As I get older (and hopefully, a little wiser), I choose more often to eat “Little Meals” instead of full-fledged plates (e.g. meat, starch, and vegetable). They come in many forms, are relatively quick to prepare, can be eaten any time of day, and are satisfying without my feeling “stuffed”.

A simple example of one little meal included:

• a freshly-made salad of radicchio di Treviso, chopped tomato and cucumber, diced leftover beets, and goat cheese
• leftover deviled eggs
• crackers with pesto
• French breakfast radishes
• leftover Caponata
• and a glass of red wine