Posted by / Tuesday, May 12, 2015

What's Been Cooking in the E.A.T. Kitchen

I wanted to check in today to share some of my favorite recent recipes and write-ups from around the web. Looking back, there has not only been cooking going on, but some recent travel — Cancun, Virginia vineyards, and a handful of trips up to NYC! We've also got a couple upcoming trips planned to Umbria Assisi Italy in September and Budapest Hungary for June 2016 that we're beginning to research activities and eats for (suggestions welcome!). With these two trips booked, we're surely in for culinary adventures — Italy will be a new region for me and Hungary, my heritage, will be a third family trip next summer. We can't wait.

So! Let's walk through the past month.

First up — a delicious, yet quick and easy herb encrusted lamb loin with roasted garlic:

This next recipe for simple homemade meatball subs is perfect, because you can freeze any leftover meatballs for use another time (in meatball subs or spaghetti and meatballs) — that is, if you don't eat them all in the first go round.

A drive west of Richmond a few weeks back to visit DuCard Vineyards turned into a nice little day trip that included tasty wine and conversation with Scott Elliff the proprietor. Find the full write-up from the afternoon recently published over on LOT18.

This homemade brunch pizza goes well with a Rosé or Prosecco!

With grilling season now in full swing, I've rounded up 8 great recipes for the grill that do not include meat:

Yep, I created hipster beans and franks:

And finally, sometimes you just do not feel like heating up the kitchen, therefore, I give you sashimi tuna bites:

Thanks for checking in today — I hope you enjoyed this recap from the kitchen and I'm looking for recommendations if you've ever been to the Umbria Assisi area in Italy.

E.A.T. local E.A.T. well


  1. I so should not have opened the link when I was already hungry! UGH :)


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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