numbers 4 & 5

Today we’ll use two more of the 10 “cheap super-foods” I introduced you to on Sunday; sweet potato and mango.  I’ll leave it up to you on how to use the remaining “every day” five; low-fat milk, eggs, oatmeal, black tea, and dried cranberries.  Although, tossing a few “craisins” on top of this salad, wouldn’t be such a bad idea.  And… you could pump it up a bit more by serving this color-packed salad on a bed of very thinly sliced fresh kale. That would give you four of the ten “supers” in your supper.

PLUS, Happy Birthday to my dear friend and mentor, Barbara Pool Fenzl! Can’t wait to celebrate a week from today. Until then, have a lovely birthday week. I love you and adore you! xoxo

Roasted Sweet Potato, Edamame, Fennel, and Corn with Fresh Mango Salad

3 large sweet potatoes
1 cup shelled edamame
2 ears of fresh white corn, kernels removed
1 medium fennel bulb, sliced; fronds minced and reserved
4 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons honey
1 tablespoon seasoned rice vinegar
Zest and juice of 1 lemon
1 large mango
1/4 cup minced fresh basil

Preheat the oven to 400 degrees.  Scrub the sweet potatoes and then dry well.  Cut into 2-inch cubes and place on a foil-lined baking sheet.  Toss until well coated with 2 tablespoons of the oil and season generously with salt and pepper.  Place in preheated oven and roast for 10 minutes.

Add the edamame, corn, and fennel slices and return to the oven.  Roast for another 10 minutes, or until sweet potatoes are tender.

During the last 10 minutes of roasting time, prepare the dressing. Whisk together the honey, vinegar, lemon zest, and lemon juice until well combined.  Slowing whisk in the remaining 2 tablespoons of olive oil, until emulsified.

Cut the mango into cubes (CLICK HERE if you need a reminder on how to easily do so) and place it into a large bowl along with the basil and reserved fennel fronds.  When the vegetables are finished roasting, cool for 5 minutes; add to bowl with mango and toss with dressing.

Serves 4