To make the dressing, place the berries in a food processor or blender and puree until smooth.  Pour the mixture through a fine mesh sieve, pressing out as much fruit puree as possible while removing the seeds.  In a liquid measuring cup or jar, combine the blackberry puree with the vinegar, honey, and olive oil.  Whisk vigorously until the mixture is well blended and smooth.  Season with salt and pepper to taste.  Chill until ready to use.

To make the spiced nuts, melt the butter in a medium skillet over medium heat.  Stir in the brown sugar, cinnamon, ginger, cayenne, and salt and pepper to taste.  Allow the mixture to heat for about 1 minute, then stir in the chopped nuts.  Let cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes.  Remove from the heat and let cool.

To serve, plate portions of salad greens on salad plates.  Top with crumbled goat cheese, fresh blackberries, vidalia onion and the spiced nuts as desired.  Drizzle lightly with the blackberry vinaigrette.  Serve immediately.

In the bowl of a mixer fitted with the dough hook, combine the yeast with the milk and whisk briefly to dissolve.  Add in the flour, sugar, salt, and eggs.  Continue mixing on low speed 2-3 minutes more.  Add in the butter a piece at a time, waiting until each is mostly incorporated before adding another.  Continue kneading about 5-6 minutes more.  If necessary, add extra flour 2 tablespoons at a time until the dough is cohesive but still slightly sticky.

Lay out a piece of plastic wrap and spray lightly with cooking spray.  Transfer the dough to the plastic wrap, wrap tightly, and refrigerate overnight (at least 6 hours and up to 15 hours).

Lightly flour a baking sheet, and generously flour a work surface.  Turn the dough out onto the work surface and gently pat or roll out to a slab about ½-¾ inch-thick.  Use a 3 to 3½-inch biscuit or cookie cutter to cut out rounds of the dough.  Transfer dough rounds to the prepared baking sheet, rerolling and recutting dough scraps as needed.  Cover loosely with lightly oiled plastic wrap and let rise until puffy and nearly doubled, about 2-3 hours.

Meanwhile, make the strawberry jam filling.  Coarsely chop the berries (use the food processor or blender, if you wish.)  Transfer the chopped berries to a large skillet with the sugar and lemon juice.  Cook over medium heat, stirring frequently, until the jam is thickened and bubbles cover the surface, about 15-20 minutes.  Let cool well before using.

When you are ready to finish the doughnuts, fill a large saucepan or pot with canola oil to a depth of 3 inches.  Clip a thermometer to the side and heat the oil to 350˚ F.  Meanwhile, line a cooling rack with paper towels.  When the oil has reached the appropriate temperature add doughnuts to the oil in the pan in a single layer so that they are not crowded.  Fry, turning once, until golden on both sides, about 4-5 minutes total.

Use a skimmer or slotted spoon to transfer the finished doughnuts to the cooling rack.  Place the vanilla sugar in a shallow plate or dish.  After a few minutes of cooling, evenly coat all sides of the doughnuts in the vanilla sugar, shaking away the excess.  Repeat the frying process until all doughnuts are cooked.

Transfer the strawberry filling to a pastry bag fitted with a plain round tip.  Gently poke the pastry bag into each doughnut and squeeze a few tablespoons of filling into each.  Serve fresh.

*If you don't have vanilla sugar, no worries.  Just use regular sugar.  It will still taste fab.  To make vanilla sugar, add spent vanilla pods to an airtight container of sugar and let stand at least 2 days.  That's it!

Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking pan with parchment paper.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Toss with a fork until evenly mixed.  Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan.  Sprinkle the toffee bits in an even layer over the graham cracker mixture.  Bake for 5 minutes.  Remove the pan from the oven, but maintain the oven temperature.

To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Beat in the sugar.  Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed.  Blend in the caramel sauce.  Pour the mixture over the crust in an even layer.

Return the pan to the oven and bake just until set, about 30-35 minutes.  Transfer the pan to a wire cooling rack and let cool to room temperature.  Cover with foil and refrigerate at least 4 hours.

Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits.  Slice into squares with a large kitchen knife.  Refrigerate until ready to serve.

Combine the water and milk in a medium saucepan.  Bring to a simmer.  Meanwhile, melt the butter in a 10- or 12-inch skillet over medium heat.  Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.

Stir the toasted oats into the simmering liquid.  Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes.

Stir in the salt, brown sugar, carrot, coconut, raisins, cinnamon, ginger, and nutmeg.  Continue to simmer, stirring occasionally, until all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more.  Remove from the heat and let stand 5 minutes before serving.

*To make this vegan/dairy free, use coconut milk and coconut oil in place of the milk and butter.

** This recipe can be made in advance and reheated before serving.  When reheating, stir in an additional splash of milk to help loosen the cooled oats.

Preheat the oven to 425˚ F.  Line a rimmed baking sheet with foil.  Place the salmon pieces skin side down on the foil.  Brush the tops lightly with olive oil and season with salt and pepper.  Roast for 15-16 minutes, or until the internal temperature just registers 160˚ F on an instant-read thermometer.  Remove from the oven and let cool slightly.

Meanwhile, make the aioli.  In a small bowl, combine the egg yolk with the lemon juice and whisk lightly.  Begin to drizzle in the olive and canola oils in a steady stream, whisking constantly and quickly to create an emulsion.  Continue whisking until the mixture is significantly thickened and spreadable.  Blend in the salt, garlic and chives.  Season with pepper to taste and adjust other seasonings as necessary.

To assemble, spread a thin layer of the aioli on the inside of the focaccia.  Layer with the lettuce leaves.  Use a spatula to separate the salmon from the skin on the foil, and place the salmon on the sandwiches.  Top with layers of red onion, tomato and cucumber.  Sandwich together and serve

A note about the salmon:
The thickness of salmon fillets can vary quite a bit.  An optimal thickness for this is about ¾-inch.  If you have a piece that is super thick (1½ or so inches), split it in half horizontally so that you end up with two pieces of the desired thickness.

A few notes about the aioli: 
This calls for a raw egg yolk.  If you are not comfortable with this or have a medical concern related to consuming raw egg, buy pasteurized eggs.
Though I used chives, any number of herbs could be great here.  Dill is a natural pairing with salmon and would be excellent.  Experiment with what you have available.
I have seen methods for making aioli using food processors, blenders, and immersion blenders.  I just used a whisk and elbow grease but those methods may work just as well.