Wintry lunches are easy.  Just check the refrigerator for leftovers (or new ingredients you wish to add), select a regional style, pick the wine, prepare and enjoy.

Last week one such event developed naturally into a Greek lunch for one.  The main dish was a salad of beets, pine nuts, a vinaigrette, and these home-pickled vegetables: cucumber, turnips, and sautéed mushrooms.  This was served on my very favorite salad plate from Cafe Paris.

Accompaniment was provided by two side dishes: fried Halloumi cheese (Cyprus), and slow cooked Lunch Box and Poblano Peppers (from our local CSA).  The wine was from Greece (naturally) — 2012 Skouras Nemea Agiortiko.

I don’t do dessert, but for those who do, you can see my photograph of a Birdbath Snow Cake, below, taken the night before.

Beet and Pine Nut Salad with Pickled Vegetables

Pan-Fried Halloumi

Sautéed Peppers

2012 Skouras Nemea Agiortiko

Birdbath Snow Cake