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 »
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 »
Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce is one of my much-loved recipes for so many reasons. First, it is delicious. Moreover, the strawberry-rhubarb combination is a sweet harbinger of summer and… Read More »
Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa
In many ways, flank steak is the perfect entree after a busy day. The prep and cook times are mere minutes, the flavor is outstanding, and leftovers… Read More »
Spring Millet Salad
As I continue to experiment with recipes using millet, I have made variations of this simple salad incorporating a lemony vinaigrette as well as a much-loved poppy seed dressing…. Read More »
How to Cook Millet…and a delicious salad recipe!
A few months ago, it occurred to me that I had never cooked millet. Always one to use a variety of grains, it was time to add millet… 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 many… 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 »
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!
