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Extra Vegetable Fried Rice

INGREDIENTS

teaspoons + 2 tablespoons avocado oil or safflower oil, divided

eggs, whisked together

small white onion, finely chopped (about 1 cup) 2 medium carrots, finely chopped (about cup)

cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peasno need to thaw first)

teaspoon salt, more to taste

tablespoon grated or finely minced fresh ginger 2 large cloves garlic, pressed or minced

Pinch of red pepper flakes

cups cooked brown rice (*see notes!)

1 cup greens (optional), such as spinach, baby kale or tatsoi 3 green onions, chopped

1 tablespoon reduced-sodium tamari or soy sauce** 1 teaspoon toasted sesame oil

Chili-garlic sauce or sriracha, for serving (optional)

INSTRUCTIONS

This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and

within an arms reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. Im suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions

are translucent and the carrots are tender, about 3 to 5 minutes.

Add the remaining veggies and salt. Continue cooking, stirring occasionally (dont stir too often, or the veggies

wont have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.

Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if youd like more soy flavor (dont overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but its fine to eat).

NOTES

*RICE NOTES: Youll need to cook about 1 cup dry rice to yield enough for this recipe; be sure not to over-cook it or it will stick to the pan. I prefer short-grain brown rice since its a little chewy, but medium-grain or jasmine rice will work,

too. Heres how I cook brown rice. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesnt steam itself in the pan). Day-old leftover, refrigerator rice is great, too. Just break up any clumps of rice before you add it to the pan. Credit goes to Serious Eats for the rice tips!

**MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari, not regular soy sauce.

MAKE IT VEGAN: Omit the eggs and the 1 teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.

Best Lentil Soup

How to Make the Best Lentil Soup Five reasons to love this recipe:

The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.

This lentil soup has an amazing hearty texture thats lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. Its like magic.

This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.

Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.

This soup freezes and defrosts well. Make soup now and enjoy it later!

INGREDIENTS

cup extra virgin olive oil

1 medium yellow or white onion, chopped 2 carrots, peeled and chopped

4 garlic cloves, pressed or minced 2 teaspoons ground cumin

1 teaspoon curry powder

teaspoon dried thyme

1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed

4 cups vegetable broth 2 cups water

1 teaspoon salt, more to taste Pinch of red pepper flakes

Freshly ground black pepper, to taste

1 cup chopped fresh collard greens or kale, tough ribs removed

to 2 tablespoons lemon juice ( to 1 medium lemon), to taste

INSTRUCTIONS

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and pure the soup until smooth. Pour the

pured soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Crispy Falafel