Quinoa is one of my favourite salad bases; technically a seed, it's not as heavy as many whole grains, and takes on all kinds of flavours well - the perfect base for lunch at my desk.
Bottled eggnog makes delicious scones - these crunchy drop scones are simple to mix together and require no rolling or cutting. Perfect for the busy holiday season!
This festive fig and hazelnut brioche loaf can be made with any kind of dried fruit and nuts - it's baked in a bread cloche, to capture steam and create a perfect crust.
Chopped leftover turkey can be packaged up with any number of ingredients – leftover veggies and gravy work particularly well – to make pies kids can eat out of hand, or you can tuck into their lunch box. Alternatively, use cooled turkey tetrazzini to stuff your hand pies.
These tasty treats by Michael and Anna Olson are perfect for holiday entertaining - easy to prepare, and not as spicy as you might think.
Who doesn't love a warm brie? Rather than bake this one, you spoon warm blueberry compote in the middle and on top of this brie, making it a little less sloppy but no less delicious than a traditionally baked brie.
Got leftover turkey? Try this crunchy Ichiban noodle salad - like a bowl of chicken noodle soup in salad form!
Cheesy biscuits are fun for kids to nibble; dipped in tomato sauce, they taste like pizza.
Cold noodle salads travel well; you don’t have to worry about them going limp, or leaving them out in the sun since they’re mayo-free.
The garlic toast acts like a giant crouton; crumble it overtop or eat it a bite at a time.