Out here in the west, while it is still in the low 80′s most of the week, we are still graced by the somewhat turning of trees and the winter flowers that are starting to bloom. The Jacaranda trees, that line the city streets, are being wrapped in Christmas lights by the city for the special day that Santa arrives. So, with fall underway and the holiday decorations up reminding us of the season, who can resist all of fall’s harvest at the grocery markets?Beautiful squashes, little pumpkins, multi-colored pearl onions, baby yams and sweet potatoes galore.The other day I walked out of the market with the most beautiful collection of pears all bundled together. There were three varieties: Green Anjou, Red Anjou and Bosc. Of course, it was a race to use them in a recipe, with my daughter devouring them one at a time as soon as we got home. With the help of my wonderful mother-in-law and her extreme culinary knowledge, a recipe to use the pears was derived! It is simple to prepare and can be made as a side dish. Tonight, I roasted it with chicken breasts with the bone in. It was a huge hit with both my daughter, my 11 month old son, and my husband (who does not really like sweet potatoes). So win! win! win!

For 7+months, after first tastes, puree pears and sweet potatoes. Serve separately. For Babies 9+ months, mash sweet potato and pear to desired consistency. Remove the chicken from the bone and puree. For older babies slice pears and sweet potatoes. Cut chicken into bits.

Sweet Potato Pear

Serves 4
Prep time: 20 min

1/2 teaspoon cumin
1/2 teaspoon cinnamon
3 tablespoons olive oil
3-4 baby sweet potatoes of 1-2 large ones
3-4 pears
Pearl onions (as many as you want, I used about 6)

Preheat oven to 400 degrees

Combine 3 tablespoons olive oil, 1/2 teaspoon cumin, and 1/2 teaspoon cinnamon in a bowl.

Peel and chop 3- 4 baby sweet potatoes into 1-inch sections. Peel and chop 3-4 pears of different varieties into 1-inch slices and toss with pearl onions in the olive oil, cumin, and cinnamon mixture.

Seasoned Chicken Breasts

4 Chicken Breasts, bone in
1 tablespoons olive oil
Chili powder
Marjoram
Thyme
Garlic powder

Brush 4 chicken breasts with oil and season with chili powder, marjoram, thyme, and garlic powder to taste. Arrange in a shallow pan, bone down, with the pear and sweet potato mixture nestled around it.

Roast on the middle rack, uncovered for 45 minutes or until chicken is done (reading 165 degrees on a thermometer).

Serves 4