discover the zen

With a little help from Alexia, finding harmony between sweet and savory has never been more effortless. Just twenty minutes and a hint of sea salt are all these sweet potatoes need to bring a fresh, distinctive variation of flavor to the classic French fry. All without any GMOs or superfluous additives.

AlexiaFoods.com

1 15-oz. pkg frozen sweet potato fries (such as Alexia)

1⁄4 cup finely chopped fresh parsley

1⁄4 cup finely chopped fresh oregano

2 Tbsp. sherry vinegar

1⁄4 tsp. crushed red pepper

1⁄4 cup olive oil, divided

3⁄4 tsp. kosher salt, divided

11⁄2 lb ground chicken

4 3⁄4-oz slices

Cheddar cheese

4 burger buns, toasted

BAKE sweet potato fries according to package directions, and keep warm.

MEANWHILE, stir together parsley, oregano, vinegar, crushed red pepper, 3 tablespoons oil, and 1⁄4 teaspoon salt in a bowl to make chimichurri.

COMBINE chicken, 1 tablespoon chimichurri, and remaining

1⁄2 teaspoon salt in a medium bowl. Shape into 4 patties, about 4 inches wide and 1⁄2 inch thick

HEAT remaining 1 tablespoon oil in a large skillet over mediumhigh. Add patties; cook until browned and a thermometer inserted in thickest part registers 155°F, 4 to 5 minutes per side.

Top each patty with a cheese slice. Cover skillet; cook until cheese is melted and a thermometer inserted in thickest part registers 165°F, about 30 seconds

SERVE burgers on toasted buns topped with chimichurri, alongside sweet potato fries

PER SERVING: 675 Calories, 40g Fat (16g Saturated), 132mg Cholesterol, 2g Fiber, 38g Protein, 43g Carbs, 850mg

Sodium, 8g Sugar

ACTIVE TIME 30 MINUTES

TOTAL TIME 30 MINUTES SERVES 4

 Quick Cooking  Freezable  Make Ahead  One Pot  Vegetarian  Gluten-Free

1⁄4 cup (1⁄2 stick) unsalted butter, divided

10 oz. Yukon Gold potatoes, peeled and chopped (about 11⁄2 cups)

1 medium yellow onion, chopped (about 11⁄2 cups)

1 tsp kosher salt, divided

5 cups fresh sweet corn kernels (from 6 ears)

3 5-oz. cans hot diced green chiles (such as Hatch), undrained

4 cups unsalted vegetable stock

1 cup half-and-half

2 oz. cotija cheese, crumbled (about 1⁄2 cup)

2 Tbsp. thinly sliced fresh chives

MELT 2 tablespoons butter in a large pot over medium. Add potatoes, onion, and 1⁄2 teaspoon salt; cook, stirring occasionally, until vegetables start to soften, about 3 minutes. Add corn and chiles; cook, stirring, for 2 minutes. Add stock; bring to a boil over high Reduce heat to medium-low and simmer, stirring occasionally, until potatoes and corn are tender, about 8 minutes.

REMOVE pot from heat. Blend with an immersion blender until partially pureed, 8 to 10 pulses. (Alternatively, transfer 3 cups to a blender; blend until smooth, about 30 seconds. Return to pot.)

Stir in half-and-half and remaining 2 tablespoons butter and 1⁄2 teaspoon salt. Divide chowder between 4 bowls and top with cheese and chives.

PER SERVING: 510 Calories, 25g Fat (15g Saturated), 67mg Cholesterol, 8g

Fiber, 16g Protein, 65g Carbs, 981mg

Sodium, 19g Sugar

ACTIVE TIME 30 MINUTES

TOTAL TIME 30 MINUTES SERVES 4

 Quick Cooking  Family Friendly

1 lb. spaghetti

6 slices uncooked bacon, chopped into ½-in. pieces

1 12-oz. pkg. frozen butternut squash puree, thawed

4 large egg yolks

11⁄2 tsp. chopped fresh thyme

1 tsp. honey

1⁄2 tsp kosher salt

1⁄2 tsp. freshly ground black pepper, plus more for serving

4 oz. pecorino Romano cheese, grated on a Microplane (about 21⁄2 cups), divided

1⁄4 cup chopped fresh flat-leaf parsley

BRING a large pot of generously salted water to a boil. Add pasta; cook according to package directions for al dente. Drain, reserving

1 cup water.

MEANWHILE, cook bacon in a large skillet over medium, stirring often, until crispy, 5 to 7 minutes. Transfer to a towel-lined plate. Reserve 2 tablespoons drippings in skillet

MICROWAVE defrosted squash puree on high for 1 minute to warm. WHISK egg yolks in a large bowl; drizzle in reserved hot bacon drippings, whisking constantly to combine. Whisk in squash puree, thyme, honey, salt, pepper, and 2 cups cheese until combined. Gradually drizzle reserved pasta water into egg mixture, whisking constantly, taking care to avoid curdling yolks. Add pasta; toss well to coat.

SERVE pasta topped with bacon, parsley, and remaining 1⁄2 cup cheese. Garnish with a few grinds of pepper.

PER SERVING: 675 Calories, 18g Fat (8g Saturated), 224mg Cholesterol, 6g Fiber, 31g Protein, 95g Carbs, 915mg Sodium, 7g Sugar (1g Added)

2 Tbsp. lower-sodium soy sauce or tamari

11⁄2 Tbsp. fish sauce

1 Tbsp. fresh lime juice (from 1 lime), plus wedges for serving

1 Tbsp. light brown sugar

2 Tbsp. toasted sesame oil

1 lb ground pork

1 medium (1 oz.) shallot, thinly sliced (about 1⁄4 cup)

1⁄2 cup salted dry-roasted peanuts, chopped, divided

2 Tbsp. chopped fresh mint, divided

8 large Bibb lettuce leaves (from 1 head)

WHISK soy sauce, fish sauce, lime juice, and sugar in a bowl until sugar dissolves.

HEAT oil in a large skillet or wok over medium-high. Add pork and break into large pieces; cook, undisturbed, until starting to brown, about 2 minutes. Add shallot; cook, stirring to crumble pork, until pork is browned and almost cooked through and shallot is starting to soften, about 2 minutes.

ADD soy sauce mixture; cook, stirring, until liquid is absorbed and almost evaporated and pork is cooked through, about 1 minute Stir in 1⁄4 cup peanuts and 1 tablespoon mint.

SERVE pork in lettuce leaves, topped with remaining 1⁄4 cup peanuts and 1 tablespoon mint.

PER SERVING: 497 Calories, 40g Fat (11g Saturated), 82mg Cholesterol, 2g Fiber, 25g Protein, 11g Carbs, 886mg Sodium, 5g Sugar (3g Added)

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WHO KNEW?

Game Night!

IF YOU DUSTED OFF your old board games (or found yourself in the market for new ones) at some point in the past 21⁄2 years, you’re not alone. In March 2020, Google searches about board games increased 85 percent worldwide

While board games are clearly having a moment right now, they are also part of ancient history. One of the first is thousands of years old, from Egypt. Called Senet, the game was associated with the journey to the afterlife and enjoyed by royalty.

You’ll only find original Senet boards in museums, but other historic games have made it into modern-day living rooms. Snakes and Ladders, renamed the friendlier Chutes and Ladders, originated in ancient India, while dominoes could date back as far as 10th-century China

Arguably the biggest board game success story? Monopoly—and it almost didn’t happen. Charles Darrow, the maker, ofered to sell the game to executives at Parker Brothers in 1934, and they refused—only to change their minds a year later. Elizabeth Magie Phillips’s patent for the Landlord’s Game is believed to have inspired Darrow’s Monopoly; she was later paid a reported $500 by Parker Brothers. Today Monopoly has hundreds of variations (with themes like Star Wars, Disney, and Go Green), and over 1 billion people in 114 countries own a version!

—Teddy Willson