Tri-tip, angel hair pasta and swiss chard

Tri-Tip Roast

• 2 1/2-3 lbs tri-tip roast
  


• 2/3 cup vegetable oil (I used canola)
  


• 2/3 cup honey
  


• 1/4 cup Worcestershire sauce
  


• 1/3 cup red wine vinegar
  


• 1/4 teaspoon salt
  


• 1 teaspoon ground pepper
  


• 1 teaspoon garlic powder
  


• 1 teaspoon crushed rosemary

1. Combine all ingredients, except garlic and rosemary, and blend well.
   


2. Place roast in an oven-proof baking dish.
   


3. Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
   


4. Preheat oven to 425 degrees.
   


5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
   


6. Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
   


7. Remove from oven and allow to rest about 5 to 10 minutes.
   Carve against the grain and serve, using the juices as a gravy.

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Angel Hair Pasta with Sun Dried Tomatoes and Basil

• one pound of angel hair pasta


• 1/4 cup of olive oil drained from sun-dried tomatoes


• one bunch chopped green onion(of which I had none of)


• 2 cloves of garlic minced


• 1/2 tsp. crushed red pepper flakes


• 1 cup fresh basil leaves(of which I had none of)


• 1/2 cup coarsely chopped dried tomatoes


• salt and pepper to taste


• fresh grated parmesan cheese(of which I had none of)

1. Cook one pound of angel hair pasta until al dente. Drain.


2. Saute 1/4 cup of olive oil drained from sun-dried tomatoes, one bunch chopped green onion, 2 cloves of garlic minced, and 1/2 tsp. crushed red pepper flakes until tender.


3. Toss garlic mixture with pasta, 1 cup fresh basil leaves, and 1/2 cup coarsely chopped dried tomatoes.


4. Season with salt and pepper to taste.


5. Serve with lots of fresh grated parmesan cheese.

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Sauteed Swiss Chard

• 1
  lb red swiss chard, washed,bottom stem removed,coarsely chopped
  


• 1 1/2
  teaspoons olive oil
  


• 2
  cloves garlic, minced
  pepper

1. Swiss Chard should be chopped into pieces about 2" square.
   


2. Heat oil in a wok or skillet.
   


3. Saute garlic for about 1 minute.
   


4. Have high heat and saute the swiss chard for about2-3 minutes (Water clinging to the leaves is enough liquid to cook the chard).
   


5. Toss (do not over cook) until just wilted and getting soft.
   


6. Season with pepper& serve.