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.

Tomato Shrimp Soup

 Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.

Italian Vegetable Marrow Stew

Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.

Celebration Cornish Hens

Poaching chicken in vinegar-flavoured broth adds intriguing flavour and elevates chicken to company fare. Crisping the skin under the broiler just gilds the lily.

Lemon and Seafood Risotto

Chilpotle Chicken Pasta Bake

Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL

Wild Rice Mushroom Soup

This velvety, nutty-textured soup tastes almost too rich to be meatless, but it is! For a slightly thinner, dairy-free version, replace butter with additional olive oil and replace cream with almond, rice or soy milk.

Southwestern Beef Stew

Serve this chili-inspired stew with baked white or sweet potatoes, crusty whole grain rolls, rice or couscous.

Braised Lamb Shanks with Olives

Curry Vegetable Barley Soup

This thick and hearty soup has a subtle kick to it, but if you prefer a bit more heat, increase the curry paste to 1 tbsp. Cooking the mushrooms on the side gives them a nice golden colour and prevents them from becoming waterlogged in the broth.