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
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 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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