Ingredients:

• 4 (5 ounce) boneless pork chops
• ½ cup grated parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• ½ teaspoon ground pepper
• 1 teaspoon dried parsley
• 2 tablespoons olive oil

Directions:

Preheat the air fryer to 380 degrees.

Combine the parmesan cheese, paprika, garlic powder, salt, parsley and pepper in a flat shallow dish and mix together.

Coat each pork chop in oil and dredge both sides of the chop in the mixture.

Place 2 pork

 Ingredients:

• Chicken Wings
• Soy Vey

Directions:

In a Ziploc bag, add the wings and your favorite marinade. Put in the refrigerator for a few hours. 

Preheat air fryer to 400 degrees. Spray the cooking basket and reduce heat to 350 degrees. Put the wings in skin side down. Don’t crowd the basket.  Cook in batches if you need to. Cook for 8 minutes. Turn the wings and cook another 8 minutes.

Raise the temperature to 400 degrees again and cook for another 3-4 minutes to get a

 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

 Serves: 4

Ingredients:

• 1 pound of ground turkey
• ½ sweet onion, finely chopped
• 6-8 medium portabello mushrooms, chopped finely
• 3 handfuls of baby spinach, chopped
• ¼ cup feta cheese
• 4-5 cloves garlic, diced
• 1 egg
• ¼ cup seasoned panko crumbs
• 4-5 basil leaves, julienned
• Salt and pepper to taste
• Sugar Free Apricot Preserve for Spreading

Directions:

Heat oil in large pan. Add onions and cook until translucent. Add the garlic and stir, cooking another minute. Add the mushrooms and

 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