Sides

Couscous with Pumpkin and Cauliflower
1 - 10 ounce package of couscous (garlic & olive oil) cooked per package directions
1 pound pumpkin, peeled, and chopped into ½” pieces (approx 2 cups)
2 cups of cauliflower, cut into ½” florets
3 tablespoons butter
¼ cup Diane's Sweet Heat Habanero Peach jam
¼ cup pistachios
Salt and pepper to taste

Melt jam and butter and set aside. Drizzle cooked couscous with jam/butter mixture, then top with steamed pumpkin and cauliflower, salt, pepper, and pistachios. Drizzle the remaining jam/butter mixture on top.

Spicy Marinated Beets with Mint
8 medium sized beets
2 tablespoons olive oil
1 tablespoon sesame oil
2 small cloves garlic, crushed or well minced
1 tablespoons plus 1teaspoon raspberry vinegar
1/3 jar of Diane's Sweet Heat (I use the mild raspberry)
1/2 teaspoon salt
1/4 cup (packed) coarsely minced fresh mint leaves
1/2 cup crumbled feta cheese
1 tablespoon (heaping) toasted sesame seeds
extra sprigs of mint, for garnish

Cook beets by baking or boiling. Rinse under cold running water, and rub off skins; trim stems and ends. Slice drained beets in half, and then into very thin half-moons. Place in medium sized bowl. Add all remaining ingredients (except feta, sesame seeds and extra sprigs of mint). Mix well. Taste by adjusting Sweet Heat if it's not hot enough. Cover tightly and refrigerate at least 12 hours (preferably 24 hours or more). Stir marinated beets intermittently during this time. Add toasted sesame seeds, lightly toss; then top with crumbled feta. Serve cold. Some other additions: toasted almond slivers or toasted pecan pieces.

Sweet Potato Croquettes with Pepper Jam
For the relish:
4 tablespoons Diane’s Sweet Heat habanero jam
1 tablespoon fresh oregano
1 teaspoon thyme Pinch salt
1 green onion, thinly sliced

For the croquettes:
1 teaspoon canola oil
2 cups uncooked, shredded sweet potato
½ cup finely chopped yellow onion
½ cup finely chopped red bell pepper
2 teaspoon lemon juice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 large egg whites
¼ cup sour cream
¼ cup plain bread crumbs Make relish and set aside.

Heat oil and add sweet potato, onion, and bell pepper. Sauté until tender, about 5 minutes. Transfer to a large bowl. Wipe out skillet and set aside. Add lemon juice, oregano, thyme, salt, pepper to sweet potato mixture, and stir to combine. Fold in egg whites and sour cream. Divide mixture into balls and roll in breadcrumbs. Return skillet to med-high heat and coat with cooking spray. When pan is hot add balls cook 3-4 minutes each side. Transfer to plate and top with relish. Serve warm.