Hello! I hope all of you who reside in the Central PA region were able to enjoy the amazing weather we had this past weekend. It was glorious and we were outside loving every minute of it. If it’s possible to rate your weekend based on the great picnics you attended, ours was a 12 out of 10. We attended three (yes, three!) picnics – two Saturday afternoon/evening, and one Sunday evening. All were different styles of picnics and all featured at least one notable menu item. (I was taking notes for future picnics.) When you plan a picnic, what is the first thing you focus on? Usually the main dish. One of the events was a pig roast (Yum! So Good!), so that took care of the main, one featured marinated chicken that had been in the marinade for over 24 hours and was amazingly tender and tasty, the last one was a classic hot dog roast (with s’mores for dessert). Surprisingly, out of all the events and delicious food, the most notable dish for me was a watermelon and cucumber salad that featured a lime and ginger dressing. It was perfect for the evening’s gathering when the sun was warm on the patio and we were gathering around the firepit. The cool, refreshing combination of ingredients melded into a sweet-savory accompaniment to the evening meal. Not only did it taste like a summer breeze, it added a beautiful color dimension to the table. I can’t wait to entertain and wow my guests with it. (In fact, this weekend is shaping up to a picnic weekend already. Just one so far, but the week is young!) Finally, one of the best things about this recipe? I can get everything at the market! It will all be fresher than fresh! So, let’s dive in! Watermelon and Cucumber Salad with Ginger-Lime Dressing INGREDIENTS 1 1/4 pounds diced watermelon (about 4 cups) 1 medium English cucumber, trimmed, quartered lengthwise and cut into 1/2-inch thick pieces (about 3 cups) 1 scallion, sliced paper-thin 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 2 teaspoons finely grated fresh ginger 1/4 teaspoon fine sea salt or table salt 1/4 cup fresh mint leaves, torn DIRECTIONS In a large bowl, toss the watermelon, scallion and cucumber until combined. In a small bowl, whisk together the lime juice, olive oil, ginger and salt until combined. Drizzle the dressing over the watermelon, scallion, and cucumber and gently toss to coat, then add the mint. Gently toss to combine. Serve.

One of the best things about our employees is that they are all foodies. (No surprise there, right?) We frequently spend time comparing recipes and cooking techniques. (For instance, two of us have recently acquired Instant Pots at the encouragement of another. Ever had bean soup that only took 30 minutes and tasted like it simmered all day? Yup. I have!) Tuesday morning conversation almost always involves the weekend’s culinary adventures. Which is a great segue into today’s recipe, courtesy of Julia’s expertly executed culinary skills - Mediterranean Veggie Sandwich, featuring our Sun-Dried Tomato loaf and homemade jalapeño-cilantro hummus. Jalapeño-Cilantro Hummus 1 15-oz can chickpeas 2 T cilantro, course chop 2 cloves garlic, peeled 1 T jalapeno, course chop ½ T fresh lemon juice 1 T fresh lime juice 1 ½ T EVOO 1 T water Salt and pepper to taste Place first 6 ingredients in small food processor and blend until smooth. With the machine running, stream in the EVOO and water until the mixture is very creamy and smooth. Adjust seasoning with salt and pepper. Once the hummus is made, layer with the following ingredients onto the slices of bread: Hummus Lettuce/spinach Cucumber Fire roasted peppers Feta/goat cheese Slicing tomato Red onion (optional) Serve immediately and enjoy!

Do you ever get tired of eating the same old go-to meals? Rotisserie chicken with sautéed zucchini and onions and a touch of garlic is a go-to meal around here. So, when my dear friends gave me two handfuls of zucchini, I knew I would have to find something new to do with it or Tom and I would both revolt. Enter my new favorite cookbook. The Complete Vegetarian Cookbook. I looked up zucchini and found the most amazing sandwich idea. It paired a few of our favorite things with the zucchini for a culinary surprise. The bright, tangy flavors and complex texture made even my meat-loving husband proclaim it was good. Yay! A few disclaimers or points of order before starting. (This is where I tell you what I “Sandi-fied”.) Don’t skimp on the goat cheese. Get the good stuff. I had run to the store to grab some and found two kinds in the cheese section. Rather than picking, I bought some of each, only to find that the less expensive one didn’t have nearly as much of that yummy tang that we look for and that would make all the difference in a sandwich. Next, I couldn’t find a bag of mesclun, so I picked up a container of “Super Greens” which are a bit like spring mix, but heartier. Finally, Tom grilled the zucchini for us, rather than having me roast it. (All in all, the recipe is still mostly intact.) Oh, before I get to the recipe, I must highlight a few things we have going on this weekend. Sunday is Mother’s Day. What better thing to do for mom than to serve her a special breakfast? We will have our Spinach, Bacon, and Cheese Quiche available this weekend, as well as our (now VERY popular) chocolate croissants and ham and cheese croissants. All you need to supply are the mimosas! Oh, and Saturday is Derby Day! For those of you who didn’t know, there are special foods and drinks associated with Derby Day. (Cue the waiter with my mint julep…) One of those is Derby Pie. Imagine a decadent chocolate chip cookie packed with walnuts and a liberal portion of bourbon and baked in a flaky, delicious pie crust. Stop by the bakery with your big fancy Derby Day hat and we’ll share a bite of pie together! Other things to try: Rosemary Bread (use for this summer zucchini sandwich!), Cheddar and Chive scones (which have been on a lengthy hiatus but are making a come-back thanks to the beautiful patch of chives I have growing in the flower bed at the bakery), and chocolate cake with peanut butter icing. Ok. Now we can get down to business. Summer Zucchini Sandwiches with Olive Tapenade 2 zucchini, cut in half crosswise, then sliced lengthwise into ¼-inch planks 5 T EVOO Salt and pepper 10 pitted green olives 1 T minced shallot 1T lemon juice 1 small garlic clove, minced 1 t capers, drained (I know. I know. Capers are one of those things we all look askance at, but they have a wonderful sharp tang that can’t be accomplished with any other condiment.) 1 ½ ounces (1 ½ cups) mesclun (or arugula, or spring greens if you can’t find either of those) ½ c minced fresh mint 4 oz goat cheese, softened 1 crusty loaf from Sandi’s Breads 1 Country French loaf from Sandi’s Breads or any crusty loaf of your preference Adjust oven rack to middle position and heat oven to 425. Toss zucchini with 2 T oil, ½ t salt, and ¼ t pepper, then spread in single layer on foil-lined rimmed baking sheet. Bake until zucchini is spotty brown on both sides, about 15 minutes, flipping halfway through baking. Meanwhile, pulse olives, 2 T oil, shallot, 1 t lemon juice, garlic, and capers in food processor until mixture forms a slightly chunky paste, about 10 pulses. (Do not over process.) Whisk remaining 1 T oil and remaining 2 t lemon juice together in medium bowl. Add mesclun and mint and toss to coat. Season with salt and pepper to taste. Spread goat cheese evenly over cut sides of each baguette or one side of a slice of bread. Assemble sandwiches by layering ingredients as follows: olive tapenade, zucchini and mesclun mixture. Press gently on sandwiches to set. Serve.

Springtime means lots of fresh produce in the offing. Until your garden starts producing, enjoy what Mike Masser of Masser’s Produce has available. Recently, he’s had some gorgeous zucchini and his carrots are always fabulous – crunchy, juicy, and sweet. That makes for a perfect seasonal pasta dish – Springtime Spaghetti. The other great thing about springtime? Spending time outdoors with grandkids! Our granddaughter has reached the age of loving to see us visit. This weekend we surprised her and she could hardly contain herself. She saw us from up the street and came running with arms open wide. Being a grandparent is the bomb! For all of you who have grandchildren, you know what I mean. For those of you who don’t, please accept my thanks for indulging my enthusiasm. I promise to try to contain myself. 😊 However you celebrate the season, I hope you’ve had a great couple of weeks and are looking forward to good weather to get outdoors and into the sunshine. Springtime Spaghetti 8 oz spaghetti 2 T butter 1 large zucchini, julienned 3 large carrots, julienned 1 bunch asparagus, cut to about 1 ½ pieces 2 small-medium cloves garlic (depending on how garlicky you like your pasta) ¾ c heavy cream ¾ c freshly-grated parmesan 1-2 T fresh dill, chopped, plus some for garnish Salt and fresh ground pepper to taste Bring a large pot of well-salted water to a boil. Add pasta and cook to al dente (usually about 8-10 minutes). Drain and set aside in a large pasta bowl. Melt butter in large skillet and saute garlic. When it is fragrant, begin sauteeing the zucchini, asparagus, and carrots until softened but not soggy. (There should be just a bit of resistance to the bite.) You might have to do this in a couple of batches, depending on the size of your veggies and your pan. Arrange veggies over pasta to rest while you made sauce. In veggie pan, stir in cream, parmesan, and dill. Continue stirring until sauce thickens, about 5 minutes. Finish with salt and pepper to taste. Garnish with leftover chopped dill. (Alternatively, you can roast the vegetables at 450 degrees for about 4-5 minutes for the zucchini and asparagus, and about 8 minutes for the carrots or until they are the right texture for you. If you choose to roast, drizzle them liberally with a good EVOO, sprinkle with salt and pepper, then roast. Add back to the pan with garlic and follow the steps as written above.)

Hello! I’m a little late this week, but I have a great recipe to redeem myself. Before I get to that, I have to tell you that we're having a reunion of sorts at the bakery. For years, we have not made our Four Seed Crackers because we lacked the time and proper equipment. Now, with our new sheeter - her name is Estella - we are able to make them and we have them for your enjoyment. You're going to love them. Now back to the business at hand... This week’s recipe comes from Julia, our very accomplished baker who you might have met at our counter. (She has been working very hard on our croissant project, and she is also a talented cook as well as a baker.) So, without further ado (because I’m running soooo late), let’s get right to it. This recipe is perfect for a busy weeknight when you just happen to have a rotisserie chicken in the fridge that you’re trying to use up. Other ingredients are mostly things that you’ll have in your pantry or fridge. The only item that’s more unusual is the fish sauce. I keep some in my kitchen all the time because it’s a great addition to some soups that just need a hit of umami (that flavor profile that fills in the savory taste). Chicken Paprika 2 c diced rotisserie chicken 2 T butter 1 medium onion, diced 3 cloves garlic, minced 3 T Hungarian Paprika (Just a note…I didn’t have Hungarian so I had to use sweet. There are many types of paprika. I would suggest a combination of Hungarian and sweet if you don’t want it too spicy.) 1 T flour 1 15-oz can diced tomatoes, drained 1 c chicken stock 1 – 2 t fish sauce (Use up to a tablespoon if you want. It really adds flavor.) ½ t pepper ½ c sour cream 1 T fresh lemon juice Melt butter in a 12-inch skillet. Sauté onion and garlic until soft. Add flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute. Add tomatoes, stock, fish sauce, and pepper. Stir and bring to a simmer. Add chicken, sour cream, and lemon juice. Stir. Serve over egg noodles or rice.

As I wrote last week, with the weather turning colder, it’s definitely soup and hot beverage season now. To go with your hot beverages, we have soooo many types of biscotti right now. How about Orange-Chocolate, Double Chocolate Decadence, Butter Toffee, Pineapple, Apricot Almond, English Tea Time, Blueberry Fields, and Caramel & Toasted Walnut? If you would like a taste, just ask! Then there’s soup…This past weekend, Tom treated us to his amazing homemade cream of tomato soup. It reminded me that we have this recipe in a blog. So here you are! Enjoy! You all know that Tom and I work together in the bakery every day, so you wouldn’t think we can surprise each other much. Au contraire! Imagine my delight when I walked into the kitchen recently to find Tom at the stove, a pot in front of him with an amazing aroma wafting from it. He looked up and grinned at me and said, “I made three-ingredient tomato soup!” He then proceeded to tell me all the (not three!) ingredients he put into the pot that was bubbling there. Smirking, I responded, “So, you ‘Tom-ified’ the recipe.” What you must understand is that Tom has, for many years, teased me about my inability to follow a recipe. I view recipes as guidelines, then I (as Tom puts it) Sandi-fy them by adding my own ingredients and changing the proportions as I see fit. Now, those of you who have used the recipes that I have published know that this is a technique that works – as long as I remember to take notes. So, after years of this teasing, it was wonderful to have the chance to give him a bit of a hard time. (We have to get mileage out of these opportunities when they don’t come very often!) Back to the soup, though. It was amazing – thick, flavorful, very tomato-y. The best way to eat it is with a few of our croutons sprinkled into the bowl with freshly-grated parmesan on top of it all. Without further ado… Three (Not So Much!) Ingredient Tomato Soup, à la Tom 2 28-oz cans whole tomatoes (We sometimes freeze tomatoes during the summer. If you freeze them with the skins on, you simply defrost them a bit in some warm water until the skins are loose. Slip the tomato out of its skin and into a pot and there you go.) 1 medium onion, diced 4 cloves garlic, minced 1 T Better Than Bouillon Chicken Base 1 ½ c milk ½ c heavy cream ¼ c EVOO 1 t dried thyme 1 t dried basil Salt and pepper to taste Sandi’s Gourmet Croutons Freshly-grated parmesan (optional: 3-5 slices 100% Whole Wheat bread – see note below) Add 2 T EVOO to a Dutch oven. Heat on medium high until shimmering. Add onion and sauté until translucent. Add garlic and sauté. Add chicken base and stir until it is incorporated with the onions and garlic. Pour both cans of tomatoes into the pot. Mash tomatoes with potato masher. Bring to a boil, reduce to medium and cook, stirring occasionally, for about 15 minutes. (If using bread as noted below, this is when you add it and let it simmer with soup.) Remove the pot from the heat and add milk and cream, salt and pepper. (Sometimes we use an immersion blender at this stage to break up the tomatoes and give the soup a bit creamier texture.) Serve immediately, drizzled with remaining EVOO, topped with croutons and freshly-grated parmesan. NOTE: You can make this recipe vegetarian and dairy-free by replacing the milk and cream with vegetable or chicken stock and 3-5 slices of Sandi’s 100% Whole Wheat bread. Once the tomatoes are in the pot and the soup is starting to get steamy, tear the bread up and add to the pot. Let soak while soup simmers, then process the soup with an immersion blender. The addition of the bread will add a creaminess to the texture of the soup without actually adding cream.

Thanksgiving 2021 is in the books and we hope it was as great for you as it was for us! Ours was wonderful – relaxing, tasty, and full of family fun. Now we’re on to Hanukkah and Christmas. In honor of Hanukkah, which is happening right now, I decided that all of you deserved the opportunity to enjoy one of our absolutely favorite foods – latkes! (Pronounced by some “lot-kuz” and by others “lot-keys”. It’s all the same to me – crispy fried potatoes covered in sour cream and/or apple sauce.) Before I get too wrapped up in latke stuff, I just wanted to point out a couple of things happening in the bakery. It’s Advent season, so we’re bringing out your favorite seasonal treats starting this week. We will have Chocolate Cherry Babka, Maple Pecan Shortbread, Cranberry Ecstasy Bars, and Holiday Fruit Tarts. (I made the cranberry sauce for the tarts today. Oh, my! It’s so incredible. One of these years, I’ll remember to make some for our Thanksgiving table.) More treats will appear later in the month. (Chocolate Pecan Pie, anyone?) Now, back to our recipe! This recipe makes a large amount of mix, but the latkes can be frozen and reheated in the oven. It’s so worth it. A few tips before we begin: Always use russet potatoes. They have a high amount of starch that will help make and keep the latkes crispy. It will also help them hold together better. We peeled the potatoes ahead to save time later. Just peel and keep covered with cold water and they won’t oxidize. Have the onions ready to shred along with the potatoes. If you shred everything together, the potatoes tend to not oxidize as quickly. Use a food processor if you have one and grate the potatoes on the course setting if you like lots of crispy edges. If you prefer a smoother latke, use the fine grate option. After grating, squeeze out as much liquid as possible using a cheesecloth, but keep the liquid. For years we tried just using our hands, but that was never very effective. Make sure the oil is good and hot. It should be about 350 degrees and a bit of latke mix dropped in should turn a lovely golden brown and get crispy in about a minute. That’s the best test for when the oil is ready. If your latkes are not crisp or are too greasy, your oil isn’t hot enough. Mom’s Potato Latkes 10 medium russet potatoes 2 medium onions 2 large or extra-large eggs ¼ c matzoh meal (You can find this in most grocery stores in the ethnic section.) Garlic salt black pepper Vegetable oil (I use canola oil, but you can also use peanut oil. Both have a high enough smoke point that they’ll do a good job.) Peel potatoes and keep in cold water until ready to grate. Prep onions. Starting with the onions, grate all on the course part of the grater or with the food processor, alternating potatoes with onions. Squeeze out as much liquid as possible using a cheesecloth. SAVE THE LIQUID! You will add the starchy sediment in the bottom back to the mixture and this will help make the latkes hold together and become crisp when fried. Blend potatoes together with eggs, matzo meal, garlic salt, and pepper. BE GENEROUS with this salt and pepper. Give the mix a few minutes (about 10) to sit while the matzo meal absorbs moisture. Heat 1 inch of oil to 350 degrees in a flat-bottomed pan. Drop about 1 tablespoon mixture into hot oil then press down with spatula to flatten. Fry until edges are golden, then flip to cook other side. I always cook one or two first, then taste them to see if I have the seasonings right. Many times I have to add more salt. As you cook them, place them on a rack prepared with paper towels and placed over a baking sheet. Do not stack. If you’re not going to eat them right away, you can keep them warm by placing the baking sheet/rack in a 200 degree oven. Serve immediately with sour cream and apple sauce on the side.

What an exciting week! It’s only Tuesday and it’s been an adventure. Monday was a perfect day to be out and about…especially if it was to the ABC27 station. I was able to spend some time with Amy Kehm on the Good Day PA set and, as always, we had a great time. Check out our Facebook page to see the video. Couple that with time spent with all our children and our granddaughter, and you could say we’ve had a wonderful week already. Now to get the baking done for the restaurants’ orders and prep for our weekend with you and we’ll be all set! This week’s recipe is an easy one that I love as a quick weeknight meal. You just can’t go wrong with the bright flavor of fresh lemon paired with seafood and Extra Virgin Olive Oil. I use frozen, peeled shrimp because they are easy to keep on hand, fast to cook, and easy to eat. NOTE: The fresh lemon juice and zest are key to this recipe. Don't try to use jarred juice and skip the zest. It won't work. Lemony Shrimp Pasta 1 pound spaghetti 1 pound uncooked medium shrimp, peeled and deveined 2 T EVOO 2 T Butter 2 cloves garlic, crushed Pinch red pepper flakes ⅔ cup grated Parmesan cheese ½ cup EVOO ½ cup fresh lemon juice ½ teaspoon ground black pepper 1 cup peas, defrosted ¼ cup chopped fresh basil 1 tablespoon lemon zest Sea salt to taste 1 T fresh parsley, chopped, for garnish Bring a large pot of well-salted water to a boil. Cook spaghetti in the boiling water, according to directions, to al dente. Stir occasionally. Drain, reserving 1 c of pasta water in case the sauce gets too thick. While spaghetti is cooking, melt butter with EVOO in large skillet. Toss in crushed garlic and stir. Add shrimp in a single layer and cook until pink. Turn shrimp and cook other side to pink. Do not overcook. Whisk together Parmesan cheese, red pepper flakes, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat. Garnish with fresh parsley.

It’s Pumpkin Season! I’m sure it hasn’t escaped you all that I love pumpkin – pie, snickerdoodles, gingerbread cake, bread, boli rolls, dinner rolls, pretty much anything! In the past I’ve written about a pumpkin/squash soup that I make using butternut squash. It’s amazing and very savory. This week I’m going for something a bit different. This recipe comes courtesy of a friend who gifted us with a dinner during a very busy time. She grows a huge vegetable garden each year and always shares the bounty. So, when she arrived with this amazing stew, I knew that all the vegetables were garden-fresh. All we had to add was our own fresh, crusty bread. Before we get to the recipe, let me update you on some goings-on. Monday November 8, Sandi’s Breads and Tina Marie's Chocolates will be making an appearance on Good Day, PA! We do this periodically to let folks know who we are and what we do. We’ll be showing off some of our holiday treats. If you have ideas of what we could share with the audience, I would love to hear from you! We are also gearing up to take orders for Thanksgiving. I know it seems early, but the holiday is just a few weeks away. We do have order forms on the counter. As always, if there is something you would like to have that isn’t on the form, please let us know and we can almost always make sure to have it for you. Now to the recipe. This amazing soup/stew of vegetables and rich, spicy, mildly sweet broth is a combination of flavors that is unusual in our culture, but no so in many others. It is a celebration of the harvest. If you are one of the many for whom the fall brings a great opportunity to begin using all the wonderful home-preserved bounty that fills your shelves, this is for you. As one who used to home-can quarts of tomatoes, sauces, and fruits, I understand the passion that goes into the act of preserving food. It’s time to enjoy the fruits of your labor now! Pumpkin and Vegetable Stew 1 T EVOO 1 med onion, diced 3 cloves garlic, minced 1 small pumpkin (I use butternut squash) 3 1/2 c chopped tomatoes 2 cans (19 oz) black beans, drained and rinsed (Yes, you must do both. Surprisingly, you might lessen the “aromatic effects” of the beans by doing so.) ½ t chipotle chili powder (If you can’t find powdered chipotle peppers, try the canned ones. A single pepper will probably do it. Try not to skip this, as these peppers add a smoky heat that is unique and delicious.) 16 oz stock – veggie, chicken, or beef will all work – your preference 2 Tbsp brown sugar or maple syrup (I’m going to try the maple syrup! I think it will add a fantastic aromatic effect to the stew.) 1 Tbsp chili powder 1 Tbsp ground cumin 1 tsp ground oregano ½ tsp cinnamon (Yes! Cinnamon is not just for your latte anymore! Don’t (!!!) leave this out. Part of the amazing flavor of this dish is directly related to the inclusion of this spice.) 4 tsp sea salt (use ½ tsp smoked sea salt in place of ½ tsp regular for a nice change and additional depth of flavor) 1 bell pepper, diced (You may use yellow or red for this dish, but green will add a nice crisp flavor that will not be overrun by the sweetness in the dish.) 1 c fresh or frozen corn Peel the squash, then cut in half, place face down in a microwaveable glass dish. Microwave for 5 minutes on high. When cool enough to handle, scrape seeds out. Cut into chunks (1/2-inch dice). Pour oil into large pot over medium-high heat. Add onion. Saute until translucent. Add garlic and squash. Cook another 5 minutes. Stir in tomatoes, beans, chipotle pepper, broth, maple syrup (or brown sugar), and other seasonings. Bring all to a boil, reduce to simmer. Cook 25 minutes or until squash is tender. Stir in bell pepper and corn. Continue cooking until peppers are soft and corn kernels are brightly colored. Adjust seasonings. Top with chopped scallions and serve with hot crusty bread and a big fresh garden salad. (Kick the salad up a notch by using the last of those garden-fresh tomatoes with some cucumbers, herbs, and some nasturtiums - for a surprising, peppery taste.)