Rosemary made it's way into all three parts of tonight's dinner. Sprigs of it were inserted into the pork tenderloin before it was drizzled with olive oil, seasoned with salt & pepper, seared in a hot pan and then popped in a 400 degree oven until done (maybe 20 minutes or so, give it was a small loin). A sprig was popped in with the asparagus (picked up from Alm Hill Gardens at the CC Farmers Market yesterday), along with some lemon wedges, while it steamed - though I can't say I noticed an impact from doing so. And I chopped rosemary and sliced garlic, which I tossed into the hot clarified butter in which I fried the sliced plantains.
Dan revealed he's been picking a variety of starches - quinoa, plantains, yams, potatoes, rice, etc - to mix things up. I've been enjoying finding different ways to make them. After dinner, I roasted a second batch of the plantains in the oven to include in our lunches tomorrow - to see if that's a viable alternative to frying.
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