Pot Roast in Tomato Sauce

Pot roast is a long-standing favorite for both our families and I make a few different variations. We generally prefer a brown gravy over a red sauce but both are delicious.  I prefer using the eye round cut over other roasts because it's very lean but very flavorful and becomes incredibly tender after a long slow braise. This, then, is the recipe for the tomato version of the recipe.

Stuffed Cabbage Rolls

Stuffed cabbage, in one form or another, is an old recipe and both my mother and Brian's mother make them. It's a bit of work which makes it a weekend project but the result is a nice big pot of food for the week. The rolls are nutritious and quite low in fat and calories. Serve over rice or even boiled potatoes and you have a healthy and comforting meal on a cold winter evening.

Warm Asparagus & Potato Salad with Shallots

This recipe was the deliciously accidental result of trying to recreate a dish from the Culinary Institute of America. We'd had a marvelous spring lunch there that began with an asparagus and potato salad served over mesclin greens. The menu said the dressing included shallots and garlic so, back home, I began to play around. Somehow, through multiple experiments, I ended up forgoing the greens in favor of a warm salad. The result is quite different from what we were served but it's delicious in it's own right. This is less of a salad than a warm appetizer but can also be used as a side dish.

Roasted Beet Napoleon

One of my favorite salads is the roasted beet napoleon served at Sojourn on the upper east side of Manhattan. I've been trying to recreate the taste of the beets and searching around the Internet for the recipe. I didn't find Sojourn's method but did find a beet Napoleon recipe from Wolfgang Puck that seemed a good place to start.