Greens ‘n Grains will be prepared on a new “Jayni’s Kitchen” episode, debuting at 6:30 p.m. Tuesday on Sunflower Broadband Channel 6.

Food writer Kerri Conan puts a new spin on leftovers when she joins Jayni Carey on a new episode of “Jayni’s Kitchen.”

On the menu: Greens ‘n Grains, a way to turn cooked whole grains into a salad meal; Kerri’s Cheater Chili, in which leftover meatloaf or burgers get a second chance; and Hashta la Pasta, a surprising new twist on yesterday’s pasta.

Greens ‘n Grains

1/2 cup any cooked whole grains (quinoa, bulgur, brown rice, wheat berries, millet, etc.)

1 mango, or other fresh fruit, sliced or segmented as necessary, or 3/4 cup fresh berries or grapes

1/4 small red onion, halved and thinly sliced

1 teaspoon minced or grated fresh ginger, or more to taste

3 tablespoons olive oil

1 tablespoon sherry vinegar

Salt and black pepper, to taste

4 loosely packed cups fresh Lacinato kale, thinly sliced, or spinach leaves, rinsed and drained

Put the grains, fruit, onion, ginger, olive oil and vinegar in a salad bowl. Season with salt and pepper and toss to combine. Let stand for about 5 minutes while washing the greens. Add the kale or spinach and toss until everything is coated with dressing. Taste and season with additional salt and pepper, if needed. Makes 2 to 3 servings.

Kerri’s Cheater Chili

2 tablespoons olive oil

2 or 3 green onions, trimmed, white and green parts separated and sliced

3 tablespoons tomato paste

1 1/2 teaspoons chili powder

1 cup beer, stock or water

1 15-ounce can pinto or kidney beans, rinsed and drained

4 to 8 ounces leftover meatloaf or cooked hamburgers

1 tablespoon masa harina (optional)

Salt and black pepper, to taste

Pour the oil into a medium pot or saucepan over medium-high heat. When the oil shimmers, add the white part of the green onions and cook, stirring once or twice, just until they are soft, 30 seconds or so. Add the tomato paste and the chili powder and continue stirring until the mixture is fragrant and deeply colored, about 1 minute more.

Add the beer or other liquid and cook, stirring until smooth and thickened, 1 to 2 minutes. Add the beans and crumble the leftover meat or burgers into the pot. Bring to a boil, then lower the heat so the chili doesn’t scorch and cook, stirring once or twice, until the mixture melds in the pot, about 2 minutes. For an extra flavor boost, mix 1 tablespoon masa harina with 1 tablespoon water until smooth and stir this “slurry” into the chili. Taste and adjust seasoning. To serve, garnish the chili with the green onion tops. Serves 2 to 3.

Hashta la Pasta

2 tablespoons olive oil, plus more if needed

1/2 small onion, chopped

1 or 2 garlic cloves, chopped

Salt and black pepper, to taste

1 to 2 cups any cooked pasta (sauced pasta is fine, too)

8 ounces asparagus, chopped

1/2 red bell pepper, seeded and chopped

1 cup diced cooked chicken, beef or pork

Red pepper flakes, to taste (optional)

Pour 1 tablespoon of the oil into a large skillet over medium-high heat. When the oil shimmers, add the onion and garlic and season with salt and pepper. Cook, stirring frequently until the vegetables soften and begin to turn golden, about 3 minutes. Meanwhile, roughly chop the pasta into pea-sized pieces.

Add the asparagus to the skillet and cook, stirring occasionally, until its color brightens, about 1 minute. Add the bell pepper and cook and stir for another minute or so. Remove the vegetables from the skillet (but don’t wipe it out).

Put the remaining tablespoon of oil in the skillet; when it shimmers, add the pasta and spread it around evenly with a spatula. Resist the urge to stir it immediately; give it a chance to crisp and brown for at least 1 minute. Add more oil if the pasta is sticking to the pan or looks too dry. Then stir and flip it as you would hash browns, pressing down a bit if you like, and let the pasta cook about 2 minutes more.

Stir in the chicken or other meat, the cooked asparagus mixture, 1/4 cup of water, and the red pepper flakes, if desired. Continue cooking and stirring until the pan starts to look dry again. Taste and adjust the seasoning if necessary. Serves 2 to 3.

— Recipes by Kerri Conan