There is nothing new to this recipe for many of you except maybe the cooking method. It is a time-honored recipe using the basic of Cupboard Cookery, that is, reaching into the cabinet and coming up with something worthy of family and friends.
Dressing of Cornbread, Sausage, Chestnuts and LeeksCranberry Orange SauceCandiedYamsRoasted Brussel Sprouts with Crunchy BaconButternut Squash Apple Leek Soup with Fried SageAnother side was pan seared hericot verts--forgot to take a picture
This recipe makes basically a nice roast beef with the sides all in one-dish. Being summertime, I have tended to shy away from my slow cooker but then I realized that a slow-cooker is perfect on these hot days when the last thing I want to do is stand in front of a hot oven or stovetop
Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet. Bake for 10 minutes until the edges of the breads are crunch and the topping is hot. 1 cup kalamata olive, pitted and chopped. 2 red bell peppers or 2 yellow bell peppers, roasted