panna cotta

 https://www.epicurious.com/recipes/food/views/panna-cotta-14224

(not necessarily this recipe, just panna cotta in general)

Lentil Feta Salad

(from the LJ vegrecipes community, with no modifications - though it's okay with regular onion instead of red)

1 cup uncooked lentils
1/2 red pepper (about 1/2 cup)
2 celery stalks
1/2 medium red onion (about 1/3 cup)
1/3 cup flat leaf parsley
4oz feta, crumbled
2 TBSP olive oil
2 TBSP lemon juice
3/4 tsp salt
1/4 tsp pepper
2 cloves fresh garlic, minced

Place lentils in a large pot with enough water to cover plus a few inches. Bring to a boil, and cook until lentils are tender, about 15-20 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.

Finely chop all veggies & feta, put in bowl. In a separate container mix olive oil, lemon juice, garlic, salt & pepper. Once lentils are cooled add them to the bowl with the veggies. Pour the olive oil/lemon juice mxture, mix well. Allow to sit in fridge a few hours at least before eating. If you made it the night before that would be ideal.

Quiche!

This is what I did for tonight's quiches. (Borrowing from these recipes: 1 2 3) It could stand some modification, though.

3 medium-small onions, chopped
1 lb mushrooms, chopped
2 10oz pkgs frozen leaf spinach, defrosted

Sauteed onions a bit in a butter-canola oil mixture, then added mushrooms. Added salt, pepper, a bit of thyme and a bit of nutmeg. Continued sauteeing for undefined period of time, then turned the heat off and added spinach. Stirred.

Grated 8 oz of swiss cheese. Put about 3 oz each in the bottom of 2 premade, defrosted frozen pie shells.

Made a mixture of 6 eggs, 2 cups of milk, 2 TBS flour, 1/2 tsp powdered mustard, 1/2 tsp salt, a good shake of paprika and a good shake of nutmeg.

Divided most of veggie mixture between the two pie shells. There was still a lot left. Sprinkled remaining 2 oz of cheeze on top of veggies. Poured egg-milk mixture into each pie shell. There was a lot left.

Baked @ 375° for about 40 minutes. Dumped remaining veggies and egg mixture into a greased 8x8 pyrex, sprinkled cheddar cheese on top, baked at temps varying from 375° to 400° for an undetermined amount of time.

---

To change:
*use chopped spinach. whole spinach doesn't mix well and is kind of clunky.
*possibly chop mushrooms and onions in smaller pieces.
*mix everything together before dumping into pie shells, since the veggies and the milk-egg-cheese didn't get entirely evenly dispersed.
*scale down the amount of veggies and egg mixture, or use more cheese and make three quiches instead of two
*do not sprinkle cheese on top. cheese puffs up and browns, making it hard to see if the egg mixture is set/cooked.