Hot cereal for breakfast: add kasha to your pantry and give it a try: cook it as a breakfast cereal mixed with milk, cinnamon, and a dash of brown sugar or honey (follow package instructions for exact liquid to kasha ratio).
Add it to soups to increase their nutritive value; add buckwheat groats during the last half an hour of soup preparation time, or kasha during the last 15 minutes.
Buckwheat pancakes topped with your favorite berries, for a super-power anti-oxidant morning blast.
Buckwheat crepes: have fun exploring savory and sweet fillings.
Buckwheat waffles with raspberry coulis and slivered almonds.
Soba noodles, served hot or cold, in a stir-fry loaded with veggies.
Replace other flours with buckwheat: Replace part of the flour in recipes for muffins or cookies with buckwheat.
Kasha salad: mix cooked kasha with chopped tomatoes, cucumbers, onion and dill; use vinaigrette (olive oil and balsamic vinegar), the same way you would for a regular salad.
To the experimental shopper in you: search for Italian “Pizzocherri” (buckwheat pasta) at Italian grocery stores and try a summer variant of the classic recipe “Pizzoccheri Valtellinessi.”
To the experimental cook in you: try something new—home-made buckwheat pizza crust; find an online recipe or develop your own, by substituting buckwheat flour for wheat in your favorite recipe. Start first with no more than half substitution and experiment.
More fun uses: replace bread crumbs in your Thanksgiving stuffing recipe with buckwheat groats or add leftover kasha to a hearty winter stew.