You've got options to crisp up the tortillas: Warm them over an open flame on a gas burner, 1-2 minutes per side or until crisp; place them on a baking sheet under the broiler for 3 minutes or until lightly browned; or crisp them up on a griddle. Top the hot tortillas evenly with cheese (it'll start to melt right away) and ratatouille.

Serve garnished with salsa, sour cream, sliced jalapenos and/or cilantro, as desired.

In a large bowl, whisk together coconut oil, vinegar, honey, fish sauce, garlic, ginger and lime.

Add cucumber, tomatoes, chile, nectarine and basil, and toss gently to coat. Serve and garnish with Maldon sea salt.

Preheat oven to 500 degrees F with a pizza stone.

Lay 2 (14-inch) square pieces of parchment paper on the counter and gently shape 1 dough portion at a time into 10- to 12-inch rounds. Stir together oil and garlic with a pinch of salt and pepper. Brush one pizza crust with half of the oil mixture and scatter half the mozzarella over top.

Alternate half of the tomato and zucchini slices on top of crust and scatter half the sausage slices on top. Crumble half the feta and marjoram over the top. Repeat with remaining pizza.

Using a peel or the back of a cookie sheet, slide the pizza and parchment onto the pizza stone. Bake for 5 minutes, then carefully remove the parchment. Continue baking for 5-7 more minutes, until crust is golden and top is bubbly.

Preheat oven to 350 degrees F.

Combine water and broth in a medium saucepan and bring to a boil.

Heat 2 tablespoons olive oil in a medium pot over medium-high heat and sauté onions for 5 minutes, until translucent and just starting to color. Add polenta and stir to coat the grains.

Pour in liquid and whisk constantly until the polenta comes together, about 30 seconds. Whisk in a generous pinch of salt.

Transfer to the oven and bake for 40 minutes, or until all liquid is absorbed. Pour into an oiled pan so polenta is roughly 1-1/2 inches thick and let cool.

Meanwhile, heat a large pan over medium-high heat and swirl in remaining 2 tablespoons olive oil. Add snow peas and toss to coat with olive oil. Cook for 2 minutes, tossing occasionally. Add garlic, red pepper flakes and a pinch of salt, and sauté another 4-6 minutes, until well blistered, but still crisp-tender.

Heat grill to medium-high. Cut polenta into 2-inch squares and brush 6 squares lightly with olive oil (you may have leftover polenta). Grill over direct heat, flipping once, until well marked on the outside and heated through, about 8-10 minutes total.

Serve a mound of bok choy on each plate. Top each with a polenta square and divide snow peas evenly among the plates.

Place the nuts, a pinch of salt and a dash of lemon juice in a medium bowl. Cover with 1/2 cup warm water. Cover with a thin dish towel and let stand at room temperature for 4 hours.

Heat a large saucepan over medium heat. Add oil, leek, garlic and 1/4 teaspoon salt. Cook for about 3 minutes or until the vegetables are tender. Add the cauliflower, and cook 1 minute. Add the broth, increase heat to high and bring to a boil. Reduce heat and simmer 30 minutes or until the the cauliflower is completely tender, stirring occasionally.

Remove from heat, and allow the soup to cool slightly. Drain the nuts, discarding the soaking liquid. Add the nuts to the soup.

Pour the soup into a blender or food processor (depending on the size of your appliance, you may need to do this in batches). Remove the plastic cap and cover the opening with a kitchen towel. Puree on high for 1-2 minutes, until smooth and creamy.

Return the soup to the saucepan and warm it over low heat. Add salt to taste.

To serve, ladle the soup into bowls and garnish with either chives or grated nutmeg.

Place the beans, onion, garlic, 1 tablespoon rosemary, bay leaves, lemon, water and a generous pinch of salt in a large pot (you want the beans covered by about 1-1/2 inches of liquid, so if you need to add more go ahead and do so).

Bring to a boil. Cover and reduce heat to low. Simmer for 45 to 90 minutes, depending on your beans. They should be tender all the way through without losing their shape. Uncover and let cool in their liquid.

Drain the beans (the liquid makes a great broth in itself!) and remove bay leaves, lemons and onion. Spoon beans into a serving dish and drizzle with olive oil and sprinkle with remaining 1 tablespoon rosemary.

Preheat oven to 375 degrees F.

To prepare the crust: While oven is preheating, mix together the quinoa, mustard, turmeric, egg and a pinch of freshly ground black pepper in a medium mixing bowl (keep the bowl for later). Spray a 9-inch pie plate with cooking spray and press the quinoa mixture evenly into the bottom and all the way up the sides of the pie plate. Bake for 15 minutes, until just golden brown and starting to crisp. Remove when done.

To prepare the filling: While quiche shell is baking, pour broccoli and water into a large skillet and bring to a boil. Reduce heat to low, cover and cook 3 minutes. Remove cover, turn heat back up to medium-high and let the remainder of the water burn off completely. Toss broccoli a few times to "dry" the florets a bit. Add olive oil, garlic, salt and pepper, and toss to coat. Give the pan a shake to distribute the broccoli into one layer and let it sit for a couple of minutes. Then use a stiff spatula to flip the broccoli up and over to sear on the other side. Cook until browned in patches and just tender, about 5 minutes. Arrange the broccoli evenly inside the quiche shell.

Whisk together eggs, milk and a pinch of salt and pepper in the bowl you'd mixed the quinoa in. Pour the egg mixture evenly over the broccoli in the quiche shell and sprinkle cheese over the top.

Bake the quiche for 35-40 minutes, until filling is set and cheese is bubbly.

In a medium mixing bowl, dissolve the brown sugar in the hot water. Stir in 1/2 cup of vinegar and add red onion. Let sit for at least 30 minutes, while lentils cook.

Place lentils in a medium saucepan with crushed garlic and bay leaves, and cover with 2 inches of cold water (or for an added boost of flavor, a combination of water and chicken or vegetable broth). Bring to a lively simmer and cook, uncovered, for 20-25 minutes, until lentils are tender to the bite yet still hold their shape. Strain, remove bay leaves and transfer to a large mixing bowl.

While lentils are cooking, toast the coriander and cumin seeds in a small skillet over medium heat for about 2 minutes, shaking frequently, until fragrant. Grind in a spice or coffee grinder and transfer to a blender. Add remaining 2 tablespoons vinegar, lemon zest, lemon juice, tahini, olive oil, grated garlic and chile powder to the blender and blend until smooth. Season to taste with salt and pepper.

Drain the onions and toss with chickpeas, rosemary and lentils. Drizzle with the dressing and toss well to coat. Toss again with parsley.

Place the sweet potato in a wide saute pan with 1/2 cup water. Cover and bring to a boil over medium-high heat. Cook for 3 minutes, uncover, and let liquid burn completely off.

Scoot sweet potato to one side of the pan and add the oil. Let the oil heat up and then spread the sweet potato back out and toss to coat with oil. Add shallot and sea salt and toss to mix, then let sit so things can caramelize. Cook for 5-7 minutes, tossing just a few times, until sweet potato is tender and both sweet potato and shallots are golden brown in places. Toss sweet potatoes with cilantro and slide onto a plate.

Squeeze lime juice into pan and scrape up any brown bits stuck to the bottom of the pan. Let cook for a minute or so until juice thickens slightly, then pour over sweet potatoes and give them a gentle toss. Sprinkle chile powder on top and season to taste with additional salt.

Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan and then spin dry and transfer to a large bowl.

While kale is cooking, toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula and let brown for another 1-2 minutes on the other side. Remove pan from heat.

Toss kale with Real Caesar Dressing and divide among 4-6 plates (depending on whether it’s a main course or an accompaniment). Top with Parmesan kale croutons.