Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 4 servings. 1 pound cooked large shrimp, peeled and deveined ½ cup mayonnaise ½ cup celery, thinly sliced 2 tablespoons red onion, finely diced 2 tablespoons fresh flat-leaf parsley,

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Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 pound cooked large shrimp, peeled and deveined ½ cup mayonnaise ½ cup celery, thinly sliced 2 tablespoons red onion, finely diced 2 tablespoons fresh flat-leaf parsley,

Recipes

Shrimp Salad

This cool shrimp salad makes for the perfect lunch.

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shrimp salad

Yield: 4 servings.

1 pound cooked large shrimp, peeled and deveined
½ cup mayonnaise
½ cup celery, thinly sliced
2 tablespoons red onion, finely diced
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
¼ teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper (optional)
Lettuce or mixed salad greens
Lemon wedges

Mix all ingredients and chill for 1 to 3 hours. Serve on a bed of lettuce or on top of mixed salad greens with a wedge of lemon.

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This story was published on May 13, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.