Meals for Fourth of July, Memorial Day, and Labor Day
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…
Kale Waldorf Salad
One of the first recipes I copied from my grandmother was for a simple Waldorf Salad. I still have that 3×5 card and still enjoy a big bowl of it from time to time, with its hearty crunch and tart-sweet pairing of flavors. With my love of kale, I developed a new recipe, loosely based…
Maple Blackberry Sauce
Fresh fruits are such a great topping for oatmeal, yogurt, ice cream, pound cake, cottage cheese, shortcake…I’m sure you could add a few more items to the list. When fresh fruits aren’t available–and after I’ve used the last of the strawberry-rhubarb sauce I freeze every year–I turn to frozen, organic fruit for quick and delicious…
Grilled Rosemary Lamb Chops
Rosemary and lemon zest add singular flavor to these restaurant-worthy lamb chops, which grill quickly to tender, juicy perfection and may just add some welcome variety to the weekly dinner menu. If lamb isn’t a go-to dinner pick for you, this recipe may be reason for that to change. When cooked well, lamb is extremely…
Butterscotch Shortbread Nut Balls
Feel free to use this recipe as a framework, switching the ice cream flavors and/or cookie and nut combination. For added value, this crowd-pleasing dessert offers make-ahead convenience and built-in portion control! Girl Scout cookie time is a happy time for my husband who looks forward to Thin Mints and Trefoils every year. Trefoils…
Kale Chips
We grow kale in our garden and eat it in a myriad of ways. Our plants actually survived past Christmas this year. My kids seriously love it. Our chickens love it, too. (That’s a whole other interesting story!) Knowing kale might not be a hit with two young boys, the first way I ever served…
Kale Salad with Peanut Dressing
Addiction, obsessions…call them what you may. I have several of them pertaining to food, some of them more virtuous than others. Kale is one of the virtuous ones. (Most of the non-virtuous ones pertain to ice cream and chocolate, and I have much to say about them at a later date.) My family has eaten…
Baked Tilapia with Black Bean Salsa
After pizza and birthday cake yesterday…and, oh yes, a doughnut for breakfast!…Baked Tilapia with Black Bean Salsa hit the spot. Full of flavor, satisfying yet light, and packed with nutrients…this is a perfect dinner to put on your regular rotation. The prep-ahead salsa is simple and makes enough to be used in other delicious ways…
M&M Pretzel Bark
With just three easy ingredients, a salty-sweet treat is simple to make and will rival your favorite store-bought candy! I originally discovered this deliciously easy treat in an effort to use leftover chocolate from my annual Easter candy-making ritual. For those who may be wondering, I’m referring to what countless family, friends, and…
Healthy Cornbread Muffins (Gluten-Free Optional):
Cornbread is one of my husband’s favorites. Over the years, I have acquired a rather hefty collection of cornbread recipes–sweet, savory, with-a-jalapeno-kick, muffins, breads…the list goes on. Many of them, however, rely on butter and added fats to impart moisture, as many of the traditional recipes are inherently dry. So, I got to tinkering with…
