Three Veggie Plate Recipe

Prep carrots

Preheat oven to 425°F (220°C). Peel and trim carrots and cut into 1/2-inch thick batons so they roast evenly (about 1 cup). Toss carrots with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet.

Roast carrots for 20–25 minutes, turning once halfway through, until edges are caramelized and tender. Remove from oven and toss with 1 teaspoon lemon juice and 1/2 teaspoon butter. Keep warm.

Trim ends of green beans and blanch in boiling salted water for 2 minutes, then plunge into ice water to stop cooking. Drain and pat dry (yield about 1 cup).

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic (1/2 tsp) and cook 20–30 seconds until fragrant. Add green beans and sauté 3–4 minutes until bright green and tender-crisp.

Season with 1/4 teaspoon salt, a pinch of black pepper, and finish with 1/2 teaspoon lemon juice. Keep warm.

Remove tough ribs from kale and roughly chop to yield about 1 cup cooked. Thinly slice 1/4 small onion.

Heat 1 teaspoon olive oil and 1/2 teaspoon butter in a medium skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add a pinch of salt.

Add chopped kale and 2 tablespoons water or vegetable stock, cover, and cook 5–7 minutes until wilted and tender. Uncover and let any remaining liquid evaporate. Season with 1/4 teaspoon salt and a pinch of pepper, and finish with a squeeze of lemon (1/2 tsp).

Warm bread slices in a 350°F (175°C) oven for 5 minutes or toast to preference. Spread butter (1 tablespoon divided) on warm slices just before serving.

Serve one cup of beverage chilled (iced tea or sparkling water) or hot (coffee). Add lemon wedge if desired.

Select three vegetable preparations (roasted carrots, sautéed green beans, braised kale) and arrange each in thirds on a warm plate. Place the buttered bread on the side and serve the chosen beverage. Offer salt and pepper to taste at the table.