Overnight No-Cook Oatmeal Yogurt Cups
The time has come! I have written down this recipe quite a few times recently for interested friends who have whipped up their own and enjoyed. I finally… Read More »
Skewered Fired-Up Grilled Shrimp
You know how when you eat something at a friend’s house that is so delicious you hope to leave with the recipe? This is one of those recipes. … Read More »
Baked Egg Avocados
Sometimes, I “share” an idea on my Fountain Avenue Kitchen Facebook page. It might be a recipe from another website that I think looks delicious, or perhaps just… Read More »
Creamy Poppyseed Dressing with Greek Yogurt
This recipe has been in my box for years, but I stopped making it because it was so laden with fat. Recently, I decided to revamp the recipe… Read More »
Baked Greens with Mushrooms and Blue Cheese
As my garden grows and local market stands overflow with spring greens, I have been diving deeper into one of my two assigned food trends: bitter greens. For… Read More »
Rhubarb Streusel Muffins
When short-lived, seasonal ingredients that you really enjoy become available, do you feel as though you have to eat them with abandon to get your fill? With… Read More »
Chicken and Spinach Parmesan Pizza
When we eat this pizza, I feel as though we are enjoying a gourmet pizza that took minutes to prepare. It happens to be a favorite of my… Read More »
Three Ingredient Peanut Butter Cookies
This recipe originally came from my friend Abby, who has a delightful blog called Manila Spoon. Besides being incredibly easy, they are incredibly satisfying and grain free to boot. My… Read More »
Velvety Chocolate Mousse and a Guide to Unrefined Sweeteners by Chef Amber Shea Crawley
Whenever possible, I like to use natural sweeteners–pure maple syrup being a favorite–and try to limit overall sugars in general. I do have a sweet tooth, so it… Read More »
Prosciutto-Wrapped Asparagus
When the first local asparagus hits our markets, I am so happy. There is just something about this crisp green stalk that tastes so good. I could eat… Read More »
Ginger Almond Rhubarb Bars with Coconut Crust
Happy Mother’s Day! Not only is the following dessert a favorite of my mother, the timing is ideal, as rhubarb’s short season is upon us. If you haven’t… Read More »
Overnight No-Cook Oatmeal Yogurt Cups
The time has come! I have written down this recipe quite a few times recently for interested friends who have whipped up their own and enjoyed. I finally… Read More »
Baked Swiss Chard with Peppers and Feta
I love it when a reader sends me a favorite recipe that she (or he!) thinks I will enjoy as much as she does. Frequently, I make these… Read More »
Homemade Cashew Milk — an easy option to almond or soy milk
A couple of weeks ago, I was chatting with my friend Daina after a yoga class and, as it often does, the conversation turned to food. Daina is… Read More »
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
