Little Bites

By Ann Fulton

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Too often, I make new things but don’t get around to sharing them.  I jot down the ingredients I’ve thrown together with every intention of typing them later.  The piece of scrap paper I’ve inevitably grabbed to write down the recipe is, occasionally, never to be found again.  Or the pile of papers I placed it in grows quite large and, by the time I get to it, the season for  a particular ingredient has passed.

Then there are the photos.  Sometimes, I don’t take the time amidst carpools and life’s other activities to take a picture, and I know everyone likes to see a picture along with a recipe. So, this is my attempt to share the little things that might not all be completely vetted out and made 12 times, but they are tasty and my family enjoyed them.  They may also be tasty variations on some of my tried-and-true recipes.

I love to read comments from all who read my posts and cook the recipes so, please, let me know what you think of these quick bites and the regular recipes as well…or tell me what you’ve been cooking or what recipes you’d like to see.

(For those who may be reluctant to leave a comment, I do not use readers’ emails for any purpose. Although asked to type an email address the first time a comment is left, it is a means by which the Wordpress site controls spam and is not visible. If you would like to receive email notification of new recipes, you may sign up in the upper right side of the page. On average, there are three new posts per week.)

The following recipe is a tangier variation of this Balsamic Lime Vinaigrette.

Balsamic Lime Dressing II
This tangy dressing has a hint of sweetness and is delightful over a salad of spinach, strawberries, feta cheese, slivered red onions, and almonds.Toss in some chopped avocado for good measure. For other options, use this dressing on your favorite Mexican or Tex-Mex inspired quinoa salad. The flavors pair well with ingredients such as black beans, corn, red pepper, cumin, cilantro and jalapeño.

Yields just over 1 cup.
  • 1/4 cup freshly squeezed lime juice
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tablespoons plus 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  1. In a small bowl, whisk together all ingredients. You may also add to a jar with a tight-fitting lid and shake well.
  2. Refrigerate until ready to drizzle over your salad of choice.
  • To enhance the lime flavor without adding additional tartness, you may include the zest of one lime.
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The Fountain Avenue Kitchen

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In this variation of my Strawberries and Cream Baked Oatmeal recipe, I added 1/4 cup of shredded coconut (I used sweetened, but unsweetened may be used instead)) and sprinkled more on top instead of the brown sugar. I used a little less than 1 1/2 cups of blueberries (that was what I had left) and stirred them in while frozen. In place of the 1/2 cup of applesauce, I used an equal amount of mashed banana. I typically use coconut oil in this recipe, but I occasionally use a lime-flavored olive oil from a local shop. The lime flavor pairs beautifully with strawberries and blueberries. If you like this idea and don’t have access to a specialty olive oil shop, try stirring in the zest of one lime. As an option, lemon zest would be particularly tasty with the blueberry version.

These variations may be followed in part or in whole, and show just how flexible and forgiving this recipe is!


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