No better way to celebrate Canada’s 153 rd birthday than with fun, delicious and doable recipes – all with a Canadian twist!!! Happy Birthday Canada!! Click on link below to watch my CTV Morning Live Ottawa segment.

Strawberry & Rhubarb Milkshake Topped with Gay Lea Toasted Marshmallow Whipped Cream

~ stewed rhubarb (approx 1/2 cup)

~ Ontario strawberries, washed and sliced in half (about 1 cup)

~ vanilla ice cream (approx 4 large scoops)

~ milk (about 2 cups)

~ Canadian Maple Syrup (to taste – about 2 tbsp)

Garnish: Gay Lea Toasted Marshmallow Whipped Cream and red & white sprinkles

Place all ingredients in blender and pulse until desired consistency. Pour in milkshake glasses. Garnish with whipped cream and sprinkles. Makes about 4 cups (1 L). Click here for my Strawberry Rhubarb Flan recipe.

Char’s Brie Stuffed Pork Burgers with Maple Mustard Glaze

No summer gather is complete without a juicy burger off the grill!! Click here for my pork burger recipe!!

Scoobi Do with Tuna and Artichokes

DYK? Italpasta is made right here in Canada with 100 % Canadian wheat – talk about a patriotic pasta dish!! Click here for recipe.

Peanut Butter Nanaimo Bars

We Canadians know and love the Nanaimo bar, but did you know that peanut butter was invented in Canada too? There’s no better way to show your true patriot love than with this peanutty twist on the classic Canadian dessert. Click here for one of my fave ‘Canadian’ with-a-twist-recipes!!

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 and Breakfast Television  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

Celebrate the first day of summer with delicious and doable recipes that use garden fresh ingredients and can be prepared in less than 20 minutes!!

Char’s Sweet Pea & Garden Fresh Herb Pasta Salad made with Italpasta Rotini

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!!

2 cups (500 mL) cherry or grape tomatoes

1 cup (250 mL) sweet peas (fresh or frozen)

2 cups (500 mL) Italpasta Rotini

2 tbsp (30 mL) quality olive oil

zest and juice of one lemon  

2 tsp (10 mL) minced garlic

hefty pinch: salt and chili flakes

1 cup (250 mL) roughly chopped mixed fresh herbs (such as: basil, mint, dill and chives) 

1/4 cup (60 mL) grated fresh quality Parm

Garnish: crumbled goat cheese (or torn fresh Mozzarella) and pea shoots

Place tomatoes and peas in colander. Cook pasta according to package directions. Drain on top of tomatoes and peas (this will slightly blanch the vegetables). Shake colander well to remove excess water. Place pasta back in pot (or large mixing bowl) and toss with remaining ingredients. Place in serving dish and garnish with goat cheese (or torn mozzarella) and pea shoots. Makes about 6 cups (1.5 L).

For more delicious pasta salad recipes made with Italpasta click here.

Char’s Rhubarb and Strawberry Cream Flan Topped with Gay Lea Toasted Marshmallow Whipped Cream

Stewed Rhubarb

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

pinch salt 

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 

Garnish: Gay Lea Toasted Marshmallow Whipped Cream 

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 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.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

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

Stewed Rhubarb

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

pinch salt 

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 

Garnish: Gay Lea Toasted Marshmallow Whipped Cream 

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.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

If you’re looking for a few simple and delicious summertime eats – I got ya covered: My s’mores milkshake is as fun to make as it is to sip (and takes only seconds to whip up – literally!)! For a more nutrient dense dish – the Peanut & Lentil Salad (recipe courtesy of Peanut Bureau) is jam packed with plant protein and pantry staple items. Best part: it’s a meal in itself!! Side note: I like to add a splash of hot sauce or hefty pinch of chili flakes to the dressing. Lastly, if you’re looking for a no-flour required sweet treat – you’ve got to try the Double Decker Peanut Butter Fudge!! Happy Summertime eating and sipping all!!

Char’s S’mores Milkshake made with Gay Lea Toasted Marshmallow Whipped Cream

~ melted chocolate

~ Graham cracker crumbs

Dip the rim of milkshake glasses in melted chocolate and then dip rims in Graham cracker crumbs. Chill glasses. 

~ chocolate ice cream

~ cocoa

~ milk 

~ Gay Lea Toasted Coconut Whipped Cream *click here to learn more

~ mini marshmallows

*place ice cream, cocoa and milk in blender – blend until smooth. Pour into prepared glasses. Top with Gay Lea Toasted Marshmallow Whipped Cream and garnish with mini marshmallows. Enjoy!

Double Decker Peanut Butter Fudge – click here for the recipe

Peanut & Pulses Salad  – click here for the recipe

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.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Homemade pesto is a cinch to make. Traditionally, pesto is made with: pine nuts and fresh basil – I often switch it up and use a seed combo (instead of pine nuts) and frozen (thawed) peas in place of fresh basil. This pesto also makes a great “sauce” for grilled fish, or slather on a sandwich instead of mayo!

Char’s Sweet Pea Pesto Pasta with Roasted Vegetables

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 (*optional)

3 cups (750 mL) dry rotini pasta (*or pasta shape of choice)

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. Makes about 4 cups (1 L).

Roasted Veggies

2 large carrots, well washed and cut in thick pieces (*leave skin on) 

1 red pepper, cored and cut in thick pieces 

1 tbsp (15 mL) canola oil 

Hefty pinch salt and pepper

1 cup (250 mL) grape tomatoes

Pre-hreat oven to 400 F (200 C). Toss chopped carrots and peppers with oil, salt and pepper. Place on a large baking sheet (or two smaller baking sheets) lined with parchment paper. Place in center of oven for about 45 minutes, tossing every 15 minutes until evenly roasted. Add tomatoes in the last 15 minutes of roasting. Remove from oven. Cool slightly and toss with prepared pesto pasta.

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.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton