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.

Roasted Veggies

Roasted veggies
  • Onions
  • Carrots
  • Potatoes
  • Beets
  • Garlic
  • Peppers
  • Zucchini
  • Chop into chunks, leaving the veggies that cook faster in larger pieces.
  • Make a dressing of oil, chopped rosemary, salt to taste, pepper, oregano and pour over veggies to coat.
  • Spread on parchment paper on a pan or wire basket and BBQ for about 45 min., stirring occasionally.
Notes:
Use whatever veggies are available but keep in mind if they are too small (like beans) they will burn.

Kale Salad with Almonds

Kale Salad with Almonds
  • 1/2 c. raisins
  • 7 tbsp. balsamic vinegar, divided
  • 1 tbsp. maple syrup or honey
  • 6 tbsp. olive oil
  • 1/4 – 1/2 tsp salt
  • about 4 c. finely chopped kale, stems removed
  • 1/2 c. almonds, lightly toasted
  • grated rind from one orange
  • orange sections
  • Place raisins in small bowl and soak overnight in 5 tbsp. balsamic vinegar.  Or, if you are like me, just microwave on low for about 5 minutes.
  • Whisk together remaining 2 tbsp. vinegar and whatever drains from the raisins once they’ve soaked, oil, salt, syrup and orange rind.  Pour over chopped kale and stir thoroughly.  Add orange sections and nuts.  Toss.
Notes:
My measurements are approximate–if you find it too dry, use a little more oil and vinegar, sticking to the 3-2-1 rule (ie. 3 parts oil, 2 parts vinegar, 1 part sweet).
It’s important to chop the kale very fine.  I chop it once in fine slices and then turn the pile and chop again finely.
This is a great “make-ahead” salad as the kale actually tastes better as it marinades in the dressing.  In fact, leftovers the next day are just as delicious!
For another fabulous recipe for kale, check out this Watermelon Kale Salad at Living Life With Food.  A meal in itself!