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Spring Vegetable & Potato Frittata
What an easy way to slide into spring. I'm not sure exactly what I should call this. It's a frittata but at the same time it's a lot like a classic Spanish Torta, so maybe Tortatta is appropriate. Whatever you call it, this looks delicious as a starter, brunch item, or a simple snack. It's the kind of thing you can cook in the morning and nibble on all day long—a lazy day dish.
With its split personality, I'm not sure if you should pair this with a Spanish or Italian wine, though I am sure i would want a white wine here. With all the cheese here, this is a fairly rich little dish, so lets pair it with a fairly rich white wine, and one from neither Spain nor Italy to boot (so to speak)! Instead we turn to France to try some Alsace Pinot Blanc with our Tortatta! Simple, clean and fresh, it's the perfect foil for our Tortatta, and perfect for drink all day I might add!
Spring Vegetable Paella
And here we have a little more cross-cultural fusion going on, with Arborio rice being called out in a Paella recipe. Oh the blasphemy. OK, no need to overreact, just don't use Arborio rice for Paella, use rice that works for Paella. Bomba Calasparra is the preferred variety, or Calrose, a short-grained variety developed in California.
I'm not going to get tricky here, I’m just going to stick with a tried and true wine for a vegetable Paella, a Rioja Blanco. Something aged and funky would fit my palate, but even a more modern version that relies on freshness of fruit would do wonders with this dish.
Spring Vegetable Ragout with Fresh Pasta
Lo and behold, we have a pretty classic Italian recipe here! Not what some might expect in a Pasta Primavera—there's no cream—but very much like what an Italian might throw together in the Spring.
This is simple, fresh and unfussy, and the wine you pair with should be, too. The only slight hiccup I see is the addition of lemon zest to the recipe. That just means you'll need a lemony, zesty wine to match. So we go for Vermentino, from Tuscany or from Sardinia; with fresh lemony goodness, sure to help you welcome spring into your belly.
Galettes of Spring Greens with Goat Cheese & Marjoram
Goat cheese and herbs in a little pancake? Yes please, and keep them coming. This is so simple to make, and it sounds absolutely delicious. The wine pairing is also super simple, a no-brainer. What do you pair with goat cheese and herbs? Sauvignon Blanc.
Since we're in France, let's keep it simple and pair this with a nice version from the Loire Valley. No need to get fancy; wines from the more value-driven appellations such as Menetou-Salon and Quincy would be perfectly appropriate here.
Spring Vegetable Couscous
This is a decidedly Mediterranean dish, with accents such as feta, lemon and mint that point to the Aegean. With Greek wines somewhat challenging to track down, it's tempting to offer up a simple Gruner Veltliner with this equally simple dish. In fact, that would be a solid match, but lets try to remain on topic.
Greece is blessed with indigenous grape varieties and great terroirs. I suggest tracking down a bottle of Moschofilero to pair with this dish. At its best, Moschofilero shows enchanting floral aromas and flavors of citrus and spice.