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.

Prepare barbecue (medium-high heat) or preheat grill pan to medium-high. Toss first 5 ingredients in bowl.

Season with salt and pepper. Roll cubes in sesame seeds.

Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

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.

Whisk together first six ingredients in a small bowl.  Reserve 2 T of sauce for asparagus.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).  Add foil or a rack for grilling vegetables to one side of grill.

Brush steak and asparagus all over with separated glaze and sprinkle generously with sea salt and fresh cracked pepper.

Oil grill rack, then grill steak and asparagus, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.

Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

(Alternately – asparagus can be roasted in the oven at 400 degrees for 10-15 minutes depending on thickness).