Ginger Asian Pear Crisp


It’s that time of the year when the number of farmers markets in Seattle plummets down to just a handful of hearty markets which run year round. One of my favorites, the University District Market recently pivoted its location from a parking lot to the street. I wasn’t so sure about the move when I first heard about it – but the with new addition of some of my favorite vendors from the Broadway Farmers Market, it’s now holding the title of my favorite market in Seattle.

My original thought for this month’s farmers market sourced recipe was to make a simple apple crisp. However, after walking the new market and spotting oodles of pears in the many booths convinced me to try just a little something different.


I’ve never actually eaten an Asian Pear before, so I figured what better time to try baking with some. The Mair Farm-Taki booth had both some excellent looking pears and fresh ginger, so I came up with this special spiced crisp. This final version came with me to a little dinner party and it turned was a huge hit. Even better, the single portion I had left made a fantastic warmed up breakfast the following morning.



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Easy Cheesy Jalapeno Cornbread



I should really start this post with a disclaimer.

If you’re from the south, you are probably going to hate this cornbread. In fact, it is not really cornbread in the traditional sense at all. It’s more like corn cake. Actually, it’s exactly like corn cake.

I am not from the south, and am therefore not bound by tradition to make cornbread the old fashioned way. The cornbread of my youth? It’s made from a cake mix. If you don’t want to think of it as cornbread, I don’t mind. This version is sweet, and still crumbly, and despite it’s very tenuous relationship to real cornbread, it still tastes fantastic with chili.

Of course, mom never put jalapenos in her version, but me? I likey the spicy. Having that little kick of heat and the creamy cheesiness just takes this corn-whatever-you-call-it to the next level.

I will share this one piece of advice: be careful who you share your corn-cake-bread with. It could get you in trouble.

A couple years ago, I sent a pan full of this cornbread with my boys to the Boy Scout overnight camping trip, enough for them to share. In the days that followed, I received multiple compliments from the scouts, and the cornbread was specifically requested for the next several camping trips.

Granted, teenage boys will eat anything. But still.

Last piece of advice: be sure to bake this thoroughly. In a 9×9 pan, it will be quite brown on top before it’s done in the middle. If you are concerned about this, you can make a thinner layer in a 9×13 pan, and reduce the baking time to 25-30 minutes.

Then cut, eat, and brush the crumbs off your shirt!


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Acorn Squash Soufflé with Apple Cinnamon Topping

Acorn Squash Souffle

When I think of Fall recipes, there are two ingredients that immediately come to mind; squash and apples. So in my hunt to make the perfect dish to combine these flavors, I headed to the Broadway Farmers Market in the Capitol Hill neighborhood of Seattle to obtain the absolute best apples. My favorite apple orchard, Jones Creek Farms, has a small stall here each Sunday with apples that taste so much better than anything I’ve ever bought in a store. I also selected two beautiful acorn squash from Alm Hill Gardens. The market itself spreads across a small courtyard at Seattle Community College and further North along the sidewalk – giving it a somewhat more urban feel than many of the other markets I’ve visited in the city.


In pairing these two flavors I took some inspiration from one of my favorite, rather indulgent, recipes; Sweet Potato Soufflé with a Twist from the Kitchn. I love this recipe and make it every year, however in doing my best to cut way down on meat (I can’t resist loading that recipe with bacon) and sugar – I wanted a similar dish without the indulgence.



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Roasted Parmesan Potato Wedges


Making your own delicious potato wedges is so easy! It is one of those recipes you can throw everything in a bowl and just let your spoon do the work.

For these Roasted Parmesan Red Potato Wedges you will need:

  • 6 good sized red potatoes
  • 1 clove of garlic minced
  • pinch of black pepper
  • 1 tsp coarse sea salt
  • fresh rosemary
  • 1/2 cup extra virgin olive oil
  • 1 tbs bread crumbs
  • 1 tbs parmesan

Once you have preheated your oven to 425 degrees:

1) Wash your red potatoes and remove any blemishes

2) Cut into wedges