Gil’s is once again proud to partner with Chef Alison Mountford, Founder of Ends+Stems, with WPRI and The Rhode Show to encourage all of us to reduce household food waste by cooking meals with leftovers!

Stir Fry

• 1 Tablespoon canola oil
• 1/4 to 1 cup cooked meat, or raw chicken sliced in thin strips (optional)
• 1 bell pepper, cubed (or carrot)
• 3 mushrooms (optional)
• 1 small piece broccoli (or any green vegetable)
• 2 cups leftover cooked rice - or quinoa, lentils, barley
• 1 cup frozen peas
• 2-3 green onions, white and green parts, thinly sliced
• 1/2 cup peanuts (or cashews)

Sauce

• 1/4 cup soy sauce (or tamari)
• 3 Tablespoons rice vinegar (or sherry vinegar)
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon sesame seeds
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon garlic powder
• 1/4 cup water

Instructions

Whisk all ingredients for the sauce together in a bowl, or combine in a jar and shake!

*If using raw meat, cook it first.

Chop or slice the veggies. Heat the oil in a large, heavy pan and stir fry over high heat. When tender and starting to brown, add the rice and press it into the pan. Let it sizzle. Stir fry another minute or two. Add the diced or sliced cooked meat. Add frozen peas. Add the sauce and let it come to a boil without stirring. Stir everything well again for 60 seconds.

Transfer to bowls. Garnish with sesame seeds, sliced green onion, peanuts to taste.

Ingredients

• .5 pound chicken breast
• 1 teaspoon canola oil
• 1 teaspoon kosher salt
• 1 red bell pepper
• 1 zucchini
• 12 ounce red enchilada sauce (I like Hatch in a can)
• 1 can black beans
• 9 corn tortilla (“regular” size, 6 inch)
• 2 cup monterey jack cheese (shredded)
• 1 whole tomato (diced for garnish)
• 1 cup cilantro (chopped)
• 1 avocado
• 3 Tablespoon sour cream (for garnish - optional)

Instructions - Preheat the oven to 400 degrees

*if you don’t have a sauté pan that can go in the oven, use a small casserole dish - an 8” square or a 5 x 9” size*

Dice the chicken into small, ⅓” cubes. Heat a large oven safe sauté pan (14” or 16” - a cast iron, or a regular sauté pan) over high heat. Add the oil and chicken, add salt; cook until browned on both sides, about 5 minutes.

Slice pepper into thin strips. Dice zucchini into small cubes. Add the veggies to the pan and cook for 2 minutes.

Add the enchilada sauce. Drain and add the can of beans. Bring to a simmer.

Stack 9 tortillas and slice into thirds. Add to the pan a few at a time and press under the sauce and veggies to coat - use tongs if easier. Stir in about a ¼ of the cheese this way too. Then press it all down into the pan. Top with remaining cheese and transfer to the oven.

Bake in the oven for 15 minutes or until it's hot and bubbly. Dice the tomato and chop cilantro. Slice the avocado. Top with veggies and dollop to taste with sour cream.

Ingredients

• 12 ounce spaghetti (or any shape cooked pasta, about 5 cups)
• 1 teaspoon kosher salt
• 3 Tablespoon extra virgin olive oil (divided)
• .5 pound broccoli rabe (or other greens such as swiss chard)
• 3 clove garlic
• 6 egg (large)
• .5 cup ricotta cheese
• black pepper (freshly ground, to taste)
• 1 cup smoked Mozzarella cheese (shredded, divided)
• .75 cup parmesan cheese (freshly grated, divided)
• 1 teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 350°F.

If starting from scratch, bring a large pot of water to a boil, add salt and cook pasta until al dente. Drain in a colander and immediately rinse with cold water, drain again and toss with a Tablespoon of olive oil. Set aside.

Heat remaining olive oil in a large oven proof sauté pan (cast iron is great, but not necessary) over medium-high heat. Chop the broccoli rabe, leaves and flowers. Add the broccoli rabe to the pan and cook, tossing with tongs, until just wilted, about 2 - 3 minutes. Mince and add the garlic, cook for 1 minute. Turn off the heat but leave the pan as is on the stove.

Lightly beat eggs in a large bowl. Add ricotta and whisk until mostly smooth. Add cooked pasta, broccoli rabe and garlic. Add black pepper to taste, 1 cup shredded smoked cheese, ½ cup Parmesan, crushed red pepper flakes and ½ teaspoon salt, mix well.

Transfer the pasta and egg mixture to the pan you cooked the broccoli in. Press it all in place and shake it a bit so the egg drips down. Top with remaining cheeses.

Bake 25 - 35 minutes or until heated through and spaghetti is starting to brown in places. Slice and serve hot or warm.