1 cup crimini mushrooms, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 3-pound tri-tip roast
3 large shallots, thinly sliced
1/2 cup blue cheese, crumbled
1 cup baby spinach leaves, chopped
Kitchen twine
3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon rosemary, finely chopped

Toss mushrooms, Worcestershire sauce and soy sauce in a small bowl. Preheat oven to 450 degrees. Slice a 2-inch wide opening into the inner side of the roast and use a paring knife or your fingers to widen it all the way into the roast, creating a pocket without poking through the other side.

Stuff the roast with the mushrooms, shallots, cheese and spinach. Secure pocket closed by tying roast in three places with twine, removing any loose ends. Coat roast in olive oil, salt, pepper and rosemary.

Heat a heavy skillet to high heat and brown roast for 3 minutes per side, turning once. Transfer to a medium roasting pan and place in the oven. Roast for 25 minutes (medium rare) or to desired doneness. Rest, loosely tented with foil, for 5 minutes. To serve, slice the roast crosswise. (This roast may also be grilled.)

Everything I learned about cooking, I learned from my Dad. His favorite way to spend a Saturday afternoon is to grab a handful of recipes, head to the kitchen and prepare for that evening’s dinner party. It was during these afternoons that I also learned a lot about life. Lured by the tantalizing smells emanating from the kitchen, I’d stay for tastes tossed my way from the flurry of activity at the counter. In between searing, slicing and dicing, Dad and I would talk - which was a rare thing for a teenage girl to do with her Dad. Between cooking lessons, there would be life lessons in the way that Dad would not only share the proper way to dress a chicken but also the best way to handle a rift with a friend or trouble in math class. The dish I’ve presented to you combines all of his favorite ingredients in one package, and I’ll proudly serve it to him the next time he comes to my house.