FALL KALE SALAD WITH PEARS AND PUMPKIN SEEDS
PEAR UPSIDE-DOWN CAKE
PREP TIME 20 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR 15 MIN. + COOLING TIME – SERVINGS 8
Cooking spray 2 medium pears 5 tbsp butter, softened and
/3
divided 1
cup packed
brown sugar 1 tbsp lemon juice ¾ cup granulated sugar
2 large eggs ¾ cup low-fat buttermilk 1 tsp vanilla extract 1¾ cups all-purpose flour ¼ tsp baking soda ¼ tsp salt
STEP 1 Preheat oven to 350°F. Coat the bottom of a 9-inch cake pan with the cooking spray. Cut a circle from a piece of parchment to fit in the cake pan and add to pan. Peel, core, and cut the pears into ¼-inch slices. Melt 2 tbsp butter. Evenly coat cake pan with melted butter and sprinkle with the brown sugar. Place pear slices in circular pattern in pan. Drizzle the lemon juice over pears. STEP 2 In a large bowl, with hand mixer or stand mixer, beat remaining 3 tbsp butter on high 1 min., until creamy. Add the granulated sugar and beat again on high 1 min. With a rubber spatula, scrape down sides of mixture in bowl. Add the eggs, 1 at a time, mixing on medium until combined, and then add the buttermilk and vanilla. In a medium bowl, combine the flour, baking soda, and salt. On low speed and in batches, add flour mixture to wet ingredients until combined. STEP 3 Pour the cake batter into the prepared pan over pears. Bake 50–55 min., until a toothpick inserted in center comes out clean. Let cool 20 min., then loosen the edges with a knife. Place a plate over the cake pan and carefully flip upside down. Peel layer of parchment off and serve.
PER SERVING: 320 CALORIES, 9G FAT, 5G SATURATED FAT, 61MG CHOLESTEROL, 156MG SODIUM, 57G CARBOHYDRATE, 2G FIBER, 33G SUGAR, 5G PROTEIN
PREP TIME 30 MIN. – COOK TIME 0 MIN. READY IN 30 MIN. – SERVINGS 4
1 (16 oz) pkg kale greens 5 tbsp olive oil
/3
3 tbsp lemon juice 1
cup grated
Parmesan cheese, plus more to garnish
INSTANT POT PEAR BUTTER
PREP TIME 15 MIN. – COOK TIME 1 HOUR 15 MIN. READY IN 1 HOUR 30 MIN. + COOLING TIME – SERVINGS 10
3 lbs Bartlett or Bosc pears 1 lemon ½ cup granulated sugar ½ cup packed brown sugar 1 (1-inch) piece ginger, peeled and minced
1 tsp vanilla extract ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 2 tsp cornstarch
¼ tsp garlic powder 2 medium pears ¼ small red onion, thinly sliced ¼ cup roasted pumpkin seeds (pepitas)
STEP 1 Remove any stems from the kale and tear leaves into small pieces. In a large serving bowl, whisk together the oil, lemon juice, Parmesan, and garlic powder. Season with salt and pepper to taste. STEP 2 Add kale to bowl with dressing. Using clean hands, massage kale until volume is reduced by half. Let sit up to 30 min., if desired, to wilt even more. STEP 3 Cut the pears into quarters, removing seeds. With a mandoline or very sharp knife, very thinly slice the pears. Top salad with pears, red onion, and pumpkin seeds. Top with more Parmesan, if desired. Serve immediately.
PER SERVING: 331 CALORIES, 24G FAT, 4G SATURATED FAT, 6MG CHOLESTEROL, 166MG SODIUM, 27G CARBOHYDRATE, 7G FIBER, 12G SUGAR, 9G PROTEIN
STEP 1 Peel, core, and roughly chop the pears. Add pears to an Instant Pot along with ¼ cup water, juice of the lemon, granulated sugar, brown sugar, ginger, vanilla, cinnamon, nutmeg, and salt. STEP 2 Seal and set Instant Pot to high pressure. Cook 50 min. Let naturally release for 10 min. STEP 3 Let pear butter cool slightly. With an immersion blender, carefully purée pear mixture until smooth. Change Instant Pot setting to sauté, add the cornstarch, and simmer 4–6 min., until thickened. Let cool completely. Allow to set for at least 1 hour in the refrigerator. Keep refrigerated and enjoy up to 7 days.
PER SERVING: 157 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 63MG SODIUM, 41G CARBOHYDRATE, 4G FIBER, 33G SUGAR, 1G PROTEIN
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