Endive Spears with Sweet Potato & Chives

Love this idea I adapted from a recipe in Fine Cooking magazine. You may remember a decade or more of pre-dinner nibbles served in endive leaves . In many years worth of variations, I don’t ever remember seeing one with sweet potatoes – but what a great combination of creamy, sweet sweet potatoes with the slightly bitter endive leaves.

Apple, Chicken, and Smoked Gouda Salad

One more recipe from my AJC archives ….

Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.

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.