Pim’s Shrimp Stir Fry with Green Garlic

We’re back in the swing of things with the Farmers’ Market and beautiful green garlic is in season for just a few weeks. Here’s an absolutely delightful recipe that I’ve had bookmarked for two years and finally got a chance to try – and I’m happy to report that Chez Pim’s Shrimp Stir Fry with Green Garlic was worth the wait.

Shrimp and green garlic stir fry

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Happy Curried Split Pea Soup

Well, that was a long blog hiatus, friends!

I have to admit – I’ve been in a cooking funk. I can blame in on a lot of things: a busy work load, the cold weather, a series of mediocre cooking experiments, my schedule not allowing me to visit the farmers’ market, or perhaps my CSA going dormant for a few months… Regardless, my food choices of late have been rather uninspired, and not from lack of trying. But the days are longer, everything is gorgeously flowering in North Carolina, and I hope to be back consistently to share my food adventures!

North Carolina Flowering Pear

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Roasted Root Vegetable Pizza

When I saw the gorgeous pictures of this pizza online a few weeks ago, I immediately bookmarked the recipe and kept returning to it. Great for showcasing the wonderful winter roots and gourds currently in season, when I finally did make the recipe, this pizza didn’t disappoint.

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Pantry Chicken Pot Pie and the Midwestern casserole

There’s a time every fall where I get nostalgic for the Midwest and the church casseroles of my youth. When I was first learning to cook I was amazed at how easy these casseroles were, less about skill and more about assembly, helped primarily through the heavy usage of canned cream of mushroom soup. Tuna noodle, green bean, tater tot — there was a short window of time in college where I churned out these heavy baked dishes like there was no tomorrow.

What can I say — my baby ain’t pretty, but she’s got a great personality.

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Aloo Gobi – tomato curried cauliflower and potatoes

When I saw this recipe online I just couldn’t resist! Perfect for the shorter, cooler days of fall, this is a richly spiced, robust meal of curried cauliflower and potatoes. Plus, it’s great to make on a grad student budget!

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End-of-Summer Vegetable Rice Casserole

Last week I was invited to dinner at a girlfriend’s home in Durham. She served a variation on this casserole with a nice green salad and I thought to myself, “How lovely and American!” primarily given that my Chinese sensibilities would never mix rice and cheese … which, in retrospect, was not quite the right thing to think given that my friend is actually Canadian 🙂

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Carmelized Shallot and Sundried Tomato Macaroni and Cheese

Bits and pieces of this recipe popped up in my head this week and just wouldn’t let go ’till I made it. 🙂 It’s a creamy, decadent take on the American comfort food classic, full of flavor, and made start-to-finish on the stovetop.

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