A nice assortment of recipes for the week
Rosemary and Garlic Roast Beef served with side vegetable and mashed potatoes
Tortillas Stuffed with Cheese served with black beans with cumin and lime zest
Pot Roast served with roasted carrots
Lasagna serve with Side Salad
Moroccan Spiced Salmon with Lemon Yogurt Sauce served with couscous
Side Dish-Carrot Salad with Coriander and Pistachios
Original Recipe found on Olivia’s Cuisine
Rosemary and Garlic Roast Beef
A warm dish for a cold day
Preheat oven to 350
Salt and pepper the roast.
Mix the garlic and rosemary together. Add tbsp of the olive oil and mix well.
In a cast iron skillet heat the other 2 tbsp olive oil. Add the roast and seer all sides. Remove from heat. Generously put the garlic rosemary mix on the roast.
Place the skillet in the oven and cook for 1 hour or longer depending on how rare you like your roast. Mine took 1hr 20 minutes.
Once roast done, take out of skillet and let rest.
Using the juices add stock to the skillet on the stove top. Add mushrooms and 2 tbsp butter and let cook down.
To serve cut roast and place mushroom mixture on top. Garnish with Rosemary.
A bunch of delicious dishes this week.
Deviled Salmon served with braised kale and roasted sweet potatos
Beef Tenderloin with Herb Sauce served with Mashed Potatoes and Roasted Asparagus
Hungarian Mushroom Soup served with Crusty Bread
Beef Stir Fry served with Rice
Fettuccine with Tomato Cream Sauce served with salad
Side Dish-Citrus Roast Beet Salad