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

Continue reading

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.

Continue reading

Sweet Potato and Sausage Soup and my Sandy story

I will admit — living several hours inland in North Carolina, in the mental bubble that is graduate school, I didn’t pay attention to the Hurricane Sandy warnings. In fact, it was just a few days before it hit that the severity of the issue even registered to me, when I was talking with a neighbor who recommended I finish my yard work before “the rains get real bad.” Wait, what?!

Continue reading

Sweet Potato Chipotle Hash

My mom has always maintained that she’s not a great homemaker, she’s just a lazy one. So she’s perfected her own blend of simple, tasty, and efficient meals, as well as little tricks she consistently does around the home to reduce her housework load. My mom always “tut-tuts” at me and my inefficient messes, but some of her desire for simplicity has definitely rubbed off on me — sometimes I think this blog should be renamed “easy things Lin dreams up because she’s a lazy/tired/busy/poor grad student.” And fortunately for us, laziness does not mean un-deliciousness! (Let the internets learn that I’m definitely not an English grad student…)

Continue reading

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!

Continue reading

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 🙂

Continue reading

Sichuan Peppercorn Noodles

Here’s a fast, tasty, and very flexible meal that seems more special than the typical weeknight dinner. Cooked noodles are tossed with a somewhat spicy, incredibly flavorful oil, tender-crisp veggies and a protein source — for a balanced, one-bowl meal.

Continue reading

Roasted Acorn Squash

Meals lately have been a blur of experimentation. The CSA has allowed me to enjoy vegetables that I wouldn’t normally look twice at — such as winter acorn squash. These beauties come in both orange and green hulled versions, with a beautiful crinkled hull.

Continue reading

Spicy Kale with Walnuts

Kale became a major player in my food intake this year — especially in the spring, when it was so easy to get fresh and local.

There’s really not much I can think of to say about this — it was simple to put together, a little more daring than I normally dare to tread, and nice and spicy (the way I like it!). Great as part of a simple supper: two garlic brats, some roasted radishes, and the kale.

Spicy Kale with Walnuts

Serves 2-3 as a side


  • 1 pound of kale, torn into pieces, stems removed
  • 2 tablespoons olive oil
  • 1 cup roughly chopped walnuts
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons crushed red pepper flakes
  • Salt and pepper
  • Bring a pot of water to boil and lightly blanch kale — approximately 4-5 minutes.
  • While water boils or kale cooks, lightly toast walnuts and oil in a saucepan over medium-low heat.
  • Add diced onion and garlic, and increase heat to medium/medium high while sauteing, allowing onion to soften
  • Thoroughly drain cooked kale in a colander, and add to walnut and onion mixture. Add crushed red pepper and saute for a minute, allowing flavors to blend. Season with salt and pepper to taste.

Roasted Radishes with Browned Butter, Lemon and Radish Tops

Continuing on my expansion of simple cooking techniques, I decided to try two relatively new-for-me things: oven-roasting and browning butter.

Continue reading