Chef's Feature Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet, arrange carrots, fingerling potatoes and Brussels sprouts in a single layer so they roast rather than steam.

Toss the vegetables with 3 tbs olive oil, 2 tsp fresh thyme leaves, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges. Remove from oven and let rest while you prepare mushrooms and dressing.

While vegetables roast, heat a large skillet over medium-high heat. Add 2 tbs unsalted butter and let it melt and foam.

Add the minced shallot and cook 1–2 minutes until translucent but not browned.

Add the mushrooms to the skillet in a single layer as much as fits; cook undisturbed 2–3 minutes to develop color, then stir and continue cooking another 2–3 minutes until mushrooms are browned and most liquid has evaporated.

Add 2 tbs dry white wine (or veg stock) and 1 tsp soy sauce; cook until liquid reduces to a glaze, about 1–2 minutes. Stir in 1 tsp lemon juice, chopped parsley, 1 tsp salt and 1/2 tsp pepper. Remove from heat.

Whisk together 1/2 cup buttermilk and 2 tbs mayonnaise until smooth.

Stir in chopped chives, dill, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; the dressing should be slightly tangy and pourable.

On a large warm platter, place the roasted heirloom vegetables in the center. Spoon the glazed mushrooms alongside or over the vegetables.

Lightly toss the microgreens or baby arugula with 1 tsp extra virgin olive oil and a pinch of flaky sea salt, then scatter them over the vegetables.

Drizzle the herb-buttermilk dressing sparingly over the vegetables and mushrooms (about 2–3 tbs) to add brightness.

Finish with toasted chopped walnuts or hazelnuts for crunch and an extra pinch of flaky sea salt. Serve immediately while warm.