Zucchini fritters are one of my new favorite dishes. They’ve entered the rotation. It’s basically a pancake made delicious with feta and tons of scallions and garlic (and shredded zucchini, of course). Here served with crème fraiche and a tangily-dressed Romaine salad.

Also from Ripe Figs, here’s a spicy cabbage dish with roasted hazel nuts that I tried out this week.

I don’t know if it’s the Irish blood, but I generally have cabbage in the fridge, so it’s nice to have some alternatives to coleslaw or simpler sautées.

Another thing I’m big on these days is making my own croutons. Iron skillets are perfect for this task. Usually I only add garlic, S&P, and thyme, but oh how tasty they are! And they keep of course.

In my effort to cut down on meat consumption, I find adding a handful of cashews to a salad to be an easy way to add protein and hearty flavor.

It’s been COLD here. Wear-tights-under-my-pants cold. Two scarves. Hood up.

Just the teens, so I’m not complaining. I know plenty of others are experiencing much colder temperatures and deadly windchill.

I’ll end by saying what a great investment my calf-length down parka was. Makes so many dog walks possible!