Your Vegetable-Inspired Weekend Menu

These simple, delicious plant-based dishes are easy to whip up and pair perfectly with a range of pours.

Kermit the Frog once opined, “It’s not easy being green,” and when it comes to being a wine-loving gourmand, this is only partly true.

Vegetables—in addition to being particularly difficult to pair with wine—tend to play second fiddle to meatier entrées like steak and poultry.

However, for this weekend menu we toss both notions out the window. Not only do we highlight the best pours to go with your favorite farmers’ market fare, but we also offer up chef-approved, plant-based dishes that are big in flavor. For a more spirited dinner, we’ve gathered juiced-up potions that take advantage of your produce haul, while for dessert, we’re pouring Italy’s liquid sunshine, limoncello.


The Best Wines to Drink with Spring Veggies

Cocktail Hour: 4 Delicious Juiced Cocktails 

First Course: Traditional Greek Tomato Fritters
Santo Wines 2010 Reserve Assyrtiko (Santorini); $24, 89 points.

Second Course: Artichokes en Papillote with Potatoes, Olives and Capers
Winzer Krems 2013 Kremser Wachtberg Reserve Grüner Veltliner (Kremstal); $23, 94 points.

Main: Lentil Stew with Egg Babé
Artesana 2011 Tannat-Merlot blend; $29, 88 points.

Dessert: Spring-friendly Limoncellos 

Published on March 27, 2015
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