BEEF!!....it's what's for dinner...(plus pesto greens and carrot-coconut-curry soup)

Beef has been fairly under-represented on this blog...until now. The sauce for the meat below is citrusy and tasty. I highly recommend it not only for the meat, but also to add on greens and to use as a salad dressing. And please don't look at that soup and think "Really Amy? Carrot soup? Who eats carrot soup?". Try it...you will be converted!!

For the BEEF:

3-4lb Tri Tip Roast
2 tsp sea salt
2 tsp black pepper
2 tablespoons olive oil

Juice of two lemons
2 tablespoons dried thyme
1 tablespoon dried oregano
5 cloves garlic
1/2-2/3 cup olive oil

Preheat oven to 350 degrees.

Mix the olive oil, salt and pepper in a small bowl. Rub the mixture all over and into the roast (i.e. give it some TLC). If you've got the time, let that sit for about 30 minutes. If not, no big deal...pop it right into the preheated oven. The meat will cook for about an hour, depending on how thick your roast is. Check it with a meat thermometer...it should get to about 150-160 degrees depending on how well done you want it.

While the meat is cooking, juice the lemons into a food processor. Add in the thyme, oregano and whole garlic cloves. Whirl that around for a few seconds to chop up the garlic and mix it all together. Then, with the processor on, slowly pour in the olive oil (in a thin stream). Let that continue to process a few seconds...and then set aside in a small bowl. Clean your food processor (you'll need it for the soup).

For the Carrot-Coconut-Curry goodness:

1.5 pounds carrots, peeled
1/2 a head of cauliflower
2 leaks, thinly sliced (white and light green parts only)
1/2 white onion, thinly sliced
1 can lite coconut milk
2-3 cups vegetable stock
2 tablespoons olive oil
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp ground ginger
Sea salt and cracked pepper to taste

Start by heating the olive oil over medium heat, in a large soup pot. Add in the leeks (make sure you rinse the leek slices well to get all that dirt off) and onions and cook until softened, about 3-4 minutes. While that's cooking, chop the carrots into 1/2 inch slices, and chop the cauliflower into 1-2 inch chunks. Pour in the carrots, add in a few tablespoons of vegetable stock and cover. Let the carrots cook for about 10 minutes or so. Add in the cauliflower and curry, cumin and ginger. Stir well and cover again. Cook until the cauliflower and carrots are both very soft, another 8-10 minutes or so.

Let the veggies cool about 5 minutes or so. Then add half the carrot mixture into your cleaned food processor. Blend the veggies together for a few seconds, and then pour in half the can of coconut milk to help it along. Then pour in one cup of vegetable stock. Blend until combined and carrot mixture is smooth. Pour this out into another soup pot, or bowl. Repeat with the other half of the carrot mixture, adding the coconut milk and 1 cup (or so) vegetable stock. Pour this into the other soup pot, and put over low heat. At this point, taste your soup and add sea salt and some cracked pepper accordingly. If you think the soup's too thick, add the remaining stock according to your preference. Keep the soup over low heat while the meat finishes in the oven, and you make the greens below.

For the Pesto Greens:

1 bag Southern Mixed Greens (Trader Joes) or 20 oz other mixed greens
2 cups broccoli florets
1/4 cup pesto sauce (see here)
2 tsp olive oil
1 tablespoon chopped garlic
Salt and pepper if needed

Heat a large saute pan over medium heat, add the olive oil and garlic. Pour the mixed greens on top of the oil, and add the broccoli on top. Cover and cook for about 8-10 minutes, or until the greens are cooked through. Remove from heat and toss with the pesto sauce, and any additional salt and pepper if you'd like.

When all is complete, serve the meat with the sauce and get ready to dig in!!

If you time it right, you can get all of this done in the time it takes to cook the meat. It looks like a lot to juggle, but it's really not that bad. Enjoy your dinner!!