Sunday, August 3, 2008

This Week's Menu: An Anniversary Trip to Wine Country

We're heading to Napa and Sonoma mid-week for our 3 year wedding anniversary and have planned a special breakfast before our drive out on Wednesday morning and a picnic lunch to bring with us that first day to the Nichelini Winery that might last us more than one day if we have a fridge in our hotel room. I hope the menu pairs well with a nice summer wine. Nichelini describes themselves as:
"The Nichelini Winery is the oldest family owned and continuously operated winery in Napa County. Nichelini Winery is listed on the Registered Historic Places in Saint Helena, California, Napa County. Each winemaking process is conducted and managed by a descendant of Anton Nichelini, our founding father."

For the other days of the week, I tried to plan meals based on leftovers in our fridge so we don't come home to spoilage. Leftovers include smoked applewood bacon, smoked ham, and pears from a coworker's tree. I take part in a vegetarian lunch group at work (usually 4-5 people), and we each bring lunch for the others one day per week. At the moment, my days are Mondays. Because I'll be busy this week with travel plans, I'm going to make some simple pizzas. Here's the breakdown:

Breakfast: Blueberry muffins and peaches with chai
Lunch: Something at the farmer's market
Dinner: Smoked ham and asparagus risotto - I might make this with broccoli or a different vegetable if the asparagus doesn't seem to be in season (I doubt it is)

Breakfast: Cinnamon raisin break with cream cheese and fruit
Lunch: Pear and gorgonzola pizza with carmelized onions over whole wheat crust; Greek pizza with olives, red onions, and summer squash over herbed crust; salad with a light vinaigrette
Dinner: Fresh pasta from the farmer's market

Breakfast: Triple berry danish
Lunch: provided by lunch group
Dinner: BLT sandwiches with applewood smoked bacon, heirloom tomatoes, and sourdough bread and veggie chips

Wednesday: Wine Country Day 1

Breakfast: Whole wheat buttermilk pancakes with seasonal fruit and fruit sauce
Lunch: Picnic at Nichelini (recipes from The Vegetarian Bible - Onion braid with mustard seeds (bread) topped with brie, kuku with spinach, potato and squash turnovers, blueberry summer pudding
Dinner: A restaurant in Napa - adventures will lead us somewhere

The rest of the week will consist of trying some wine country restaurants and some yummy wines. And of course, there will be a spa day.

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