entertaining

Chocolate Pear Cake

By: Co+op, stronger together

Total Time: 1 hour, 20 minutes; 20 minutes active

Servings: 16

Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 1/2 cups light brown sugar

  • 1/2 cup cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1/2 cup plain yogurt

  • 1/2 cup canola oil

  • 2 teaspoons vanilla

  • 2 cups chopped unpeeled pears, about 2 small

  • Powdered sugar

Preparation

  1. Heat the oven to 350°F. Grease a 9x9x3-inch square baking pan, reserve.

  2. In a large bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk to combine, crushing any lumps of brown sugar with your fingers.

  3. In a medium bowl whisk the eggs lightly, then add the yogurt, oil, and vanilla and mix until smooth. Quickly stir the egg mixture into the flour mixture, and just as it comes together, stir in the pears. Spread in the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center, comes out clean.

  4. Let cool for 5 minutes on a rack before dusting with powdered sugar and cutting into 16 squares. Once the cake is completely cooled, it can be tightly wrapped and refrigerated for up to a week.

Nutritional Information

190 calories, 8 g. fat, 25 mg. cholesterol, 160 mg. sodium, 28 g. carbohydrate, 1 g. fiber, 3 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Beet Pesto Crostini

By: Co+op, stronger together

Total Time: 35 minutes total; 20 minutes active

Servings: 4

Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this unusual (and vegan) pesto appetizer. Unlike herb pestos, this keeps refrigerated for a few days, tightly covered.

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Ingredients

  • 3 2-inch beets, about 6 ounces

  • 1 clove garlic, peeled

  • 5 tablespoons sunflower seeds, raw

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon salt

  • 8 slices baguette, toasted

Preparation

  1. Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.

  2. Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.

  3. In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.

  4. To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.

To learn more about beets, click here!

Nutritional Information

190 calories, 10 g. fat, 0 mg. cholesterol, 470 mg. sodium, 20 g. carbohydrate, 3 g. fiber, 5 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.