thick slices of crunchy peasant-style peasant-style bread bread such as ciabatta such as ciabatta

Salt and and black pepper black pepper

1.

rounded tablespoon rounded tablespoon prepared horseradish prepared horseradish

Juice of 1 lemon

3.

tablespoons tablespoons sour cream sour cream (eyeball it) (eyeball it)

1.

tablespoon tablespoon Dijon mustard Dijon mustard

1.

pint pint grape grape or or cherry tomatoes cherry tomatoes, halved

1.

12-ounce sack triple-washed 12-ounce sack triple-washed baby spinach baby spinach

1.

bunch bunch arugula arugula, thoroughly washed and dried

Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).

In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.

Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.) Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.

While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about cup of EVOO.

In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.

EXPRESS LANE SHOPPING LIST.

- [image]2 pound flank steak flank steak - [image]1 loaf crunchy peasant-style bread peasant-style bread such as ciabatta such as ciabatta - [image]1 small jar prepared horseradish prepared horseradish - [image]1 small container sour creak sour creak - [image]1 paint grape or cherry tomatoes grape or cherry tomatoes - [image]1 12-ounce sack triple-washed baby spinach baby spinach - [image]1 bunch arugula arugula And make sure you have the following On Hand: - Garlic - EVOO - Worcestershire - Hot sauce - Dried thyme - Salt and black pepper - Lemon - Dijon mustard

Dinner, Wrapped Up Black Bean, Chicken, and Chorizo Burritos This one reminds me of the California surfer scene. It's a way-cool mega-rito, dude!

4 SERVINGS.

2.

tablespoons tablespoons vegetable oil vegetable oil

1.

large large onion onion, chopped

Salt and and black pepper black pepper 1.

cups cups white rice white rice 3.

cups cups chicken stock chicken stock

pound pound chorizo chorizo, chopped (a package usually weighs pound-use half)

3.

large large garlic cloves garlic cloves, chopped

2.

teaspoons teaspoons ground cumin ground cumin, palmful

1.

teaspoon teaspoon ground ground coriander coriander, palmful 1.

to 1 pounds to 1 pounds chicken tenders chicken tenders, chopped into small dice

1.

ripe ripe Hass avocado Hass avocado

1.

pint pint grape tomatoes grape tomatoes, halved

1.

small small jalapeno pepper jalapeno pepper, seeded and finely chopped .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, chopped

Juice of 1 lime