1. In a medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and salt; set aside. (Makes about 2 cups of salsa.)
2. Prepare outdoor grill for direct grilling over medium heat. Or lightly spray a ridged grill pan with nonstick cooking spray and heat over medium. Spray cut sides of nectarine halves with nonstick cooking spray. Grill 5 to 6 minutes or until lightly charred and tender, turning over once.
3. To serve, in each dessert bowl, place 2 nectarine halves, cut sides up, and top with berry salsa.

1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.

Vegetables

1. Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
2. Prepare a hot fire in your grill.
3. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
4. Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
5. Grill tomatoes on one side for 3 to 4 minutes, until charred.
6. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

1. In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
2. Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) 

Chunky Almond Oil

1. Heat oil with almonds in a small saucepan over low heat, stirring every couple of minutes or so, until almonds are evenly light brown in color and oil is highly fragrant.
2. Cool oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months.

Grilled Cauliflower

1. Place whole head of cauliflower in a large pot and cover it with cold water. Season generously with salt and place over high heat. Bring to a boil and then turn off heat and let sit for 5 minutes. Gently remove cauliflower, set it upside down on kitchen towels, and let it drain fully.
2. Drizzle cauliflower with oil and place it floret side down on the grill, directly over the coals of a medium fire. Cover grill and cook until florets begin to caramelize, about 15 minutes, depending on the intensity of the fire. Do not move cauliflower, as it will break apart. If you need to adjust the heat, simply rotate the grill grate so cauliflower is farther from the fire.
3. Transfer cauliflower to a serving platter. Garnish with mint, drizzle with Chunky Almond Oil, and top with Parmesan.
4. Serve cauliflower immediately as a whole head so that people can easily spoon off sections at the table.

1. In a small bowl, whisk together mayonnaise, yogurt, [q:1/4] teaspoon each of onion powder and garlic salt, and [q:1/8] teaspoon black pepper. Set aside.
2. In a large bowl, combine chicken, breadcrumbs, egg white, [q:1/2] teaspoon onion powder, [q:1/4] teaspoon garlic salt, and [q:1/8] teaspoon black pepper. Do not overmix. Divide mixture into four portions, and flatten to form patties.
3. Spray a large, nonstick skillet with cooking spray, and place over medium-high heat. Add patties to pan, and cook for 4 to 5 minutes on each side, or until almost cooked through. Add hot sauce, butter, and 2 tablespoons of water to skillet and stir (around burgers) to combine. Cover pan, and cook over medium heat for 2 minutes. Uncover, flip burgers, and cook until burgers are glazed with sauce.
4. Warm buns, place a lettuce leaf on bottom of each half, add a burger, top with [q:1 1/2] tablespoons of spread, and garnish with grated carrot. Cover and enjoy!

1. Heat [q:1 1/2] tablespoons of the oil in a small skillet over medium heat. Cook shallot and garlic until translucent, about 5 minutes. Add walnuts and paprika, toss to combine, and cook 1 more minute. Add prunes, shredded beet, and vinegar. Stir to combine and remove from heat.
2. In a large bowl, combine beet mixture with rice, beans, oat bran, and egg, if using; season generously with salt. Stir with some force to mash most of beans and rice into a tacky paste that still has some chunks. Taste for seasoning and adjust if necessary.
3. Chill mixture for at least an hour.
4. Form chilled mixture into four patties, each about 1-inch thick. Brush patties with remaining [q:1/2] tablespoon olive oil, and then sear them directly over the coals of a medium fire flavored with a few wood chips. When patties begin to crisp and brown, carefully flip them over and cook for another few minutes.
5. Rotate grill grate so patties are away from the fire, and cover the grill to heat them all the way through, about 5 minutes. Meanwhile, toast buns over the fire.
6. Serve veggie patties on toasted brioche buns.

1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
3. From lemon, grate [q:1 1/2] teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
5. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops are just opaque throughout.

1. In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with 1 c), until the mixture holds together when you make a patty.
2. Chill the mixture for an hour. Shape into patties about 1⁄2 inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap–covered platter for at least 3 hours.
3. Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill.
4. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.
5. Serve at once, with the focaccia bread.