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Who We Are!

Welcome to Ladles & Linens Kitchen Shoppe!   We are so glad you decided to visit our page!  Just like our happy little stores, we take pride in making this page a place you leave happier than when you arrived!  A little about us.... we have been in business for 21 years now!  We started as a small kitchen shoppe in Lexington VA and now have expanded to 2 other locations in Roanoke VA (10 years) and Richmond VA (5 years). We pride ourselves on staying ahead of kitchen and cooking trends and meeting our customers needs always whether its that impossible to find gadget or just a good ole fashion high five! We are owned by Chef Sarah Nicholas and have a BEYOND FABULOUS team that knows it all when speaking "kitchen".  It's ALWAYS a kitchen party & EVERYONE's invited!

(photo cred: TSG Richmond)

News & Random FUN!!

Spicy Cast Iron Grilled Clams

Spicy Cast Iron Grilled Clams

4 dozen Littleneck Clams

4 tbsp butter

1 cup shallots, minced

1.5 tbsp garlic, minced

1.5 cups dry white wine

1.5 tbsp parsley, minced

1/2 tsp red pepper flakes

juice of one small lemon

Salt and Pepper to taste

Crusty Bread

Place the clams in a ice/water bath with a tsp of flour for a few minutes.  Scrub off sand and grit. Preheat the grill to 450 degrees. Place a cast iron skillet or dutch oven on the grill to preheat. Melt 2 tbsp butter and cook shallots until tender.  Add the garlic and combine until fragrant, but be careful not to burn the garlic.  Add the wine and allow to heat.  Add clams and cover.  Cook on high heat for 5 to 7 minutes until the clams pop open. Add remaining butter, parsley, red pepper, lemon juice and season to taste. Remove from the grill and serve immediately with bread. ENJOY!

**Discard any unopened clams. 


July 03, 2018 by Ladles Linens
INDOOR Cast Iron Ribeye with Blue Cheese Butter

INDOOR Cast Iron Ribeye with Blue Cheese Butter

1 20 oz bone-in ribeye steak

2 Rosemary sprigs

2 tbsp olive oil

2 tbsp butter

salt and pepper to taste


Blue Cheese Butter

1/2 stick butter

2 tbsp crumbled blue cheese

1 tbsp minced garlic


Cheese Butter:

Soften the butter in a microwave safe bowl. Using a fork, mash in blue cheese and garlic until fully mixed. Spoon the butter onto plastic wrap to shape into a stick of butter. Roll plastic wrap closed and refrigerate until hardened.



Preheat the oven to 425° F. Allow steak to come to room temperate. Season both sides liberally with salt and pepper. Add the olive oil and butter to Lodge cast iron skillet and turn heat to high to preheat the pan. Place the ribeye in pan and sear  for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. Add rosemary and then transfer your skillet directly to the oven. For rare, bake for 4-5 minutes. medium rare, 5-6 minutes. medium, 6-7 minutes. Drizzle ribeye with melted rosemary butter from the skillet.  Transfer to a plate and top with a slice (or more!) of blue cheese butter. Allow to rest for 5 minutes before serving.


(picture credit : ifoodblogger)



July 03, 2018 by Ladles Linens
Basil Cream & Peach Tart

Basil Cream & Peach Tart

It's ALMOST July and that means Peach Season is almost here!  Here's a little recipe to get you excited to use those peaches in a new way!

Peach and Basil Cream Tart
1 sheet frozen puff pastry, thawed
2 teaspoons heavy cream
4 oz. greek whipped cream cheese
2 RIPE peaches, thinly sliced
fresh basil, finely chopped

Basil-Infused Whipped Cream:
1 cup heavy whipping cream
1/2 cup fresh basil leaves, roughly chopped to small pieces
2 tbsp granulated sugar
1/2 teaspoon vanilla extract

For the Tart:
Preheat oven to 400F. Roll out the puff pastry out on a baking sheet lined with parchment.  With a knife, score a border into the puff pastry. Be careful to not cut all the way through the dough! Brush the heavy cream along the border. Bake for 15-19 minutes. Let cool.

For the Basil-Infused Whipped Cream:
In a medium saucepan, heat cream on low for 2 minutes (watch closely to make sure it does not burn or stick). Turn off hear and add chopped basil. Allow to cool and then refrigerate. Once completely cooled, strain the basil from the mixture (it will be dull brown colored and not pretty, but it will have flavored the cream!). In a mixer, whisk the cream on medium high until soft peaks are formed. Add vanilla and slowly work in sugar. Continue to whisk until peaks become slightly more firm. Combine the whipped cream cheese with the basil-infused whipped cream. Spread on cooled baked pastry. Top with thinly sliced peaches and sprinkle with finely chopped fresh basil. Serve immediately and ENJOY!!!

June 29, 2018 by Ladles Linens

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