Holly's March 08 Food Column

Holly's Food Columns for 2008: March - April - May - June - July

	Holly Swee RD, LN Director of Nutrition & Consumer Information South Dakota Beef Industry Council 316 South Coteau P.O. Box 7051 Pierre, SD 57501 Direct Line: 605-957-5283 Office: 605-224-4722
Holly's March Food Column

The change of seasons is upon us again and I’m sure many of you are greatly anticipating it. The South Dakota Beef Industry Council (SDBIC) has experienced some recent changes as well. In January, I accepted the new position as director of nutrition and consumer information. I am excited and proud to be a part of the SDBIC and happy to support this dynamic industry.

Like many other South Dakotans, I have been a beef producer my entire life. I can truly say I understand the passion, care and hard work that goes into producing the beef we love to eat. As a dietitian, I understand the importance of lean beef in a healthy diet, and the reasons to nourish our bodies with the protein and essential nutrients lean beef provides.

Scientific-evidence shows protein can help in maintaining a healthy weight, building muscle and fueling physical activity –all of which play an important role in a healthy lifestyle and disease prevention. It’s easy for people to “go lean with protein” and follow the U.S. Dietary Guidelines.

Thanks to checkoff dollars, funded in part by South Dakota beef producers, we have cutting edge research, educational materials and recipes that I plan to share with you. As the new director of nutrition and consumer information, I am pleased to bring you the first of many monthly beef recipes that are delicious and naturally nutritious.

This Easter holiday season consider a new idea for your family meal. Instead of serving ham or lamb, start a new tradition by serving beef for a beautiful and memorable Easter dinner. This fresh spring-like beef recipe is sure to be a crowd pleaser at you family table this year.

For more information concerning healthy lean beef please contact the SDBIC at 605-224-4722 or www.sdbeef.org.

Lemon-Herb Beef Roast


		Ingredients:
1		beef round tip roast (3 to 4 pounds)
		Seasoning:
1/2		cup chopped fresh parsley
1		tablespoon olive oil
4 to 5		cloves garlic, minced
2		teaspoons grated lemon peel
1/4		teaspoon pepper
		Vegetables:
1		tablespoon olive oil
1		pound small red-skinned potatoes, halved
1/2		pound baby carrots
4		small onions, halved
2		medium zucchini, sliced (3/4-inch)

		Instructions:
1.		Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
2.		Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast.
3.		Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4.		Increase oven temperature to 425°F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Makes 8 to 10 servings.