Some of Nova Scotia’s summer culinary delights: Strawberries, fresh produce from Nova Scotia’s Farmer’s Markets and king of the sea- lobster

Fresh Strawberry Pie

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Big ripe fresh strawberries seem to hold onto the hot summer sun and turn it into something that we can taste. This no-bake pie is a must-make during strawberry season. The glaze holds the pie together and makes the strawberries sparkle like rubies.

3 cups	sliced fresh strawberries	750 mL
1	prebaked single pie crust shell	1
1/2 cup	granulated sugar	125 mL
2 tbsp	cornstarch	cornstarch
1 cup	mashed fresh strawberries	250 mL
2/3 cup	water	175 mL

Arrange the sliced strawberries in the prebaked pie shell. In a saucepan, blend the sugar and cornstarch; add the crushed strawberries and water. Bring to a boil and stir until thick and clear. Pour over the strawberries in the pie shell. Chill. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf. Serves 6 to 8.

Grilled Chicken & Spinach Salad with Balsamic Vinaigrette

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Grilled chicken breasts on a Caesar salad appear on many menus these days – it’s a salad that can serve as a filling meal. Our combination of grilled chicken breast and wonderful crunchy spinach in a slightly sweet vinaigrette is a unique variation on the chicken Caesar.

Dressing:
1/2 cup	liquid honey	125 mL
1/2 cup	olive oil	125 mL
1/3 cup	balsamic vinegar	75 mL
1 tbsp	Dijon mustard	15 mL
2 tsp	chopped fresh parsley	10 mL
2 tsp	chopped red onion	10 mL
2 tsp	chopped fresh chives	10 mL
2 tsp	chopped red pepper	10 mL
Salad:
4	6-oz (180-g) boneless chicken breasts	4
8 oz	fresh spinach	250 g
2	fresh oranges, peeled and sectioned into pieces	2
1	small red onion, sliced	1
4	fresh mushrooms, sliced	4
1	red pepper, diced	1

                                                    
Dressing:
In a bowl, whisk the honey, oil, vinegar and mustard until well blended and smooth. Add remaining ingredients. Whisk until blended. Chill until serving.

Salad:
Grill chicken breasts and chill. Cut them into slices prior to serving.
Wash spinach and trim ends. In a medium-sized bowl, combine spinach, sectioned oranges, red onion, mushrooms and red pepper. Add vinaigrette and toss. Divide salad on individual plates and arrange chilled sliced chicken on top. Serves 4.

Herbed Green Beans

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Lemon and rosemary season the green beans to make a bright side dish that is excellent with fish.

4 cups	fresh green beans	1 L
1/4 cup	butter	50 mL
2/3 cup	chopped onion	150 mL
1	clove of garlic, minced	1
1/4 cup	diced celery	50 mL
1/4 cup	chopped fresh parsley	50 mL
	or 1 tsp (15 mL) dried
1 tbsp	lemon juice	15 mL
1/4 tsp	rosemary	1 mL
½ tsp	salt	2 mL
	pepper to taste

Wash and trim ends of beans and cut into 2 inch (5 cm) pieces. In a saucepan, boil sufficient water to cover prepared beans, add beans and bring water back to a boil. Reduce heat and cook until desired doneness is reached. Remove from heat, drain and reserve.
In a small saucepan, melt butter and sauté onions, garlic and celery until onion is transparent. Add remaining ingredients. Stir to combine and simmer for 4 minutes, stirring occasionally. Add to green beans, and toss well to coat. Serves 6.

Lighthouse Lobster Pasta

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Cold lobster and pasta tossed with a creamy light dressing makes for a great summer lunch or light one-dish supper meal.

1/2 cup	olive oil	125 mL
1/2 cup	sour cream	125 mL
1/4 cup	lemon juice	50 mL
1/2 cup	fresh dill, chopped	125 mL
1	garlic clove, crushed	1
2 cups	lobster meat, cooked & chopped	500 mL
	or 1 tin (11.3 oz/312 mL) frozen lobster meat
1 cup	chopped ripe tomato	250 mL
2 tbsp	finely chopped green onion	25 mL
1 tsp	freshly ground black pepper	5 mL
8 oz	dry fusilli pasta	250 g

In a medium-sized bowl combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, diced tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors.
Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool.
Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving. Serves 4.

Lobster Roll

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The ultimate Nova Scotia “ fast food ” lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional roll.

1	11.3-oz (312 mL) tin frozen lobster meat*	1
1/2 - 3/4 cup	mayonnaise	125 mL - 175 mL
2 tsp	lemon juice	10 mL
3 tbsp	diced celery	45 mL
2 tbsp	minced onion (optional)	25 mL

Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling.
*Yields approximately 2 cups (500 mL) of lobster meat. Serves 4 to 6.