Courtesy of Jewlish.com

Ingredients:

• 1 tbsp. yeast
• 1 cup warm water
• 3 tbsp. sugar
• 1/2 tbsp. salt
• 1/3 cup canola oil
• 3 cups all-purpose flour + 1/4 cup
• 1 egg for basting (optional for vegan challah, substitute olive oil)
• Sesame seeds for topping

Directions:

In a 1-gallon ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Place the bag in a bowl of warm water for 30 mins.

Remove from bowl, shake, release air from bag, and

 I wanted something different and this was delicious!

Serves: 6

• 2 large eggs
• 2 tablespoons olive oil
• 1 15-ounce can lentils, rinsed
• 1 small red onion, finely chopped
• 2 cups baby spinach, chopped (about 2 ounces)
• 1 jar roasted red peppers, cut into 1/2 “pieces
• 2 ounces feta cheese, crumbled
• 1 6 ounce package falafel mix

Heat oven to 375 degrees.  Line a rimmed baking sheet with foil or parchment paper.

In a large bowl, whisk together the eggs, oil and 2 tablespoons water.  Add the

Serves: 8

Ingredients:

• 8 sweet Italian sweet sausage (or hot Italian sausages – your choice)
• 2 tablespoons olive oil
• 1-1/2 large onions, halved and sliced
• 1 green pepper, seeded and sliced
• 1 red pepper, seeded and sliced
• 3 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 1 teaspoon dried oregano
• salt and pepper to taste
• ¼ cup red wine
• ¼ cup broth (I used beef)
• 1-15 ounce can of petite diced tomatoes
• 2 tablespoons tomato paste

Directions:

Head the oil in a large pan

 Ingredients:

• 10 sea scallops
• 10 slices bacon (thin ones)
• 1 tablespoon olive oil
• 1 lemon, cut into wedges

Directions:

Arrange bacon in large skillet and cook over medium high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon on paper towels.

Wrap each slice of bacon around one scallop and secure with a toothpick. 

Heat olive oil in a clean skillet over medium heat. Sear scallops until golden brown and bacon is crisp, 3-4 minutes

Ingredients:

• 2 large fresh tuna steaks (about 1-1/2 pounds)
• 2 lemons, thinly sliced, plus ½ lemon, zested and juiced, as needed
• Kosher salt and freshly ground black pepper
• 1 cup fat free Greek yogurt (or less if you like it drier)
• ½ cup halved red grapes (or leave whole)
• ¼ cup toasted and chopped walnuts

Directions:

Preheat oven 350 degrees.

Put a large sheet of parchment paper on a baking sheet.  Arrange the lemon slices on the parchment, slightly overlapping, covering in an area

 Ingredients:

• 2 chicken cutlets, thinly sliced or pounded thin
• 1 cup crushed honey mustard pretzel pieces
• Vidalia salad dressing or Italian salad dressing

Directions:

Coat the cutlets with the salad dressing then cover the chicken cutlets with the honey mustard pretzel coating.

Pre-heat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Place cutlets on sheet and bake 30-40 minutes without turning the cutlets.

Serve with a salad.