CHARLOTTE, N.C. (QC Life) - Today we’re celebrating a powerhouse trio that carries us from the peak of spring through the cozy months of fall — North Carolina sweet potatoes, strawberries, and blueberries. Whether blended into a morning smoothie or tossed into a fresh salad, these homegrown favorites are the crown jewels of NC agriculture, and Yvette Kerns “The Petite Cook Charlotte” is getting a creative with them.
She starts with a simple NC Sweet Potato Wrap — one baked sweet potato blended smooth with an egg, seasoned with salt and pepper, then spread thin on parchment and baked at 400 degrees for 15-20 minutes. It’s topped with her NC Mayberry Salad of fresh strawberries, blueberries, arugula or spinach, and glazed walnuts tossed in a honey-lime vinaigrette, then finished with goat or feta cheese and grilled chicken or salmon if desired. Fold it in half and enjoy!
For more information about her personal chef services and for recipes visit petitecookcharlotte.com and follow @petitecookcharlotte.
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