Free Burger Night by Kate McMillan

lined with parchment paper. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the potatoes in a single layer and roast in the upper third of the oven, turning once about halfway through, until golden brown on the edges and fork-tender, about 25 minutes. While the fries are still hot, carefully transfer them to a bowl. Immediately sprinkle with the vinegar and more salt. Let sit for a few minutes, then serve with the ketchup or aioli, passing more vinegar at the table.
    SERVES 4

    SWEET POTATO FRIES
    VERSATILE FRIES
    You can cut the sweet potatoes into any size or shape you want. Just make sure that they’re cut at a uniform size, so they’ll cook evenly—and remember that the thinner they are, the crispier they will get. These fries can also be deep-fried using the same method as the Bistro Fries (see recipe) . Serve these fries with a flavored aioli (see recipe) or ranch dressing for dipping.
    WHAT YOU NEED
    2 sweet potatoes, about 1 ½ lb (750 g) total, peeled and cut into ¼ -inch (6-mm) matchsticks
    2 tablespoons olive oil
    1 ½ teaspoons kosher salt
    Ketchup (see recipe) or Aioli (see recipe) for serving

    Preheat the oven to 425°F (220°C).
    Pile the sweet potatoes on a baking sheet lined with parchment paper. Drizzle with the olive oil, season with 1 teaspoon of the salt, and toss to coat. Spread the sweet potatoes in a single layer and roast in the upper third of the oven, turning once about halfway through, until golden brown on the edges and fork-tender, about 20 minutes. Remove from the oven and season immediately with the remaining ½ teaspoon salt. Serve right away with the ketchup or aioli.
    SERVES 4–6

    VARIATIONS Once you’ve tossed the sweet potatoes with olive oil, try the following seasoning ideas. Cooking time is the same.
    ROSEMARY Sprinkle with 1 teaspoon kosher salt and 2 teaspoons chopped fresh rosemary.
    CHILI & CUMIN Sprinkle with 1 teaspoon each kosher salt, ground chili powder, and ground cumin.
    SWEET & SPICY Sprinkle with 1 teaspoon kosher salt, 2 teaspoons light brown sugar, and ¼ teaspoon cayenne pepper.
    FIVE-SPICE Sprinkle with 1 teaspoon kosher salt and 1½ teaspoons five-spice powder.

    BABY ARUGULA & HERB SALAD WITH GRILLED FIGS & HALLOUMI
    FIT FOR ENTERTAINING
    Halloumi is a salty Greek cheese that stays firm when grilled. You can use either Mission or Calimyrna figs, just be sure to selects figs that are still firm for the best results. This salad makes a great choice for a family-style dinner party.
    WHAT YOU NEED
    8 fresh or dried figs, stemmed and cut in half lengthwise
    2 tablespoons olive oil, plus more for brushing
    Kosher salt and freshly ground pepper
    ¼ lb (125 g) halloumi cheese, sliced crosswise into ⅓ -inch (9-mm) thick pieces
    2 tablespoons fresh lemon juice
    6 cups (6 oz/185 g) loosely packed arugula
    ¼ cup ( ¼ oz/7 g) fresh basil, roughly chopped
    ¼ cup ( ¼ oz/7 g) fresh flat-leaf parsley

    Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
    Brush the figs with olive oil and season lightly with salt and pepper. If using dried figs, chop the figs and set them aside. Brush the cheese with olive oil. Arrange the figs and cheese on the grate directly over the heat. Grill the figs, turning once, until softened and golden, about 2 minutes per side. Grill the cheese, turning once, until nicely grill-marked, 2–3 minutes per side. Set aside.
    In a large bowl, whisk together the lemon juice and the 2 tablespoons olive oil. Season well with salt and pepper. Add the arugula, basil, and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the grilled figs and cheese. Serve right away.
    SERVES 4

    ISRAELI COUSCOUS WITH KALE & BUTTERNUT SQUASH
    ALL YEAR LONG
    Israeli couscous is a pearled pasta that’s bigger than regular couscous, but you can also use the more classic Moroccan couscous or even orzo for this recipe. Cooking the couscous in