Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.
Purple Potato and Bean Salad
4 cups small purple potatoes, quartered ( I left the skins on)
1 can white beans, rinsed
1 cup grape tomatoes, halved
1/4 c red onion, chopped
2 T olive oil
2T red wine vinegar
1 T chopped fresh cilantro ( or basil)
1/8 t black pepper
Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions, toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.
Chill and serve.
Roast Beef with Creamy Peppercorn Sauce
2 lb top round roast
1 T Montreal Steak Seasoning
1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)
2 t olive oil
3 garlic cloves minced
1/4 cup minced shallot or onion
1/4 c brandy
2 T corn starch
3/4 c heavy cream
1 t Dijon mustard
Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)
In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.
I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.
2T pumpkin puree
1/4 c apple cider vinegar
3 T olive oil
1 t honey
salt and pepper to taste
add all ingredients to a blender and mix until smooth ( you could also wisk by hand)