Out-of-the-Park Burritos: L.A. Burrito

1 tablespoon extra-virgin olive oil (EVOO)
4 large beef or pork franks
4 large flour tortillas
One 15-ounce can black beans
2 teaspoons hot pepper sauce
1 teaspoon cumin
1/2 cup shredded monterey jack cheese
1/2 cup salsa verde
Juice of 1 lime
Salt
1 avocado, chopped

1. In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp.
2. In the same skillet, char the tortillas.
3. In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a frank. Wrap up burrito-style.

Spring Fish in Parchment

1/2 pint grape tomatoes
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil (EVOO)
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives

1. Preheat the oven to 425°. On a baking sheet, toss the tomatoes and green beans with 2 tablespoons EVOO; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
2. Cut 4 pieces of parchment paper the size of a baking sheet. In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons EVOO and season with salt and pepper. Dot the fish with the tapenade. To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
3. Roast until the fish is just opaque, about 12 minutes.