Sweet Potato and Chile Hash with Fried Eggs

This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.

Rutabaga Home Fries

I found this recipe In Sheri Castle’s book “”The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes” (University of North Carolina Press, $35). This is a recipe she wrote for sweet potatoes – but could be adapted for parsnips, carrots, pumpkin or winter squash as well as for rutabagas. Rosemary is winter hardy and your rutabagas will keep, wrapped in plastic, in the refrigerator for a couple of weeks, so you can enjoy this dish later this month or perhaps even in January.

Collard Green-Olive Pesto

One of the ways many of us preserve a bounty of basil is by making pesto. How about adapting that idea for the collard greens in this week’s box so you can enjoy them for another few weeks? Stir it into pasta, add some to a batch of field peas, serve it as bruschetta at your next party.

It seems this is an idea that’s been around for a while. Here’s one version I found adapted from a recipe originally in Gourmet magazine in 2004. Now you can adapt it to suit your taste.

Savory Sweet Potatoes

This idea for sweet potatoes comes from closer to home. Lisa Rochon is a New Orleans-born chef and caterer who has a booth at the Peachtree Road Farmers Market. This recipe is one she demonstrated in November as an alternative to the traditional “sweet” sweet potato side dish. Lisa sells her fine herbes mixture at the market. You can find similar mixes at the store, or you can substitute something else. Fine herbes are traditionally a mixture of parsley, chives, chervil and tarragon.

Sweet Potato Soup with Ginger, Leek and Apple

For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.