Most of us need more dark leafy greens in our diet, as well as more vegetables in general. One way I’ve found to get more vegetables into my diet while juggling the business of work and family life, is to prep one salad that I eat for lunch the whole week. Each week I do a slight variation, to make sure I’m getting enough variety throughout the course of any given month.

A quick and satisfying breakfast for a week of liver cleansing, or for overall liver health.

While in Vermont many years ago, we had the chance to experience making maple syrup on a friend’s family farm. One night his girlfriend at the time, my friend Julie, made borscht, and it was the best borsht of my life. I got close to recreating it once, but it’s generally been a soup I strike out with again and again, to our chickens benefit. But I’ve kept trying, determined to get it right.

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.

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.