Pink Lady's Slipper

Prince Edward Island

The Smallest Province of Canada does not lack any character. I visited the Island back in 2019 and fell in love with Charlottetown and Cavendish. I grew up reading the Anne of Green Gables novels and have watched the movies countless times. It was fun to see the birthplace of Lucy Maud Montgomery and enjoy Raspberry Cordial where the story took place! While I was there, my friend Alyana and I discovered the 'best ice cream in the World' at Cows. They even make their own waffle cones in house which made for a very fragrant shop! PEI has become a tourist attraction for many and even though some of the Island is commercialized, there is plenty of natural beauty to be seen. I couldn't believe the red soil, and now I totally understand why they're known for potatoes. 

My friends Amanda, Daria and Spencer got to work with some of PEI's invasive species, like the Green Crab while volunteering with the PEI Wildlife Federation. They got some awesome experience at their placement and I loved hearing all of their stories! Amanda helped me out with resources for my recipes for this province. It's great to have connections all over Canada!! 

• Green Crab ~ AKA the Cockroach of the Sea

Green Crab Dip (Pescatarian)

8 ounces cream cheese, room temperature

¾ cup sour cream

1 cup grated cheddar cheese

3 cloves garlic, minced

6 ounces green crab meat, rinsed and diced into small bite size pieces

2 green onions, finely chopped

1 large tomato, diced

¼ tsp celery salt

¼ tsp black pepper

¼ tsp paprika

¼ tsp cumin

¼ cup butter

In a pan, add butter and garlic on medium heat. Once garlic is fragrant and golden, add in green crab meat. Cook until crab meat is par-cooked. In a bowl, mix together cream cheese, sour cream, celery salt, black pepper, paprika and cumin on medium speed. Once mixed, stir in ¾ cup cheese, green onions, tomato and crab meat. In a glass baking dish, pour concoction in and cover with ¼ cup remaining cheese. Bake at 375℉ for 15- 20 minutes until bubbly and top is golden brown. Serve with pita bread, crackers, or tortilla chips. 

• Watercress

Watercress Quiche (Vegetarian)

½ cup watercress, finely chopped

½ cup spinach, finely chopped

½ cup cherry tomatoes, diced

½ cup cheddar cheese

½ white onion, diced

2 cloves garlic, minced

1 9-inch prebaked pie crust

7 eggs

1 cup milk

1 tbsp butter

½ tsp pepper

In a pan, melt butter and add onion. Sauté until golden brown and add in garlic. Add watercress and spinach into pan. Cook until tender. In a separate bowl, whisk eggs, milk, and pepper. Place pie crust into greased pie pan. Dump sautéd veggies, tomatoes and cheese into crust. Pour egg mixture crust. Bake at 375℉ for 30 minutes or until firm in center and golden on top. Could be served any time of day. Enjoy!

• Wild Cucumber

Wild Cucumber Tziki (Vegetarian)

2 cups grated wild cucumber

1 ½ cups plain greek yogurt

1 tbsp olive oil

1 tbsp fresh chopped mint

1 tbsp fresh chopped dill

1 tbsp lemon juice

1 tsp white vinegar

3 cloves garlic, minced

1 pinch of salt

Place cucumber into a clean tea towel. Ring tea towel over sink to drain excess water from cucumbers. Place drained cucumber into bowl. Add greek yogurt, olive oil, lemon juice, garlic and salt to bowl and stir. Add in mint and dill. Allow to sit and add more lemon juice and herbs to taste. Serve with pita bread or use as a spread on sandwiches. Substitute greek yogurt for coconut milk based yogurt to make vegan.

• Himalayan Balsam

Himalayan Balsam Curry (Vegan)

2 tbsp himilayan balsam seeds

1 tbsp coconut oil

1 white onion, diced

1 tbsp fresh ginger, minced

3 cloves garlic, minced

2 bell peppers, sliced into long, thin strips, then halved

¼ cup red lentils

1 can coconut milk

1 cup water

3 tsp curry powder

1 tsp cumin

1 tsp turmeric

½ cup fresh cilantro, chopped

1 carrot, diced into small pieces 

In a large pan, add coconut oil and onions. Sauté onions and carrots until onions are golden. Add garlic and ginger and cook until fragrant. Add himilayan balsam seeds and bell peppers. Add coconut milk and water to pan. Stir in lentils and put on high heat. Once boiled, turn down to low heat and stir continuously, allowing lentils to cook. Stir in curry powder, cumin and turmeric and simmer. Serve on a bed of rice with lemon or lime juice drizzled on rice. Garnish with cilantro.

• Blackthorn

Blackthorn Jelly (Vegan)

4 cups blackthorn berries

2 cups blueberries 

1 cup blackberries

3 cups sugar, plus more to taste

3 tbsp lemon juice

5 tbsp orange zest

2 cups water

In a large saucepan, add water, sugar, blackthorn berries, blueberries and blackberries. Boil on high heat for 30 minutes, stirring frequently. As berries break down and soften, add more water if consistency is too thick. Add in lemon juice and orange zest. Reduce to low heat to simmer and continue to stir. Once berries are fully broken down and a good consistency is reached, turn stove off and allow mixture to cool. Delicious on fresh bread or as a sauce on ice cream or yogurt.