Just wanted to thank you for your warm welcome this morning. I’m so glad you are open. I was impressed with your selection and especially the quality!

I came straight home and sliced my organic salad onions, English Cucumber, cherry tomatoes, added feta cheese and have them marinating in balsamic and olive oil. It will soon be ready to top the head of boston lettuce and YUM!

I can’t express how excited I am to have a shop like this in Conyers. I wish you all the utmost success and I look forward to being a frequent customer.

Well, you asked for recipes… (you might want to rethink that after you get a ton from me…)

Best wishes for success! See y’all on Thursday!

Kind Regards,
Chris Miller
www.rivroc.com

In a large fry pan, over medium high heat, add the olive oil and Panchetta (or bacon), cook for 2 minutes, stiring constantly. Add garlic and shallot, cook until shallot starts to soften. Add pine nuts and cook until they toast. Panchetta (or bacon) should be cooked through. Turn off heat (or turn to low depending on your stove), add spinach and cover. Remove lid after about a minute, stir and serve hot. Salt and pepper to taste. You may top with fresh grated Parmesan and squeeze 1/2 a lemon if that is to your taste.