Last night, I had a hankering for a meaty-style meal (without meat itself, which no longer appeals), so I made seitan cutlets, pan-fried, and finished with a self-styled vegan onion gravy.  We agreed it turned out quite good, somewhat reminiscent in texture and flavor of Veal Marsala.  We were running low on vegetables, so I made what we had: carrots, Jerusalem artichokes, and chickpeas (spiced with coriander, cumin and marjoram) braised in olive oil and water, plus several new potatoes oven-roasted with olive oil, Sicilian rosemary, and sea salt.  I list all of that so that I can tell you about the wine: a 2004 Gini Morellino di Scansano — smooth, charming, and lovely, from the Maremma section of Tuscany.  I must have purchased it some time ago, based on the vintage (and the price: $15).  Made from Sangiovese grapes, it recalls the color and flavor Rainier cherries.  Fortunately, I had plenty of wine left over for lunch today, which is the subject of this post.

The food was a reprise of recent mid-day successes, and it allowed me to use up the last cooked beet, more micro greens, and leftover roasted vegetables.  First, I made a salad with the beet (cut into wedges); greens and endive from last night’s salad fixings; wild arugula leaves; leftover braised carrots, chickpeas and Jerusalem artichokes; chopped organic walnuts; a bit of Olympiana Greek feta cheese; micro watercress and winter purslane; red wine vinegar; and Barbara’s vinaigrette.

Next, was a toasted sandwich — two thin slices of whole grain levain, pan-toasted crisply and filled with roasted radicchio, yellow peppers, and a couple of slices of Pecorino al Tartufo.  All of which went swimmingly with the Morellino di Scansano.

beet-endive-walnuts-microgreens-feta-arugula salad

radicchio-sweet peppers panino

2004 Morellino di Scansano

red wine in the glass