Roast Beef w/ Dry Rub and Broccoli Salad

Summer is almost officially here; I've been on the welcome committee for months, eagerly awaiting its arrival. Earlier this spring, I tilled the ground in the garden and got my watering system reinstated. After years of gradual decline, plants were beginning to show the neglect. But with the cost of organic groceries inflating, and the focus on "buying local" increasing, being a good steward of my own resources seems crucial. I can hardly afford to disregard opportunities I may have to bring in some organic fruits and vegetables of my own.

Perhaps this challenging economy of ours will produce a few fruits after all; fruits of renewed interest in victory gardens, fruits of revived appreciation for the many simple blessings so close at hand. An ability and inspiration to grow a few of our own veggies might indeed lighten expenses on the pocketbook. Another benefit: Exercise, fresh air, and increased health. Ah, a silver lining.

It's exciting to see the garden respond positively to the increased attention this year. It's working! In past years, it began to be obvious that persimmons, avocados, apple trees, and more, were not really drought-tolerant. Although I managed to keep them alive with a trickle of water, they weren't exactly thriving. But perhaps those trees were made stronger through their suffering. This year, they're back in full force, fruits ripening on the tree. With some productive fruit trees, and various vegetables planted this spring taking hold, we should be in for some good, healthy eating, with plenty left over for friends and family.

So I won't leave you with any complicated recipes this month. Time to get back out in that garden! One of the simple recipes I've enjoyed was one used for Tri-tip beef, with a marinade of soy sauce, vinegar, and sugar. That's about all it takes to make your own inexpensive marinade. The pre-made ones are tasty, but the main ingredients are so simple. I learned this early on at the deli, when the cost of Worcestershire Sauce was cost-prohibitive. What a surprise to find I could make my own, equally as tasty, with a bit of soy sauce, white vinegar, sugar, and garlic granules!

In keeping it simple, "here's the rub". Literally! I discovered a new recipe that calls for a spicy mix of herbs and seasonings to simply get rubbed onto a cut of beef before grilling or roasting. Again, there's a touch of sugar in the mix, which helps the meat to brown nicely, and it brings out the other flavors as well. We're making some 60 lbs. of this for an upcoming wedding; yes, it's that good! Throw a few mushrooms on the grill while you're at it. Toss them in a bit of olive oil and soy sauce first, and you'll have a delectable meal. Add a broccoli salad for a picnic-style gathering, and you have an almost-full-course meal. Happy eats!

Roast Beef w/ Dry Rub

Use this spicy/herb mixture when roasting beef, poultry, fish; even baked potatoes. Rub onto meat before roasting or grilling. The following will serve to season quite a few meals.

Broccoli Salad

Here's a version of the classic broccoli salad; a great dish for picnics and potlucks. Broccoli is one of those cruciferous, healthy veggies, so a tasty recipe that helps people eat it up is perfect. Serves 10.

Ingredients:

•  1/2 c. mayonnaise

•  1 TBS. sugar

•  1 TBS. white vinegar

•  6 c. fine-chopped broccoli

•  2/3 c. raisins, golden

•  1/2 c. red onion, diced fine

•  2/3 c. roasted, salted peanuts, chopped (or substitute crumbled bacon or roasted, salted cashews)

Mix the following in a big bowl: > 1/2 c. mayonnaise > 1 TBS. sugar > 1 TBS. white vinegar

To dressing, add: > 6-8 c. fine-chopped broccoli > 2/3 c. raisins, golden > 1/2 c. red onion, diced fine

Mix well. Before serving, top with: > 2/3 c. roasted, salted peanuts, chopped (or substitute crumbled bacon or roasted, salted cashews)

Prepare the dressing and broccoli a day ahead if desired; toss it all together at the last minute for extra freshness.

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, " From the Land of Milk and Honey ", is filled with favorite recipes, plus scripture and insight into Christian living.

Purchase hard-to-find items, helpful cooking tools, whole food ingredients, and gourmet items online at Jen's shop at www.pccuisine.com . A catering menu and a lunch menu can also be viewed at the website. Find more info at: www.PCCuisine.com ; email Jennifer at www.getrecipes@hotmail.com