Cheese Recipes
Easy Chilaquiles
Protein-rich eggs and black beans pair with a handful of Tex-Mex staples in this versatile, satisfying, one-pan meal that can be enjoyed any time of day! My friend, Keely, is the owner of a Lancaster County bed & breakfast and events venue. As such, she will tell you that she takes her brunching pretty seriously.…
Asiago Asparagus
Asiago cheese provides a delightful alternative to Parmesan, adding a unique twist to simply roasted asparagus. Any crispy bits of cheese sticking to the baking sheet are a special treat! No doubt, Parmesan cheese is a dependable workhorse in the kitchen. From chicken Parm and pesto to risotto, Italian-style soups, and even popcorn, versatile…
Asparagus Cobb Salad
Sure, you can make a regular Cobb salad, and it will taste great. But adding asparagus ramps up the color, nutritional value, and seasonal appeal. If you don’t usually have salads for dinner, this satisfying plateful might win you over. Did you know that there’s an acronym to remember the traditional ingredients in a…
Open-Faced Egg Sandwiches (with advance prep options)
Not your usual egg sandwich, the flavor-packed topping can be prepared in advance and then baked on the bread when ready to eat. Crunchy, creamy, and utterly delicious! My most vivid Easter memories include the year my dog, Ruffy, ate the contents of my Easter basket while we were at church. I also had…
Spinach Pesto
Easy, accessible, and endlessly versatile, this flavorful pesto is especially ideal when fresh herbs aren’t available. Perfect for adding flavor to pasta, pizza and flatbread, sauces, sandwiches, and so much more, the simple recipe can be customized with a variety of nuts, seeds, and cheeses. Plus it maintains its vibrant green color and freezes well! …
Chicken and Wild Rice Casserole
A modern remake of my mom’s classic casserole, this rendition of a childhood favorite is lighter but still delivers the memorable flavor. There’s even a crunchy topping, an option for extra veggies, and excellent alternatives for some dietary restrictions. (And Mom approves!) Who doesn’t love a comforting chicken and rice casserole? If…
Whole Roasted Parmesan Cauliflower
A whole roasted head of cauliflower is delicious AND impressive. It can also be easy and relatively quick thanks to a helpful shortcut! A whole roasted head of cauliflower can be really impressive: beautifully golden brown with a delightfully savory, lightly nutty flavor. It can also take a really long time to cook. But…
Mandarin Mixed Green Salad
A crisp, colorful salad can breathe life into a winter meal, and this fresh combination delivers palette pleasing flavor and texture: sweet oranges, buttery avocado, a pop of salty feta, and a bed of crisp greens. And the flavor-packed vinaigrette is worth returning to again and again! We don’t usually think of winter as…
Sausage & Egg Casserole
This tried-and-true casserole can be prepared in advance and is perfect for holidays and special brunches. A smaller batch option follows the main recipe and is ideal for more intimate gatherings and the occasional breakfast for dinner! In the years before The Fountain Avenue Kitchen came to be, this recipe was one of the…
Parmesan Roasted Brussels Sprouts
If you’re not careful, these magical bites will disappear from the baking sheet before they make it to the table! Who knew we had to guard our vegetables? I remember the first time my older son ate a Brussels sprout. A toddler at the time, he popped one into his mouth, and the edges…
Broccoli and Prosciutto Bake
This quick-to-assemble casserole is ideal on a busy night or when you simply don’t feel like cooking. It can also be made in advance and reheated and it freezes beautifully. Perfect for a potluck, to deliver to a friend in need, or to pack in a cooler for a weekend get-away. Years ago, when…
Roasted Beet & Green Bean Salad
Clever cooking techniques, make-ahead convenience, and lots of options add to the appeal of this vibrant salad. The versatile vinaigrette is an absolute keeper that comes together quickly with basic pantry items. One of the first things I learned when I started The Fountain Avenue Kitchen in 2012 was just how polarizing certain foods can…
