Vegan

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

In this unusual pairing, the string beans and baby arugula work wonders for each other. Wilting the arugula with the hot, garlicky grilled beans is a nice trick for bringing the two together. While you can use regular arugula if you must, baby arugula is far milder in flavor, so try to find it if you can.

If you like hot wings, I mean really, really like HOT wings, try this grilled version made with seitan! Boasting the same texture and knock you on your ass flavors as regular hot wings, especially when you pile on the cayenne, you won't miss a beat.

Nothing puts a smile on people's faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

Wear gloves when making this searingly hot sauce.

Britton uses agave syrup to sweeten this nutty crust.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

Make a batch of these easy, fast pickled red onions, and use them the whole week (or two) on everything you’re eating.

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

Serve this chunky, all-purpose tomato sauce with fish, chicken, pasta, or disks of polenta (shown here).

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.