All too often when preparing a vegetarian meal, I get dragged down into the conundrum of trying to make something complex and more substantive than it really needs to be. What’s wrong with a simple plate of various vegetables prepared in interesting ways and served in a creative arrangement on the plate? Tonight’s menu is quite-simply a celebration of just that option.

Braised lentils cooked with mirepoix and herbs
Baby golden potato coins fried in oil and butter
Roasted baby beets tossed with vinaigrette
Steamed sugar snap peas
Cornbread wedges

Another cupcake. Why not? These are really good folks!