On Sunday afternoon, I realized that we still had a fair amount of CSA produce left, with a new delivery coming the next day. After a surprisingly easy day of cleanup after the party, we made the following dinner.
They aren’t very springlike, but I had an interesting variety of root vegetables, including potatoes, parsnips, and beets. I peeled and chunked these, added some chopped onion, and tossed with olive oil. I then spread everything on a baking sheet and sprinkled with kosher salt, black pepper, and freshly chopped herbs from the garden.
This went into a pre-heated 325 degree oven and cooked for about 50 minutes. Halfway through the cooking time I removed the pan and stirred things a bit. The time and temp are not that important- just roast until the vegetables are softened and slightly browned.
For protein, I opted for pork tenderloins from the freezer. I prepared one by seasoning with Tony Cachere’s Creole Seasoning, while I smeared the other with a mustard-curry paste (basically a 50-50 mixture) from Bittman’s iPhone app. I cooked them on a hot grill, searing first and then finishing with indirect heat. Both were good, although the mustard curry had real potential. I had trouble with it sticking to the grill and coming off- I wonder if refrigerating for a little while might promote adhesion. It was tasty, nonetheless.
A salad of chard and red leaf lettuce completed the meal, dressed with a green onion sour cream dressing, loosely adapted from Donald Link’s recipe.
I’m enjoying the new additions to our vegetable repertoire.