Vegetarian Tasting Recipe

Cook and purée

Bring the vegetable stock to a simmer in a small saucepan. Add the peas and simmer 2–3 minutes until bright green and tender (if using frozen, simmer until heated). Remove from heat.

Blend and season

Transfer peas and stock to a blender. Add Greek yogurt, mint leaves, lemon juice, olive oil, salt, and pepper. Blend until very smooth, about 30–45 seconds. Taste and adjust seasoning.

Chill and serve

Strain through a fine mesh sieve for an extra-silky texture, then refrigerate until cold, at least 30 minutes. Serve in small shot glasses garnished with a tiny mint leaf or a drizzle of olive oil (portion into six small servings).

Prepare asparagus

Trim woody ends from asparagus. Blanch in boiling salted water 1–2 minutes until bright green and just tender, then immediately plunge into an ice bath to stop cooking. Pat dry and cut into 2–3 inch lengths or leave whole for presentation.

Assemble salad

Arrange mixed baby lettuces on each plate, top with asparagus, halved cherry tomatoes, and tear burrata into two pieces and place on each plate. Drizzle with lemon vinaigrette, sprinkle lemon zest, sea salt and cracked pepper. Serve immediately.

Sauté mushrooms

Heat olive oil and butter in a skillet over medium-high heat. Add shallot and sauté 1–2 minutes until translucent, add garlic and cook 30 seconds. Add mixed mushrooms, thyme, salt, and pepper. Sauté until moisture evaporates and mushrooms are golden, about 6–8 minutes. Remove from heat and cool slightly.

Prepare pastry

Preheat oven to 400°F (200°C). Roll out puff pastry sheet and cut into 4–6 small rounds or squares (depending on desired portion size). Dock centers lightly with a fork leaving an outer rim to puff. Place pastry on a parchment-lined baking sheet.

Fill and bake

Spread a thin layer of goat cheese in the center of each pastry round, top with sautéed mushrooms. Brush pastry rim lightly with water or a little beaten yogurt to encourage browning. Bake 12–15 minutes until pastry is puffed and golden. Finish with a tiny drizzle of olive oil or a sprinkle of fresh thyme before serving.

Prepare glaze

In a small bowl, whisk together white miso, maple syrup, rice vinegar, and sesame oil until smooth.

Char carrots

Heat neutral oil in a heavy skillet or grill pan over high heat. Add baby carrots in a single layer and sear, turning occasionally, until charred and tender, about 6–8 minutes depending on size. Season lightly with salt.

Glaze and finish

Lower heat to medium, add miso glaze to the pan and toss carrots quickly to coat and heat through, 1–2 minutes. Transfer to a plate and sprinkle toasted sesame seeds. Serve warm.

Slice and pre-roast

Preheat oven to 425°F (220°C). Remove leaves and trim base of cauliflower; slice into 1–1.25 inch ‘steaks’ (you should get 2–3 good steaks from one large head; reserve florets for another use). Brush both sides of each steak with 1 tablespoon olive oil and season with salt and pepper. Roast on a baking sheet 15 minutes, flipping once, until starting to soften.

Make herb crust

While cauliflower roasts, combine panko, grated parmesan, chopped parsley, lemon zest, garlic powder, remaining olive oil, salt and pepper in a bowl; mix until crumbs are evenly coated.

Finish with crust

Remove cauliflower from oven, press herb-panko mixture onto top of each steak to adhere. Return to oven and roast 8–10 more minutes until crust is golden and cauliflower is tender when pierced. Serve immediately as a substantial tasting course (slice steaks into smaller portions if needed).

Make rhubarb compote

Combine rhubarb, strawberries, sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently 6–8 minutes until fruit breaks down but is not fully puréed. Remove from heat and stir in lemon juice.

Freeze and scrape

Allow mixture to cool slightly, then purée briefly in a blender for an even texture (optional). Pour into a shallow metal pan and place in freezer. After 30–45 minutes, use a fork to scrape icy crystals from the edges into the center. Repeat scraping every 30 minutes for 2–3 hours until you have flaky granita crystals.

Serve

Spoon granita into small chilled dishes or spoons for palate cleansing. Garnish with a small mint leaf. Keep frozen until ready to plate.

Plan course timing: prepare components that can be made ahead (pea soup, mushroom sauté cooled, rhubarb compote) first. Chill soup and granita base; make pastry and panko mix ahead. Just before service, reheat and finish sautés and roast cauliflower, char carrots, and assemble salads and tartlets so each course is served at optimal temperature and texture.