Author Archives: Hilary

About Hilary

I'm a personal chef and recipe writer here as well as at tummyrumblr.com. I grew up in Oregon where I ran, hiked, looked out over great distances, and fell in love with all of the beautiful produce this great state has to offer. I've worked as a caterer, a farmer, a pizza tosser, a line cook, a dishwasher, and a cooking school instructor. I'm thrilled to be writing for USA Pears because it gives me the opportunity to learn much more about all of the different and distinct pear varieties that are grown here in my favorite part of the world.

Asian-Style Pork and Pear Lettuce Wraps

Hilary By on

Here is a perfect no-fuss summer dinner for a busy evening. These pork and pear lettuce wraps require just 20 minutes from start to finish and are full of sweet, salty, and tangy flavors. Serve them with a simple and fresh cucumber salad dressed with rice wine vinegar for a lovely and complete meal. Ingredients 12 cup-shaped lettuce leaves, from about one head lettuce 1 pound ground pork ½ cup finely chopped shallots 2 teaspoons grated ginger 3 tablespoons mirin 2 teaspoons fresh lime juice 1-2 teaspoons fish sauce, to your taste 2 firm ripe USA Pears, such as Anjou or Green Bartlett, small dice ½ cup roasted and salted cashews, roughly chopped 4 scallions, sliced thinly Directions Pick 12 nice lettuce leaves, wash them, shake or spin dry, and place in the refrigerator to crisp. In a wide sauté Continue reading →

Grilled Pizzettas with Pears, Shaved Ham, and Fresh Basil

Hilary By on

Cooking pizza on the grill is an excellent way to keep your house cool in the summer and still enjoy one of your favorite dinners—and it’s easier than you think! This recipe makes four individual pizzettas, so everyone can enjoy their very own. You’ll lightly crisp one side of the pizza crusts, flip them, top them, and cook them until they’re done to your liking. Fresh USA Pear slices, shaved ham, and fragrant basil make the perfect summer toppings for this lighter (but no less delicious) version of this beloved meal. Ingredients 1 ball (16 ounces) store-bought pizza dough Flour for rolling out dough 2 tablespoons olive oil 8 ounces mozzarella cheese, grated 4 ounces best-quality shaved ham 2 firm ripe USA Pears, such as Green or Red Bartlett Several stems fresh basil leaves Directions About an hour before you’d Continue reading →

Pear and Blueberry Pie Bars

Hilary By on

These delicious pear and blueberry pie bars have all the wonderful flavors of a fresh-baked summer pie, but require much less work as well as less oven time. Whip up a batch for a potluck or even as a weeknight dessert (just add vanilla ice cream). Store the extra bars in the fridge—they make an easy and delicious breakfast or a grab-and-go snack—not to mention they contain fiber and antioxidants, thanks to the fresh pears and blueberries. Ingredients Crust 1 ½ cups flour ½ cup sugar ¼ teaspoon salt ¾ cup (1 ½ sticks) cold, unsalted butter, cut into small cubes 1 teaspoon vanilla Filling 3 slightly underripe USA Pears, such as Bosc or Bartlett, peeled, cored, and thinly sliced Juice of ½ a lemon 1 pound blueberries Streusel Topping ¾ cup flour ½ cup brown sugar ¼ teaspoon salt Continue reading →

Pear Barbecue Sauce with Chile and Spice

Hilary By on

Here is a simple and rewarding recipe you can make and use all summer long. The ingredients are simple, but the flavors are both complex and balanced. Guajillo chile is tangy and bright, but never too spicy. Cinnamon and fennel add a nice warm spice flavor which balances perfectly with the pears, and the tomato, vinegar, and dark brown sugar give this recipe a classic flavor base. Using the pears for body and sweetness makes it possible to cut down on the sugar dramatically, and this barbecue sauce contains fiber, too! Slather this sauce on chicken wings or spare ribs during their last 10 minutes on the grill, or use it as a substitute for store-bought barbecue sauce in a pulled pork or brisket crock pot recipe. Ingredients 2 dried guajillo chiles Boiling water 1 tablespoon canola oil 1 medium Continue reading →

Black Rice Salad with Cherries, Pears, and Gouda

Hilary By on

This simple and hearty salad is full of fresh fruit and contains fiber. Its lightly sweet flavor comes from the ripe pears, cherries, and just a touch of fresh-squeezed orange juice in the dressing. It also features wonderful savory notes courtesy of the rice, gouda cheese, and walnuts. Put them all together and the result is a beautiful salad full of unique flavors, colors, and textures. Try this salad for dinner on a hot summer day. Cook the rice and roast the onions in the morning and you’ll only need 10 minutes to complete this dish in the evening. Serve the salad alongside something simple from the grill, or as a vegetarian meal in and of itself. Ingredients Salad 1 small sweet onion, large dice 1 tablespoon canola oil 4 cups cooked and cooled black rice (or use any type Continue reading →

Roasted Pear Pasta with Cinnamon and Feta

Hilary By on

Here is a wonderful, warming pasta dish full of unique flavors. Roasted pears, cinnamon, feta cheese, and toasted pine nuts make for a surprisingly delicious combination, and this meal comes together in a snap. You’ll fill your kitchen with the aroma of sweet, roasting pears and spicy cinnamon before you get your first bite of this creamy pasta. Enjoy this dish as a meal on its own, or pair it with a simple green salad dressed with Pear and Roasted Carrot Vinaigrette. Ingredients 1 tablespoon plus 2 tablespoons butter 3 firm ripe USA Pears, such as Bosc or Red Anjou, cut into ½-inch slices 12 ounces penne pasta 1 tablespoon salt (for the pasta water) ½ teaspoon cinnamon, plus more for dusting ¾ cup crumbled feta cheese ¼ cup pine nuts, toasted Directions Preheat the oven to 350 degrees. Melt Continue reading →

Shrimp Tacos with Pear and Cabbage Slaw

Hilary By on

This taco recipe comes together quickly and is full of wonderful flavors. The shrimp filling is juicy, sweet and full of bright flavor from the fresh cilantro and mint, and the tangy crunch of the cabbage and pear slaw makes for the perfect topping. Make this recipe for a 30-minute weeknight dinner or serve it as part of a taco bar at your next party alongside grilled meats and various salsas. Ingredients Filling 1 cup of your favorite green salsa, spicy or mild 1 tablespoon honey 1 ½ pounds shrimp, peeled and rinsed ¼ teaspoon salt 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh cilantro Slaw ½ a small head green cabbage, very thinly sliced 2 firm ripe USA Pears, such as Red Bartlett, julienned or diced 1 tablespoon fresh lime juice (from about 1 lime) ¼ Continue reading →

Creamy Spring Pea Salad with Pears

Hilary By on

Here is a quick and fresh salad recipe to welcome spring. Based loosely on the classic pea, bacon, and mayonnaise salad famously served at every Midwestern potluck, my version uses fresh sugar snap peas, bold radicchio, smoky bacon, and sweet, ripe USA Pears for balance. Toss the fruit and vegetables in a simple, creamy dressing and chill until crisp. Serve this salad on the first day you fire up your barbecue—it will pair perfectly with anything from the grill. Ingredients Dressing 1 tablespoon freshly squeezed lemon juice (from half a lemon) 2 teaspoons sugar ¼ teaspoon salt 2 tablespoons finely minced shallot ¼ cup sour cream ¼ cup mayonnaise Salad 6 slices thick-cut bacon, cooked, cooled, and chopped 1 head radicchio, quartered, cored, and thinly sliced 1 pint fresh sugar snap peas, strings removed and sliced on the bias 2 Continue reading →

Pear and Rhubarb Upside-Down Cornmeal Cake

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Here is a lovely spring take on an upside-down cake! Sweet pears and tart rhubarb combine to make a beautiful pink glaze atop this golden, buttery cake with the crunch of cornmeal. This cake is a great way to use under-ripe pears, as fully ripe pears will become too soft during baking. Serve a slice of this beautiful cake for breakfast alongside a cup of tea, or for dessert with a scoop of vanilla ice cream alongside. Ingredients Glaze ¼ cup butter (half a stick) ½ cup light brown sugar Cake ¾ cup butter (1 ½ sticks), softened 1 cup sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk 1 ¾ cup flour ½ cup finely ground cornmeal 2 teaspoons baking powder ½ teaspoon salt 3 firm USA Pears, such as Bosc or Anjou 3-4 medium stalks rhubarb (about 2 Continue reading →

Pear, Sausage, and Fontina Calzones

Hilary By on

You might find it hard to believe, but I consider calzones a quick weeknight-friendly dinner. So many grocery stores now carry pre-made pizza dough, which can simply be divided into 4 pieces to make calzones. Roll out the dough, fill it with your favorite savory sausage, shredded fontina cheese, and fresh, sweet chunks of pear, and then simply seal and bake. Serve the calzones alongside a simple green salad and you’ll have an elegant dinner ready in less than 45 minutes. Ingredients 1 ball store-bought pizza dough (16 ounces) Flour for dusting 8 ounces bulk OR 2 link sausages, any flavor, cooked if raw, and cut into bite-sized pieces (I used mild Italian pork sausage) 8 ounces Fontina cheese, shredded 1 ripe USA Pear, such as Bosc or Green Anjou, large dice Directions Preheat the oven to 400 degrees. Divide Continue reading →