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My friend, Kristin, started a revolution with a picnic table and some paint. She discovered the secret to finding community and connection—and spoiler alert!—it’s in your own front yard.

In this powerful conversation, she gives us the tools we need to love others in transformative ways. So pull up a chair, you don’t want to miss this timely interview.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH KRISTIN

Kristin’s Website // Instagram // Facebook // Twitter
(Use these links to tell Kristin how much you love her!)

CONNECT WITH MARGARET

Margaret’s Instagram // Facebook // Twitter // Pinterest

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Taste and See by Margaret Feinberg

SHOW NOTES

Kristin’s book: The Turquoise Table

RECIPE

Simple Mushroom and Gruyere Tart

1 package of Puff Pastry (two sheets), thawed
4 tablespoons olive oil
2 shallots, chopped
2 (10 oz) packages of assorted mushrooms (cremini, shiitake, oyster) sliced
1/4 – 1/2 cup white wine
8 oz Gruyere cheese, grated (about 2 cups)
sea salt & pepper

 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.

Heat the olive oil in a large saute pan. Add the mushrooms and shallots. Season with salt & pepper. Cook, stirring occasionally until the mushrooms are softened. About 5 minutes. Add the wine and stir until liquid is evaporated. About 2-3 minutes.

Sprinkle each of the pastry squares with half of the gruyere, leaving a 1/2-inch border. Top each square with mushrooms and remaining cheese. Brush the edges with olive oil.

Bake the tarts until golden brown, about 25 minutes.

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