Pinwheel flank steak

1 1/2 lb - 2 lb flank steak, butterflied

For Marinade:
1/4 cup olive oil
1/4 cup agave
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced or pressed
1 tsp Italian seasoning
1/2 tsp ginger
1/2 tsp black pepper
1 tbsp spicy brown mustard
1 tbsp lemon juice

For steak filling:
1 cup fresh or frozen spinach (if frozen, thaw and pat dry)
1 cup mushrooms
3-4 bacon strips (thick cut is better)
4 slices Swiss cheese

Overnight: Make marinade in a large plastic baggie and marinade the butterflied steak overnight in the fridge, if possible.

Pre-heat oven to 350 F. Open steak up with the grain of the meat going from left to right. Lay the cheese on the steak. Then, keeping with the grain of the meat, lay the bacon, mushrooms and spinach one after another so they look like a layered rainbow of fillings on top of the meat. Roll towards your body and tie with kitchen twine to keep together.

Bake steak for one hour, or until internal temperature reaches 145 F. Remove from oven and let rest for 5-10 minutes before slicing into pinwheels.

Baked Ziti

2 bell peppers (any color...I used yellow and red)
1 onion
1 cup diced mushrooms
1 1/2 cups sundried tomatoes in oil
1 can kidney beans
1 lb ground beef
2 cloves garlic, diced (or 3-4 garlic scapes, chopped)
penne pasta
1 cup sour cream
1 1/2 cup shredded mozzarella
1 1/2 cup shredded asiago
1/2 cup parmesan cheese

Boil water and cook penne pasta until tender-crunchy. Drain.

Chop bell peppers and onion. Saute in olive oil over medium heat for 2-3 minutes, until they start getting soft. Then add the garlic and mushrooms. Saute for 3-5 more minutes.

Put the cooked veggies in a food processor, along with the can of kidney beans (including liquid) and the sundried tomatoes. Process until the mixture is as chunky as you prefer. Mix with the cooked ground beef.

Butter a 13 x9 pan. Put in 1/2 of the pasta, layer with 1/2 of the sauce mixture, asiago cheese, remaining pasta, sour cream, mozzarella cheese, remainder of the sauce mixture, and parmesan cheese.

Bake in preheated oven at 350 for 30 minutes.