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Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter together with for dipping. 1/4 cup pumpkin seeds2 small cloves garlicCoarse salt and cracked black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup packed fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry small frying pan, toast the pumpkin seeds over medium-low heat, tossing regularly, till lightly golden and really fragrant, about 5 minutes.

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In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper till the seeds are broken down. Include the parmesan, oregano, basil, honey, and lemon zest and juice and pulse till completely combined. With the motor running, stream in the olive oil a little bit at a time until the pesto is creamy.

Season to taste with additional salt and pepper if essential. Makes about 2 cups. Meat and hearty veggies are often the go-to when barbecuing comes to mind. However here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This tangy salad would go great along side a piece of grilled fish or eggplant.

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Fire up your grill and get the coals ripping hot with really little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them liberally with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill uncovered.