Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

Serve warm, garnished with plenty of chopped scallions or chives, if desired.

Preheat a charcoal grill. Rinse and dry the corn. Arrange the corn on the grill over hot coals and cook, turning occasionally by their stems, until charred all around, 4-6 minutes.

Meanwhile, combine the cumin, garlic powder, paprika and salt in a small bowl. Immediately, as the corn comes off the grill, dip a wedge or two of lime into the spice mixture. Squeeze and rub it all over the surface of the corn. Eat while hot.

Heat oven to 350°F. Place beets (in their skins) in a baking dish and cover with foil. Roast beet until tender, about 35-55 minutes, depending on their size. When cool, peel and slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices. Add to beets. Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated ginger root, if using. Toss beets and oranges (or peaches). You can serve this immediately, but its best if allowed to chill and mellow.

Slice eggplants into rounds 1/4 inch thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, mixed greens, onions, olive oil, lemon juice & 2 tbsp. balsamic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately.

Slice carrots, zucchini (or summer squash), and mushrooms into bite size pieces. Slice onion. Put all ingredients in a large, covered bowl. Add salad dressing, mix thoroughly; cover and store in refrigerator to chill. For best results, this salad should be made 3 to 5 hours before serving, and will keep for 2 to 3 days.

Preheat the oven to 400°F. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice the beets in half; cut each half into 1/4-inch wedges. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk, and mustard. Cook and stir the mixture until slightly thickened. Add the beets, continuing to cook and stir until they are warmed through, about 10 minutes. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.

In a small saucepan combine one cup quinoa with 2 cups of salted water and bring to a boil. Cover and lower heat, simmering for about 15 minutes or until all the water has been absorbed. While the quinoa cooks, remove and discard the stems from the kale. Chop the leaves finely, adding them to a large bowl. The nori can be difficult to cut, so you may find it easier to break off small pieces to add to the salad. You can leave the skin on the cucumber, but remove the seeds and chop into small pieces. Add the pine nuts and sesame seeds to the kale, nori and cucumbers. Add the avocado last (as you don't want it to brown). Halve the avocado, remove peel and pit, and chop into small pieces. Add to the salad along with the vinegar and lemon juice. Once the quinoa has cooked, stir it with a fork, add it to the vegetable mix and transfer to the fridge to cool.

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste, with salt and pepper.

Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds).

Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly.

Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear(s).

Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified.

Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.

Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste, with salt and pepper.