orchard inspired
Recipes inspired by Puget Sound shores, fields and forests
Words by Joya Pettegrew
Photos by Brittany Kelley
There's something special about picking fruit right off the branch, bush or vine and turning it into something delicious to share. Whether you visit a local orchard for unique varieties of pears, apples and plums, harvest from your own backyard, or simply enjoy the local abundance of fruit, these recipes celebrate the beauty of the season. Make one recipe for a cozy weeknight meal or gather friends and family to enjoy them all. The best part is savoring the flavors of the season together.
Pear Salad with Bitter Greens
INGREDIENTS
1 bunch watercress, trimmed
1 small head radicchio, torn into bite-size pieces
½ small head frisée, torn into bite-size pieces
2 pears, thinly sliced
½ c roasted or candied hazelnuts, chopped (or walnuts or almonds)
½ c crumbled Gorgonzola cheese
½ c crispy prosciutto strips (optional)
Creamy Mustard Dressing:
2 tbsp mayonnaise
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp whole grain mustard
1 tbsp honey or maple syrup
½ tsp kosher salt
¼ tsp black pepper
Whisk together the mayonnaise, olive oil, lemon juice, mustard, honey, salt and pepper until smooth.
In a large bowl, combine the watercress, radicchio, frisée, pears, hazelnuts and Gorgonzola. Drizzle with dressing and gently toss to coat. Top with crispy prosciutto and serve.
Sheet Pan Chicken with Apples & Sweet Potatoes
INGREDIENTS
4 bone-in, skin-on chicken thighs
3 sweet potatoes, peeled and cut into 1-inch pieces
4 shallots, quartered
2 apples, cored and cut into wedges
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
¼ c apple cider
Olive oil
2 tbsp butter (optional)
Marinade:
1 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
Kosher salt and black pepper
Whisk together the mayonnaise, olive oil, lemon juice, mustard, honey, salt and pepper until smooth.
In a large bowl, combine the watercress, radicchio, frisée, pears, hazelnuts and Gorgonzola. Drizzle with dressing and gently toss to coat. Top with crispy prosciutto and serve.
Combine chicken thighs with the marinade and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 425 degrees. Arrange sweet potatoes and shallots on a large sheet pan. Toss with olive oil, sage, thyme, salt and pepper. Nestle chicken thighs among the vegetables and roast for 15 minutes.
Add apples and apple cider to the pan, scraping up any browned bits. Continue roasting for 10--15 minutes, until the chicken is cooked through, the skin is crisp, and the vegetables are tender. For an extra-rich sauce, stir 2 tablespoons of butter into the pan juices before serving.
Plum & Almond Galette
INGREDIENTS
Almond Paste:
1 c almond meal
½ c powdered sugar
1 tsp almond extract
1--2 tbsp water
Galette:
1 store-bought or homemade pie crust (see Spring 2026 issue for recipe)
3 tbsp granulated sugar
¼--½ tsp cinnamon
¼--½ tsp ground cardamom
5--6 plums, halved, pitted and thinly sliced
1 egg, beaten with a splash of water (for egg wash)
2 tbsp sliced almonds
Plum or apricot preserves, warmed (for glaze)
Optional: vanilla ice cream or whipped cream for serving
Almond Paste:
In a food processor, combine almond meal, powdered sugar, almond extract, and 1 tablespoon water. Process until a coarse paste forms, adding additional water as needed.
Galette:
Preheat the oven to 400 degrees. Roll out pie dough on a lightly floured surface and spread with almond paste, leaving a 1-inch border around the edges.
Combine sugar, cinnamon and cardamom. Sprinkle half of the spiced sugar over the almond paste. Arrange plums in a fanned pattern over the top and sprinkle with remaining spiced sugar. Fold dough up around the edges to form a rustic crust.
Brush the crust with egg wash and sprinkle with sliced almonds. Transfer to a parchment-lined baking sheet and bake for 40--45 minutes, until the crust is golden and the plums are softened. Brush warm preserves over the plums before serving.
Serve warm with vanilla ice cream or whipped cream, if desired.