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 virgin olive oil
1/4 balsamic vinegar
1 teaspoon minced garlic
1/2 tsp fresh oregano and pinch fresh rosemary (or Herbs de Provence)

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