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Main Dish, Recipes, Sides, Vegetables

Thin Sliced Roast with Tabouli and Green Beans

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My family really LOVES roast this way. I thaw the roast until it is still a little bit frozen. Then I cut thin slices from the meat. You could use a meat slicer for this if you have one.

I heat olive oil and butter in a cast iron skillet on medium high heat. Season the meat with sea salt and black pepper. Then cook the meat for just a couple of minutes on each side in batches so they are in a single layer. You DON’T want to boil the meat. Bleck!!! Add more olive oil and butter as needed.

When you have finished cooking all of the meat add about 1/2 cup of water to the pan, so you can get all of those good little bits of flavor. Pour this over the cooked roast slices. Serve.

Sautéed Green Beans

 

2-3 cups frozen green beans (preferably baby or French)

1 tbsp olive oil

1 clove garlic, minced

Sea salt

 

            Heat oil in a large sauté pan. Sauté green beans on medium high heat for 3-4 minutes turning frequently. Lower heat, add garlic and cook for 2 minutes more. Serve.

Quinoa Tabouli

 

3 cups cooked quinoa

½ cup sweet onion, chopped

1 clove garlic, minced

1 tbsp extra-virgin olive oil

Juice from 1 lemon

½ bunch of parsley

Sea salt to taste

2 tbsp extra-virgin olive oil

           

Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.

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