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grilled tomato sauce

MAKES ABOUT 1 1/3 CUPS

2 tablespoons olive oil, plus more for brushing

2 large beefsteak tomatoes, halved crosswise

Coarse salt and freshly ground pepper

¼ cup Roasted Garlic (recipe above)

1. Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.

2. Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.

3. Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.

shrimp and cod burgers

MAKES 4

12 ounces medium shrimp, peeled, deveined, and cut into chunks

8 ounces cod, cut into chunks

¾ cup fine fresh bread crumbs

¼ cup drained capers, rinsed

2 medium scallions, thinly sliced

3 tablespoons chopped fresh flat-leaf parsley

¼ cup fresh lemon juice (1 to 2 lemons)

1¼ teaspoons coarse salt

¾ teaspoon freshly ground pepper

Vegetable oil, for brushing

4 hamburger buns

Red leaf lettuce, for serving

Tarragon Tartar Sauce, for serving (optional; recipe follows)

Lemon wedges, for serving

1. Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).

2. Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1½ hours (or overnight).

3. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.

tarragon tartar sauce

MAKES 1¼ CUPS

1 cup mayonnaise

3 tablespoons sweet relish

1 tablespoon fresh lemon juice

3 tablespoons drained capers, rinsed

1 tablespoon chopped fresh tarragon

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.

grilled mushroom burgers with white bean puree

MAKES 4

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

2 large garlic cloves, minced

2 tablespoons chopped fresh thyme

1 cup cooked or canned cannellini beans, drained and rinsed

2 tablespoons extra-virgin olive oil

Freshly ground pepper

8 large portobello mushroom caps (about

1 pound), stems trimmed

4 teaspoons balsamic vinegar

2 large red onions (about 1 pound), peeled and cut into thin rings

Olive oil cooking spray, for onions

4 whole-grain hamburger buns

2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions

½ small bunch arugula (about 2½ ounces), rinsed well and dried

1. Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about ½ teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.

2. Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.

3. Place