There's never been a pasta dish that doesn't catch my eye.

There's never been a pasta dish that doesn't catch my eye.

This came out delicious! Used a 3 lb eye-round which cooked to 120 in a little over 40m. The herbs on top added just the right amount of flavor. The best part though is the sauce. I could eat a bowl of sauce and warm crunchy bread for dinner alone. I followed the recipe's suggestion of browning the roast in a skillet, then roasting it in the same skillet, and finally making the sauce in that skillet while the roast was resting. It worked surprisingly well and the deglaze from the skillet added to the sauce's flavor.

This came out delicious! Used a 3 lb eye-round which cooked to 120 in a little over 40m. The herbs on top added just the right amount of flavor. The best part though is the sauce. I could eat a bowl of sauce and warm crunchy bread for dinner alone. I followed the recipe's suggestion of browning the roast in a skillet, then roasting it in the same skillet, and finally making the sauce in that skillet while the roast was resting. It worked surprisingly well and the deglaze from the skillet added to the sauce's flavor.

This salad is not your mothers salad. I took Foodie Pam's suggestion and decided to give this recipe a try, although this recipe is a bit much for a weeknight meal, on a leisurely Saturday or Sunday afternoon when you have a little more time on your hands its perfect. The cornbread croutons can be made ahead of time and the flavor of a fresh roasted beet is one of pure delight, trust me once you've roasted your own and had them you will never want to open a can of them again. The flavors in this salad pair so well together you&'ll find yourself wanting to carve out time to make it again. I used proscuitto instead of country ham because it's what I had on hand. This recipe also goes well with my new healthy eating lifestyle of more veggies less meat too. This also pairs well with your favorite Pinot Noir.

This salad is not your mothers salad. I took Foodie Pam's suggestion and decided to give this recipe a try, although this recipe is a bit much for a weeknight meal, on a leisurely Saturday or Sunday afternoon when you have a little more time on your hands its perfect. The cornbread croutons can be made ahead of time and the flavor of a fresh roasted beet is one of pure delight, trust me once you've roasted your own and had them you will never want to open a can of them again. The flavors in this salad pair so well together you&'ll find yourself wanting to carve out time to make it again. I used proscuitto instead of country ham because it's what I had on hand. This recipe also goes well with my new healthy eating lifestyle of more veggies less meat too. This also pairs well with your favorite Pinot Noir.