Hottie greens and black eyed peas from Appetite for Reduction over polenta.

When I don’t have it in me to make a more complicated savory breakfast and I don’t feel like pancakes (as sacrilegious as that may sound), the Swiss chard tofu frittata from Vegan Brunch is a go-to. Comes together super fast and bakes up in 20 minutes. Also makes a good weeknight dinner in a…

Mushroom-cherry tomato sauce with spaghetti and wilted pea shoots Sauce: Olive oil and flour whisked together over medium low to make a roux One big diced shallot and a pinch of salt sauteed with the roux Then a few minced garlic cloves and a pinch of dried thyme Add a whole bunch of sliced cremini…

Late work thing where they served pizza. Pfft. I had to wait until I came home to make food. Which turned out to be somewhat overcooked broccoli with garlic and chickpeas ove brown rice. The simplest thing I could muster.

Fresh San Marzano tomato sauce, tempeh sausage crumble, wilted kale, and cherry tomatoes pizza. Needs a fork. Yum yum.

Kale salad with kabocha squash and sprouted lentils (roughly based on the one from Isa Does It) and some shells and cheesy sauce on the side. Homemade sauce of roux, garlic, leftover cashew cheese, white wine, and nooch. So much whisking.

Green tea chocolate chunk cookies with walnuts — just the basic recipe from Vegan Cookies Take Over Your Cookie Jar with matcha powder added in with the wet ingredients and a handful of walnuts with the chocolate chips is my favorite trick.

Grand Sunday plans

Of course, Sunday dinners always become a late afternoon affair. Breakfast I enjoyed some prepared goodies: oatmeal scone and cocoa noir almond milk cold-brew coffee. Sunday mornings are when I make the ritual visit to the farmers’ market and, because it’s convenient, Trader Joe’s and Whole Foods as needed. The market haul was beautiful, with…