Ginger-Pear Haddock

A great way to use those fall items in your basket…

Ingredients:

  • 3 – 4 fillets haddock (or other favourite fish)
  • 2 or 3 pears
  • 1 inch ginger root, minced
  • 1 garlic clove, minced
  • 1/2 tsp cumin
  • 3 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 Tbsp maple syrup
  • zest from one lime
  • arugula
  • chopped cilantro

Method:

For the dressing:  mix together cumin, oil, lime juice, zest and maple syrup.  Heat some butter in a frying pan.  Add haddock and pears and cook until browned on one side (about 3 minutes).  Flip fish and pears over, add minced ginger and garlic and all but 2 Tbsp of the dressing.  Fry until fish is cooked through and pears are slightly soft.  Serve on top of a bed of arugula (or rice) and top with a drizzle of remaining dressing and the chopped cilantro.  We had this with a side of acorn squash baked with a chopped apple and onion inside.

Peppy Salsa

Can’t eat all those tomatoes?  This is the time to bottle up some of the good stuff.

 

Ingredients:

(all measurements are approximate–most items can be adjusted according to taste.  Many of the items should be in your basket come August!)

  • 8 cups chopped tomatoes (I usually squeeze out some of the seeds–just cut in half, then scoop out the seeds with your fingers)
  • 3 c. green pepppers
  • 1 c. red peppers
  • 1 c. yellow peppers
  • 1 1/2 c. hot peppers of choice, or use 1/2 – 1 tsp. chili peppers
  • 2 c. chopped onions
  • 4 cloves garlic
  • one 13 oz. can of tomato paste
  • 1 c. white vinegar
  • one 10 oz. can black beans
  • 1 – 2 cups fresh corn
  • 2 heaping tbsp. brown sugar
  • 1 tbsp. salt
  • 2 tsp. paprika
  • 1 tsp oregano
  • 1/2 c. chopped fresh parsley or cilantro

Method:

Cook all ingredients at least 1 hour in large pot on stove top.  Let cool overnight. Bring back to boil in the morning and pour in hot sterilized jars.  Makes about 6 500ml jars of medium salsa.  Note:  cooling overnight is not necessary, but it helps the salsa thicken.