Author: Kris Schindler

Easy Cantaloupe Soup

The only negative about cantaloupe is that the window for eating one stays open for just about five minutes. So what to do if you can’t devour your cantaloupe before it goes soft? Make soup! Ingredients: one large cantaloupe, cubed (remove rind and seeds) 1 tsp ground cinnamon 2 cups orange juice (or one of the variations like pineapple orange banana) 2 tbsp lime juice (about the amount you can squeeze from half of a fresh lime) Add the cubed cantaloupe and cinnamon to a blender or food processor and puree. After it’s blended, add …Continue Reading...

Investing in the Team

Andrew Worob is right on target on his blog “Top 5 Ways PR Agencies Can Keep Talented Employees,”– at least from my perspective as an agency owner. We’ve opted to freeze salaries until we completely get over the economic hump. But we offer some benefits that I believe keep our team engaged in and happy about their work: Our #ThinkingFit program includes three time weekly group fitness workouts, a company bike for errands and impromptu “need to clear my head” rides around the neighborhood and participation in a Community Supported Agriculture program. We blog about it and recently won an award …Continue Reading...

Pesto Pizza Recipe

Our CSA has provided us with a lot of Swiss chard and promises there’s plenty more to come. Because Swiss chard is not something I have a lot of experience cooking with or eating, I’m using the bulk of mine to make something I do have a lot of experience with: pesto. Swiss chard pesto 3 tablespoons minced garlic (more or less to taste) 3 cup chopped Swiss chard leaves (about 6-8 leaves) 3/4 cup dry roasted almonds 1 1/2 cup freshly grated Romano cheese Kosher salt, to taste 1 cup extra virgin olive oil …Continue Reading...

Potatoes and asparagus

Potatoes are showing up at the farmers market and if you’re lucky, you can still get your hands on some fresh asparagus. The two combined make a simple but lovely dinner. Cook them each on the grill and clean up will be minimal. Continue Reading...

Thank Goodness Tristan was GLEEful

Yikes! What a workout today! Robbie Ray kicked my tuchas! I know I’ll thank him for it later but right now, the only positive thing I can say about our group fitness training today that I LOVE Tristan‘s Glee shirt. Continue Reading...

Kohlrabi and turnips and recipes, oh my!

Home Grown Kansas manages  the CSA we participate in at the Old Town Farmer’s Market. This week, among other things, we had kohlrabi and turnips in our haul. Your first thought is probably similar to mine: “What is a kohlrabi?” According to Simple Recipes, a kohlrabi is a vegetable that tastes similar to broccoli stems. They are often eaten raw but if you want an easy way to cook them that keeps them fairly pure to form, simply to roast them like this: Roasted Kohlrabi ingredients: kohlrabi olive oil minced garlic shredded Parmesan cheese - pre-heat oven to 450 – peel …Continue Reading...

What’s for breaky?

My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and savory herbs (this time: chives, sage and tarragon) to my biscuit mix and enjoyed them with fresh strawberries. Continue Reading...

Farm to Table

Snap peas (with just a dash of salt to help bring out the flavor) Sauteed leek and mushrooms topped with cheese (drizzle with a bit of olive oil, saute, top with shredded mozzarella, Parmesan or blue cheese) Fresh spring greens with radish and carrot and my basic salad dressing. The only challenge of this meal is timing the leek and mushroom portion so it’s hot when served. Kris’s basic salad dressing (for 2 or 3 salads) Pour the following into a jar, put the lid on, shake, serve, refrigerate extra for up to 10 days: 1/2 cup extra …Continue Reading...

It’s always an adventure.

Working out with Robbie Ray is always an adventure. We never know what muscles we’re going to work or how much we’re going to sweat. But I like that about our group fitness sessions; it keeps the experience fresh. Now that the winter has moved over for spring, we’ve moved our Friday workouts from the gym to the streets, parking lots and plazas of Wichita’s Oldtown district. It’s a real treat and all are invited to join us on Fridays in April. We meet at the northeast corner of Museum of World Treasures at 3pm. Bring water, a towel and a …Continue Reading...

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