This is just one of many possibilities that I will share during the next month or so for an Autumn-inspired mixed vegetable plate. Tonight’s menu features Sea Island red peas from Anson Mills (see for information,  and other seasonal accompaniments. The idea is to achieve a nice balance of textures and flavors on a mixed plate of strictly vegetarian ingredients.

House-made sweet potato ravioli with melted butter
Sea Island red peas cooked with aromatic vegetables and garnished with roasted
red peppers and pearl onions
Baby turnips braised with turnip and mustard greens
Cornbread muffins

Chilled grapes