4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
beef, cheeks,

For panna cottas
3/4 lb blackberries (about 3 cups)
1 1/4 cups well-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store-bought or homemade (see cooks\' note, below)

For compote
1/2 cup water
1/2 cup crème de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)

Special equipment: 6 (6-oz) molds (preferably nonreactive)
blackberry, buttermilk, panna

For meringue
1 large egg white at room temperature for 30 minutes
1/4 cup sugar
1/2 cup walnuts (1 1/2 oz), toasted and finely chopped

For sauce and semifreddo
1 lb fresh blackberries (3 1/2 cups)
1/3 cup plus 2 tablespoons sugar
3 teaspoons fresh lemon juice
2 large eggs
1 cup chilled heavy cream

Special equipment: parchment paper; 10 (5- to 6-oz) stainless-steel or nonstick metal baba au rhum molds* or ramekins; an instant-read thermometer
Garnish: fresh blackberries
blackberry, semifreddi, walnut

1 small egglplant, peeled and diced
1 orange bell pepper
1 yellow bell pepper
1 red onion
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2 teaspoons gray or kosher salt
1/2 teaspoon ground black pepper
1/2 pound orzo

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 teaspoon gray or kosher salt
1/2 teaspoon ground black pepper

To assemble:
4 scallions, minced
1/4 cup toasted pignolis
3/4 pound feta cheese diced
15 basil leaves, julienned