Sprout & Pea

Sweet pota­toes seem to be tak­ing over my apart­ment lately thanks to the abun­dance of them that appear in my CSA each week. So, when I finally had a night in and a chance to get cre­ative with my din­ner, I turned to the ol’ orange potato. I stared at the bowl of them on my kitchen table and pon­dered what I could do with them aside from roast­ing, bak­ing, or mash­ing. Then, a stroke of lazi­ness came over me and I thought seri­ously about just mak­ing some pasta. But through this lazi­ness came a stroke of inspi­ra­tion. Read more:

I’m kick­ing off my first $5 chal­lenge meal with a dish that’s per­fect for both break­fast and din­ner. It also shares a name with my favorite sea­son that is just upon us– red flan­nel sea­son, or as most peo­ple like to call it, autumn. I was first intro­duced to the red flan­nel hash at a favorite local brunch spot and since first order­ing it, I have had a dif­fi­cult time ever order­ing any­thing else. It just hits that sweet and savory spot so well. I’ve been want­ing to recre­ate this myself  for quite some time so when I was crav­ing beets at the end of my work day, this imme­di­ately popped into my mind. I knew it would be a cheap din­ner, but I did not real­ize that I could make this for well under $5. Here’s the cost break­down: Read more:

Yes­ter­day I read this arti­cle about pota­toes, and specif­i­cally pur­ple pota­toes, low­er­ing blood pres­sure and boost­ing your over­all health. Yes­ter­day, I was also crav­ing pizza. Nat­u­rally, the first thing that came to mind was the recent potato pizza I had made. So, with my mind set on a pur­ple and sweet potato pizza for din­ner, I wan­dered through the farm­ers mar­ket after work and finally at the very last stand, found some beau­ti­ful pur­ple pota­toes. Read more:

For the longest time, I’ve been want­ing to make sweet potato fries and after whip­ping these guys up last night, I’m not quite sure what was stop­ping me. This is one of the sim­plest snacks to pre­pare and if done right, is pretty darn healthy. All you need to do is chop up some sweet pota­toes, toss with olive oil and sea­son­ings of choice and place them in the oven to bake, flip­ping once or twice. Since I had some time to kill while these were bak­ing, I thought I would make some tasty dips for my french fry din­ner. Read more:

I’m call­ing this one a dish for the kids — col­or­ful mashed pota­toes!  I myself do not have any kids, but if I did, I would prob­a­bly serve them this.  What kid wouldn’t want pink mashed pota­toes?  It’s healthy to boot!
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Search­ing through the camp gar­den, we dis­cov­ered just a few baby pota­toes.  Among them were some gor­geous pur­ple pota­toes.  In the herb depart­ment, I wound up bring­ing back a plethora of rose­mary and laven­der.  Since it was cool out the other night, I decided that roasted pota­toes would be a per­fect almost-​​fall meal and the herbs that I picked seemed like a per­fect way to make these pota­toes stand out.
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