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Organic Prince Edward Island Field Greens with Apple Vinaigrette and Pumpkin Seeds
by Chef Michael Smith

A simple greens salad is both healthy and tasty.  When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choiced.

Serves four

• Four handfuls of local, organic field greens
• 1/2 cup of toasted pumpkin seeds
• 1/4 cup of canola oil
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of local honey
• 1 teaspoon of any mustard
• salt and pepper to taste

In a festive salad bowl, whish together the oil, vinegar, honey, and mustard until they form a smooth dressing.  Toss the greens in the dressing until evenly and lightly coated.  Sprinkle on the pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes!

Enjoy!

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Simply Steamed Island Blue Mussels with Three Different Flavours
Chef Michael Smith

Mussels are super simple to cook and travel with their own built-in sauce base.  They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part.  That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with.

Serves four

Five to six pounds of mussels, rinsed well with lots of cold running water.

Choose 1 of the following three flavouring groups:

• A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter
• 1 cup of orange juice, 1 tablespoon of curry powder
• 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter

Wash the mussels very well and discard any that are open and won’t close with a bit of gentle finger pressure.

Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid.  Stir to combine and bring to a simmer over medium-high heat.  Add the mussels and cover with the lid.  Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so.

Spoon out the mussels and into a serving bowl.  Strain the remaining liquid to remove any broken shell or lingering sand in it.  Serve the mussels with lots of bread for soaking up the flavourful juice!

Enjoy!

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Prince Edward Island Smoked Salmon with Pasta and Simple Dill Cream Cheese Sauce
Chef Michael Smith

This is one of the most popular dishes on my table.  Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting  cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard, and capers. A five star dish for sharing!

Serves four

• 1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well
• 1 cup room temperature cream cheese
• 1 bunch of fresh dill, chopped
• 4 green onions, sliced
• 1 lemon, juiced and zested
• 1 heaping spoonful of Dijon mustard
• 1/4 cup capers
• 8 ounces smoked salmon, or more
• sprinkled sea salt and freshly ground black pepper, to taste

Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook al dente, until the pasta is cooked through but still pleasantly chewy.

Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately.

Enjoy!

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Host of Chef Abroad, Chef at Home, Chef at Large and The Inn Chef, Chef Michael Smith can be seen in more than 65 countries. He is an award winning cookbook author, newspaper columnist, roving Canadian cuisine ambassador, and home cook.

Last week, I had the privilege of interviewing Chef Michael Smith.  He shared some of his tips and favorite dishes that he prepares from locally grown food in Prince Edward Island.  You can watch the video interview below.

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I spoke with Chef Michael today about savory summer dinner ideas, his favorite family dishes, and ways to find more recipes and tips for summertime cooking.  His ideas are inspired by culinary delights of Canada’s Prince Edward Island (PEI).

Stay tuned as I will be sharing more of this interview with you next week.

Have a great weekend everyone! 

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