Food & Drink

Grills just want to have fun

Think beyond the beef. This quick grilled pizza with peppers and onions on a bed of goat cheese has a delicate balance of acidity, sweetness and heat.
Think beyond the beef. This quick grilled pizza with peppers and onions on a bed of goat cheese has a delicate balance of acidity, sweetness and heat. Bryan Gardner

Relaxed summer nights call for light, no-fuss suppers packed with flavor. Gather the freshest produce from the farmers market, add lean cuts of meat and aromatic herbs, and let the grill do the rest.

For more recipes and additional tips, visit www.marthastewart.com. Questions or comments should be sent to askmartha@marthastewart.com.

Grilled pepper and red-onion pizzas

Serves 4

  • 2 medium bell peppers, cut lengthwise into eighths
  • 1 medium red onion, cut into  1/2-inch rounds
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 log (6 ounces) fresh goat cheese, room temperature
  • 3/4 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, and peppers and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes. Repeat with remaining dough.

3. 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.

Nutritional analysis per serving: 602 calories, 29 grams fat, 57 grams carbohydrates, 27 grams protein, 56 milligrams cholesterol, 434 milligrams sodium, 3 grams dietary fiber, 44 percent of calories from fat.

Green-chile chicken burgers

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  1/2 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  1/2 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 degrees, 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.

Nutritional analysis per serving: 470 calories, 20 grams fat, 31 grams carbohydrates, 40 grams protein, 107 milligrams cholesterol, 401 milligrams sodium, 2 grams dietary fiber, 39 percent of calories from fat.

Barbecued-chicken salad

Serves 4

  • 1 teaspoon lime zest, plus 3 tablespoons juice (from 2 limes)
  •  1/2 teaspoon minced garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons honey
  • Coarse salt and freshly ground pepper
  • 1/3 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.

3. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes and remaining dressing. Season with salt and pepper. Slice chicken and serve, with salad and topped with chips.

Nutritional analysis per serving: 493 calories, 32 grams fat, 25 grams carbohydrates, 31 grams protein, 66 milligrams cholesterol, 99 milligrams sodium, 5 grams dietary fiber, 56 percent of calories from fat.

Pork tenderloin with summer-squash couscous

Serves 4

  • 1 pork tenderloin (1 pound), trimmed of silver skin
  • Coarse salt and freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 1  1/2 teaspoons fennel seeds, toasted and ground
  • 6 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 cup pearled couscous (5 1/2 ounces)
  • 1 bunch scallions (about 8)
  • 4 medium summer squashes, cut lengthwise into 1/4-inch planks
  • 2 tablespoons white balsamic vinegar
  • 1/2 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.

2. Cook couscous in a pot of boiling salted water until al dente, 5 to 7 minutes. Drain; toss with 1 tablespoon oil.

3. Drizzle 2 teaspoons oil over vegetables; season with salt and pepper. 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 degrees, 12 to 15 minutes.

4. 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  1/2 cup scallion relish. Slice pork and serve, with couscous and remaining relish.

Nutritional analysis per serving: 537 calories, 25 grams fat, 46 grams carbohydrates, 33 grams protein, 74 milligrams cholesterol, 121 milligrams sodium, 8 grams dietary fiber, 42 percent of calories from fat.

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