Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 tablespoon olive oil
  • 12 small red-skinned potatoes, halved
  • 2 medium red, yellow or green bell peppers, cut into eighths
  • 2 medium sweet onions, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Maple Rosemary Pork Tenderloin

Ingredients

  • 1 (2-lb.) boneless pork tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. baby potatoes, quartered
  • 1/2 c. plus tbsp. extra-virgin olive oil, divided
  • 1/4 c. maple syrup
  • 3 cloves garlic, minced
  • 1 tbsp. whole grain mustard
  • 2 tsp. freshly chopped rosemary, plus more for garnish
  • 1/4 tsp. red pepper flakes

Grilled Chicken and Corn Salad With Avocado

Ingredients

  • 4 tablespoons olive oil, plus more for the grill
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, finely chopped
  • Kosher salt and black pepper
  • 2 6-ounce boneless, skinless chicken breasts
  • 3 ears corn, shucked
  • 5 ounces baby spinach (about 6 cups)
  • 1 avocado, cut into bite-size pieces
  • 2 ounces Parmesan, shaved

Rosemary Lemonade

Ingredients

  • 2 cups water
  • 2 fresh rosemary sprigs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1-1/4 cups fresh lemon juice
  • 6 cups cold water
  • Ice cubes
  • Additional lemon slices and fresh rosemary sprigs, optional

Directions

  1. In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes.
  2. Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes.
  3. Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Grilled Pork Chops With Peaches And Walnuts

Ingredients

  • 4 pork chops (I used boneless)
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 peach washed and cut into slices
  • 1/2 cup walnuts, chopped in half
  • 1 tablespoon fresh rosemary leaves
  • 2 -3 sprigs of thyme
  • 2 tablespoons brown sugar

Directions

  1. Season the chops with salt and pepper to taste. Reserve.
  2. In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate.
  3. In the same skillet cook the chops on both sides until golden brown, about 5 minutes.
  4. Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.
  5. Serve immediately.

Balsamic Glazed Chicken

Ingredients

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
  • 2 tbsp. extra-virgin olive oil, divided