Hey, welcome. Consider following us on Twitter and subscribing to our RSS feed, or sign up for email updates right over here.

Hopes of posting a new recipe this week were dashed when a bit of equipment failure in the MSV kitchen (which occurred right in the middle of preparing last week's feast, no less) meant mostly not touching anything in there for a few days until it got sorted out.

So, instead, a recap of a dinner for six that became a dinner for four when a couple of friends came over to chow down on a bunch of vegetables a couple week back. To start, sparkling wine with sage-ginger syrup. The instructions suggest adding an ounce or two of syrup, which makes for a decidedly, well, syrupy drink if you're going with a standard six-ounce pour. Even an ounce was a bit much, which could possibly be overcome with a simple squeeze of citrus, but why bother when half an ounce makes for a really lovely, subtle drink while still highlighting the wine? Remember this one for every fall and winter entertaining opportunity ever.

Then onto nibbles, both from Pure Vegan. The orange salad in the large bowl is more or less the most expensive fruit salad ever: oranges, dates, pistachios, and on. Nice, if you can afford it. Great textures, lovely seasonings. In the smaller bowl is a mix of olives and almonds warmed with garlic and thyme. Very good, naturally.

The roasted vegetables come also from Pure Vegan. Each is roasted separately with an herb: carrots with parsley, green beans with thyme, potatoes with rosemary, and pearl onions and garlic with sage, the last of which come out particularly stunning. The book suggests serving these as handheld items with a vegan aioli for dipping. For a more sit-down version here, black beans were roasted with cumin and smoked salt along with everything else, paired with rice, and everyone had a bowl to pile all the eats into, over which they could drizzle a vibrant dressing of lemon, parsley, and pine nuts.

And for something sweet to finish, poached pears and bourbon-masala chai ganache served with store-bought lemon sorbet.

Back next week with a new recipe, at last.