numbers 4 & 5 — Les Petites Gourmettes

Ingredients

• 3 large sweet potatoes
• 1 cup shelled edamame
• 2 ears of fresh white corn, kernels removed
• 1 medium fennel bulb, sliced; fronds minced and reserved
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons honey
• 1 tablespoon seasoned rice vinegar
• Zest and juice of 1 lemon
• 1 large mango
• 1/4 cup minced fresh basil