Celebrate the kick-off to summer and Father’s Day all-in-one with some fab dishes!!
Char’s Sweet & Savour Turkey Burgers
2 lbs (900 grams) lean ground Ontario turkey
1/2 cup (125 mL) fresh blueberries
½ cup (125 mL) chopped green onions
3 tbsp (45 mL) prepared horseradish
5 tsp (25 mL) dried tarragon leaves
2 cloves garlic, minced (*or to taste)
½ tsp (2 mL) each; salt and pepper
Pre-heat grill to medium high. Using clean hands, combine all ingredients and form into 4 jumbo burgers (or 6 smaller burgers). Place burgers on clean, pre-heated grill and turn heat down to medium. Grill for 5 minutes. Flip burgers and grill for an additional 5 to 7 minutes or until internal temperature reaches 165 F (75 C).
Char’s Sweet Pea Pesto Pasta made with Italpasta Penne Rigate
If you’re looking for a delicious and doable side dish for a burger, steak or chicken breast off the grill – this pasta salad will be your new go-to!!
1/2 cup (125 mL) seeds (*I use ¼ cup (60 mL) each: sunflower & pumpkin seeds)
2 cloves garlic (*or to taste)
1 1/2 cups (375 mL) frozen peas, thawed (*or fresh sweet peas)
¼ cup (60 mL) lightly packed roughly chopped fresh mint
¼ cup (60 mL) grated Parmesan cheese
hefty pinch each: salt, chili flakes and ground nutmeg
zest and juice of one lemon
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) water
3 cups (750 mL) Italpasta Penne Rigate
2 cups (500 mL) halved cherry or grape tomatoes
Place seeds and garlic in food processor fitted with a metal blade. Pulse until well chopped. Add peas and pulse until finely chopped (scrape down side of bowl if needed). Add mint, cheese and spices and pulse until combined. Add lemon zest and juice. With the motor running – drizzle in oil and water. Cook pasta according to package directions. Toss warm cooked pasta with pesto and tomatoes. Makes about 4 cups (1 L).
Char’s Rhubarb and Strawberry Cream Flan Topped with Gay Lea Toasted Marshmallow Whipped Cream
6 cups (1.5 L) chopped fresh rhubarb
2 tbsp water
Place rhubarb and water in a saucepan over medium high heat. Cook, stirring for about 8 to 10 minutes – until rhubarb has broken down and is quite thick looking. Remove from heat and cool completely.
1 tub (425 mL) Gay Lea Premium Gold Sour Cream
½ cup (125 mL) sweetened condensed milk (*or maple syrup)
2 cups (500 mL) finely chopped fresh Ontario strawberries
2 tsp (10 mL) vanilla extract
2 tbsp (30 mL) dark rum or ice wine *optional
1 large sponge flan (8 inches (200g)) *found in the bakery section of your grocery store*
½ cup (125 mL) finely chopped white chocolate
Stir together sour cream, condensed milk, strawberries, vanilla and salt until well combined. Fold in stewed rhubarb. Brush top of flan with rum or ice wine (if using). Spread mixture mixture evenly over flan and sprinkle evenly with white chocolate. Serve each slice with a dollop of whipped cream. Makes 10 servings.
Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.
Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
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