I was getting a bit stale in the recipe department, until I found some inspiration from Food52 today.  The triggers were a Miso-Maple Roasted Vegetable dish, and a Grilled Peanut Tofu.    The meal was pretty simple:

• Extra-firm Sprouted Tofu from Trader Joes, with the peanut marinade shown above, grilled on the gas grill
• Root vegetables (two medium potatoes, 1 carrot, 1 parsnip, and a handful of radishes) tossed in the Miso-Maple marinade and oven roasted for 40 minutes
• one grilled zucchine and a half of a grilled red bell pepper
• all served on a bed of sprouted brown rice, along with some steamed organic broccoli

It was colorful, flavorful, and satisfying — and a welcome break from the routine.  For wine, I first finished the rest of the wonderful bottle of Linne Calodo 2011 Nemesis, then opened a 2011 Harrington Charbono.  The latter was not quite as superb a match as I expected with the grilled dinner elements.  Perhaps the peanut butter was a bit sweet and rich for it.  Live and learn.