Archive: September, 2012
Roasted Tomato Soup
Roasting the tomatoes, onion, and garlic heightens their flavors, and what could be easier than scraping the contents of the baking sheet into a food processor and blending… Read More »
Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
A good dinner salad hits the spot any time of year. In the cooler months, however, the lighter dressings I enjoy during the summer months don’t always satisfy…. Read More »
Crunchy-Top Pumpkin Baked Oatmeal (Muffins optional)
I’m always a little sad when I eat my last juicy peach of the season. My mood quickly cheers, however, when I think ahead to pumpkin! I love… Read More »
Roasted Butternut Squash with Feta — plus my favorite tips for roasting vegetables
This picture is of the veggies on the baking sheet for a reason. I use a few techniques to achieve roasted vegetables that are golden brown and full… Read More »
Lemon Tahini Dressing
Loving big, hearty, healthy salads as I do, I often get ideas in my head about flavors I think would taste great together. Cooler weather means the arrival… Read More »
Indian-Spiced Broiled Salmon
Many people have mentioned to me over the years that they don’t cook seafood because they can’t tell how long to cook it. While it is difficult to… Read More »
Grilled Balsamic Carrots with Rosemary and Thyme
Cooked carrots are not a food which elicit oohs and aahs from most people. When carrots are grilled or roasted, however, their flavor is enhanced and they don’t… Read More »
Indian-Spiced Roasted Garbanzos
Whether you call them garbanzo beans or chick peas, they make a perfect snack food when roasted. They are an inexpensive, high-protein snack and a crunchy,… Read More »
Kale Waldorf Salad #2, a visit with The Foodie Physician, and a kitchen photo shoot!
A little over eight years ago, my husband and I bought the house next door to where I grew up, where my parents still live. It needed work…. Read More »
Pesto Pasta Pizza (Gluten-Free Option)
A few months ago, I started experimenting with “crusts” made from pasta. I tried various binder combinations of eggs, cheese, milk, and olive oil until I hit on… 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!
