Grilled Scallops with Smashed Peas

6 large scallops  (more or less to serve number of people, peas serve approx 4 people)
2 bags frozen peas
1/3 cup grated parmesan cheese
1/2 yellow onion - diced
1 clove garlic - minced
chicken stock
Salt and Pepper

Peas
1.  Cook peas in boiling water according to package directions, drain and set aside.
2.  While peas are cooking, saute the onion in olive oil until almost opaque 4-5 minutes.  Add garlic and saute until both garlic and onion are cooked, approximately 6-7 minutes.
3.  In a food processor, puree 1/2 of the cooked peas, parmesan cheese and 1/4 cup chicken stock.
4.  In a sauce pan, combine remaining whole peas, pureed peas, and onion garlic mixture.  Heat until warmed through.  If made ahead, you might need to add a bit more stock to the mixture when re-heated.  Keep in mind that a little stock goes a long way in this recipe.
5.  Season with salt to taste (cheese and stock have salt so you might not need any) and lots of pepper.

Scallops
1.  Dry scallops with paper towels to remove any excess moisture.  Brush scallops with a little olive oil and season with pepper.
2.  Grill scallops on high heat until desired doneness, 2-3 minutes per side.

Serve scallops on bed of peas with crusty bread if desired.

Cauliflower and Prosciutto Boats

2 heads cauliflower, cut into florets.  Larger pieces cut in half.
3 ounces prosciutto  - cubed (see photo).  If can't find it cubed, then chopped.  Harris Teeter sells the cubed in their cheese department.
1 tablespoon minced garlic
1 tablespoon white balsamic vinegar
1 tablespoon chopped fresh parsley (optional)
2-3 heads belgium endive, leaves separated
Olive oil
Salt and Pepper

1.  Preheat oven to 400 degrees.
2.  Arrange cauliflower on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast cauliflower 30-40 minutes in the oven, turning once halfway through, until cauliflower is lightly browned.
3.  While the cauliflower is roasting, saute prosciutto in a saute pan 5 minutes, or until crisp.  Add garlic and saute 1 more minute.  Remove from heat.
4.  Transfer browned cauliflower to a large bowl.  Add prosciutto and garlic mixture and mix, roughly mashing larger cauliflower pieces with a fork.
5.  Stir in vinegar, and parsley if you are using.  Check seasoning, prosciutto is salty so might not need additional salt.  Also, you might enjoy more vinegar, so add as desired.
6.  Serve with endive for filling.

Freezer Burritos

1 pound 96/4 lean ground beef
1 small onion - chopped
1 green bell pepper - chopped
1 large zucchini - chopped
1/2 jalapeno (or more), seeded and minced
1 can black beans, drained and rinsed
2 cans diced tomatoes with green chilis (if you can find, Trader Joes has them), drained of excess water.
1 tsp oregano
1.5 tsp cumin
1.5 tsp chili powder
Large tortillas - Burrito size or wrap size
Shredded Cheese

1.  Brown meat in a large saute pan until no longer pink.  Drain on paper towels and set aside.
2.  Wipe out pan and add a drizzle of olive oil.  Saute peppers 1-2 minutes.  Add onion, zucchini and jalapeno and saute until vegetables are tender.
3.  Add tomatoes, beans and reserved meat.  Add spices and simmer a few minutes until spices are absorbed and most of the water evaporates.
3.  Put a large scoop of filling into tortilla, sprinkle with a little cheese.  Fold up 2 edges and then roll the burrito.  Wrap in aluminum foil.
4.  Put burritos in a large ziploc bag and freeze.

To reheat, remove from foil, wrap in a paper towel and microwave on high for 3 minutes, then bake at 425 for 10 minutes or until crisp.

Steak Marinade

** I use this for steak kabobs.  Makes enough for 2 medium steaks.

1/8 cup olive oil
1/8 cup low sodium soy sauce
1/8 cup worcestershire sauce
1 tablespoon good balsamic vinegar
1 tsp dijon mustard
1 clove garlic, minced
salt and pepper