Fusion fare

Pour 1 tablespoon of olive oil into rice, stirring and breaking up any chunks with a fork. Set aside. In a wok (or large frying pan), heat 1 tablespoon olive oil over medium-high heat. Add the whites of the green onions; cook until translucent. Add garlic and egg, stirring quickly with a wooden spoon or spatula to scramble, cooking until set. Add rice, soy sauce, and red pepper flakes, stirring often until rice “pops,” about 5 minutes. Add peas and carrots, pineapple, cashews, and raisins, stirring often until hot. Top with green onion before serving. Makes 4 meals or 6 to 8 side dishes.

In a large skillet over medium heat, break up ground beef and cook until browned, then mix in salsa, beans, tomato paste, corn, and taco seasoning; continue to simmer 5 minutes.

Preheat oven to 375 F. In a deep 9x13-inch baking dish coated with cooking spray, layer in this order: 6 tortillas (cut some in half to fit), a third of the meat, Monterey Jack cheese; 6 tortillas, a third of the meat, half the cheddar cheese; 6 tortillas, remaining meat, remaining cheddar cheese. Loosely tent with aluminum foil and bake 20 minutes. Remove foil and bake another 5 minutes to fully melt the cheese. Let rest 5 minutes for layers to set before cutting. Serve topped with sour cream and cilantro (optional).

In a medium bowl, break apart and mix together first 5 ingredients with a spoon. Cover and refrigerate for an hour, then form into 12 patties. Heat large skillet over medium heat. Once hot, coat with cooking spray and add patties; cover with lid and cook 3 minutes, then flip and cook covered 2 minutes, or until cooked through. Place patties onto bottom half of rolls and top with cranberry sauce. Replace tops onto the rolls and serve immediately. Store and reheat leftover burgers, rolls, and sauce separately.

Preheat oven to 350 F. Line an 8x8-inch baking pan with parchment (2 pieces crossed, with excess hanging over on all sides) and set aside. Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in chopped chocolate and cocoa until smooth. Set aside. In a large mixing bowl, whisk together sugar, eggs, vanilla, and salt until light and fluffy. Fold in flour; stir with spatula until just incorporated (don’t overmix). Transfer about a cup of this mixture to a small bowl and whisk tahini and water into it. Pour all but about ¼ cup of it back into the large bowl, along with the melted chocolate mixture. Fold until just combined, then pour into the baking pan and spread evenly.

Dollop remaining tahini mixture on top of the chocolate layer, and with the tip of a paring knife, swirl tahini dollops into chocolate batter. Place on middle rack of oven and bake 40 minutes, or until a toothpick through the middle doesn’t come out wet. Cool brownies completely before cutting.