Bring the salted water to a boil. Drop sprouts into boiling water and cook until tender, about 15 minutes. (test for doneness with a fork).  In a separate medium saucepan, melt the butter on MEDIUM until shimmery, stir in the celery and celery seed and cook until celery is beginning to soften. Stir in the flour and continue stirring to begin making your roux.  Add milk 1 Tablespoon at a time, stirring constantly. Cook until smooth and thickened, about 5 minutes. Stir in the zest, lemon juice, pepper to taste. Toss with Brussels sprouts and serve.

Heat grill on high; set grill rack 4 to 6 inches above heat source. Spray chicken with canola cooking spray and marinate in a ziploc bag with 1/4 cup Lemon Juice, Oregano, Thyme, Salt and Fresh Cracked Pepper for 30 minutes in refrigerator. Discard marinade. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board, cover and let rest.

Make dressing: In a salad bowl, whiskdijonmustard, balsamic vinegar, 2 tablespoons olive oil and 1 tablespoon water. Reserve 1 tablespoon of dressing for Tomatoes.

Coat green tomatoes with cooking spray; spread on grill grates; brush with reserved dressing. Grill, turn once and brush again, until juicy but not mushy, 3 to 4 minutes per side. Take remaining dressing and toss with arugula. Divide arugula among 4 plates. Slice chicken; distribute chicken and grilled green tomato slices evenly among plates.

Mix Greek-style yogurt*, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheese cloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Combine the chicken, water chestnuts, carrot, celery, broccoli slaw and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar, soy and sriracha sauce until smooth. Whisk in the mayonnaise and scallions, if using. Spoon the dressing over the salad, and toss. Sprinkle with cashews and a squeeze of lime juice before serving.