I made an oven version of Santa Maria tri tip, roasting tri tip in the oven for 5 h at 225⁰F.
This recipe included more herbs and spices than most. We really liked it.
I made beans, inspired by this recipe.
Also, I roasted Japanese turnips and beets from the garden, boiled beet greens, and served fried parsnips with bacon, fried onions, sugar and vinegar.
