Ginger-Pear Haddock

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


  • 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


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.

Sautéed Green Beans

This week’s farm share included some new green beans and beautiful red onions. I combined them for this simple side dish but It could be eaten as a main, especially if you substitute chick peas for the sliced almonds.
  • One large red onion
  • 2 tbsp butter
  • A quart of green beans, nibbed
  • Quarter lemon
  • 1 tbsp maple syrup
  • Handful of sliced almonds (or chick peas)
Sauté onions for a few minutes before adding beans. Put a lid on the pan and let steam for another three minutes. Add lemon, maple syrup and salt and pepper to taste.