Place water and 1/4 teaspoon salt in a medium sized pan over high heat and bring to a boil.
Remove from the heat and add couscous, stirring once.
Cover and let stand for five minutes.
As the couscous is cooking, place the peppers, tomatoes, cucumbers, currants, garlic, green onion, basil, olive oil, lemon juice and remaining 1/4 teaspoon salt in a large mixing bowl.
After the couscous has stood for five minutes, remove the top and fluff with a fork.
Add to the vegetables and fold together to coat well.
Chill at least 2 hours before serving.
Place the radishes, green onion, celery, parsley, pepper, salt, vinegar, 3 teaspoons olive oil, and honey in a large mixing bowl.
Set aside.
Place a large skillet in the oven and preheat 375°F.
When the oven is hot, add 1 teaspoon olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes. Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the veggies and spices.
Fold together until blended.
Chill well before serving.
Preheat the oven to 400°F.
Peel the husk back from the corn, being careful not to detach them from the stem.
Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 – 8 minutes.
Remove from the oven and unwrap the foil.
Let the corn cool and then cut the kernels from the cob.
When the corn is cool, place the red pepper, celery, green onions, olive oil, vinegar, Tabasco, honey, salt, pepper, and basil in the bowl with the corn.
Fold together and chill well before serving.
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender.
Blend on low while slowly adding the vinegar.
Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously.
As the sauce heats, check the temperature with a thermometer.
When it reaches 140°F it will begin to thicken. Remove from the heat at 150° and continue to whisk for about a minute while it cools.
Chill sauce in the refrigerator for at least 3 hours.
Add chilled sauce to the sliced cabbage.
Stir until the cabbage is well coated.
Chill for at least another hour, overnight is best.
Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl.
Zest the lime and add the zest to the bowl.
Juice the lime and add the juice to the bowl.
Toss well and chill for at least an hour before serving.
Place the water in a small sauce pan over high heat.
When the water begins to boil add the wild rice and reduce the heat until the water is simmering.
Cover the rice and cook for about 30 minutes until there is about 1 tablespoon of water left.
Remove from the heat and let stand for about 5 minutes.
Fluff the rice and place in the refrigerator (if you are in a hurry you can place it in the freezer, but check it about every 5 minutes and fluff the rice).
Place the sesame oil, vinegar, maple syrup, water, dill, salt, and pepper in a blender or mini-chopper and blend until smooth.
Chill well.
When the rice and the dressing are chilled, place them in a large mixing bowl with the yellow pepper, green pepper, yellow squash, Monterey jack cheese, lettuce, and pumpkin seeds.
Fold together gently.
Top with the pumpkin seeds and diced avocado and serve.
Whisk together vinegar, oil, parsley, oregano, pepper and honey in a medium sized mixing bowl.
Place the bowl in the refrigerator to chill while preparing the vegetables.
When the dressing is chilled, whisk to blend well.
Add the cucumber, peppers, lettuce, olives, tomatoes, shallot, feta cheese, beans and basil.
Fold together gently and serve.
