For the second year in a row, Carol and I celebrated with a cozy Irish-inspired dinner featuring Colcannon.

Colcannon Cakes – The cabbage at my grocery store didn’t look great, so I substituted another variety. Unfortunately, it wasn’t quite as good in this recipe—regular cabbage would have worked better. I served the cakes with sour cream and a sprinkle of dried chives.

Irish Pub Salad – I made a few adjustments to the dressing and toppings for this new to me recipe. I left out the shallots and the eggs, and used Wegmans Irish Cheddar. Next time I’d probably try to find a more authentic Irish cheddar for a stronger flavor. I also skipped pickling the beets since I didn’t have the full 24 hours needed.

Greek Yogurt with Honey Pistachios – Simple, light, and a nice way to finish the meal.