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.

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.

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.