4 to 6 lb. rib roast
clove of garlic, minced
1 medium onion, minced
Rack and covered pan to cook it in
Cover roast with garlic, onion, salt and pepper, place on rack of some sort above water that you pour in the bottom of the pan. Place in center of oven on 275 degrees for 5 hours.
Let stand 5 minutes with lid on, remove and slice!
2 Tablespoons of grapeseed oil or olive oil or butter
2 medium kohlrabi, peeled, sliced, thin
2 small yellow zucchini, cut in half, then slice thin
1 small purple cabbage, cut thin strips
green onions, cut in small rounds
1 clove garlic, minced
½ teaspoon of turmeric
½ teaspoon cumin
Heat oil in the pan, medium setting, add garlic onions, then rest of the veggies and all spices. Stir pretty regular, or toss the chef way! We do this at home when we cook so will attempt to do it for you all!
If you desire a bit of broth on it, use only two tablespoons to add some liquid. Or add one teaspoon of flour, rice flour or corn starch to the broth and create a heavier sauce on the veggies.
Fresh fruit and you have a well rounded and nutritious meal!