Until I learned to cook, I was always a little bit afraid of chowder. I can't imagine why. Chowder began as a throw-together dish made by fishermen on the dock, using the odds and ends of what they had caught. So, really, how complicated could it be? Not difficult at all, as it turns out. Sauté aromatic vegetables in fat (butter or bacon fat), add flour to make a roux, pour in some stock, and when it thickens, add the fish. You can use any fish, or a combination of fish, or fish plus shellfish. I buy packages of frozen...
Shrimp and bacon really kick up this broccoli slaw salad, and your own homemade ranch dressing pulls it all together. Easy to make, and hearty enough for a healthy weeknight main course.
Whip up a quick lemon maple mustard sauce, slather it on filets of salmon, and pop under the broiler for ten minutes. It's a perfect worknight dinner, quick and easy.
If you're lucky enough to be able to get lobster where you live, this lobster and avocado salad with chunks of fresh tomato and basil should be at the top of your summer picnic food list.
Crispy pan-fried tuna croquettes make a perfect appetizer, or a topping for a green salad. Make the patties slightly larger size, and serve them for lunch or a light supper.
Fire up the grill! It's time to serve up some burgers. Beef, turkey, salmon, veggie: here are some of our favorites, from The Perfect Pantry and from many other food bloggers.
You'll find versions of this seafood chowder throughout Prince Edward Island and Atlantic Canada. It's easy to make at home, with fresh clams from your fish market, and any other seafood you enjoy. Gluten-free, too.