I can hardly believe here we are in September, more than half a year into COVID19 and the new normal. Just weeks before Washington’s stay at home order, I started a new assignment at State, a job that did not lend itself to working remotely except occasionally. So while everyone else I know was quarantining at home, I was one of the few souls slipping in and out of my home to a mostly deserted office building.

Early on when we knew little about the virus and thought it could live on surfaces, I traveled to and fro with pieces of bleach wipes on each of my hands - touching anything I needed to touch. Everything was closed along the way, and anything I would need with me for the day, which sometimes stretched 12 - 14 hours, I needed to take with me.

It’s not like I was searching for a vegan queso - I’m not even that into nachos - but when nearly everyone around me started incorporating fewer and fewer dairy items, I decided to get an education in nutritional yeast. As in that stuff that flavors food to taste like cheese. Now I sprinkle it on popcorn and go through it by the cupfuls. I just wish it had a more inviting name. Do you remember when tofu was called bean curd? I do. The soybean industry was brilliant to make that switch, and if the makers of nutritional yeast could come up with something like that, you might see nutritional yeast make an appearance practically everywhere. I’ve seen it called “nooch” online, but sorry, we need to do better than that.

I’ve made this a few times now, and after tweaking it, it’s gotten to the point where I need to share it. It uses a few staples that you’ll want to keep handy from now on because you never know when you’ll be snowed in and have a house full of guests. I’ve tweaked the recipe to make it nondairy, but you should feel free to swap out actual cheese for the vegan parmesan.

I’m always on the hunt for quinoa dishes that use ingredients I’m bound to have around so I don’t have to make a federal case out of making something delicious on the fly. This one is so simple and so delicious that I feel obligated to share it with you right away. One of my favorite weekends of all time with Bob was the weekend we spent at the Kripalu Center for Yoga & Health in Stockbridge, Massachusetts. Technically, we were attending a trail running workshop led by the amazing Sarajean Rudman but actually we were frequenting the Buddha Bar in the awesome Kripalu cafeteria a often as possible.

For the past several weeks I’ve been trying to meet up for lunch with Kevin Kuchar, one of Mia and Adin’s former theater teachers. At first we were catching up to talk about Kevin’s marathon training as he is registered to run his first marathon on November 4 at the New York City Marathon but then I told him about the upcoming flash mob at Mia’s wedding and, well, he’s helping me with that. Most importantly, we’ve been enjoying leisurely vegan lunches as Kevin has now embraced a 100 percent vegan lifestyle. Here is a kale salad that’s a mash-up of a few salads I’ve come across and have adapted for vegan diets. I tested it on Adin last weekend, and he confirmed it is stupendous. He did recommend adding mango to the salad, so I’ve included this as an optional ingredient.

This is a perfect recipe if you are craving an oatmeal cookie that is not too sweet. These are flourless and gluten-free and simple to make. In order for them to be classic monster cookies, though, you can't skip the M & Ms, although I'm not sure why you'd want to. The original recipe arrived in my inbox from Ambitious Kitchen a few weeks ago as I was planning my holiday gift giving. I've adapted the recipe here, because, you know, I have a nut allergy :)

When I eat pasta I want the dish to be bursting with flavor instead of me bursting at the seams. I came across this fantastic pumpkin recipe last year and adapted it for my family and out-of-town-guests to serve for dinner the night before the annual Thanksgiving Turkey Chase 10K and 2-mile fun run/walk near my house.

Pumpkin is such a nutrient rich and fairly low-carb fruit that it seems a shame to showcase all of our pumpkin recipes during the October and November holidays. But then again maybe that's why these dishes always seem so special and festive.

So easy to make and packed with protein. Keep them in the freezer for after a work out or pack them in your gym bag to have before.

My sister Phyllis made this recipe at my house for Thanksgiving in 2016 and since then it's been a staple in my kitchen. Sure farro is a great source of both healthy carbs and protein, but more important, this recipe is a snap and tastes and looks totally professional. I've adapted it from the original recipe on The Kitchn food blog.

I am not a huge fan of casseroles, but I'll admit, there's a time and place for these. They remind me of my children's potluck cast party dinners or the meals I've delivered to friends recovering from surgery or grieving the loss of a parent.

This one is great and simple to make (of course).