it's what's for dinner

Feeding a farmer is very different than feeding an editor.

I, for instance, could survive a full week on one quart of yogurt, a trip or two to Taco Bell, and a box of cereal replete with marshmallows.

This does not, however, hold true for farmers who are lifting, pushing, pulling, carrying and digging from sunrise to sunset. 

So if you are feeding a farmer, a little boy who thinks he will be a farmer, or someone who once heard of a farmer, toss some meat on the grill, pour a glass of wine, and dish yourself up a variation on the regular ole sweet potato. 

4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup pomegranate arils
1/2 cup pepitas
1/2 cup feta cheese

For the pomegranate dressing:
2 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

directions:

1. Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

2. Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.

3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Number 1712 agrees: It's what's for dinner. 

The sweet potato salad, she means. 

What were YOU thinking?!