Beet, Apple and Blue Cheese Salad with Honeyed Walnuts

Serves 4-6

For the Walnuts: 1 cup walnut pieces ¼ cup buckwheat honey ¼ tsp cinnamon ¼ tsp salt For the Salad ½ cup crumbled Isle St Jean “Bleu D’Acadie” blue cheese

1 large tart apple cut into matchsticks

1 large beet peeled and cut into matchsticks

6 cups local mixed greens For the Dressing: ¼ cup extra virgin olive oil 2 tbsp white balsamic vinegar

FROM C1 1 tbsp buckwheat honey Salt and pepper to taste Preheat your oven to 350 F. Warm the honey in a microwave-safe bowl, then stir in the cinnamon, salt and walnuts. Spread the mixture into an even layer on a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through. Let the nut mixture cool completely on the baking sheet, then crumble into large chunks. Whisk together the oil, vinegar and honey then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter. Top with apples, beets, blue cheese and candied nuts. Give the dressing another stir, then pour it over the salad. Serve right away. Source: Chef Erin Henry

Mexican Grilled Corn (Elotes)

Serves 4 1/4 cup mayonnaise 1/4 cup sour cream

1/2 cup finely crumbled cotija or feta cheese, plus more for serving

1/2 tsp chili powder, plus more for serving

1 medium clove garlic, finely minced 1/4 cup finely chopped cilantro leaves

4 ears shucked P.E.I. corn (Leave the husk attached if you like, but tie it back with string)

Little extra cheese and chili powder for garnish Turn your grill to 450 F and preheat for 5 minutes.

While the grill heats, combine the mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl. Stir until combined and set aside.

When grill is hot, place the corn directly on the grill and cook, rotating occasionally, until cooked through and charred a little bit on all sides, about 8 minutes.

Transfer the corn to a large bowl, then use a pastry brush to generously coat the corn on all sides with the cheese mixture. Sprinkle with extra cheese and chili powder and serve immediately with a sprinkle of cilantro leaves or fresh chives. Source: Chef Erin Henry