Where, When & What?
Native to China and also known as the “cumquat” or “comquot” (which means “gold orange”), these little fruits grow on trees that can reach up 15 feet high and sport some spectacularly glossy green leaves. Here in the U.S. most of our kumquats come from California and Florida and are available from January to June.

The most common variety is the Nagami, or oval kumquat, which grows to be about two inches long and an inch in diameter — not big at all! Kumquats have a pale orange rind that’s edible; unlike other citrus, the rind is actually the sweetest part of the fruit. The inner flesh and juice are sour and contain seeds, which you shouldn’t eat. There are also limequats, a cross between limes and kumquats that sport yellowish-green rinds and a similarly sour flavor with hints of lime mixed in. I haven’t been able to try them firsthand yet, but I’m dreaming about a limequat margarita!

Nutrition Facts
One tiny kumquat only has 13 calories, 1 gram of fiber and 14% of your daily vitamin C. They also contain some vitamin A, potassium and folate, but you’d have to eat quite a few of them to reap the benefits.

What to Do With Kumquats
More versatile than you might think, kumquats work well pickled, candied, baked in breads and pastries, cooked down to marmalade, muddled in cocktails and just eaten raw (rind and all). Florida’s Kumquat Growers Inc. has even more adventurous recipes.

Shopping Tip: Choose fruit that are firm and free of spots or blemishes. Refrigerate them in a plastic bag for up to one month.

Recipes to try:
• Kumquat Marmalade
• Kumquat Mojito
• Winter Fruit Salad
• Mango Sherbet Tropical Fruit Macedoine
• Kumquat Nut Bread

What, Where & When?
Avocados are truly an ancient delicacy, dating back to sometime between 7,000 to 5,000 B.C. Archeologists in Peru have found avocado seeds buried in Incan tombs; the Incans believed the seeds had aphrodisiac powers they could use in the afterlife.

In 1833, Florida was the first state to see avocados, and by 1871, they had become a major crop in California. Today, the top producers of this fruit are the United States, Mexico and Chile. California grows more than 90% of the avocados we eat in the U.S.

The two main avocado varieties are hass and fuerte. Hass avocados are blackish in color with a pebbly texture, while fuertes are green with a thin smooth skin (they’re mostly grown in Florida). Inside, avocados have a green flesh, buttery texture and slightly nutty flavor. They vary in size from 3 ounces to 4 pounds and can be round or pear-shaped. The freshest avocados are available from winter through spring, depending on where they are grown.

Nutrition Facts
Avocados are pretty calorie-dense fruits, so you want to keep portions small. An entire avocado has 250 calories! Stick to one-fifth of a medium avocado (about an ounce), which has 50 calories and a healthy dose of the mono and polyunsaturated fats.

A serving of avocado also contains 2 grams of fiber and a handful of vitamins and minerals such as vitamin C, vitamin K, folate and potassium. They also contain lutein, an antioxidant that helps maintain healthy eyes, skin and hair, and the plant sterol beta-sitosterol, which helps maintain healthy cholesterol levels.

What To Do With Avocados
Avocados make a mean guacamole, which is perfect for your Cinco De Mayo celebration or just a party. But don’t stop there — toss raw, sliced avocados in a salad or add pieces to the top of chili. Serve up fresh slices with crackers and cheese or try using mashed avocado as a substitute for mayo or butter in a sandwich. Spices that go well with avocados include cayenne, chili powder, chives, cilantro and paprika.

Slicing avocados can get tricky with the large pit right in the center — if you handle them too much, they can bruise. Here are three steps to remove the seed:
1. Cut all the way around the avocado lengthwise and twist the two halves until they separate.
2. Take the edge of a sharp, heavy knife and whack the pit so the knife becomes slightly embedded.
3. Twist the knife to loosen the pit from the flesh, then lift the knife so it pulls the pit with it.

For more information on avocados, check out this cool video featuring Food Network chefs explaining their love of the green fruit.

Shopping Tip: Choose avocados that firm but yield to gentle pressure. They should be heavy for their size without blemishes. If the fruit isn’t ripe, place it in a paper bag for two to four days. Once ripe, avocados keep in the fridge for several days. After they’re sliced, avocado flesh quickly browns— so cut up the avocado at the last minute or add a squeeze of lemon or lime juice. Sometimes leaving the pit in can delay the browning, too.

Avocado recipes to try:
• Food Network Kitchen’s Guacamole
• Green Goddess Dip
• Steak With Avocado Sauce & Tomato Salad
• Chipotle Shrimp Taco With Avocado Salsa Verde (shown above)
• Turkey Avocado Wrap
• Chili-Chicken Posole
• More avocado tips & recipes

What, Where & When?
The clementine is the smallest variety of the mandarin-orange family. Other varieties in this family include dancy, satsuma and tangerine. Clementines resemble a slightly flattened sphere that’s about two-inches in diameter. They have a thin peel that slips off easily to reveal a tangy-sweet, red-orange flesh. Bonus: they’re typically seedless.

Cultivated in North Africa and Spain, these small fruits were introduced to the U.S. in 1882. You’ll mostly find them in specialty markets, but many locals supermarkets carry them now, too — often in larger cases. Their peak season is from October through January.

Nutrition Facts
At only 35 calories and completely fat free, clementines are an excellent snack choice. Eating a single fruit will cover 60% of your daily need for the antioxidant vitamin C. Clementines also contain small amounts of B-vitamins such as thiamin, folate and vitamin B-6 as well as heart-healthy potassium.

What To Do With Clementines
I always arrange fresh clementines in a basket on my kitchen counter for a beautiful kitchen display. This makes them easier to grab and snack on (and they’re always a better choice than cookies and chips). A peeled clementine usually makes its way into my 4-year-old’s lunch box at least once a week. Once peeled, the fruit easily separates into eight or more sections, which are easy for little fingers.

Beyond plain slices, clementines work well in muffins, marmalades or as a citrus-y burst in a spinach salad. The juice adds extra flavor to lemonades, cocktails and even tea. Here’s a tasty drink idea: Add two cups of clementine segments into a large cup and pour in a half cup of hot black tea. Throw in a pinch of cardamom and a touch of honey for sweetness. Dana loves to dip clementine segments in chocolate. She’ll share her recipe for that next week.

You will find canned mandarin-orange segments on market shelves, but these aren’t usually clementines — they’re a sister fruit called satsumas. You may also see clementine-flavored sparkling beverages, but check the labels to be sure you’re getting the real fruit.

Shopping Tip: Choose fruit with bright, shiny, colorful skin that are firm and heavy for their size. Avoid any that are bruised, wrinkled or discolored. Store clementines at room temperature or in a plastic bag in your refrigerator or crisper drawer for several days.

Recipes to Try:
• Clementines with Vinegar & Pepper
• Clementine Granita
• Clementine Marmalade
• Clementine Poppy Seed Muffins
• Spinach & Clementine Salad With Dried Tart Cherries

Radicchio
Radicchio is in the chicory family (it’s often called Italian chicory) and has gorgeous dark reddish purple leaves with vibrant white veins. It has a bitter, almost spicy, flavor that pairs wonderfully with sweet and savory flavors such as citrus and honey.

There are several different varieties of radicchio, such as Chioggia and Treviso, which looks similar to Belgian endive but is red. Radicchio is popular in Italy, where cooks add it to pasta, risotto and salads or grill and sauté it or eat it as is. Radicchio is extremely low in calories (1 cup shredded has 9 calories) and loaded with fiber, iron, folate, antioxidants, vitamin B6, vitamin E and vitamin C, to name a few.

Endive
Endive is also in the chicory family and boasts the same bitter flavor as radicchio. Varieties include the pale yellow spears of Belgian endive, frisee (curly endive) and escarole. Escarole and frisee are less bitter than Belgian endive but all are rich vitamins, folate and fiber. Belgian endive leaves have firm centers with delicate outer edges that are great for holding fillings such cheese, fruit and meat — they make creative appetizer vessels.

The bitterness of radicchio and Endive may turn some folks off, but the lettuces become more mild as they cook so you can find ways to enjoy them. Here are a few quick and simple ways I like to serve up these beauties.

Roasted Endive and Radicchio with Parmesan and Balsamic Glaze
Serves 8

2 heads of radicchio, cut into 8 segments
4 heads of endive, quartered lengthwise
4 cloves of garlic, crushed
2 tablespoons olive oil
2 ounces Parmesan cheese, freshly shaved
2 tablespoons balsamic glaze
Salt and pepper, to taste

Preheat oven to 425.

Toss radicchio and endive segments with olive oil, salt, pepper and garlic. Spread the lettuce in a single layer on a sheet pan. Roast in oven for 15 to 20 minutes or until edges are tender and inside is warm but still crisp.

Arrange roasted veggies on a platter. Top with freshly shaved parmesan and drizzle with balsamic glaze/syrup.

Nutrition Info: 83 calories, 5.5 grams fat, 1.7 grams saturated fat, 3.6 grams protein, 6 grams carbohydrates, 4.8 milligrams cholesterol, 204 milligrams sodium, 2 grams fiber

Sautéed Radicchio with Shallots and Cannellini Beans
Serves 4

1 head of radicchio, chopped
1 tablespoon olive oil
2 large shallots, sliced
1 clove garlic, thinly sliced
1 (15 ounce) can cannellini beans, rinsed and drained
Salt and pepper, to taste
Optional: pinch of hot red pepper flakes

In a large skillet over medium heat, add the olive oil, shallots and a tiny pinch of salt. Cook 4 to 5 minutes until tender. Add the radicchio and garlic and cook 4 to 5 minutes, tossing several times to wilt. Add the beans, season with salt and pepper (and hot red pepper flakes if desired). Toss to combine and heat through. Serve warm.

Nutrition Info:
150 calories, 4.6 grams fat, .54 grams saturated fat, 7 grams protein, 21 grams carbohydrates, 0 milligrams cholesterol, 196 milligramssodium, 5.5 grams fiber

TELL US: How do you like to serve endive and radicchio?

What, Where & When?
Pineapple isn’t related to the pine nut, the pine tree or even apples. It’s the only edible fruit from the Bromeliacae family. The English dubbed it “pineapple” because they thought it resembled a cross between a pine cone and apple. It’s also called ananas, from the Paraguayan word nana, which literally means “exquisite fruit.”

For centuries, the pineapple was used to symbolize hospitality. Christopher Columbus introduced the fruit, which is native to Central and South America, to Europe after he discovered them in the Caribbean. Today, Hawaii is the leading producer of pineapple.

Pineapples take 18 months to grow and can only be harvested when ripe, unlike many other fruit (bananas, for example). Popular varieties include the Cayenne, Red Spanish, Sugar Loaf and the Golden Supreme; Cayenne and Red Spanish are the two grown mainly in the United States. Cayenne pineapples from Hawaii are long and cylindrical with golden-yellow skin and long, spear-shaped leaves sprouting from a single tuft. The Red Spanish variety is shorter and plumper with a reddish golden-brown skin and leaves that radiate from several tufts. All pineapples have bumpy diamond-patterned skins and weigh typically between two to five pounds (though they can weight up to 20 pounds!).

Although available year-round, you’ll find the juiciest, sweetest ones beginning in March into the summer when they are in peak season.

Nutrition Facts
A cup of pineapple chunks contains 82 calories, 22 grams of carbohydrates, 2 grams of fiber and 131% of your daily recommendations for vitamin C. That serving also contains 76% of your daily manganese, a nutrient for good bone health. Pineapple also contains protein-digesting enzymes called bromelain, which help fight inflammation in our bodies.

What To Do With Pineapple?
Enjoy pineapple’s sweetness just as is or slice it in wedges for a prettier presentation (here are good step-by-step cutting instructions). Pineapple also makes a wicked salsa that goes well with chicken, fish pork, and even beef. The fruit also works in any dish that calls for baking (like on a pizza), broiling (a glaze on a roast), grilling (on skewers with meats or fruits) and sautéed (pair cooked bits with ice cream). Try frozen pineapple chunks in a your favorite fruit smoothie.

Pineapple’s juice makes a marvelous marinade; its acids and digestive proteins help tenderize meat. You can also use the juice to create delicious juice blends, cocktails and even a fruity spritzers when you combine it with seltzer.

Oh and if you don’t want to have to cut a fresh piece, you can turn to canned. You’ll find it in tidbits, chunks and rings. Choose pineapple that’s canned in its own juices or in water to minimize the added sugar.

Shopping Tip: Choose a pineapple that feels heavy for its size and smells sweet on the stem side. There shouldn’t be any soft spots, bruises or signs of greening. Fresh pineapple is ripe and ready to eat. You can store it at room temperature for up to two days or in a plastic bag in the refrigerator for up to four days. Keep cut-up pineapple in an airtight container in the refrigerator for no more than three days. Add a little bit of the pineapple’s juice in there to help the chunks stay fresher.

Recipes to Try:
• Slow Cooked Pineapple (shown above)
• Chicken with Jerk Sauce and Cool Pineapple Salsa
• Pineapple with Spicy Sugar Dip
• Beef Pops with Pineapple and Parsley Sauce
• Thai-Style Pineapple Snack
• Roasted Pineapple and Pepper Salsa
• Pineapple Sunrise

What, Where & When?
Guava is from the myrtle family (Myrtaceae), which also includes spices such as clove, cinnamon and allspice. It os native to South America, but is also grown in California, Florida and Hawaii. You’ll find this cute fruit in a variety of shapes and sizes, ranging from a small egg to a medium apple. Guava’s thick skin can range from red and yellow to purplish-black; its flesh might be pale yellow or white or even bright red. Depending on the variety, some guavas are filled with hard yellow seeds, while others have no seeds at all. Available from June to March in many markets, they’re quite varied.

Nutrition Facts
One guava contains 37 calories, 3 grams of fiber and more than 200% of your daily vitamin C needs — take that, orange! A guava also has contains many phytochemicals, including flavanoids and carotenoids (a form of vitamin A). The fruit’s leaves are also rich in the flavanoid quercetins, which helps reduce inflammation, and some alternative medicine practitioners extract their essential oils.

What To Do With Guava
If you’ve never eaten a guava, start by munching on a fresh, sweet one. Just slice it into quarters, remove the seeds and peel away the skin — like you would an orange or other thicker-skinned fruit. You can also add them to salads or blend in a smoothie.

You may not find guavas in your local supermarket, but check out Latin markets or specialty stores. Even if they don’t have the raw fruit, you’ll probably find a variety of other products: jams, juices, sauces and syrups especially. While you’re looking, try to find some guava paste, which is a created from guava pulp, sugar, pectin (a type of fiber) and citric acid; try slicing it for a dessert topping with ice cream or eating it as a snack with cheese.

Shopping Tip: Choose fresh guavas that are slightly soft and without spots. Be careful when handling as they bruise easily. Store green ones at room temperature and ripe ones in the fridge. Ripe guavas are highly perishable so eat them within 2 to 3 days.

Recipes to Try:
• Berry Guava Lemonade
• Guava and Rosemary Glazed Chicken Breast
• Sweet and Sour Sauce with Guava
• Grilled Steak with Guava Sauce
• Guava Margarita
• West Indies Guava Barbecue Sauce
• Guava Mango Papaya Smoothie

What, Where & When?
Once treasured by the Greeks, beets were a common offering to the great Apollo, god of the sun, poetry and the arts. These days, they are featured in many cuisines and harvested from late spring to early winter and keep for weeks (more on that below).

From the same family as Swiss chard, round and hardy beets (or beetroots) grow underground — this is what most folks find at the supermarket. They also have red-veined, green leaves that shoot up above the soil; both a beet’s roots and the greens are edible.

Before you enjoy beets, be sure to peel away the dirt-stained skin to reveal the gorgeous colors inside — different varieties are dark red, golden-orange and even red and white striped. Those deep-colored ones can leave their mark your fingers (and countertops and cutting boards), but lemon juice will help get the stains out. You might also want to prep them with rubber gloves.

Nutrition Facts
One cup of raw beets has 58 calories, 4 grams of fiber and provides a good amount of folate, a nutrient good for cell formation and healthy red blood cells. Don’t toss out those greens — one cup (cooked) has 39 calories and is chock full of vitamins A, C, K, magnesium and potassium.

What To Do With Beets
The simplest serving idea is just adding crunchy raw beets to salads and slaws. When cooked, these veggies become sweet and buttery. Roasting caramelizes their natural sugars, making them extra delicious. Cooked beets also work in salads, but for something more, try tossing them in a roasted vegetable medley or mixing them with a batch of cooked grains such as quinoa or risotto. As for the greens, steam, sauté or wilt chopped bits into soups, stews, pasta dishes or tomato sauce — use them anywhere you would Swiss chard or spinach.

Although beets are available most of the year, you can preserve them for months by pickling or canning so you’re never without.

Shopping Tip: Store unwashed beets (greens removed) in the refrigerator for four weeks. Greens are much more perishable; place them in a plastic bag in the refrigerator and use them within four days.

Recipes To Try:
• Roasted Beet Salad
• Roasted Beet Risotto
• Jewel Roasted Vegetables
• Apple and Raw Beet Salad
• Citrus Beet Salad (shown above)
• Pickled Beets
• Sautéed Greens with Lemon

What, Where & When?
Part of the gourd family, winter squash was first cultivated in American around 5,000 B.C. and in South America more than 2,000 years ago. Squash is typically divided into two categories: summer and winter. Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, mild flavor and cooks up pretty quickly. Winter squash have hard, thick skins and hard seeds. Their skin is smooth and comes in a various colors — orange, yellow, green or tan; because the rind is thicker than summer varieties, they require longer cooking. Some varieties are available throughout the year, but the best are from early fall through the winter.

Here’s a rundown of a few popular varieties:
• “Acorn” is round with a pointed end that resembles an acorn (hence the name). It has dark green skin with yellow flesh that’s flavorful and nutty.
• “Buttercup” is small and round with dark green skin and deep orange flesh that’s mild and sweet. The skin is so tough that sometimes you need a hammer to break it open.
• “Butternut” (my fave!) has a long neck and roundish base. The skin is tan with bright orange flesh that’s much sweeter than buttercup or acorn squash.
• “Hubbard” is very large and typically oval and lumpy. The skin is a dullish blue or gray with a moist yellow flesh that’s less sweet than some of the other varieties.
• “Spaghetti” is large and oval with bright yellow skin. The pale yellow or white stringy flesh has a mild flavor that, when cooked, you can shred with a fork to resemble spaghetti.

Nutrition Facts
One cup of cooked winter squash contains 76 calories and is cholesterol-free. It’s an excellent source of vitamin A — in fact, a serving has more than twice your suggested daily amount. It also contains the antioxidant vitamin C, energy-boosting vitamins B6 and folate and some heart-healthy potassium.

What To Do With Squash
In late September, I picked two enormous and gorgeous butternut squash. I made one into a scrumptious soup full of large chunks of squash and potatoes; the other one I diced, cooked and stored in my freezer for later. Every year, my family starts off our Thanksgiving meal with a creamy butternut squash soup. We also stuff acorn squash with a rice-based stuffing, which looks beautiful on the holiday table. You can also add diced pieces of roasted squash to salads, pasta dishes and stews. Mix butternut squash with some rice and you’ve got yourself a mouthwatering risotto.

Shopping Tip: Choose squash that are heavy, hard and have deep-colored rinds free of mold or blemishes. Thanks to its tough exterior skin, you can store winter squash for up to a month in a cool, dry place. Once peeled and diced, squash keep in the fridge for up to five days in a sealed container or bag.

Recipes to try:
• Curried Winter Squash
• Spaghetti Squash Casserole
• Penne with Braised Squash and Greens
• Maple Squash Puree
• Mashed Acorn Squash with Sunflower Seeds
• Lemon-Maple Squash
• Curried Butternut Squash Soup
• Butternut Squash and Apple Soup

1. Have you ever tried them?
2. Have you ever tried them properly prepared? That is, not out of a can or overcooked!

The Basics on Brussels Sprouts
Brussels sprouts have a bad reputation, and I think it’s because they have fallen victim to years of poor cooking techniques. These beautiful little green globes are absolutely delicious and, let me add, ridiculously good for you. A cup only has 65 calories, and they come packed with vitamins A, C and K as well as folate and fiber to name a few. The list goes on.

Bet you didn’t know this: Brussels sprouts grow on a stalk. In fact, bunches of 20 to 40 of these little green guys are attached to a stem that can reach up to three feet high. Of course, you’ll mostly find them sold loose, but you can find them still attached at some markets. It’s an amazing sight.

Shopping & Storage Tips
They are in season from now through the winter. Look for sprouts that are green, compact and uniform is size — this ensures even cooking. You can store them uncooked in the refrigerator for seven to ten days. Or blanch them for a few minutes and freeze them for several months.

Ways to Love Them
Now, as for serving these veggies so they’ll earn the praise they deserve, the key is to not overcook. You can steam, blanch, roast and even fry them. If done correctly (follow recipe directions and cooking times closely!), the flavor will wow you. Brussels sprouts pair well with sweet flavors such as apples and cranberries and savory ingredients such as bacon or mustard.

My recipe below marries Brussels sprouts with other fall flavors. I love this dish because of the variation of colors and textures and the mix of sweet and savory vegetables. Serve it as a side for a weeknight dinner or as part of your holiday feast.

Roasted Fall Veggies
Serves 8

• 2 tablespoons olive oil
• 3 carrots sliced half-inch thick
• 2 cups Brussels sprouts, halved
• 1 large turnip, cut into large cubes
• 3 medium parsnips, sliced half-inch thick
• 1 medium sweet potato, cut into large cubes
• 1 cup pearl purple onions, peeled and whole
• 2 tablespoons fresh thyme
• 2 tablespoons fresh oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Preheat oven to 400 degrees F. Place vegetables in a large, rimmed baking sheet. Toss with herbs, olive oil, salt and pepper to evenly coat. Roast for 35 to 40 minutes or until tender.

Nutrition Info:
Calories: 91.7, Fat: 3.7 grams, Saturated Fat: .54 grams, Protein: 1.2 grams, Carbohydrates: 14.6 grams, Sodium: 113 milligrams, Cholesterol: 0 milligrams, Fiber: 3.4 grams

For more simple Brussels sprouts dishes, try these:
• Basic Brussels Sprouts
• Roasted Brussels Sprouts
• Roasted Brussels Sprouts and Red Onions (shown above, image courtesy of Recipezaar)
• Grilled Brussels Sprouts

TELL US: Love ‘em or hate ‘em?

What, Where & When?
They may have “potatoes” in their name, but they aren’t even in the same family as potatoes. These tubers are a different kind of root vegetable that comes from the same plant family as the morning glory flower. And even though some folks use the names interchangeably, sweet potatoes also aren’t the same as yams, which are starchier root veggies with a less sweet flavor.

So what are they? Well, sweet potatoes are one of the oldest veggies on record, with traces of them dating back more than 10,000 years! These days, you’ll find them in season from as early as August through November.

Sweet potato skin can range in color from brown to orange to purple, while the flesh can be white or various shades of orange. One of the most common varieties is “Beauregard,” but I’ve seen some wild ones at my local farmers’ market. My favorite so far this year has been the purple-skinned and dark orange-fleshed “Carolina Ruby” — great for roasting or baking in the skin.

Nutrition Facts
A medium baked sweet potato has 105 calories, 24 grams of carbohydrates, 4 grams of fiber and more than 400% of your daily vitamin A in the antioxidant form known as beta-carotene. They’re also a good source of vitamin C and potassium. Sweet potatoes with dark orange flesh also contain the antioxidant lycopene.

What To Do With Sweet Potatoes
I love to make my sweets smashed. Instead of boiling them, I bake them in the skin until tender. Once they cool, I remove most of the skin and place them in a saucepan over low heat with a pat of butter, a few spoonfuls of Greek yogurt, salt and pepper. A quick smash with a fork or a potato masher and they’re good to go — simple and yummy! I also make lots of oven fries; I always make extra to chop up and add to grain salads. Try my Sweet Potato Quinoa for a satisfying lunch.

You can also steam, sauté, grill or boil sweet potatoes for salads, soups, pancakes and biscuits. Many folks like to pair theirs with brown sugar or cinnamon, but I prefer mine with salt, lime, smoky chipotle pepper or even coconut. If you’re a fan of the even sweeter combo of sweet potatoes and marshmallows, how about swapping out sugary marshmallows for the natural sweetness of honey instead?

Shopping Tip: Choose sweet potatoes that are firm with intact skin (no large dents or blemishes). Store in a cool, dry place for up to four weeks. Once cooked, keep in the fridge for five to seven days or freezer for six to nine months.

Recipes to Try:
• Sweet Potato Quinoa
• Penne with Sweet Potatoes and Fennel
• Mashed Sweet Potatoes with Coconut Milk
• Honey-Roasted Sweet Potatoes
• Sweet Potato and Celery Root Fries
• Sweet Potato Salad with Chili-Lime Vinaigrette
• Sweet Potato Fries
• Mashed Sweet Potatoes with Orange Essence
• Sweet Potato Hash
• Sweet Potato Soup
• Potato and Sweet Potato Torte
• Vegetarian Sweet Potato Pie