Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard.
These cranberry-oatmeal bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.
We had this vision, see. We made a sparkling “tropical” salsa with fruit that fit perfectly with our Eating Rainbow week of Orange. Cantaloupe. Mangoes. Papaya.
