I got home tonight from the gym at 7ish, and I was on my own for dinner. I wanted to use some of our CSA leftovers - specifically russet potatoes, carrots, and collared greens that didn't have too much longer. So I looked up recipes for the potatoes, and found a delicious looking horseradish mashed potatoes recipe.
However after I started boiling the potatoes, I realized we didn't have any horseradish, so I had to mix it up. Substituting the horseradish with dijon mustard and a little hot & sweet mendocino brand stuff, the the final result was surprising good, a tiny sweetness and a healthy kick that makes this a keeper.
The carrots and greens was all freestyle, I pulled off the stem and chopped it up into small two by one inch stripes. Then I chopped up about six carrots into small pieces and steamed them in a skillet with a small amount of water. I added the greens for the final ten minutes (probably twenty minutes total for the carrots on medium heat covered). To add flavor, I poured a quarter cup of a mango lime dressing (normally for salads) into the mix and let it cook in for a minute. Then I served it.