Meals for Fourth of July, Memorial Day, and Labor Day

Summer Sauté

In the warmer months, many of the green vegetables are so tender, they need only a quick sauté to bring out their best flavor.  I love this combination and will often keep it simple, sautéing in olive oil with a bit of salt and pepper.  In a few extra minutes and with minimal ingredients, however,…

Classic Creamy Cole Slaw–with Options

I just love this cole slaw piled high on a pulled-pork sandwich–almost any sandwich, actually–or served alongside delicious vine-ripened tomatoes, sweet pickles, and just about anything off the grill. Soaking the cabbage in ice-cold water for about an hour after chopping but before mixing with the dressing will add an extra level of crispness to this…

Quinoa Salad with Dried Cranberries and Pistachios

I always think I could have a lot of fun cooking in the kitchen with Amee from  Amee’s Savory Dish.  Her culinary style is appealing, approachable, and doable…not to mention delicious.  I am so pleased to welcome the multi-talented Amee Livingston and her amazing quinoa salad to The Fountain Avenue Kitchen… Amee is a southern…

Grilled Tuna with Avocado Wasabi Sauce

Sitting at our sons’ lacrosse game, my friend, Christina, told me about a marinade that she had recently used on swordfish.  When the evening’s plans went awry and she had to save the already-marinating swordfish for the next night, she realized that an overnight marinade worked quite well with this recipe. She was kind enough…

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…

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