Fall feasts
Great meals as we move indoors
THE LEAVES WILL SOON begin to change colors, which means it will be time
to move meals indoors and return to heavier entrees—such as roasts.
Fortunately, preparing a classic fall meal doesn’t require a lot of extra
effort in the kitchen. One popular trend in the marketplace is precooked,
“almost homemade” foods. All you do is heat them up to the proper temperature, add a few embellishments and, voilà, a masterpiece.
My family recently tried a Morton’s of Omaha Beef Pot Roast, featured
in the accompanying recipe. The pot roast was easy: It comes with gravy in
a bag and a tray—just cut some holes in the bag and heat it up in the
microwave for 8 to 10 minutes. For vegetables, we arranged a medley,
including half a package of Costco’s Kirkland Signature™ Premium Frozen
Stir Fry Vegetables, on a cookie sheet, sprinkled 2 tablespoons of Kirkland
Signature Extra Virgin Olive Oil over the top and roasted them. We added a
quick salad, and everything was ready on time in 20 minutes!
The recipe on this page for Sicilian-Style Pot Roast appears in Costco’s
latest cookbook, Creative Cooking The Costco Way. You can find it and
many other recipes at costco.com, under “Costco Cookbook.”
—Tim Talevich
IRIDIO PHOTOGRAPHY
Sicilian-Style Pot Roast
1/4 cup extra virgin Grated peel and
olive oil juice of 1 lemon
11 teaspoon red pepper 1/2 cup kalamata olives,
flakes pitted and halved
3 garlic cloves, chopped 1 Morton’s of Omaha*
1 cup red wine Beef Pot Roast
11 quart prepared ( 2 to 3 pounds)
tomato sauce
2 tablespoons chopped
fresh Italian parsley
11. Preheat oven to 325°F.
2. In a heavy sauté pan, heat olive oil over medium
heat. Add red pepper flakes and garlic to the sauté
pan; cook until the aroma is apparent. Add wine and
simmer until the liquid is reduced by half. Add
tomato sauce, grated lemon peel and olives; bring to
a simmer.
33. Place the pot roast in the sauce, cover the pan and
gently heat until an internal temperature of 150°F is
reached (approximately 30 minutes).
4. Add lemon juice and chopped parsley to the sauce
and check for seasoning.
5. Serve with polenta, broccoli and crusty bread.
Makes 4 servings.
