I'm trying to cook more since we have easy access to fresh meats and veggies. These two turned out so well that I feel I have to share.
Beef Roast: Cut about 12 slits into the roast and put 1/2 a clove of garlic into each slit. Salt and pepper outside of roast. Finely chop 2 tablespoons each of fresh basil, thyme, and rosemary. Mix herbs together and put onto outside of roast. Bake at 450 for 30 minutes then reduce heat to 425 until roast is cooked to your liking. Side dish: Saute red pepper, yellow pepper and carrot with some of the extra herbs chopped for the roast. Salt and pepper to taste.
This link is the original recipe I used. It's for pork though and doesn't have the garlic in it.
This one I think everyone should try. This pasta is to die for. Can't believe I made this and it didn't come from a box. You really can have restaurant quality pasta at home.
http://www.foodnetwork.com/recipes/cheryl-smith/bowtie-pasta-with-mozzarella-saute-recipe/index.html
Meat was left-over from the night before and the veggies are just steamed.
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