Greek Market Meatballs with Cumin and Pepper

The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.

Spot Prawn Scampi

A delicacy prized for their sweet, succulent flavour, wild B.C. spot prawns are in season May through July. During the off-season, substitute with Aquaculture Stewardship Council (ASC)–certified large shrimp. You can use frozen spot prawns instead, but they tend to lose their nice texture when thawed.

Turkey Breast Stuffed with Fennel and Red Pepper

Bulb fennel isn't a new vegetable, but its popularity is fairly recent in Canada. You can slice it, crunchy and fresh, into a salad or cook it to enhance the mild licorice flavour as we have done for the stuffing in this no-carve turkey breast.

SLOW COOKER CHICKEN TIKKA MASALA

Beef Bourguignon with Mixed Mushrooms

Pork Tenderloin Risotto Bake

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Siu Mai Dumplings

Nova Scotia Seafood Chowder

Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S. Enjoy a hearty bowlful with Buttermilk Biscuits.

Grilled Corn with Sriracha Aioli

Grilled corn is the ultimate summer side. Brushing the aioli onto the corncobs during grilling allows it to cook. If raw eggs are a concern for you, discard the remaining aioli rather than serving it at the table. If you prefer, substitute with our Sriracha Mayonnaise.

Michael Smith's Favourite Maritime Seafood Chowder

Michael Smith, P.E.I.'s culinary ambassador, shared his favourite chowder recipe with us. Made with easy to find ingredients and fresh Maritime seafood, it's sure to become a favourite in your home too. The chowder can be made a day or two in advance and reheated to serve. In fact, the chowder actually benefits from a night in the refrigerator: The extra time allows the flavours to really come together.