What's for Dinner, Sun., Feb. 2, 2025 [View all]

I've been doing odds and ends in my kitchen and having fun doing it, too. I got out my zoodler and zoodled some vegetables for stock, which is now going in the slow cooker.

I also made fennel-rye croutons.

Cut up veggies like carrots, celery, and broccoli florets to use with spicy hummus.

I plan to make miniature meatballs, too, as something to add to various soups I can conjure up with my veggie stock.

I made a salad with a Mollie Katzen recipe called "Moroccan Orange-Walnut Salad." It has oranges, greens, red onion, radishes, and toasted walnut halves. Vinaigrette dressing.

I zoodled a zucchini and cooked it on low and sprinkled parmesan and chopped herbs over it. Delicious! Who would ever guess anything so simple would be so good.

Later I'll put some type of soup together with my stock, veggies and miniature meatballs.

I also bottled up kombucha, so I have lots of bottled tea which I can flavor with pomegranate or cherry.