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Herb Crusted Round Tip Roast
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Zesty Corn On The Cob

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Serves 4 | 


4 ears corn, shucked and rinsed
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary


  1. Bring a large pot of water to a boil over medium-high heat. Place corn in boiling water; bring water back to a boil. Reduce heat to medium and cook corn until just tender, about 4 minutes.
  2. To prepare herb topping, in a small saucepan combine oil, parsley, butter, thyme, and rosemary. Mix well. Cook over low heat, until mixture simmers, about 1 minute.
  3. Remove corn from water. Place corn on a serving plate. Brush corn with one of the desired toppings. Serve immediately.

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