Vegetarian Tasting Recipe

Prep and roast vegetables

Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss carrots, potatoes, red pepper, zucchini and red onion with 3 tbs olive oil, minced garlic, thyme, 1 tsp kosher salt and 1 tsp black pepper until evenly coated. Spread in a single layer with space between pieces. Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. Remove from oven and keep warm.

Cook lentils

Place rinsed lentils, 2.5 cups water or vegetable broth and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid and discard bay leaf.

Finish lentils

While lentils are warm, whisk together 2 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, minced shallot, 1 tsp salt and 1/2 tsp black pepper in a bowl. Toss the warm lentils with the dressing and stir in chopped parsley. Taste and adjust seasoning. Keep warm or refrigerate briefly if making ahead.

Toast bread

Preheat broiler (or oven to 400°F/200°C). Arrange baguette slices on a baking sheet and brush lightly with 1 tbs olive oil. Broil 1–2 minutes per side or bake 6–8 minutes until golden and crisp. Watch closely to avoid burning.

Assemble crostini

Spread about 1/2 oz goat cheese on each toasted slice. Drizzle each with a small amount of honey (use remaining honey sparingly), sprinkle with chopped thyme and a pinch of lemon zest. Set aside on a platter.

Quick-pickle cucumber

In a small bowl, whisk together rice vinegar, 1 tsp sugar, 0.5 tsp salt, 2 tbs water and red pepper flakes if using. Add cucumber ribbons and toss to coat. Let sit 10–15 minutes (or up to 1 hour refrigerated) to pickle lightly. Drain just before plating.

To plate the tasting: arrange a generous spoonful (about 3/4 cup) of the warm lentil salad as a base on each plate. Add a portion (about 1/2–3/4 cup) of roasted vegetables alongside. Place 2–3 goat cheese crostini per plate. Tuck a small pile of pickled cucumber ribbons on the side. Scatter microgreens and toasted almonds over the lentils and vegetables, drizzle everything lightly with 1 tbs extra-virgin olive oil, finish with a pinch of flaky sea salt and serve with lemon wedges.