Chocolate Blood Orange Parfaits

By: Co+op, welcome to the table

Recipe Information
Total Time: 50 minutes, plus 2 hours refrigeration; 30 minutes active
Servings: 8

This two-in-one recipe builds a delicious dessert that celebrates some of our favorite sweet flavors. Looking for a shortcut? Grab a couple of cookies from the Co-op and substitute for the made-at-home variety. We recommend the soft and delicious gluten-free chocolate chip cookies our Bakery is famous for.

Ingredients

Cookies

• 1/2 teaspoons blood orange zest

• 3/4 cup cocoa

• 1/2 cups powdered sugar

• 1/8 teaspoon salt

• 4 large egg whites 2 teaspoons vanilla

• 1 cup walnuts, coarsely chopped

Parfaits

• 6 cups nonfat Greek yogurt

• 1 1/2 cups powdered sugar

• 2 teaspoons vanilla

• 2 blood oranges

• Mint sprigs, for garnish

Preparation

1. Line a sheet pan with parchment paper. Heat oven to 350°F. Zest one orange into a small bowl, reserve. In a large bowl or stand mixer, whisk cocoa, sugar and salt. In a glass measuring cup, combine egg whites and vanilla, then slowly beat into dry ingredients on low speed. Beat at medium speed for 2 minutes, until glossy. Mix walnuts and zest into batter. Drop scant quarter-cup mounds 3 inches apart on the prepared pan, and use a spoon to spread the batter out to half-inch thick cookies.

2. Put sheet pan on the middle oven rack and reduce heat to 325°F. Bake cookies until thin cracks appear, about 15 to 17 minutes. Allow to cool completely before removing from the pan, peeling off the parchment paper if necessary.

3. Place yogurt in a medium bowl and stir in powdered sugar and vanilla; reserve. Cut an orange in half and squeeze juice from one half into a small cup. Use a knife to slice the rind and pith away from the remaining orange and half-orange, and then use a paring knife to remove segments from the white membranes. Cut segments in half crosswise.

4. To assemble, use eight wine glasses or glass ramekins. Break each cookie into 4 pieces. Place one-third cup of yogurt mixture in each glass or ramekin, then add 2 pieces of cookie. Top with another one- third cup yogurt, add 4 orange pieces and 2 more cookie pieces, then drizzle blood orange juice around the edge of glass. Repeat process.

5. Refrigerate for at least 2 hours, and garnish with sprigs of mint before serving.

Tips & Notes

It’s simple to cut this recipe in half when entertaining a smaller crowd, or to double the cookie recipe to have extras for snacking later! If you're not a fan of walnuts or absolutely love chocolate, you can substitute chocolate chips for all or half the walnuts in the cookies.

Avocado Herb Dip

By: Robin Asbell

Recipe Information
Total Time: 15 minutes
Servings: 3 (3/4 cup)

Simple, easy, and tasty - this dip is perfect for your Super Bowl party. It’s the perfect time to shop, too, since fresh, organic avocados are just 99 cents each right now at your Co-op! You won’t have to look far, they’re right up front next to tomatoes, jalapeños, and everything else you need to make a delicious dip.

Ingredients

• 1 clove garlic, peeled

• 2 tablespoons fresh tarragon

• 1 large avocado

• 1/2 cup plain Greek yogurt, fat free or low fat

• 1/2 teaspoon salt

• Baguette slices, pita wedges, carrot sticks or sliced veggies for dipping

Preparation

1. In a food processor, mince the garlic and tarragon by pulsing and scraping the mixture down until the garlic is finely chopped. Add the avocado, yogurt and salt and process until smooth.

2. Transfer to a medium bowl and serve with dippers. Any leftover dip can be covered with plastic wrap pressed onto the surface of the dip to prevent air contact (which causes discoloration), for a couple of days.

Serving Suggestions

This dip makes a great after school snack for kids or as an appetizer. It's easy enough to whip up to feed a crowd of any size.