Place the sausage meat and the zucchini in a large bowl. Toss lightly. Grate the onion and garlic directly into the bowl. Add the pepper flakes and fennel seeds and mix lightly again.
Add the bread crumbs and cheese, tossing once again. Add the beaten egg and stir one last time until everything is completely incorporated. Cover the mixture and chill in the refrigerator for 2 - 3 hours or as long as overnight.
Remove the mixture from the refrigerator and form into 4 large patties. Place each patty on a piece of wax paper, cover and chill for 2 hours. You can also put them in the freezer for about 30 minutes.
Heat the grill to high. Spray a grill pan with cooking spray and allow it to heat up on the grill. Place the burgers on the grill and reduce the heat to medium. Cover and allow to cook for 6 minutes or so.
Turn the burgers. If they stick let them cook another minute or two until they flip easily and are golden brown. Top each burger with two thick slices of fresh mozzarella cheese. Put the lid on the grill and cook for another 6 - 7 minutes.
While the burgers continue to cook, place the tomatoes and onions in a foil pan. Season with some Italian herb blend and a drizzle of olive oil. Place the pan on any vacant space on the grill.
Spray the cut sides of the rolls with cooking spray and add them to the grill the last 3 minutes of cooking. In the meantime, toss the lettuce with the remaining olive oil and season with salt and pepper to taste.
Assemble the sandwiches: Divide the lettuce mixture between the bottoms of the rolls. Top each with half of the tomatoes. Place the burgers on top of the vegetables. Top with the remaining tomatoes. Add the top part of the roll and serve.
Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
Ladle into bowls and top with a sprinkling of green onions.
Mix the garlic, herb blend, and olive oil together in a small bowl. Allow to sit for an hour or so before assembling the chicken thighs. This allows the herbs to soak up the olive oil and become almost a paste.
Trim the chicken thighs of extra fat and skin. They should have a nice little cap of skin when you're finished.
Carefully loosen the skin and gently pull it aside. Leave one edge of skin connected to the meat.
Divide the garlic herb paste evenly between the thighs. Spread it ever so gently on the flesh of the thighs.
Place two sage leaves on each f the thighs and carefully pull the skin back in place.
Use kitchen twine to tie up the thighs. I did this like ribbon on a package; crossing the twine on top and knotting it on the bottom.
Sprinkle both sides with salt and pepper and place skin side up on a medium hot grill. Allow to cook 7 -9 minutes with the lid down until the bottom is nicely browned.
Carefully turn the thighs skin side down. Close the lid and allow to cook for 5 minutes or so. Check the thighs at this point. Lifting the lid should cause a little fire. Blow it out and re-cover the grill. You've just set up your smoker.
Let the chicken continue to cook/smoke for another 5 minutes or until they are cooked through (internal temperature should be 165 degrees).
Remove from the grill and let rest for 5 minutes. Cut the strings and plate the chicken.