Hearty Greens and Grains Soup with Yogurt

I am never without some sort of fresh greens in my fridge. I long ago abandoned lettuce for spinach or arugula in my salads and sandwiches, usually toss a handful in my smoothies, and it seems like I scarcely scrambled an egg or make an omelet without tossing in some hearty greens. As much as I love all those things, sometimes winter calls for something a little more warm and comforting, and that's when I start sneaking mass amounts of greens into my soups.

The internet abounds with reliable websites full of delicious recipes, but sometimes there's nothing better than flipping through a brand new cookbook, bookmarking recipes along the way. With all of those free resources I've become a lot more selective about what books I'll actually purchase, but when I saw Mollie Katzen's newest book on clearance (at TJ Maxx, of all places), I didn't hesitate for a second. I've long been a fan of the books of Moosewood Collective, and the ones I own are the source of several of my most-treasured recipes (e.g. Black Bean and Sweet Potato Hash). Mollie Katzen's recipes are the kind that make carnivores love vegetables and vegetarians celebrate their choice, ranging from the elegantly simple to elaborate afternoon-worthy projects. This recipe is the former, a simple combination of whole grains and hearty greens, simply seasoned, and enriched just enough with olive oil and yogurt. Be sure to add the yogurt gently at the end after it has cooled a bit, so it doesn't separate or curdle.

I made this with Earthbound Farms Power Deep Greens Blend and brown rice, but there's plenty of room for experimentation with other combinations of greens and grains. This soup is shockingly filling for the low calorie count and short list of healthy ingredients, so feel free fill up a giant bowl without any guilt.

Hearty Greens and Grains Soup with Yogurt
adapted from The Heart of the Plate by Mollie Katzen
makes 5 or 6 servings (as a side) or 2 to 3 as a main course

2 tablespoons olive oil
2 cups minced onion (1 large)
1 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon salt, or more to taste
1 tablespoon minced or crushed garlic
1/2 pound (or more) fresh spinach or other hearty greens, washed, stemmed, and coarsely chopped
3 cups water or vegetable stock or low-sodium store-bought broth
1 cup cooked brown rice (or other whole grain like quinoa, barley, etc.)
1 cup plain yogurt, at room temperature
Fresh lemon juice, or to taste
Black pepper

1. Place a soup or Dutch oven over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion, cumin, turmeric, and 1/4 teaspoon salt and cook, stirring, for 5 to 8 minutes, or until the onion becomes soft. Add the garlic and another 1/4 teaspoon of the salt, reduce the heat to low, and continue to cook for another 5 minutes or so. Toss in the spinach plus the remaining 1/4 teaspoon salt. Stir, then cover and cook over medium-low heat for 5 minutes longer.

2. Add the water or stock, bring to a boil, then lower the heat to a simmer. Cover and cook over the lowest possible heat for 10 minutes.

3. Turn off the heat, let cool slightly, and stir in the rice and yogurt. Add lemon juice, a splash a time, to taste. Taste again to adjust the salt and add black pepper to your liking. It's now ready to serve.

Cheesy Greens and Rice Gratin

Having grown up in the upper Midwest, I've been around more than my fair share of casseroles. From time to time that dense and hearty fare is exactly what I'm craving, but for your average meal I'm not looking to eat something that will require a nap immediately after. But who can argue with the glorious collaboration of cheese, rice, and veggies? That's where my grown-up tastes turn to the infinitely customizable, eternally delicious, gratin.

Every kitchen should have at least one variety of grain, spice mix, sauce, nuts or seeds, greens, and cheese, so there's sure to be some iteration of this recipe in easy reach. Have leftover pasta sauce or salsa instead of tomatoes? Absolutely! Cooked quinoa or barley instead of rice? Go for it! Old Bay instead of Za'atar? Sharp cheddar or Parmesan instead of Gruyere? There's no shortage of tasty combinations so go nuts with whatever you have in the fridge and cabinets and find your favorite. My first tasting of this gratin brought together brown rice, salsa, kale, pepitas, and cheddar cheese for a Mexican/Southwestern slant on the recipe. Marinara, pine nuts, and Parmesan give this a nice Italian twist, and orzo and feta cheese could take it in a Greek direction, particularly if you tuck some olives in there as well.

Cheesy Greens and Rice Gratin
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon Za'atar (or other favorite spice blend)
1/4 cup canned crushed tomatoes in their liquid, or 2 chopped plum tomatoes, or 1/4 to 1/2 cup prepared tomato sauce or salsa
3/4 cup cooked brown rice
2 tablespoons toasted pistachios or pine nuts
3/4 cup cooked hearty greens (spinach, kale, Swiss chard, etc.) or 2 cups chopped fresh leaves
1/4 cup shredded Taleggio or Gruyere, or other good melting cheese

1. Preheat the oven broiler, and adjust the rack to be several inches from the flame.

2. Pour the olive oil into a small cast-iron or other oven/broiler-proof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. If using fresh greens, add them now. Stir in tomatoes or sauce and rice, taste, and as salt and pepper as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the nuts or seeds.

3. Pack the rice mixture down even with a spatula and top with cooked greens (if not using fresh), leaving a ring of rice exposed. Sprinkle with the cheese. Slide the skillet under the broiler and cook until the chees is melted, bubbly, and slightly browned, 3 or 4 minutes, then remove. Let cool slightly, but eat it hot.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

I just can't stop being impressed with Joe Yonan's Serve Yourself. Though I have the culinary ambition to cook for a full house most nights, I'm typically just preparing a meal for one or two, and Yonan's books keep my dinner table consistently interesting. Whether you're a single cook or a parent trying to eat healthy in a land of tater tots and chicken fingers, you still deserve to sit down to a proper dinner and Joe Yonan is just the man to help you do it.

Mahi mahi and other white fish are, at least in my opinion, serve more as a canvas than the main subject of interest. But with a gorgeous salsa like the one featured here, ordinary fish becomes irresistible. The avocado is rich and creamy, kiwi tart, cilantro fresh and herby, and jalapeno spicy, a melange of flavors hitting all your taste buds in wonderful balance. Using coconut water to prepare the fish and rice creates a base deserving of those vibrant flavors, both elements happily cooking away unattended while you quickly toss the salsa together. Toasted coconut is the perfect finishing touch, adding a lovely crunch and extra bit of toasty flavor.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

adapted from Serve Yourself by Joe Yonan

serves 1

1 (6-ounce) mahi mahi fillet (or substitute halibut)
Kosher or sea salt
Freshly ground black pepper
¾ cup coconut water
1/3 cup jasmine or other long-grain white rice*
1 kiwi, peeled and cut into ½-inch cubes
½ ripe avocado, peeled, pitted, and cut into ½-inch cubes
1 scallion, white and green parts, cut into ¼-inch slices or 2 T. finely minced red onion
½ fresh jalapeno chile, stemmed, seeded, and finely chopped (optional)
Juice of 1 lime
Leaves from 3 or 4 sprigs cilantro, chopped, plus additional for garnish
½ teaspoon honey or agave, or more to taste (optional)
1 tablespoon toasted coconut
Sriracha or other hot sauce (optional)

*Substituting brown rice will required additional coconut water and cooking time.

1. Pat dry the mahi mahi with a paper towel and sprinkle with salt and pepper.

2. In a small skillet or saucepan fitted with a lid, combine the coconut water, rice, and ¼ teaspoon of salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the mahi mahi fillet on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.

3. While the rice and fish are cooking, make the salsa. In a small bowl, stir together the kiwi, avocado, scallion, jalapeno, lime juice, and cilantro. Taste and add a touch of salt if necessary and a drizzle of honey if it’s too tart.

4. Transfer the rice and fish to a plate, top with the salsa, garnish with toasted coconut, cilantro, and hot sauce, if desired, and eat.

Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce

I don't know people with nut allergies survive sometimes. Not only do tons of products you'd never suspect have the potential to contain trace amounts, but nuts add flavor and nutrition to so many meals. Personally, I'm a sucker for anything with peanut butter or peanut sauce. For dessert, peanut butter and chocolate are an undeniably wonderful pair, but peanut butter and chilies make just as great a pair in savory applications.

I came across this while looking for ways to use up a formidable head of red cabbage but the truth is, just about any veggie would taste great stir-fried and drizzled with this peanut sauce. The sweet, savory, spicy sauce is the perfect contrast to the fresh and crunchy vegetables, rich enough to be filling, but not so much as to bury the steak and edamame. I love this with warm ingredients straight from the wok, but I can see this sauce in cold noodle dishes (or leftovers) or as a dipping sauce for spring rolls or dumplings as well.

Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce
adapted from Eating Well
serves 4

1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/4 teaspoon red pepper flakes, or to taste
4 teaspoons canola oil, divided
4 cloves garlic, minced
8 ounces pound flank steak, trimmed and thinly sliced
1 small head Savoy or red cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1 cup cooked edamame
1/4 cup chopped unsalted roasted peanuts, (optional)
Sriracha or other hot sauce, for serving (optional)
Rice or noodles, for serving (optional)

1. Whisk peanut butter, orange juice, soy sauce, vinegar, sugar, and red pepper flakes in a medium bowl until smooth. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

2. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots and edamame (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve topped with peanuts and hot sauce over noodles or rice, if desired.

Puréed Zucchini Soup With Curry

It is way too late in the year to have a zucchini recipe to share, but alas, the two-pound monster zucchini I found while cleaning up my gardens for the year thought otherwise. A two-pound zucchini is a formidable culinary undertaking, and the quickest way to put it all to good use was a hearty pot of soup. It starts with a classic base and subtle additions of curry and rice give it a special touch. Curry is added with a light hand so the soup does not have an assertive Indian flavor, but instead a subtle hint of warming spices in the background of each bite. Zucchini makes a surprisingly smooth soup on its own, but the addition of rice gives it additional body and silkiness.

This soup was originally intended to be a spring dish, but I don't think it would be a stretch to use this same recipe with a hearty winter squash as well. With my first CSA pick up just over a week away, I may be back to try out that hypothesis very soon.

Puréed Zucchini Soup With Curry
adapted from the New York Times
makes 4 to 6 servings

1 tablespoon extra virgin olive oil
1 small white or yellow onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced (about 7 cups diced)
2 teaspoons curry powder
6 cups chicken stock, vegetable stock or water
1/4 cup brown basmati rice
Salt to taste
Freshly ground pepper (I like a lot of it in this soup)
Pinch of cayenne
2 tablespoons fresh lemon juice

1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.

2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice.

Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Cranberry-Pumpkin Seed Energy Bars

Sometimes when it rains, it pours. Shortly after my re-dedication to making homemade snacks led me to this awesome granola bar recipe, this latest recipe of Food and Wine brought me my new favorite snack. I think this one sticks out in my mind over all my past granola bar endeavors because of the addition of puffed rice cereal. Most of the energy bars I've made in the past only use oats, and while they can lend crunchy or chewy texture, they can't create a bar as light as this one with as many nooks and crannies for the binding caramel to hide. I've been eating these as my morning snack for the past couple of weeks (extras freeze well), and despite being packed with whole grains, nuts, seeds, and dried fruit, they almost feel too delicious to be a snack. They're the perfect balance of toasty grains, rich nuts and seeds, and sweet dried fruit all bound with a subtly salty light caramel that almost takes these into dessert territory. I used my individual brownie pan here to create perfectly square bars (especially great if you're giving them as a gift), but even if they don't look quite as perfect hand-cut, they won't be any less tasty. Whether you'll be devouring them yourself or generously bestowing them to others, these granola bars will please any palate they happen to encounter.

Cranberry-Pumpkin Seed Energy Bars
adapted from Food and Wine
makes 12 bars

1 cup pecans or walnuts, crushed
1 cup rolled oats
1/3 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or flaxseed meal
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries, raisins, or cherries

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.

2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.

3. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.

4. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice

Today I will be picking up the first box of my winter CSA. While it will be overflowing with vegetables I love, sadly cauliflower will not be making an appearance. So before all my cauliflower cookery is just a distant memory, I've got a few fantastic cauliflower recipes to share. Chickpeas and raisins are common companions to cauliflower in Indian cooking, no it should be no surprise that they work so well together here. Garam masala, many of its iterations, has the perfect blend of smokiness, sweetness, and spice to harmoniously blend the flavors of the caramelized cauliflower, hearty chickpeas, sweet raisins, and nutty brown rice. Acidic accents of ginger, lemon, and cilantro brighten and lighten, creating the perfect blend of freshness and heartiness for a late fall meal. Full of Indian flavors, yet using the best of local produce, this is an expertly crafted mix of local ingredients and international flavor.

Roasted Cauliflower, Chickpeas, and Raisins over Brown Rice
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 pound cauliflower florets, each about 1 1/2 inches long, with one flat side
1 cup brown rice
3 tablespoons canola oil
1 tablespoons unsalted butter
1 cup chopped white or yellow onion
Kosher salt
1 1/2 teaspoons garam masala
1 large clove garlic, chopped
2 teaspoons chopped fresh ginger
1/3 cup dark raisins
3/4 cup chickpeas, drained and rinsed
1/2 teaspoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro or parsley
1/4 cup chopped toasted almonds
4 lemon wedges, optional

1. Preheat the oven to 450 degrees F. Line a large, heavy-duty rimmed baking sheet with parchment or aluminum foil. In a medium mixing bowl, toss the cauliflower with 2 tablespoons of the canola oil and 3/4 teaspoon salt. Spread the florets, cut-side down, in a single layer on the baking sheet. Roast until tender and well browned on the bottoms, 20 to 22 minutes.

2. Meanwhile, cook the rice according to package directions or in a rice cooker. When done, set aside and keep warm.

3. Combine 1 tablespoon of the canola oil and 1 tablespoon of the butter in a 2- or 2 1/2-quart nonstick saucepan over medium-high heat. Add the onion, garam masala, and a good pinch of salt and cook, stirring, until softened, and some onions are beginning to brown and crisp, about 5 to 7 minutes.

5. Add garlic and ginger, and cook, stirring, until softened and fragrant, about 30 seconds to 1 minute. Add the raisins, chickpeas, and cooked rice, stirring until heated through. Remove from heat.

6. Add the cooked rice mixture and cauliflower to a large mixing bowl and stir well but gently. Add the lemon juice, cilantro, and almonds and stir again. Taste and season with additional salt if necessary. Serve right away, garnished with lemon wedges (if desired).

Shorty's Brown Rice

Last week I spiced up my rice with green beans and toasted pecans and now I present another option on that same theme from Susie Middleton's amazing new cookbook. Both recipes follow the same basic format (rice + vegetable + toasted nuts) and are equally delicious in very diverse ways. Whereas Chile Rice is reminiscent of Latin American and Mexican cuisine, this recipe rice calls up the flavors of Asia. The well-browned carrots and onions feel homey and hearty, but the ginger, garlic, and mint keep the dish fresh and bright. The toasted nuts make this hearty enough to be a light vegetarian main dish, but I served it with grilled chicken to make dinner feel complete for the carnivore that was my dining companion. (I had it sans meat for lunch the next two days.) I'm sometimes guilty of sometimes focusing more on the sides than the main event, so I especially love dishes like this that only leave me with cooking up a protein to complete a meal. After a few of Middleton's dishes in this vein, my imagination is running wild with ideas for my own grain + veggie + toasted nut side dishes (and hopefully yours is too).

Shorty's Brown Rice with Stir-Fried Carrots, Ginger, Mint, and Toasted Almonds
from The Fresh and Green Table by Susie Middleton
serves 4

1 cup short-grain brown rice
1 tablespoon plus 2 teaspoons peanut or vegetable oil
1 pound carrots, peeled and cut into 1 1/2-inch long and 3/8- to 1/2-inch-wide sticks
1 small onion (about 5 ounces), halved and cut lengthwise into 3/8-inch-thick slices
Kosher salt
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
2 tablespoons cold unsalted butter, cut into 8 pieces and kept chilled
1 tablespoon freshly squeezed lime juice
2 to 3 tablespoons chopped fresh mint, cilantro, or a combination of the two
1/4 cup toasted almonds, chopped or slivered

1. Fill a pasta pot two-thirds full with water (at least 10 cups) and bring the water to a boil. Rinse the rich in a fine-mesh colander or strainer and add it to the boiling water. Stir once and boil for 30 minutes. Drain the rice in a colander, shaking it to remove excess water, and return the rice to the pot (off the heat). Cover with a tight-fitting lid and let sit for 10 to 15 minutes. (The rice will absorb the remaining moisture).

2. In a large nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot (it will loosen up), add the carrots, onion, and 1 teaspoon salt and stir well with tongs.

3. Cook, stirring only occasionally at first, and more frequently as the veggies begin to brown and the carrots are tender, 15 to 17 minutes. They will be somewhat firm but will have shrunk and become more pliable. (Don't be tempted to raise the heat; the carrots need to steam a bit before browning).

4. Lower the heat to low, add the ginger and garlic, and stir until fragrant, about 30 seconds. Remove the pan from heat, add the butter, and toss gently until they melt and become creamy. Stir in the lime juice and immediately transfer the contents of the pan to the pot of rice and stir well. Season the rice with 1/2 teaspoon salt, add most of the fresh herbs and toasted almonds, and stir well. Serve garnished with the remaining herbs and almonds.

Chile Rice with Green Beans and Toasted Pecans

Although I like to cook with less common grains like bulgur and quinoa, sometimes it's nice to come back to good old rice. Rice is more or less just a canvas for other flavors, serving as the perfect sponge for the plethora of spices in this recipe. Don't let the name chile rice scare you off if you're generally spice averse - the chile used here is the flavorful, but mild, ancho chile, which is the dried form of the poblano (perhaps my favorite pepper). More than any recipe I've made recently, I wish I could somehow make this into a scratch and sniff blog. This smoky, sweet, and nutty notes all blend together to be so much more than the sum of their parts and fill the house with an irresistible aroma. The beautifully browned green beans and toasted pecans add more delicious nutty notes that are contrasted perfect by the fresh and citrusy cilantro and lime juice. Brown rice can be substituted for the white rice, but additional cooking time (and likely water or broth) will be required, though I think it's well through the extra investment. Substantial enough to be a light main course, this can be made heartier with grilled shrimp or chicken, or even black beans, which I found to be a surprising but delicious addition to my leftovers the next day. Another home run for Susie Middleton, I hope recipes like this one will teach more people to love veggies the way I do.

Chile Rice with Green Beans and Toasted Pecans
from The Fresh and Green Table by Susie Middleton
serves 4

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ancho chile
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
1 cup milk
3/4 cup water or lower-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons minced garlic
1 cup long-grain white rice
1 pound medium green beans, trimmed and cut cross-wise into 1/2-inch-long pieces
1/2 cup chopped toasted pecans
1/3 cup chopped fresh cilantro
2 teaspoons freshly squeezed lime juice, plus more if desired
1 1/2 teaspoons pure maple syrup
1/2 lime, cut into 4 wedges

1. In a small bowl, combine the cumin, coriander, ancho chile, paprika, cinnamon, and 1/4 teaspoon salt. In a liquid measure, combine the milk and water.

2. In a medium saucepan (that has a lid, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium-low heat. When the butter has melted, add the onion and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Uncover, raise the heat to medium, and continue to cook, stirring, until lightly browned, 7 to 8 minutes more. Reduce the heat to medium-low, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the spice mixture and cook, stirring, until fragrant, about 30 seconds. Add all the rice and about a quarter of the mixture and stir, mixing well and scraping all the spices from the bottom of the pan.

3. Add the remaining milk mixture and bring to a boil. Reduce the heat to very low, cover tightly, and cook for 20 minutes.

4. Meanwhile, in a heavy nonstick medium skillet, heat the remaining 1 tablespoon butter and the remaining 1 tablespoon olive oil over medium-high heat. When the butter has melted, add the green beans and 1/2 teaspoon salt. The pan will look full. (That's okay; the beans will steam and brown at the same time.) Cook, stirring only occasionally at first and more frequently as the beans begin to brown, until the green beans have shrunk somewhat, all have ab it of browning, and some are dark brown, 9 to 12 minutes. Remove the skillet from the heat and transfer the beans to a plate.

5. Remove the rice pot from the heat and place a folded paper towel under the lid. Let sit, covered, for 5 minutes. Uncover (the foam from the milk will be on top of the rice) and fluff and stir with a fork. Re-cover loosely with the lid (leaving the paper towel in place) and let sit for 5 minutes more. Uncover and transfer the rice to a medium bowl. Stir in all the beans, three-quarters of the toasted pecans, and three-quarters of the cilantro.

6. In a small cup, combine the lime juice and maple syrup. Pour the mixture over the rice, and stir to combine. Taste the rice and season withe more salt, if needed. You can also add a bit more lime, if you like. Divide the rice among four bowls and serve garnished with the remaining pecans, cilantro, and lime wedges.

Apple and Onion Fried Wild Rice

When I'm just tasked with feeding myself, fried rice is one of my go-to meals. A batch of rice can happily cook in my rice cooker while I'm chopping up whatever veggies happen to be lingering the fridge, and once all the prep work is done, it takes just a few minutes to whip up a big bowl of mock take-out deliciousness. The last time I went to whip up a batch I happened to have wild rice instead of my usual brown and I thought that this special ingredient warranted a little extra creativity. Wild rice always feels reminiscent of the harvest to me, which led me a naturally to apples and onions, both constants in my fridge. The sweetness of the apples and onions plays beautifully with nutty wild rice, all melded together with a rich coating of soy sauce-infused egg. I punched up my bowl of fried rice with a shot of Sriracha because I love heat, but it's still delightful in it's milder form. I was quite pleased with my first go-around with this recipe, but next time I may venture a little closer to tradition by using sesame oil instead of canola and adding ginger and garlic and see how well Asian flavors will meld with harvest flavors. Even if you're not interesting in trying this particular non-traditional variation on fried rice, I hope it at least inspires you to use fried rice as a palette for new creative combinations of your favorite ingredients.

Apple and Onion Fried Wild Rice
serves 1

2 eggs
1/2 tablespoon soy sauce, plus additional for serving
1/2 tablespoon canola oil
1/2 cup diced onion
1 cup diced apple
1 cup cooked wild or brown rice(or blend)
Sriracha or other hot sauce, for serving (optional)

1. In a small bowl, whisk eggs and soy sauce together. Meanwhile, heat oil in a pan over medium-high to high heat. Add onion and cook, stirring frequently, until onions are softened and a bit browned, 1 to 3 minutes. Add apples and cook, stirring frequently until the apples and onions are browned and softened, but not mushy, 1 to 2 minutes more.

2. Add rice, stir to combine, and cook until rice is heated through, about 30 seconds to 1 minute. Clear a well in the center of pan, adding additional oil if necessary to prevent sticking, and add egg-soy mixture to the pan. Stir mixture constantly, coating rice-vegetable mixture with the egg, and cook until egg is set, but not dry, about 1 minute.

3. Remove pan from heat, transfer mixture to a plate or bowl, and serve with additional soy sauce and Sriracha, if desired.

Ramp and Sausage Risotto

I can't get enough ramps. From the time these delectable wild leeks appear at the farmers' market until they all-too-quickly disappear, I don't miss an opportunity to pick up a bunch. And although there isn't anything I've made with ramps I haven't scarfed down with great relish, this is far and beyond the best ramp dish I've made (and perhaps one of my favorite things I've ever cooked). I love each of these sumptuous ingredients on their own, but the magical combination of Italian sausage, Parmesan cheese, and ramps is enough to make an unconscious smile appear on your face with very bite. Risotto is often though of as only a rich, indulgent dish with no nutritional value, but if you're willing to invest some extra time (and broth), this dish can be made with brown rice instead of white. The brown rice not only adds whole grains to this meal but a wonderful nutty flavor that plays beautifully with all the luxurious, savory ingredients. If you have the opportunity to make only one ramp recipe, I can't offer up a better choice than this one. The perfect date night dish, all this needs to be a complete romantic meal is a salad, glass of wine, and your sweetheart.

Ramp and Sausage Risotto
adapted from Bon Appetit
serves 4

2 tablespoons (1/4 stick) butter
1/2 pound hot or sweet Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice (or brown rice if you have extra time)
1/2 cup dry vermouth
3 cups (or more) low-salt chicken or vegetable broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

1. Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often.

2. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

Crispy Kale-and-Tofu Salad with Coconut

I generally have a meal plan for the week and shopping list when I hit the farmers' market, but I still always allow myself to pick up an item (or two or three) on impulse, and on a recent trip, I impulsively bought a beautiful bunch of kale with no culinary destiny. While I love kale simply roasted with olive oil, salt, and pepper until crispy or as part of a hearty soup, I wanted to try out something new. With a package of tofu that had been lingering in my fridge for a while, I put tofu and kale into the recipe search at Food and Wine, my favorite website to search for recipes, and lucked upon this incredible recipe by Heidi Swanson, the author of one of my current favorite cookbooks, Super Natural Everyday.

Cripsy kale is a perfect textural contrast to the slighty chewy rice and tender tofu with the nutty brown rice perfectly complementing the beautiful toasted flavors of the sesame oil and coconut; the whole dish is made just fortifying enough by the perfectly browned tofu. I know many people think of tofu as merely something to carry flavor (which it does exceptionally well), but I have come to enjoy the inherent taste of tofu, which is a nice subtle complement to the rest of the flavors in this recipe. If you'd like to serve this to people who aren't crazy about tofu, I recommend eliminating the tofu and serving this as a side, cooking up the tofu (and another protein, like chicken, for the carnivores), separately. This dinner is surprisingly filling, and although the kale isn't quite as crispy, any leftovers will delight for lunch the following day.

Crispy Kale-and-Tofu Salad with Coconut
from Food and Wine
serves 4

1 cup short-grain brown rice 
Salt 
1/3 cup extra-virgin olive oil 
1 teaspoon toasted sesame oil 
2 tablespoons soy sauce 
1 1/2 pounds kale—stems and ribs removed, leaves chopped 
1/2 cup unsweetened coconut flakes 
1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups) 

1. Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.


2. In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.

Shiitake, Sugar Snap, and Bok Choy Stir-Fry

When I was a kid, I had the cliched dislike of peas, and although I would sometimes even pick them out of soup, I always adored sugar snap and snow peas. As an adult, I still don't love plain peas, but can still gobble up massive quantities of any kind of peas in their pods (this is not an exaggeration-I have eaten an entire pound of sugar snap peas by myself in one sitting). And while I can't get enough of fresh, crunchy raw sugar snap peas, they also are one of my favorite stir-fry ingredients. Stir-fries can be carefully conceived dishes, or a quick and delicious way to use up odds and ends of vegetables, and this stir-fry is somewhere in between. I bought sugar snap peas with the intention of making some sort of stir-fry and fleshed out the recipe after picking up the other ingredients that simply struck my fancy at the farmers' market that I thought would go well with the sugar snap peas. The classic stir-fry Asian flavors of garlic, ginger, soy, and toasted sesame oil blend harmoniously with the fresh and crunchy peas and bok choy and earthy mushrooms and let the veggies take center stage in this dish. The next time you're staring at an odd collection of ingredients in the fridge or want to frame a dish around an ingredient that just looked too good to pass up at the farmers' market (my eternal problem), think no further than a stir-fry!


Shiitake, Sugar Snap Pea, and Bok Choy Stir-Fry
adapted from Food and Wine
serves 4

1 tablespoon minced fresh ginger
1 teaspoon freshly squeezed lemon juice
4 teaspoons toasted sesame oil 
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
8 ounces shiitake or oyster mushrooms, sliced
1 pound baby bok choy, stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound sugar snap peas
4 teaspoons soy sauce
2-4 cups cooked brown rice, for serving

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.

2. In a wok or a large nonstick frying pan, heat canola oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and mushrooms and cook, stirring, for 1 minute. Add the peas and cook, stirring, for 1 minute. Add the soy sauce and cook, stirring, for 1 minute longer.

3. Add the bok-choy leaves and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add vinaigrette and toss to coat. Remove the pan from heat and serve warm over brown rice.

Italian Stuffed Peppers

I was really excited when I saw that bell peppers were making their first appearance at the farmers' market this summer, with my thoughts instantly drifting to stuffed peppers. Stuffed peppers can take on Mexican, Italian, or Mediterranean flavors, and there were so many possibilities that I failed to find pick out a recipe or pick up any specific ingredients before the night before that I was planning on making stuffed peppers for dinner. Taking a quick look through my freezer, fridge, and cabinets, I was able to find the makings for these delicious Italian-style stuffed peppers. Just like so many of my other favorite types of dishes to make, stuffed peppers have nearly infinite possibilities and allow you to use up all kinds of leftovers and odds and ends of ingredients you already have on hand. The Italian sausage and prepared marinara pack the peppers with flavor without any effort on your part, provided you have good sausage and sauce; I used sauce from R.P.'s Pasta Company and Italian sausage from Willow Creek Farm, both local companies that produce tons of fantastic products. Top that with rich, melty cheese and you have a dish that's sure to please nearly everyone. If you want to make this dish vegetarian navy or cannellini beans can be substituted for the Italian sausage, though you will be doing so at the expense of flavor.

I also try to make large batch of grains (brown rice, quinoa, etc.) and beans and freeze the extras so I have a blank palette ready to go in the freezer for a quick lunch or dinner anytime. Prepared grains and beans offer up the possibility of tons of delicious salads and wraps; I frequently combine them with veggies and sauce for nutritious, tasty lunches to bring to work. I keep enough different beans and grains in the freezer and veggies in the fridge that I never get bored with my lunch and don't have to sacrifice taste when I have little time to put a meal together for myself on a busy night. Letting some rice cook in the rice cooker or beans cook on the stove while doing other chores around the house is well worth the small sacrifice in time on the weekend to make the work week a bit more harried.
 
Italian Stuffed Peppers
serves 2

2 green or red bell peppers, halved, seeds and ribs removed
Canola oil cooking spray
4 ounces Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely minced or pressed through a garlic press
1 cup marinara sauce
1 cup cooked brown rice
2 slices provolone cheese, cut in half
 
1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, preheat a pan over medium heat and add Italian sausage, breaking up any large pieces with a wooden spoon or spatula. Once the sausage has rendered some fat, add chopped onion and garlic and continue cooking until onions are translucent and soft, but not falling apart, about 9 to 12 minutes. Add brown rice and marinara sauce, stir well to combine, and continue cooking until mixture is heated through.

3. Divide rice mixture evenly among the four pepper halves (about 1/2 cup per pepper), top each with a half slice of provolone, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Shrimp Fried Rice with Sugar Snap Peas

This recipe might more accurately called Shrimp Fried Rice with what-I-bought-at-the-farmer's-market-that-I-thought-would-be-good-in-fried-rice. Fried rice and stir-fry are excellent ways to use large quantities of vegetables, and staples in my diet when the farmer's market is in full swing during the summer. Contrary to what might be served in Americanized Chinese food restaurants, fried rice can be a easy and healthy dish full of vegetables and whole grains. Most fried rice recipes use peas, but not whole pea pods-I love the crunch that the whole pea pods add to the dish, and prefer them to shelled peas in almost every situation.

Shrimp Fried Rice with Sugar Snap Peas

2 eggs, beaten
1 t. + 2 T. soy sauce
1 t. + 1T. sesame oil
2 cloves garlic, minced
2 t. finely minced ginger
8 oz. sugar snap peas, trimmed
8 oz. sliced fresh mushrooms (I used cremini; white would also work well)
3 c. cooked brown rice
2 medium carrots, shredded
4 oz. peeled and deveined shrimp
1/2 c. thinly sliced green onion

1. In a small bowl combine eggs and the 1 t. soy sauce.

2. Preheat wok over medium heat. Pour sesame oil into wok. Add the egg mixture, garlic, and ginger, stirring gently to scramble. Once cooked, removed from heat and cut up any large pieces; set aside.

3. Put wok back on heat and preheat over medium-high heat. Add 1 T. sesame oil. Add mushrooms and sugar snap peas; stir-fry 2 to 3 minutes or until mushrooms are just starting to color and vegetables are crisp-tender.

4. Add cooked rice, carrot, and shrimp. Sprinkle mixture with 2 T. soy sauce. Cook and stir for 4 to 6 minutes or until shrimp is cooked and vegetables and rice are heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute or until mixture is heated through.

Chicken Curry

And yet another recipe from Cooking Light! This recipe is healthy, inexpensive, and quick enough to make on a worknight. If you're not a fan of red curry, try using another type of curry paste instead.

Since this is an extremely basic curry recipe, it leaves lots of room for experimentation. Next time I'm at least going to add some onions in with the green peppers, but I have a lot of other things in mind too.

Chicken Curry
from Cooking Light, March 2010

1 T. canola oil
3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 t. salt
2 c. green bell pepper strips (about 1 large)
2 T. fresh lime juice
2 T. less-sodium soy sauce
2 T. red curry paste
1 t. sugar
1 (14-ounce) can light coconut milk
3 c. hot cooked long-grain rice (I used brown)
Lime wedges (optional)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken even with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; saute 4 minutes, stirring occasionally. Remove chicken mixture from pan.

 
2. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to ban; bring to boil. Cook 12 minutes or until slightly thick. Return chicken to pan; cook 2 minutes or until thoroughly heated. Serve over rice.

Veggie Bean Burgers

Although I'm not a could never be a vegan and am not vegetarian (though I have been in the past), I'm a big fan of vegetarian substitutes like Boca Burgers and Morningstar Farms products, in particular Morningstar Farms black bean burgers. I came across this super-healthy recipe in The Joy of Cooking and thought I'd give it a try.

I opted to use black beans, since they are my favorite of the possible beans listed in the recipe, and I always have them on hand. While the flavor of these burgers is excellent in my opinion, they fall apart fairly easily. If I  make them again, I may add an egg to help hold all the ingredients together. Next time I think I may add water chestnuts, possibly in place of the mushrooms, for some crunch. I served the burgers on Quick Wheat Hamburger Buns.

Veggie Bean Burgers
from The Joy of Cooking

makes 6 burgers

2 t. olive oil
1 c. chopped onion
4 garlic cloves, minced
1/2 c. grated carrots
1 t. chili powder
1/2 t. ground cumin
Two 15.5-ounce cans black, pinto, kidney, or chickpeas, rinsed and drained
2 T. Dijon mustard
2 T. soy sauce
2 T. ketchup
2 T. minced parsley
1.5 c. cooked brown rice
1 c. chopped mushrooms (optional)
Salt
Pepper
Ground red pepper (optional)
1 t. vegetable oil

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking and stirring until softened. Add carrots, chili powder, and cumin and cook over low heat for 5 minutes. Remove from heat and let cool.

2. Mash beans, Dijon mustard, soy sauce, ketchup, and parsley in a large bowl. Stir in the vegetable mixture. Add brown rice and mushrooms (if desired) and mix well. Season to taste with salt, pepper, and red pepper (if desired).

3. Form the mixture into six 3- to 4-inch patties. Heat vegetable oil in a nonstick skillet and cook burgers over medium-low heat for 5 to 8 minutes on each side, until browned and crisp.

Shrimp Fried Rice

While the fried rice from your average Americanized Chinese food restaurant is high-calorie and not very nutritious (though often pretty tasty), this fried rice recipe is packed full of veggies, lean protein, and whole grains (if you use brown rice as I did).

Shrimp Fried Rice
from the Better Homes and Gardens New Cookbook

2 eggs, beaten
1 t. soy sauce
1 t. sesame oil or vegetable oil (I highly recommend using sesame oil-it has a wonderful aroma and flavor)
1 clove garlic, minced
1 T. cooking oil
1/2 c. thinly biased sliced celery (1 stalk)
1 c. sliced fresh mushrooms
1 8.8-ounce pouch cooked white rice (2 cups; I used brown instead)
1 medium carrot, shredded
1/2 c. frozen peas, thawed
12 oz. peeled and deveined fully cooked shrimp
2 T. soy sauce
1/4 c. sliced green onion (2)

1. In a small bowl combine eggs and the 1 teaspoon soy sauce.

2. Pour sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove the egg mixture from wok and cut up any large pieces. Remove wok from heat.

3. Pour the cooking oil into the walk or skillet. (Add more oil if necessary during cooking). Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until the vegetables are crisp tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.