kid friendly

Chocolate Strawberry Fool

By: Co+op, stronger together

Total Time: 50 minutes total; 20 minutes active

Servings: 4

This easy and elegant parfait makes any meal or occasion just a little more special.

Ingredients

  • 2 ounces semisweet chocolate, finely chopped

  • 2 cups sliced fresh strawberries, divided

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream, very cold

Preparation

  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.

  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Serving Suggestion

Accompany this elegant dessert with a plate of delicate shortbread cookies. Blueberries, raspberries, or pitted cherries can be used instead of the strawberries, if you prefer.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

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

Creamy Broccoli Soup

Courtesy of: Co+op, stronger together Recipe by: Robin Asbell

Total Time: 45 minutes, 25 minutes active

Servings: 4

If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this. The stems can absolutely delicious if you prepare them right—they are more mild and sweet than the florets, almost like kohlrabi. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.

Ingredients

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  • 1 1/2 pounds broccoli, stems peeled, 2 cups florets reserved OR a heavier ratio of stems: 1 1/4 pound stems and 5 ounces broccoli florets

  • 1 medium onion, chopped

  • 1 1/2 cups vegetable stock or water

  • 3 tablespoons white rice

  • 1 cup sour cream

  • 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried basil

  • Croutons

Preparation

  1. Peel and chop broccoli stems and onion, reserving the broccoli florets. Put in a big pot, add rice and stock or water.

  2. Bring to a boil and reduce to a simmer until vegetables and rice are very tender, about 15 minutes.

  3. Reserve 2 cups of broccoli florets, then add the rest of the florets to the soup and simmer for 5 more minutes.

  4. Steam or microwave the remaining 2 cups broccoli florets just until crisp tender.

  5. Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as it becomes smooth.

  6. Return to pan and gently reheat, whisking in just enough milk to thin to a consistency of your liking. Stir in broccoli florets, salt, pepper and basil.

  7. Warm just to serving temperature. Be very careful not to boil.

Nutritional Information

277 calories, 14 g. fat, 34 mg. cholesterol, 571 mg. sodium, 34 g. carbohydrate, 6 g. fiber, 9 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.

Pear, Apple & Cranberry Tarte Tatin

By: EatingWell.com Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

Ingredients

Crust

  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil

Filling

  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries

Preparation

  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

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

Cranberry Relish

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 15

Cranberry relish is a holiday staple for many. Tangy and sweet, this is the perfect "make ahead dish," as its flavor improves when allowed to sit (in the refrigerator) overnight.

Ingredients

  • 1 pound whole cranberries, fresh or frozen

  • 1 pound Granny Smith apples, cored and finely chopped

  • 15 ounces canned mandarin oranges, drained and finely chopped

  • 10 ounces canned crushed pineapple, drained

  • 1/2 cup honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice

Preparation

  1. Pulse cranberries in a food processor until coarsely chopped.

  2. Transfer into a bowl and add pineapple, apple, and orange pieces.

  3. Add honey and spices and mix well. Taste and adjust as needed.

  4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

To learn more about cranberries, click here! 

Nutritional Information

92 calories, 0 g. fat, 0 mg. cholesterol, 2 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 1 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.