- Acadian Meat Pie
- Beef Stew with Red Wine and Roasted Root Vegetables
- Cows Creamery Grilled Cheese and Smoked Bacon Sandwich
- Grilled Flank Steak Salad with Shallots and Tomatoes
- Honey Roast Turkey with Gravy - Chef Michael Smith
- Lemon Chicken with Ginger
- Meat Loaf
- Orange Glazed PEI Pork Tenderloin
- PEI Pork Cashew Stir-Fry
- Roast Turkey with Potato Dressing
- Sweet 'N' Sour Spareribs
- The Pearl Black Garlic Braised Beef
- Whole Grain Stuffing - Chef Michael Smith
- PEI Turkey Meatballs with Spiced Apple Chutney
- Slow Cooker Salsa Chicken
PEI Pork Cashew Stir-Fry
2 tbsp vegetable oil
1 lb PEI pork tenderloin, cut into ½ inch strips
2 tbsp soy sauce
2 carrots, sliced thinly
1 green pepper, diced
½ cup roasted cashews, unsalted
2 tbsp brown sugar
1 tbsp cornstarch
3 tbsp water
Salt to taste
Heat the oil in a wok or a deep heavy skillet over high heat. Add pork and stir-fry for 3-4 minutes, or until lightly browned. Add soy sauce, and stir-fry for 1 minute. Reduce heat to medium and add carrots; cover and cook for 3 minutes. Add peppers and cashews and stir-fry for 3 to 4 minutes. Sprinkle with brown sugar and stir until dissolved; about 1 minute. Dissolve cornstarch in water, add to wok or skillet, stir and cook until sauce thickens and clears. Season with salt. Serve immediately with rice. Makes 4 servings.