Favorite Ingredients, Small Meals, Part 2

Since New Year’s Eve is a very quiet affair for us, we had a relaxing day, andI had a chance to do my last small meal for the year.  This was a lunch with one new appetizer dish I wanted to try from Food & Wine, plus an avocado/tomato/olive/basil salad, and reheated vegetables from the night before.

3 plates, glass of wine

The new dish I examined as a point of departure was Stuffed Baby Peppers with Yogurt and Floral Honey.  Instead of yogurt, I heated up leftover mashed potatoes in olive oil and spread them on the peppers.  We had an old bottle in the fridge of jalapeno-stuffed green olives, so I sliced those up and used them instead of separate ingredients, and I simply used our local honey to drizzle on.  Cute and tasty dish:

stuffed little peppers


The spiciness of the jalapenos suggested a white wine, so I tried the Schloss Gobelsburg  Gruner Veltliner Tradition, which was already open, for the peppers alone.  Nice match!

Gruner Tradition


salad plate


leftovers closeup


With the whole meal, I opened a bottle of Li Veli Rosato, which we loved at the winery in Puglia last May.

luminous Li Veli Rose

This entry was posted in Food, Vegan, Wine. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s