Preheat the oven to 450 degrees with a sheet pan inside. Meanwhile, place carrots in a large pot of salted water and bring to a boil. Cook until they can be pierced with a fork, but not so easily that it goes right through and breaks the carrot. You can, of course, omit the boiling procedure, but I like it because things tend to cook more evenly. Drain the carrots, putting the colander back over the pot for a minute to evaporate any excess liquid. Remove the hot pan from the oven, drizzle the oil into the pan and tilt it to coat. Toss in the rosemary and oregano sprigs and get hit with a blast of herbal fragrances, then add the carrots. Sprinkle the sugar evenly over them and return to the oven to roast for 20 minutes, turning once or twice. When the carrots have roasted up, remove the herb sprigs, dissolve the pat of butter into the carrots and season liberally with black pepper and salt. Serve immediately. Pour the tomatoes into a pot and cook over medium heat until the liquid has nearly entirely evaporated and the tomatoes are falling apart. Break apart with a spoon and season to taste with salt, sugar and red pepper flakes to make a very basic tomato sauce. Preheat your oven to 350 degrees. Place the portobellos in a high-high resistant dish, drizzle with extra virgin olive oil and roast in the oven until tender, about 10-15 minutes. Remove from the oven, pat dry and preheat the broiler to high. Put a slice of salami in each mushroom cap, top with a few tablespoons of tomato sauce and grated cheese. Repeat with remaining ingredients. Make the cheese bubble up to golden gooey deliciousness about 6″ away from the broiler. You may need to prop the oven door open an inch to keep the broiler from shutting off. Allow to cool slightly before serving or risk scalding via mushroom juices. To prepare the vinaigrette: combine the vinegar, oils, syrup, mustard and water in a jar with a tightly fitting lid and shake until emulsified. Season to taste with salt and pepper. To prepare the salad: Heat a large nonstick pan or grill over medium-high heat and cook the figs, cut side up, until they begin to pool with syrup. Set aside. Cook the halloumi until browned and semi-softened, then flip to cook the other side. Once the cheese is ready, toss the mixed greens with the prepared vinaigrette and arrange on plates with the cooked figs and halloumi; serve immediately. Place potatoes in a large pot of salted water and bring to a boil. Cook until they are just fork tender and then drain completely. You could just cook them completely on the grill too, of course. Toss potatoes with garlic, thyme flowers, olive oil and a generous sprinkle of salt and freshly cracked pepper. Make a foil packet by tearing off a large rectangle of aluminum foil, folding it in half to create a square, then folding over and crimping the sides several times to seal. Pour the seasoned potatoes into the packet, seal the top and toss onto the cooler area of your grill while you do your cooking. When the rest of your food is ready, simply tear into the center, pull away the foil and serve.
