Last year for Thanksgiving we joined together with designer Jenni Kayne to have a little fun and learn a few new vegan recipes for the Thanksgiving holiday. This year, we’re going veggie and following along with Barrett Prendergast of Valleybrink Road to learn a few fantastic vegetarian recipes to add to our holiday line-up.

Squash and green beans are Thanksgiving staples to be sure, but these freshened up versions from Barrett are lighter, cleaner and still absolutely delicious for any holiday table. A tossed green salad includes seasonal beauties like persimmon and pomegranate and this cauliflower puree will have the whole table drooling for seconds. Get the recipes below (we’ll be sharing the butternut squash tomorrow) and take note of a few of these tips from our effortless hostess, Jenni, and our teacher for the afternoon, Barrett…

Barrett on a perfectly dressed salad: Save the salad tongs for the table. Barrett prefers to hand toss salads to ensure an even coat of dressing. Hand-tossing means no leftover dressing at the bottom of the bowl and evenly dressed greens with every bite.

Jenni on the tabletop: In keeping with the natural menu, we set the table with neutral linens from Matteo, French grey plates from Heath Ceramics and bowls by Iriving Place (sold at the new Jenni Kayne Montecito). The mismatched flatware and smoke-colored glasses are all vintage. For a touch of the unexpected, feathers from Mother Plucker are tied with twine at each setting.

Barrett on nibbles for waiting guests: Barrett prepped a gorgeous cheese plate for everyone as they watched her cook. The key to a perfect plate is good contrast; salty and sweet, pungent and mild. She included persimmons, pomegranate seeds and Marcona almonds which are doing double duty in the other recipes, as well as, our favorite, Raincoast Crisp Cranberry & Hazelnut Crackers.

Jenni on the flowers: For nearly any occasion, Kristen Caissie of Moon Canyon Design can be relied upon for flowers that both stun and put everyone at ease. For this luncheon, Kristen crafted harvest-themed arrangements of wild garden roses, chrysanthemums, viburnum, foliage, sage, spider grass, and cat tails in stone vases to line the entire table.