This quick recipe, which everyone in my family loves, shows how easy it is to use fresh ingredients to make an excellent dish. You could add curry powder, Thai red curry paste, pesto or other seasonings for a flavour change.

1 tablespoon olive oil

1 cup chopped onions

2 ½ cups diced sweet potato

1 ½ pounds (750 grams) ground chicken (or turkey)

1 teaspoon dried tarragon or 1 tablespoon fresh

½ cup chicken stock

1 tablespoon Dijon mustard

1 tablespoon soy sauce

4 cups baby spinach

Salt and freshly ground pepper

Heat oil in a skillet or wide pan over medium heat. Add onions and sauté for 1 minute. Add sweet potatoes and sauté for 3 minutes longer or until they begin to soften. Stir in ground chicken and tarragon. Continue to sauté, stirring to break up ground meat, until it loses its pinkness, about 4 minutes. Season with salt and pepper.

Add stock, mustard and soy sauce. Bring to boil and reduce heat to simmer. Cook, covered, for 20 minutes or until sweet potatoes and chicken are cooked through. Uncover, add spinach and cook another 1 minute or until spinach is wilted. If sauce is too thin, reduce it for another 1 or 2 minutes. Season with salt and pepper to taste. Serve over rice or noodles. Serves 4.