Roasted eggplant and artichoke salad; roasted portabello steaks with a pear, chive and palm oil veloute and sweet potato and sweet onion mash

Roasted eggplant and artichoke salad (cider vinegar, sea salt, black pepper, chives, garlic, herbs de Provence, evoo/flax oil). Roasted portabello steaks (evoo, sea salt) with a pear, chive and palm oil veloute (pears, chives, whole wheat flour, palm oil, white wine, lemon juice, vegetable stock) and sweet potato and sweet onion mash (sea salt, palm oil, chives), plated, naturally, on a field of chives.

The sauce was based on a standard ravigote minus the tarragon and some additional accents. This may sound like an unusual pairing, but pear, mushrooms, onions and cheese are a common combination for panini.