The Basics: Lemon Vinaigrette

This is the salad dressing of Fieldhouse Kitchen. I use it all the time. It’s the perfect base. You can add Dijon, honey, balsamic vinegar — anything you’d like to it. But I love it on its own. It’s light and crisp and pairs well with every kind of salad. Here’s what you’ll need for my…

Simple Arugula Salad

I’ve always valued simplicity — especially when it comes to food. Some of the best meals I’ve ever eaten have consisted only of a few high-quality ingredients. This salad has Parmigiano-Reggiano — a Fieldhouse Kitchen splurge, but a necessary one to complete this lemony, light salad. It’s so simple, yet so delicious. It makes a perfect…

PBR Battered Baked Onion Rings

The first guy I was ever infatuated with wore blue jeans, a white t-shirt and loved PBR. It was one of the few things I knew about him as I was just a lovestruck teenager at the time who could only watch from afar in hopes that one day he might notice me. He’s married…

Irish Soda Bread Muffins

After returning stateside from Ireland for the second time, I had fallen completely in love with everything Irish. I longed for the rambling pubs, pints of perfectly poured Guinness and Bulmers cider, Celtic music and of course, Irish soda bread. I scoured through stores and recipes for that authentic Irish soda bread but could never…

Honey Dijon Glazed Salmon

I love salmon. Sometimes I’ll just lightly coat it with olive oil and a little salt and pepper while other times I’ll get more creative. This glaze is robust and flavorful and pairs wonderfully with salmon (I’ve also used this marinade on chicken and pork and it’s just as yummy). I prefer salmon on the…

Charred Broccolini

It’s no secret; I love to grill. I love it because it epitomizes the perfect summer evening, sitting in chairs around the barbeque, listening to music, drinking a glass or wine or a beer and laughing. I love grilling even though the majority of cooking scars I’ve sustained have involved outdoor grills. But neither here…

Bedeviled Eggs

A friend of mine calls deviled eggs bedeviled eggs. Actually, I’m not even sure he knew they were really called deviled eggs. The name stuck with me because why have just deviled eggs when you can have bedeviled eggs? I love these eggs however they’re made. There’s just something wonderfully decadent about them. I’ve had…

Simply Seared Bay Scallops

Psst… You’re viewing the No. 1 Google ranked Fieldhouse Kitchen recipe. Don’t forget to sign up for the newsletter, everydayFK, to join the party and get more great recipes. Ah summer in New England. So fleeting and short lived. These bay scallops, paired with a glass (or two) of Sauvignon Blanc, bring me back to…

Sriracha Lemon Roasted Brussels Sprouts

Sriracha: because some like it hot. You thought I was going to dish about the sprouts, but the real superstar in this recipe is the hot chile sauce — the mother of all spicy condiments: Sriracha. This little number recently burst onto the scene a few years ago and has been cropping up in all-star…

Roasted Cauliflower

I love vegetables. I could eat them all day long and often times, I do. One of my favorite ways to prepare them is by roasting them. Here’s a tasty, versatile side that’s easy to make — and bonus, once you can roast these, you can do the same with just about any other vegetable….