BREAKFAST

Buckwheat Pancakes
(from The Yeast Connection Cookbook)

Serves 2-3

1 cup white buckwheat flour
1/4 tsp. salt, optional
1 cup water or a little more
1/2 to 1 tablespoon oil

Combine ingredients using enough water to make a medium-thin batter. Let it stand a few minutes while the griddle preheats. Spoon tablespoonfuls onto a hot griddle and cook until golden brown on each side. If batter thickens, add a little more water so cakes will stay thin.

LUNCH or DINNER

Pasta
(from The Yeast Connection Cookbook)

Bake a spaghetti squash. An average one that weights 3 1/4 to 3 3/4 pounds cooks in about 45 minutes. It’s done when the shell yields to the gentle pressure of your finger and a dent remains.

To bake, puncture with a fork three or more times and put on a baking sheet. Bake at 375. Turn the squash over after 25 minutes and bake 20 minutes more.

Cut the cooked squash in half lengthwise. Remove and discard the seeds. Use two forks to loosen the strands of squash. They look just like spaghetti. Pile the “pasta” on plates and top with vegetables, herbs, spaghetti sauce, and/or meats.