About the Dish

12 ounces Sweet Potato
3/4 cup Tri-Color Quinoa
1 Onion
2 tablespoons 5iveOaks Traditional Pepper Jelly
2 packets Grey Poupon Dijon Mustard
1 Lemon
2 ounces Arugula
1 ounce Sultanas
1/2 ounce Pecans
6 sprigs Mint
Per Serving
Calories 600
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 780 mg
Total Carbohydrates 99 g
Dietary Fiber 13 g
Sugar 27 g
Protein 14 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
MISE EN PLACE. • Heat oven to 375° F. • Peel sweet potato. Cut into 1-inch chunks. • Peel and chop onion. • Zest and juice lemon. • Pick and thinly slice mint leaves.
2
• Toss sweet potato with 1 teaspoon olive oil. Spread in a single layer on a baking pan. • Roast in oven until tender and browned on edges, about 20 minutes.
3
While sweet potato roasts: • Place a small saucepan over medium-high heat. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. • When water boils, stir in quinoa and onion. • Reduce heat. Cover pan, and simmer until quinoa is tender and absorbs all water, about 15 minutes.
4
While quinoa cooks, in a large bowl, whisk together pepper jelly, mustard, lemon zest, lemon juice and 1 tablespoon olive oil.
5
Toss arugula in dressing. Taste and adjust seasoning as desired with kosher salt.
6
• Divide quinoa and sweet potato between 2 bowls. • Top with dressed arugula. • Garnish with raisins, pecans and mint. Enjoy!

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