Crustless Spinach and Mushroom Quiche
Easy Weekday London Broil
Hearty Lentil Stew
Chicken Stir-Fry

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Ingredients
Extra-virgin olive oil, for greasing and drizzling
2 ounces goat cheese, cut into little pieces
1 10-ounce package frozen spinach, thawed and squeezed dry
1 ½ cups mushrooms, sliced
2 large eggs plus 2 egg whites
1 15-ounce container part-skim ricotta cheese
2 tablespoons all-purpose flour
1/2 teaspoon freshly grated nutmeg
6 to 8 scallions, chopped
1 tablespoon grated parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon paprika

Directions
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
Mix the goat cheese, spinach, mushrooms, eggs, egg whites, ricotta, flour, nutmeg, and scallions in a bowl.

Pour the mixture into the prepared dish and sprinkle with the parmesan and mozzarella cheese and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.

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3 lbs. London broil
¼ cup soy sauce
¼ cup ketchup
1/3 cup white vinegar
3 tablespoons honey
2 tablespoons minced onion
4 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon pepper

Combine all ingredients except the meat. Pour over the meat and marinate for 2 – 12 hours. Preheat oven to 350 degrees or to broil, either bake the London broil covered for one hour to 1 ½ hours or broil for 5 minutes, turn it over and broil for 5 additional minutes until the meat is cooked through.

Alternatively, the meat could be grilled indoors on a grill pan for approximately 7 minutes each side or on an outdoor grill until cooked through.

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By my friend and Shabbos Guest Heather Malek

1 cup lentils, picked through and rinsed
1 can (14.5 oz) low sodium chicken broth (1 3/4 cup)
1 tablespoon vegetable oil
1 tablespoon cumin seeds
2 shallots, thinly sliced
1/3 cup sweetened shredded coconut
1 large Yukon gold potato (10 oz) peeled and cut into 1/4 in cubes
6 oz baby spinach

1) In 2 quart saucepan, combine lentils, broth and 1 cup water. Cook on high until boiling. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2) Meanwhile, in deep 12-in skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut. Cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring. Serve over rice.

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Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

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