Free Burger Night by Kate McMillan Page A

broth adds loads of flavor. Vary this recipe throughout the year by substituting vegetables that are in season. Try it with tomatoes and zucchini in summer, or mushrooms and asparagus in spring.
    WHAT YOU NEED
    2 cups (16 oz/500 g) butternut squash, cut into ½ -inch (12-mm) cubes
    5 tablespoons (3 fl oz/80 ml) olive oil
    Kosher salt and freshly ground pepper
    1 ½ cups (9 oz/280 g) Israeli couscous
    2 ¼ cups (18 fl oz/560 ml) chicken or vegetable broth
    ¼ cup (1 ½ oz/45 g) chopped yellow onion
    1 clove garlic, chopped
    3 cups (6 ½ oz/200 g) loosely packed chopped kale

    Preheat the oven to 450°F (230°C). Pile the squash on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of the olive oil, season well with salt and pepper, and toss to coat. Spread the squash in a single layer and roast in the upper third of the oven, stirring once about halfway through, until soft and slightly caramelized, about 20 minutes. Set aside.
    Warm 2 tablespoons of the olive oil in a saucepan over medium heat. Add the couscous and cook, stirring often, until toasted and light brown, about 5 minutes. Meanwhile, in a small saucepan, bring 2 cups (16 fl oz/500 ml) of the chicken broth to a boil. Once the couscous is toasted, carefully add the boiling broth and bring to a boil. Reduce the heat to low, cover, and simmer until the broth is absorbed, 10–12 minutes. Turn off the heat and leave the couscous covered.
    Warm the remaining 1 tablespoon olive oil in a large nonstick frying pan over medium-high heat. Add the onion and sauté until soft, about 3 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add the kale and stir to coat in the oil. Season with salt and pepper and sauté, stirring occasionally, until the kale just begins to wilt, 2 minutes. Add the remaining ¼ cup (2 fl oz/60 ml) chicken broth and cook until the liquid is mostly absorbed, about 2 minutes. Add the squash and couscous to the frying pan and stir to combine. Season with salt and pepper and serve right away or at room temperature.
    SERVES 6

    GRILLED VEGETABLE SKEWERS WITH PARMESAN DUSTING
    CROWD-FRIENDLY DISH
    If you are already grilling burgers, serving vegetable kebabs is a good way to keep your kitchen clean. You can use any vegetables for this recipe but the trick is to add the Parmesan while the kebabs are still hot so the cheese has a chance to melt.
    WHAT YOU NEED
    2 small zucchini, halved lengthwise, then cut into ¾ -inch (2-cm) half-moon shapes
    2 small yellow squash, halved lengthwise, then cut into ¾ -inch (2-cm) half-moon shapes
    1 cup (6 oz/125 g) cherry tomatoes
    3 tablespoons olive oil
    1 tablespoon balsamic vinegar
    Kosher salt and freshly ground pepper
    10 wooden skewers, soaked in water for at least 1 hour
    1 tablespoon freshly grated Parmesan cheese
    1 tablespoon chopped fresh flat-leaf parsley

    In a bowl, combine the zucchini, squash, and cherry tomatoes with the olive oil and balsamic vinegar. Season well with salt and pepper and stir to combine. Let the vegetables sit at room temperature for 20 minutes, stirring occasionally.
    Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
    Thread the vegetables onto the skewers, alternating so that each skewer has a variety. Reserve the oil and vinegar at the bottom of the bowl. Coat the grill grate lightly with cooking spray. Arrange the vegetable skewers on the grate directly over the heat and grill, turning once, until the vegetables are fork-tender, 4–5 minutes per side. Transfer the skewers to a serving platter and brush with the reserved oil and vinegar. While the vegetable skewers are still hot, sprinkle with the Parmesan cheese and scatter with the parsley. Serve right away or at room temperature.
    SERVES 4–6

    BIBB LETTUCE SALAD WITH GRILLED PEACHES & PROSCIUTTO
    EASY VARIATIONS
    Tender greens, like Bibb and butter lettuce, are best when dressed then tossed gently with your hands rather than tongs, which can bruise the