Sandra's Kitchen

Roasted Strawberries

recipe

Roasted Strawberries

The other day Walter (my older son) and I went strawberry picking in the rain.  We've been going to Russell Orchard for berry picking (and apple picking in the Fall) since before Walter could walk.  He's grown up on fruit and apple cider donuts from this farm.  If you live anywhere near Boston, Russell Orchard is a great weekend destination.   It's been a rainy start to the berry season here in Massachusetts so we didn't get many berries.  Most were still green.  But we did manage to fill one small basket.   Back home we roasted the berries with a little maple syrup then topped...

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Rose Harissa

Rose Harissa

Did you know you can eat rose petals?!This yogurt dip is made with Rose Harissa from @curiospice and fresh roses from my front garden. .I’m serving it here with pita chips and roasted chick peas. Something to nibble on with a friend this evening on this perfect New England summer day. ❤️summer and eating outside .

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Shandy

Shandy

Happy Friday! Today feels like an extra special day... a day to celebrate!My youngest son,Sam, graduated from middle school and is headed to high school next year😂Both my boys will be in high school together for that one year before Walter graduates and leaves for college.... it’s all too soon! Everyone says they grow up too fast and it’s really true. 😕I’ve got mixed feelings... happy for the boys and sad that time slips away. I’m thinking of doing a summer cooking project with my boys as a way to spend more time together before they fly away.Growing up my parents and...

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French Lentil salad with chive blossoms

French Lentil salad with chive blossoms

Here’s a summer dinner you can make ahead and keep leftovers for the next day’s lunch.Warm French lentils with chive blossoms 🌸 . Simmer dried lentils (small green French lentils) over low heat for 20 min. or until tender. While lentils are cooking sauté onions and carrots in olive oil until onions are translucent.  Add chopped garlic to onions and carrots, cook for another 2 minutes, or just until the garlic is fragrant.  Make vinaigrette with: olive oil, red wine vinegar, dijon mustard, salt and pepper.  Add in chive blossoms after mixing the vinaigrette. Set aside. When lentils have finished...

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Apricot

Apricot

The color of fresh apricots... it's almost as good as the taste👌Yum! . This is number 60 out of 100 in my challenge to draw colorful foods. Would you like to see this on a dishcloth?  

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