Avocado Tomato Melt

1 English Muffin
2 slices Mozzarella 
1 Roma Tomato
1 ripe avocado
Season with salt, pepper, and/or cayenne pepper to taste.

Instructions:
1. Split English Muffin in half and place them face up on a baking sheet. Place sliced avocado, sliced tomato, and two slices of Mozzarella cheese on top. Season with cayenne pepper to taste.

2. Broil until cheese is melted and starts to brown. Season each melt with salt and pepper to taste.

Meatball Sub Bake

Here’s what you need:
1 tube refrigerated biscuits
1 jar marinara sauce
24 frozen mini meatballs
2 cups shredded mozzarella cheese

Directions:
Cut each refrigerated biscuit into 8 pieces. Place in a greased 9x13 baking dish. Pour on the sauce, and stir to coat all sides of the biscuits. Place the meatballs on top of the mixture. Top with the shredded cheese, and bake for 35 minutes. Enjoy!

Chinese Green Beans Meal

Here’s what you will need:

• 1/4 cup of vegetable oil
• 1 lb of string beans
• 1 Tbsp. of garlic
• 1 tsp of ginger
• 3 chopped scallions
• 4 oz of shiitake mushrooms
• 1/2 lb of ground pork
• 4 dried red chilies
• 1 Tbsp. of chili paste
• 2 Tbsp. of soy sauce
• 1 Tbsp. of rice wine
• Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy!

Stuffed Steak Rolls

INGREDIENTS

Makes six.

2 tablespoons canola oil, divided 
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach 
9 slices provolone cheese

PREPARATION

Preheat oven to 350°F.

Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.

Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.

Remove the toothpicks, then serve!

Cucumber Tomato Avocado Salad

Here’s what you will need:

• 1 English cucumber
• 4 Roma tomatoes
• 3 ripe avocados
• ½ red onion
• ¼ cup cilantro
• Juice of 1 lemon
• Salt and black pepper to taste
• 2 Tbsp. extra virgin olive oil

Directions:

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

Pea Salad

• 1/3 cup Sour Cream
• 1 Tablespoon Mayonnaise
• Salt And Pepper
• 1 Tablespoon White Vinegar
• 4 cups Frozen Green Peas, Almost Totally Thawed
• 8 slices Bacon, Cooked Until Crisp And Chopped
• 1/2 whole Small Red Onion, Halved And Sliced Very Thin
• 6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
• 3 Tablespoons Minced Fresh Parsley

INSTRUCTIONS

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)

Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

From: http://thepioneerwoman.com/cooking/pea-salad/