Quinoa Cranberry Pilaf

In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes. Stir in the quinoa and cook for 1-2 minutes more. Add water and broth and bring to a boil. Cover pot and simmer for 15-20 minutes. Turn off heat.

Whole-Grain Cranberry Pancakes

In a large bowl, combine flour, flax meal, baking powder, sugar, and salt. Set aside. In medium bowl, whisk the egg with oil and milk. Add to dry mixture along with cranberries and stir until just combined.

Pear and Goat Cheese Salad

Toss all the salad ingredients together in a bowl. Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.

Peanutty African Stew

Combine first 9 ingredients in a soup pot. Bring to boil, then turn down to medium low, cover and simmer for 10 minutes.

Winter Crisp

Heat oven to 375 degrees. Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well. Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.

Pumpkin Pie

Preheat oven to 425°F.

Cheesy Spinach Mushroom Ring

Heat oven to 400 degrees and take dough out of refrigerator. In a large bowl, mix together ricotta, mozzarella, basil, and oregano.

Strawberry & Goat Cheese Salad

Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.

Blueberries in Your Backyard

Pick your own blueberries at a local farm, then try these five blueberry recipes.

Easy Meals Under $10

Try these three family-friendly recipes from a Johnson & Wales University chef.