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.

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.

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 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.

Heat olive oil in an extra-large pot over medium-high heat. Add onions, thyme and a pinch of salt and pepper. Saute for 10 minutes, until pliable and starting to brown. Lower heat to medium, and add squash and sweet potato. Season with another pinch of salt and pepper, tossing to combine. Continue to cook for 20 minutes, tossing occasionally, until squash is softened and slightly caramelized.

Pour in stock, add spices, and blend until completely smooth using an immersion blender (or in batches in a regular blender or food processor). Taste to adjust seasoning (if you feel it needs more spice or salt, add it now). Bring soup up to a gentle simmer and stir in cream just before serving.

Toss together the cabbage, onion and garlic in a big bowl. Season liberally with salt and pepper and mix well. Add the vinegar, sour cream, oil and coriander, and toss thoroughly until all is coated evenly. Season to taste with additional salt and pepper.

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.

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.