Rice, Peas, and Squash Blossoms
Photo by Melissa Schneider.
I don't often write a "what we ate last night" post. After all, others do it better. But Melissa decided to take this pretty picture of a weekend dinner I made, and I decided to share it.
We discovered Massa rice a few weeks ago and have used the new find with abandon. With some shelling peas and burgundy amaranth that we found at Saturday's market, we had a nice combination. But I couldn't resist the squash blossoms, which I stuffed with a mixture of goat cheese and crushed almonds before breading and frying the peppery, orange flowers.
Goat cheese with Sauvignon Blanc is a classic pairing, and that grape often has a flavor of green peas. How convenient that our friends gave us a Rochioli Sauvignon Blanc just two weeks before. Bright grassy flavors with a zingy lime zest component refreshed us as we ate.
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