Buckwheat Poppyseed Thumbprint Cookies
I got my hand on a bag of buckwheat flour the other day, and remembered this recipe I hadn’t made for several years. It’s a perfect weekday cookie, when you are craving something sweet and easy to put together. I love that buckwheat is a grass and not a grain, which makes them feel extra nourishing. They are barely sweet, but sweet enough to where the kids love them. The dough is shortbread-like, and keeps well for many days.
Miso Mustard Salmon, Japanese Sweet Potatoes and Broccolini
We eat some version of this meal almost every week. It’s a collection of recipes now merged into one. The glaze is from a cookbook I once had of recipes with three ingredients. I no longer even measure! It does come out a bit different every time, but always good. Japanese Sweet Potatoes are my absolute favorite, but they must be roasted whole or they dry out.
Squash, Spinach and Chicken Stew
This stew is adapted from a recipe in a Moosewood Cookbook I bought many many decades ago; one of my first ever cookbook purchases. I cooked my way through most of the book. There are very few recipes I still make from it, but this one has earned a spot of regular rotation in our household.
Pecan Chocolate Tart
A Thanksgiving staple in our family. Gluten, Dairy, and refined sugar-free- and no one will know. It’s a more virtuous version of a giant candy bar that keeps well. This stellar recipe is adapted from a more gluttonous version by one of my favorite chefs, Suzanne Goin.
Beet Hummus
The color of this hummus draws people in, but the flavor is what makes this recipe a true keeper. I’ve tried many beet hummus’s but none come close. I think it’s the ratio of garbanzos to beets, as well as the spices and touch of sweetness from maple syrup that make this the best beet hummus I’ve eaten.
Almond, Coconut + Cacao Nib Cookies
Another staple in our home. The recipe is whipped up quickly with a small bowl and spoon, bakes in under 10 minutes, and is packed with nutrient dense foods. You can play around with additions- dried cherries and chocolate chips are a few I have used. The cookies are delicious and keep well for many days.
Napa Cabbage, Tofu + Brown Rice Ramen Salad
This is a summer staple, a dish the kids and adults enjoy equally. I often make a big batch to eat all week, dressing it just before serving.. Everytime I bring it to a party, I get asked for the recipe. The brown rice ramen cooks in 3 minutes, making it mainly a dish of chopping, extra compelling on a hot summer’s day. It’s versatile— you can add whatever vegetables you have on hand, or keep things separate for picky eaters.