For veggies I find a twice baked souffle is, easy simple and looks good.
I like doing a celeriac souffle with a leek sauce.
Dessert a simple elegant chocolate tart with large quinelle of creme fraiche.
Sweet crust pastry, blind bake.
Add filling and bake
filling
500g dark chocolate, 70% cocoa solids, broken into squares
360ml double cream
200ml full cream milk
3 eggs, beaten
21 cm pastry tart case, baked blind .
Bring milk and cream to simmer, stir in chocolate, pull off heat, give it 5 min and whisk in egg / into tart case and then oven.
Hope this helped
ChefsWorld