Huge massive thank you to Visit The Bridge for including me in the FB LIVE House Party FUN!! Side note: during the LIVE I mentioned that a few of our local shops were ‘open’ – I want to be clear that the stores I mentioned are ‘open’ for curb side pick up only.

If you recreate any of these recipes ~ use hashtag: #InCharsKitchen I’d love to follow along and see what everyone is cooking up! You can also tune into ‘In Char’s Kitchen’ on YourTv Muskoka. On each episode of ICK ~ I cook up a storm with amazing Muskoka locals (click here for a sneak peek).

Below are the recipes and videos from April 7th’s FB LIVE House Party ~ the first one cuts off (not sure why? haha!) and I finish up the recipe in the second video (below). Stay well folks!!

Posted by Visit The Bridge – Bracebridge Tourism on Tuesday, April 7, 2020

Posted by Visit The Bridge – Bracebridge Tourism on Tuesday, April 7, 2020

Grilled Chocolate Sandwiches with Vanilla Orange Compound Butter click here for recipe.

Roasted Squash and Kale Salad

Delicious, doable and nutritious – perfect for an Easter supper side dish!!

Dressing

3 tbsp (45 mL) prepared marmalade  

1 tsp (5 mL) balsamic vinegar

½ tsp (2 mL) orange juice + 2 tsp (10 mL) orange juice

½ tsp (2 mL) each; minced fresh ginger and minced fresh garlic 

Salad

2 acorn squash, well washed, seeded and cut in cubes (skin left on)

2 tbsp (30 mL) vegetable oil 

2 tsp (10 mL) dried sage leaves (*if you are using ground sage – only use 1/8 tsp)

¼ tsp (1 mL) each; ground cinnamon, ground cardamom and paprika

4 to 6 cups (approx) lightly packed baby kale leaves or baby spinach 

⅓ cup (75 mL) cashews *or peanuts/almonds/walnuts 

⅓ cup (75 mL) dried cherries *or dried cranberries/chopped dates/dried blueberries

1/4 cup (60 mL) green pumpkin seeds

¼ cup (60 mL) roughly chopped fresh mint    

½ tsp (2 mL) each; salt and pepper

Garnish: Muskoka Four Season Greens – pea shoots

Whisk together dressing ingredients and set aside. Preheat oven to 425 F (220 C). Toss chopped squash with oil, spices and dried sage. Divide squash evenly between two baking sheets lined with parchment paper. Bake for about 45 minutes, tossing every 15 minutes (rotating pans halfway through roasting). Remove from oven and cool. When ready to serve, toss roasted squash with greens, cashews, dried cherries, pumpkin seeds, mint, salt, pepper and reserved dressing. Garnish with Muskoka Four Season Greens. Makes about 6 cups (1.5 L). Serves 6 as a side dish.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime OttawaCTV Morning Live OttawaCHCH Morning LiveBreakfast 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.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton