• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
• In a large bowl, combine eggplant, tomatoes, parsley and vinegar. Add cheese; toss to combine.

For the zoodles:

• Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
• Rinse zoodles then squeeze them gently to remove excess moisture.
• When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
• Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

• Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
• When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
• Add the Kosher salt and the white wine. Cook until the wine has evaporated.
• Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

To make the dressing:

• Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

The salad

• In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
• Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
• If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.