozen white corn, thawed

2 tsp salt 

1 tsp sugar 

3 Tbs flour 

5 Tbs butter, melted 



  1. Spray a 9x13 baking dish with non-stick cooking spray. In a saucepan, heat the cream until it boils. Add corn, salt, and sugar and heat until it starts to boil again.
  2. In the meantime, make a paste out of the flour and butter. Stir the mixture into the saucepan and stir until thickened and mixture comes to a boil. Remove from the heat and stir in the parmesan. Transfer into the baking dish and sprinkle with a little more cheese. 
  3. Bake at 350 degrees until bubbling and golden, about 30 minutes. 

Also, LOVE this dressing because you put it in the slow cooker and don’t worry about it for the rest of the day. Super easy and always’s a pretty delicious basic recipe, but I will often add chestnuts (canned from Trader Joe’s), caramelized onions, apples, etc. Make it your own...and use the slow cooker insert bags for super easy cleanup cause it can stick on the sides a little. 




Cranberry Orange French Toast Bake 

Courtesy of Festival Foods Mealtime Mentors 


Feeds: 6


1 loaf bread, cut into cubes (about 6 1/2 cups) (use gluten free bread for gluten free) 

4 large eggs 

1 1/2 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 

1/4 tsp. ground nutmeg 

Dash of cloves 

1/2 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 vrevices 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 degrees F. Bake for about 30 minutes or until tops are lightly browned. 
  5. Serve with a drizzle of maple or pancake syrup. Enjoy! 




Slow Cooker Beef Stew 

Courtesy of the Festival Foods Mealtime Mentors 


Feeds: 8 


3 parsnips, chopped

3 medium carrots, chopped 

4 celery stalks, chopped 

1 medium onion, chopped

3 cups water 

1 package McCormick Beef Stew with Herbs & Onion Slow Cooker Sauce 

2 lbs. beef stew meat 

1/4 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 pears and continue to cook until everything is hot. Serve warm. Enjoy!




Warm Farro Salad with Roasted Corn & Tomatos 

Courtesy of the Festival Foods Mealtime Mentors 


Feeds: 6 



1/4 cup extra virgin olive oil 

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

1/3 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 

1/2 cup Kalamata olives, pitted and chopped 

1/4 cup shelled pstachios, chopped 

1/2 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 3/4 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. 

** Farro cooking note: Rinse 1 1/2 cups farro. Place rinsed farro in a pot and add 4 1/2 cups water. Bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid.