• Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
• Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
• Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
• Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
• Serve at room temperature.

• Cut the watermelon into small pieces.
• Place the watermelon, water and honey into a blender. Blend until smooth.

One Day in Advance

• Combine steak with all marinade ingredients and let marinate for at least 6 hours, or up to 24 hours.
• Put cherries in a bowl. Add pickling ingredients to a small pot, whisk, and bring them to a boil. Let cool slightly and pour over the cherries. Refrigerate overnight.

Day of Serving

• In a large bowl, combine tomatoes with all marinade ingredients. Set aside.
• Toss cherries, radishes, and lettuce in a large bowl. Set aside. Leave off sunflower seeds and ricotta for plating later.
• Prepare grill (or grill pan) by getting it as hot as you can. Liberally coat each steak with salt and a touch of pepper. Grill to your preferred temperature. After you remove the steak from the heat, let it rest for 3-5 minutes before slicing.
• Finally, plate the dish. Place ricotta on the bottom of the plate. Place lettuce, radish, and cherries on top of cheese. Top the salad with marinated tomatoes and sunflower seeds. Lay steak down around the salad.

Green Tomato Pickle (day before)

• Mix vinegar, sugar, salt, and water in a small bowl.
• Dice tomato into small chunks and add to pickling liquid. Let pickle overnight.

Ratatouille (day you'll serve it)

• Heat oven to 450 degrees.
• Cut eggplant into 1/2 inch cubes. Place in large bowl, cover with cold water and add lemon juice. Let sit for 10 minutes.
• In a mixing bowl, toss squash with a splash of oil and salt. Roast for 5 minutes. Remove from the oven and let cool.
• Drain the eggplant and pat dry with paper towels.
• In an extra large saute pan, add 2 TBSP of olive oil and when very hot, brown the eggplant in batches being careful not to crowd the pan. Use a slotted spoon to transfer the eggplant to a plate lined with paper towels. Discard the oil.
• Add the remaining oil to the pan, and when very hot add the bell pepper. Saute for 10 minutes or until tender. Then add garlic and cook for 2 minutes.
• Add reserved eggplant and squash, lower heat and simmer for 5 minutes.
• Cut tomato in half and grate it with a box grater into a bowl. Discard the skins.
• Pour grated tomatoes into vegetable stew, and simmer for 5 minutes or until starting to thicken.
• Then add in green tomato pickles and turn off heat.

Pappardelle

• Boil pappardelle. When cooked through, drain pasta, reserving 1/4 cup pasta water.
• Toss pasta with ratatouille and reserved water, and let simmer one minute. Add in torn basil.
• Serve immediately topped with chevre and a couple cracks of black pepper.

Burger Preparation:

• Preheat grill for medium heat.
• Place the lamb in a large bowl and mix in spices. form into two 4 oz patties.
• Brush grill with oil.
• Grill to preferred temperature. Let rest for 30 minutes.
• Toast buns inside. Top burger with cucumber slices, red onion, and feta.

Salad Preparation:

• Pick leaves of thyme sprigs and add to oil, together with the lemon zest, and garlic in a small saucepan.
• Warm on a very gentle heat. Leave to infuse for 6 minutes.
• Take off heat and leave to cool in a large bowl.
• Discard the garlic.
• Put the squash, walnuts, and lemon juice in the oil with 1/3 teaspoon salt and a good amount of coarse ground black pepper. Then, massage for a minute or so. Stir in basil and serve at once.