MAKES ABOUT 5 (8-OUNCE) JARS

6 cups blackberries

Juice of 1 lemon (about 3-4 tablespoons)

2 teaspoons minced culinary lavender

½ teaspoon sea salt

2 cups granulated sugar

5 tablespoons real fruit instant pectin

1. In a large bowl, combine blackberries, lemon juice, lavender, and salt, and stir to mix. Mash with a potato masher just until the blackberries start to release juice but are still in chunks.

2. In a separate bowl, stir sugar and pectin until well blended. Add to blackerry mixture and stir until sugar dissolves.

3. Pour into clean jars or freezer containers, leaving ¾-inch of space at top for jam to expand in freezer. Cover and let sit at room temperature for 24 hours until set. Store in fridge up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator.

4. Variations: Try different combinations, like Peach Vanilla or Plum Pepper

¼ cup fresh cilantro leaves

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

½ cup fresh (soft) breadcrumbs

2 shallots or green onions, minced

2 teaspoons grated fresh ginger

2 teaspoons soy sauce

½ teaspoon freshly ground pepper

8 slices challah (or other soft bread), toasted

Toppings: Wasabi Mayonnaise (recipe follows,) avocado, cucumber or tomato slices, watercress

1. Place first 4 ingredients in a food processor. Pulse 5 or 6 times or until coarsely ground. Add breadcrumbs and next 4 ingredients, and pulse 1 or 2 times to combine. Form 4 (1-inch-thick) patties; chill 1 hour.

2. Grill burgers over medium-high heat, about 3 minutes on each side or to desired degree of doneness. Remove from grill, cover loosely, and let rest 3 to 4 minutes. Serve on toasted challah bread with Wasabi Mayonnaise, avocado, cucumber or tomato slices, and watercress.

Wasabi Mayonnaise

MAKES ABOUT 1 ¼ cups

1 cup mayonaise

2 green onions, minced

2 teaspoons wasabi powder or prepared wasabi

Juice of 1 lime (about 1 to 2 tablespoons)

1 tablespoon Dijon mustard

1 tablespoon chopped fresh chives

sea salt, to taste

Freshly ground black pepper

1. Combine all ingredients in a small bowl, and stir to blend. Refrigerate in an airtight container until ready to serve.

MAKES ABOUT 1 CUP

½ cup rice vinegar

1 tablespoon sugar

2 tablespoons chopped fresh mint

juice of one lime (about 1 to 2 tablespoons)

1 teaspoon sea salt

½ teaspoon freshly ground pepper

2 small cucumbers, partially peeled and thinly sliced

1. Combine first 6 ingredients, and stir until sugar dissolves. Add cucumber, and chill several hours or overnight.

MAKES ABOUT 4 CUPS

2 cups shredded cabbage

1 small head frisée, washed, drained, and torn into bite-size pieces

1 Granny Smith apple, cored and cut into thin strips (julienned)

10 basil leaves, coarsely chopped

½ cup sour cream

2 tablespoons mayonnaise

1 tablespoon cider vinegar

1 teaspoon sugar

2 teaspoon Dijon mustard

½ teaspoon sea salt

½ teaspoon freshly ground pepper

1. Combine all ingredients in a large bowl, and stir to blend. Refrigerate in an airtight container until ready to serve.

4 medium portobello mushroom caps, wiped clean

2 tablespoons olive oil

1 tablespoon balsamic vinegar

sea salt, to taste

freshly ground black pepper, to taste

Herbed Chèvre (recipe follows)

8 slices rustic bread, toasted

Toppings: bibb lettuce, roasted red bell peppers, halved and seeds removed

1. Remove gills from underside of mushrooms with a spoon, if desired.  Brush mushrooms on both sides with olive oil and vinegar. Sprinkle with sea salt and black pepper, and grill over medium-high heat 2 to 3 minutes per side or until slightly brown. Remove from grill, cover loosely, and let rest about 5 minutes.

2. Spread 2 tablespoons Herbed Chèvre on each of 4 slices of toasted bread, and top with lettuce, grilled mushrooms, roasted pepper halves, more lettuce, and remaining bread. Serve warm.

Herbed Chèvre

1 (4-ounce) package chèvre, softened

1 ½ teaspoons chopped fresh chives

½ teaspoon chopped fresh thyme leaves

¼ teaspoon freshly ground black pepper

1 ½ teaspoons fresh lemon juice

Pinch of sea salt

1. Combine all ingredients, and blend until smooth. If made ahead and chilled, bring to room temperature before serving.

SERVES 4

POTATO CAKES

4 to 5 Yukon Gold potatoes (about 1 pound), peeled and halved

2 cups cooked, shredded pot roast

3 tablespoons minced onion

1 large egg

2 tablespoons all-purpose flour

1 tablespoon chopped fresh parsley

Sea salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

EGGS

2 teaspoons distilled white vinegar

Pinch of sea salt

1 or 2 large eggs per person

GREENS

4 cups baby spinach or arugula, washed and drained

Horseradish-Mustard Vinaigrette (recipe follows)

2 tablespoons chopped chives

1. Preheat the oven to 200°F.

2. Place the potatoes in a large pot with enough water to cover by about 1 inch and bring to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, 20 to 30 minutes. Drain and mash roughly with a potato masher; the potatoes do not have to be smooth.

3. Combine the potatoes, 1 cup of the pot roast, the onion, egg, flour, and parsley in a large bowl and stir to thoroughly combine. Season with salt and pepper to taste and stir to mix. Form into four 3-inch-round, ½-inch-thick patties and refrigerate for about 15 minutes.

4. Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the cakes and cook for about 3 minutes per side, until golden brown and crispy. Place in the oven to keep warm.

5. Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.

6. Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks. Use a slotted spoon to gently transfer the eggs to a paper towel–lined platter to drain.

7. Just before serving, toss the greens with ¼ cup of the vinaigrette.

ASSEMBLY | Place 1 potato cake on each plate and top with 1 or 2 poached eggs and about 1⁄4 cup of the remaining pot roast. Drizzle about 1⁄4 cup of the remaining dressing on and around the eggs and top with a handful of the dressed greens. Season with salt and pepper to taste and serve warm, garnished with the chives.

Horseradish-Mustard Vinaigrette

MAKES ABOUT ½ CUP

¼  cup extra-virgin olive oil

2  tablespoons distilled white vinegar

1  shallot, minced

1  tablespoon prepared horseradish

1  teaspoon Dijon mustard

Sea salt and freshly ground black pepper

1. Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

SERVES 6 TO 8

3 large heirloom tomatoes (about 1½ pounds), cored and cut into chunks, or 2 cups cherry tomatoes, halved

4 cups cubed watermelon

½ cup fresh mint, roughly chopped

½ cup fresh basil, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

Juice of 1 lime

Sea salt and freshly ground black pepper

½ cup (about 2 ounces) shaved fresh feta (preferably French)

1 lime, cut into wedges

1. Combine the tomatoes, watermelon, mint, basil, olive oil, vinegar, lime juice, and salt and pepper to taste in a large bowl and toss to mix. Cover and refrigerate for several hours. Just before serving, sprinkle the feta over the salad and serve with lime wedges and sea salt for squeezing and sprinkling on top.

MAKES ABOUT 6 PINTS

12 small chile peppers

12 sprigs fresh dill

12 garlic cloves, smashed

12 whole cloves

1⁄4 cup dill seeds

1⁄4 cup mustard seeds

1⁄4 cup kosher salt

3 pounds green beans or mixed beans, such as wax beans, haricots verts, and pole beans, stem ends trimmed to fit the jars

5 cups apple cider vinegar

5 cups water

1. If preserving the beans, sterilize six 1-pint heat-tempered canning jars.

2. To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, and 2 teaspoons each of the dill seeds, mustard seeds, and salt.

3. Tightly pack the beans in the hot jars, leaving about 1⁄2 inch of headspace to ensure a proper seal.

4. Combine the vinegar and water in a large saucepan over high heat and bring to a boil. Pour the hot liquid over the beans, maintaining the 1⁄2-inch headspace.

5. For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.

6. For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal. Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months. Refrigerate after opening.

MAKES ABOUT 12 SKEWERS / SERVES 6 TO 12

VINAIGRETTE

1⁄2 cup olive oil

1⁄4 cup basil pesto or Arugula Pesto

Juice of 1 lemon

VEGETABLES

1⁄2 pound okra, stem ends removed

1 red bell pepper, cored, seeded, and cut into 2-inch wedges

1 yellow bell pepper, cored, seeded, and cut into 2-inch wedges

1 red onion, cut into 2-inch wedges

6 small summer squash (such as yellow, zucchini, or pattypan), cut into 2-inch chunks

1 cup cherry or grape tomatoes

1 cup fresh sage leaves

Sea salt and freshly ground black pepper to taste

1. Combine the olive oil, pesto, and lemon juice in a small bowl and whisk to mix thoroughly. Set vinaigrette aside.

2. Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium. If using wooden skewers, soak in water while prepping the vegetables to help prevent burning.

3. Skewer the okra, red and yellow peppers, onion, squash, and tomatoes, alternating vegetables for varied flavor and color and adding a sage leaf every 3 or 4 vegetables. Be sure to leave some room at the dull end of each skewer free for easy handling.

4. Brush the skewers with the vinaigrette and season with salt and black pepper to taste. Place on the grill and cook for 3 to 4 minutes per side, until the vegetables are slightly charred but still crisp-tender. Remove from the grill and serve warm with the remaining vinaigrette on the side, for dipping.

MAKES ABOUT 2 ½ CUPS

1 large egg or ¼ cup pasteurized eggs or 2 cups good-quality mayonnaise

2 tablespoons white wine vinegar

Juice of 1 lemon

1 teaspoon Dijon mustard

2 garlic cloves, chopped

2 cups canola or safflower oil (omit if using mayonnaise)

10 fresh basil leaves, cut into very thin strips (chiffonade)

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper to taste

1. Place the egg or the mayonnaise, vinegar, and lemon juice in the bowl of a food processor fitted with the metal blade and pulse to blend. With the motor running, add the mustard and garlic.

2. Add the oil in a slow, steady stream down the feed tube, with the motor running, until the mixture becomes thick and is the consistency of mayonnaise. (Omit the oil if using mayonnaise.)

3. Add the basil and parsley and puree until well combined and the mixture is bright green. Season with salt and pepper and refrigerate in an airtight container until ready to use.