The Plated Luncheon Recipe

Place mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.

Season with salt and black pepper. Drizzle balsamic vinaigrette over the salad (start with half, toss, then add more to taste). Sprinkle crumbled feta on top and serve immediately.

Place chopped romaine in a bowl. Add Caesar dressing and toss to coat evenly.

Add grated Parmesan and garlic croutons, toss lightly. Serve with a lemon wedge on the side and a crack of black pepper.

Cook potatoes

Place peeled, cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot for 1 minute to let excess moisture evaporate. Mash roughly with a potato masher or ricer.

Finish

Warm the milk and butter together (in microwave or small saucepan) until butter melts. Stir warm milk-butter mixture and sour cream into the mashed potatoes until smooth and creamy. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Garnish with chopped chives if using and keep warm until plating.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Place carrots, zucchini, bell pepper, and red onion in a bowl. Drizzle with olive oil, add thyme leaves, salt, and black pepper. Toss until vegetables are evenly coated.

Spread vegetables in a single layer on the prepared baking sheet. Roast for 18–22 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender. Remove from oven and let rest 2 minutes before serving.

Bloom gelatin

Sprinkle the powdered gelatin over 2 tablespoons cold water in a small bowl and let sit for 5 minutes to bloom.

Heat cream mixture

In a small saucepan, combine heavy cream, whole milk, granulated sugar, and lemon zest. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling (do not boil).

Combine and set

Remove the cream mixture from heat. Stir the bloomed gelatin into the hot cream until completely dissolved. Add the lemon juice and stir to combine. Pour the mixture into two small serving glasses or ramekins. Cool to room temperature (about 20 minutes), then refrigerate for at least 3 hours or until set.

Before serving, top with fresh berries. If desired, run a thin knife around the panna cotta to loosen before inverting onto a plate.

Melt chocolate

Place chopped dark chocolate in a heatproof bowl. Warm 1/4 cup of the heavy cream until hot (not boiling) and pour over the chocolate. Let sit 1 minute, then whisk until smooth and glossy.

Whip cream

Whip the remaining 1/2 cup heavy cream with confectioners' sugar, vanilla extract, and a pinch of salt to soft peaks.

Fold the whipped cream into the melted chocolate in two additions, using a spatula and gentle folding motions to keep the mixture airy. Divide into two serving dishes and chill for 30–60 minutes to firm slightly. Top with a dollop of whipped cream before serving.