1 1/2 lb zucchini (about 3 large) 1 1/4 teaspoons salt 1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups) 1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup) 3 tablespoons extra-virgin olive oil 1/4 teaspoon black pepper Special equipment: an adjustable-blade slicer

Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel. Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.

Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl. Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally. Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

Make lemon curd: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack. Make filling and bake cheesecake: Reduce oven temperature to 300°F. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving. Cooks' Notes: • Lemon curd can be made 1 week ahead and chilled, covered. • Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. • Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round. Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use. Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour. Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes. While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired. Cooks' Note: Tomatoes (without pastry) can be roasted 1 week ahead and chilled in an airtight container. Reheat in a 350°F oven until heated through before using.

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. Do ahead: Can be made 1 day ahead. Keep chilled. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day. Sprinkle potato salad with paprika and remaining 1/2 cup green onions. Test-kitchen tip: You'll notice that the water turns blue as you're cooking the blue potatoes, but don't worry — it won't discolor the white and red potatoes.

Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.

Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes. Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.

Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tablespoons oregano; toss to blend. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain. Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tablespoon oregano and serve.

Preheat broiler. Arrange bell peppers, cut sides down, in a shallow baking pan. Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes. Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. 3Peel peppers and cut lengthwise into 1/2-inch-wide strips. Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish. Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl. Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture. Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly. Cool gratin on a rack to warm or room temperature. Cooks' Notes: • Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients. • Gratin can be baked 6 hours ahead and kept, uncovered, at room temperature.

Bake cupcakes: Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour. Make frosting: Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Divide baguette slices between 2 shallow baking pans. Lightly brush tops of slices with oil, then lightly season with salt and pepper. Bake, switching position of pans halfway through baking, until toasts are crisp but not hard, about 10 minutes. Stir together goat cheese, herbs, shallot, and pepper. Season with salt. Beat cream with a whisk until it just holds soft peaks, then fold into cheese mixture. Serve with toasts. Cooks' Notes: • Toasts can be baked 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. • Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.