Saturday, June 04, 2011

Roast Beef with Salsa Verde and Colorful Salad

Thursday May 19

You can't lose with a giant chunk of rare roast beef, sliced thin and brought to room temperature. Any relish will do with that (we love ketchup), but Holt whizzed up a lovely salsa verde with fresh herbs and capers to drizzle over the beef (can you say, kick it up a notch?).

The colorful salad was made of red, yellow, and orange tomatoes with fresh from the garden lettuces.

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