Vegetable Fried Rice and Big Fat Burritos

Vegetable Fried Rice and Soft Tofu w. Garlic-Chili Sauce

• Heat a little oil in a large sauté pan. When smoking hot, add the vegetables. Stir and fry (but don't toss). Add a little salt, and stir again. Use a lid to speed things and maybe a tiny splash of water. When lightly browned in spots, bright, and just softened, transfer to a serving plate and reserve. Large shares should work in batches - don't crowd the pan.

• Microwave the rice in the jar briefly just to get the chill out.

• Working in batches as above, oil and heat the sauté pan. When smoking hot, carefully add the rice. Stir fry to heat through and very lightly brown in places.

• When the rice is hot and fragrant, fold the vegetables into the rice and stir or toss to combine. Serve. Again, large shares should work in batches cooking off all the rice, using a serving plate to hold the hot rice like the veggies, and then combining hot rice with warm veggies in batches. Serve.

• Allow the pan to cool a little. Shake up the tofu and it's sauce. Tip the jar contents into the pan. use a butter knife to break the tofu into pieces about 1/2" in size. Turn on the heat and toss the tofu with it's sauce as the sauce thickens and binds to the tofu. Serve.

Big Fat Burritos and Butternut -Poblano Succotash

• Microwave the burritos briefly to get the chill out. You can either:

• A). Arrange the burritos on a cookie sheet and bake at 350 for 10-15 minutes to heat through and crisp the tortilla. OR

• B). Heat some oil or other fat over medium in a sauté pan. When hot add the burrito seam side down. Allow the tortilla to brown well. About 1 minute., Use tongs to turn the burrito to its opposite side, browning again. repeat for all 4 sides. Serve. Great topped with sour cream and salsa.

• Sauté the succotash in a pan with a little oil or butter. Toss and allow to heat through. Check the seasoning and serve.