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.

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.

Preheat oven to 350 degrees F.

Mix oats, coconut, 1/2 cup flour, 1/4 cup sugar, baking powder and a pinch of salt together in a large bowl. "Pinch" in butter with your fingertips until flour starts to come together into pebble-sized bits. Mix in sour cream just until a dough forms.

In a separate bowl, combine remaining 1/4 cup sugar, all the fruit, vanilla, lemon juice and zest and remaining 1/4 cup flour. Stir to mix.

Pour fruit mixture into an 8-inch square or round glass baking dish. Dollop topping dough evenly over fruit.

Bake 35-45 minutes, until topping is cooked through and golden brown.

Let cool before serving.

Toss together cucumber, tomato, onion, feta and olives. Drizzle oil and sprinkle salt on top, and toss again. Sprinkle with cayenne pepper and oregano before serving.

Heat 3 tablespoons oil in a large saute pan over medium-high heat. When oil is hot, add eggplant and toss quickly to coat evenly with the oil. Cook 8-10 minutes, tossing and flipping occasionally with a stiff spatula, until just tender and charred in some places. Turn into a large bowl.

Lower heat to medium. Add remaining 1 tablespoon oil to the pan along with garlic, ginger and chile. Saute 30 seconds, until fragrant. Sprinkle sugar and fish sauce over top and swirl in water. Bring to a boil and cook for 3-5 minutes, until the consistency of syrup (thick enough to coat the back of a spoon). Season with a couple turns of freshly ground black pepper.

Return eggplant to the pan and toss several times to coat with the sauce. Toss with half the cilantro and basil, transfer eggplant to a serving bowl, and top with remaining herbs.

Mix together salt, coriander, pepper and allspice in a small bowl. Rub flesh side of both racks of ribs to coat with spice rub.

Pour water, vinegar and Worcestershire sauce into a pressure cooker ,and add onion, garlic and cloves. With the side that has the rib ends protruding facing down, gently coil rib racks to fit one inside the other in the pressure cooker. Secure lid and heat to high pressure. Cook for 20 minutes and then slow release.

While ribs are cooking, heat a grill for indirect heat (place a smoker tray with soaked and drained smoke chips directly over the heat if you like your ribs extra smoky). Pour 1 cup of barbecue sauce into a small bowl for basting ribs and heat the remaining 1/2 cup in a small saucepan over low heat to serve on the side.

When pressure has eased from the pressure cooker and any flames have subsided from the charcoal, carefully transfer ribs flesh-side up to the indirect heat area of the grill. Brush liberally with 1 cup barbecue sauce and grill, covered, 10 minutes. Turn over and baste again two more times (ending meat-side up) at ten minute intervals, for a total cooking time of 30 minutes.

Serve remaining barbecue sauce on the side.

PS – For an absolutely divine July 4th barbecue menu, serve these with Slow-Cooked Honey-Molasses Baked Beans; Skillet Corn Bread with Tomatoes and Sage; Tomato Salad with Green Beans, Corn and Bulgur; and Spicy Sweet Pickled Cucumbers. And finishing off with Cherry-Basil Buttermilk Sherbet wouldn’t be a bad thing at all. There’s no getting around the fact that pork ribs pack a lot of saturated fat and calories. I find I feel best when I load my plate with lighter goodies and leave room–on plate and in tummy–to revel fully in just 3-4 ribs.

Bring bulgur to boil with 1 cup lightly salted water. Cover, reduce heat to low ,and simmer for 3 minutes. Turn heat off and let bulgur sit for 10 minutes.

While bulgur is resting, fill a medium bowl with a cup of ice and 2 cups water. Bring an inch of salted water to boil in a pot with a steamer insert. Add the beans, cover, and steam for 2-3 minutes, until just crisp-tender (exact cooking time will depend on size and freshness of the beans â?? your best bet is to taste them starting at 2 minutes and go from there). Use tongs to transfer beans to the ice water (reserve steaming water). When beans have cooled (2-3 minutes), drain in a colander.

Spoon sugar into a large salad bowl and stir in 1 tablespoon of the hot water from the beans until sugar has dissolved. Whisk in vinegar, oil, salt and pepper. Toss in green beans, tomatoes, cucumber, corn, onion and basil, and mix well. Fluff bulgur with a fork and add to salad. Toss well to mix and season with additional salt and pepper if desired.

Mix together sour cream, goat cheese, vinegar, oil and dry mustard in a large bowl.

Bring a large pot of salted water to a boil. Add potatoes and boil for 15-20 minutes, or until the tip of a sharp knife can pierce a piece of potato easily. Drain and add to dressing in bowl. Toss well to mix, smashing the potatoes slightly as you do. Let cool to room temperature.

Mix in bacon and chives and season with sea salt (or truffle salt, for something special).