cooking

Active/Total Time: 35 min. Serves: 4

2 medium bell peppers, cut lengthwise into eighths 1 medium red onion, cut into ½-inch rounds 2 tablespoons extra-virgin olive oil, plus more for brushing 1 log (6 ounces) fresh goat cheese, room temperature ¾ cup finely grated Parmesan 1 teaspoon lemon zest, plus 1 teaspoon juice 1 pound store-bought pizza dough, divided into 4 pieces

Coarse salt and freshly ground pepper 1 cup arugula

Red-pepper flakes, for serving 1. Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons oil. 2. Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt. Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough. Toss arugula with lemon juice and remaining 1 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.

Green-Chile Chicken Burgers

Active/Total Time: 30 min. Serves: 4

1 pound ground chicken 1 teaspoon ground cumin 2 cans (4 ounces each) diced green chiles, drained 1 cup packed cilantro leaves, chopped, plus sprigs for serving

Coarse salt and freshly ground pepper

Neutral oil, such as safflower, for brushing 1 beefsteak tomato, cut crosswise into 4 slices (each about ½ inch thick) 4 sesame buns, split

Sour cream, green-leaf lettuce, and Dijon mustard (optional), for serving 1. Heat grill to medium-high. Combine chicken, cumin, chiles, chopped cilantro, and ½ teaspoon salt; season with pepper. Divide mixture into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown and a thermometer inserted into thickest parts registers 165°, 8 to 10 minutes. 2. Lightly brush tomato slices with oil; grill, flipping once, until charred, 2 minutes. Season with salt. Grill buns, cut-sides down, just until toasted, about 1 minute. Serve burgers on grilled buns with tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.

Active Time: 30 min. Total Time: 45 min. Serves: 4

1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes) ½ teaspoon minced garlic 2 teaspoons smoked paprika 2 teaspoons honey

Coarse salt and freshly ground pepper ⅓ cup safflower oil, plus more for brushing 4 chicken cutlets (1 pound) 3 ears corn, husks and silk removed 1 head (10 ounces) red-leaf lettuce, torn into large pieces 1 avocado, diced 1 cup cherry tomatoes, halved

Tortilla chips, for serving 1. Heat grill to high. Stir together lime zest and juice, garlic, 1 teaspoon paprika, and honey; season with salt and pepper. Whisk in oil. Season chicken with remaining teaspoon paprika and salt and pepper. Pour half of dressing over top. Brush grates with oil. 2. Grill corn, turning occasionally, until charred in places, 10 minutes; transfer to a plate. Grill chicken, flipping once, until cooked through, 3 to 4 minutes total. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken; drizzle with juices and serve, with salad and topped with chips.

Pork Tenderloin With Summer-Squash Couscous

Active Time: 40 min. Total Time: 50 min. Serves: 4

1 pork tenderloin (1 pound), trimmed of silver skin

Coarse salt and freshly ground pepper 1 tablespoon Dijon mustard 1½ teaspoons fennel seeds, toasted and ground 6 tablespoons extra-virgin olive oil, plus more for brushing 1 cup pearled couscous (5½ ounces) 1 bunch scallions (about 8) 4 medium summer squashes, cut lengthwise into ¼-inch planks 2 tablespoons white balsamic vinegar ½ cup packed fresh mint leaves, chopped 1. Heat grill to high. Season pork with salt and pepper. Stir together mustard, fennel seeds, and 1 teaspoon oil; rub mixture all over pork. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper. 2. Brush grates with oil. Grill vegetables, flipping once, until tender and charred in places, about 3 minutes for scallions and 6 minutes for squashes. Grill pork, turning occasionally, until browned on all sides and a thermometer inserted into thickest part registers 138°, 12 to 15 minutes. Whisk together vinegar, remaining 4 tablespoons oil, and mint. Season with salt and pepper. Chop scallions; stir into mint mixture. Toss couscous with squashes and ½ cup scallion relish. Slice pork and serve, with couscous and remaining relish.