Tree Nut-Free Recipes
Fountain Avenue Kitchen has made every effort to ensure that posted information is accurate and based on current education standards and information. All information provided throughout the website is for informational purposes only and should not be treated as medical advice.
Avocado Wasabi Sauce
A simple wasabi sauce dresses up grilled tuna beautifully. It’s quick and easy and makes an otherwise unadorned tuna steak special. Since I started adding avocado to my wasabi sauce, I love it ten times more and always find delicious new ways to use any leftovers. (And I no longer wait for just tuna to…
(Make-Ahead) Egg & Cheese Sandwiches with Crispy Prosciutto
When my sons were born, many friends were kind enough to drop off dinner. I often wondered how I ever would have gotten dinner on the table those first few weeks if it weren’t for the kindness of those dear friends. After the birth of my second son, one clever person delivered breakfast sandwiches. I…
Round Two Pasta
This pasta is so delicious and beyond easy. It is the perfect example of how you can reinvent leftovers into something brand new. I find that having a homemade sauce or dressing on hand helps me create healthy, flavorful meals in a snap. It is also a great reason to always grill extra chicken, flank…
Kale, Leek and Gorgonzola Swirls
These mouth-watering bites look complicated but are easy to make–and a sure-fire hit! This recipe was passed along by Beth Rice, an avid cook and reader of The Fountain Avenue Kitchen. It first caught my attention because I love kale. When I saw gorgonzola in the recipe, I was sold! Another reason I wanted…
Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa
A wholesome, flavor-packed topping adds complementary flavor and fresh appeal to grilled flank steak. Easy to make and leftovers offer an ideal protein topper to a big dinner salad another night. In many ways, flank steak is the perfect entree after a busy day. The prep and cook time are mere minutes and the flavor…
Grilled Romaine and Prosciutto Salad with Greeked-Out Gorgonzola
I don’t cook a lot of red meat, but flank steak is one meal that I enjoy for both is ease of preparation and great flavor. Plus, it’s inexpensive compared to many other cuts of beef and I like what I can do with the leftovers. When I first served this grilled romaine salad with…
Healthier Homemade Cafe Mocha
When I first started drinking coffee, I drank it black. When kids came along and the play groups started, I was introduced to flavored creamers. Then, Starbucks appeared on every street corner with their mochas and macchiatos. Black coffee? To get around the hydrogenated fat in the flavored creamers and the four dollar price tag…
Frozen Chocolate Peanut Butter Banana Bites
Evolution Power Yoga, the studio where I take my yoga classes–which are fabulous, by the way–offers a “40 Days to Personal Revolution” program about twice a year. This program incorporates much over that time period, from daily yoga and meditation to a healthier eating regimen. From week to week certain foods are eliminated and by…
Thai Bok Choy Salad with Ginger Peanut Sauce
People often say that restaurant salads taste better than what they make at home. This recipe will change their minds! The beauty of this salad is that it can be made a thousand different ways based on what you are in the mood for and what you have on hand. Typically, I make a similar…
Thai Ginger Peanut Sauce
In my quest to seek out and shine a light on one delicious recipe each week from other cooks, something from my friend Ann (yes, another Ann!) of Sumptuous Spoonfuls fame, caught my eye. I adore Thai flavors, love all things peanut-ty, and haven’t made anything which fits that bill recently. Having some ingredients that…
Pasta with Fava Beans, Greens & Pancetta
This wholesome pasta dish was inspired by two great finds: fresh fava beans and a green I had never before heard of–pak choy. Upon further research, the name pak choy seems to be used interchangeably with boy choy. However, what I bought (pictured below) was seemingly the shoot of the bok choy–a baby, baby bok…
Maple Dijon Roasted Root Vegetables
Ever since I devised the recipe for Apple-Pecan Spring Greens with Maple-Dijon Vinaigrette, we have eaten that salad a lot! I initially made it to mimic a restaurant salad that my dad really enjoyed and have become quite a fan, myself. The addition of Spiced Pecans makes me really swoon! When a friend told me…
