Why is so much of what we eat brown? With the global market available to us we have no limit to what is in season. We can eat spring veggies in the coldest of winters thanks to freezers and foods shipped to us from South America. This meal was a little bit of every color. Colorful food is healthier food. I'm sharing our dinner of seasoned pork roast with fingerling potatoes, red onion and garlic. I first browned the meat in a pan with some evoo (extra virgin olive oil). I then tossed in the chopped potatoes in a rainbow of colors from golden yellow to deep purple along with half of a red onion and a half of a bulb of garlic. We love garlic in our house but you can tweak to your preference. I leave the cloves whole for a sweet creamy texture. Adding a dollop of pesto to the veggies added some vibrant green color and intense flavor. I then put it in a preheated oven at 400 degrees. Check regularly so your veggies don't burn. When your meat reaches 140 pull it out to rest. It will finish cooking while it sits.
I tried this new brand of hand pulled mozzarella I found at the Sams Club. Tasty and creamy I have to say. Perfect for a caprese salad. Slice some rings and place on the plate. Top with a little pesto on each slice of cheese.
These tomatoes were an interesting find. They are naturally a chocolate bronze color when ripe. They are juicy and sweet and paired nicely with the saltiness of the cheese. Slice enough to generously cover the cheese and pesto.
Finally top with a sprinkle of salt and pepper, a drizzle of evoo and some balsamic vinegar. I finely chopped some fresh basil and oregano from my front porch pots and sprinkled on top for added color and freshness. A few kalamata olives and dinner is ready.
A quick weeknight dinner served up on a lovely platter fitting the the theme keeps it feeling special. Healthy and delicious this dinner was a big hit at my house. Try it sometime. Put a little color into your diet.
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