A Farmer's Market Vegetable Thing. . .

I finally made it to the Duluth Wednesday Farmer's Market. Oh, how sweet it was!

Then decided to make a vegetable casserole using some of this for a vegetable casserole with some other things I had in my 'fridge.

Some chicken bone broth that turned out great, 2 green onions, half a can of garbanzo bean and part of an orange bell pepper, 3 radishes and 3 white turnips.

All the hard vegetables were sauteed in a little ghee, then I added a big splash of cooking sherry and the chopped turnip leaves.

Just before gobbling this down, I also put in 3oz. of roasted chicken and a handful of pistachios. . .So good, and there's still lots leftover. . .Lin

2# Bottom Round (beef) Roast

I used a marinate-rub on this by first washing and drying the meat. Mix 1t of Trader Joe's dry Sofrito seasoning with 1T Roasted Garlic and Herb Seasoning and grind them up with a mortar and pestle. Mix that with a splash of wine vinegar and a generous amount of EVOO.

Cut some or all of the fat cap off, rub the seasoned oil mixture all over the roast, cover then refrigerate overnight.

Bake uncovered, in a preheated 425° oven for 20 minutes. While the meat is roasting, wash and rough cut some stew vegetables. I used baby white turnips, celery, carrots and onion. Mix them in a bowl with EVOO and Roasted Garlic and Herb Seasoning. Put these over and around the roast and return to the oven for another 20 minutes. Take it out of the oven, leave it covered, in the pan on the stove or countertop, another 20 minutes to rest the meat and set the juices.

If you're making this ahead, cool on the stovetop and refrigerate. When you're ready to serve it, put it again in a 425° oven for 10-15 minutes to heat everything through and wake up all the flavors. Let the roast rest, covered for 10 minutes, then slice and serve with the vegetables, with the au jus, or make a gravy while the roast rests. . .Lin