it's been a while...

since i posted any rainbow recipes. but it's so cold and cooking is the second thing i like to do when the temperature drops. so here's what we're having for dinner tonight.. or rather, here's what the rest of my family is having... i think i might be sticking to rice pudding and milk shakes another day.

roast pork tenderloin with rainbow root veggies in maple-butter-rosemary glaze:

pork tenderloin
minced garlic - 1 Tbsp per tenderloin
4 Tbsp fresh rosemary, chopped and divided

2-3 red potatoes, quartered (red)
2-3 carrots, peeled and chopped into coins (orange)
2-3 parsnips, peeled and chopped into coins (pale yellow)
2-3 celery stalks, chopped (green)*
1 large purple onion, quartered and separated (purple)

4 Tbs butter
1/2 cup maple syrup (real maple syrup)

place pork tenderloin in roasting pan, sprinkle with garlic and 1/4 of the rosemary. combine veggies and the rest of the rosemary. melt butter into maple syrup, pour over veggies and toss gently to coat. at this point, you can either put them in the same pan as the pork, or place them in a cast iron skillet, and roast separately. i like to use my cast iron cookware at least once a day - it's an easy way to ensure that everyone gets the iron they need. cook at 375 for approx 1-1/2 to 2 hours, depending on the size and amount of veggies and meat.

to go along with this, im probably serving another green veggie and bread pudding (with blueberries) for dessert. i'll probably force myself to eat the bread pudding :).

* note to my fellow cooks - i use celery because libby likes celery, but feel free to substitute any veggie, especially any root veggie of your choice. all veggies, as are all foods that grow from the earth, are by default green - so this category allows for as much creativity as you wish to add. happy cooking!