email this pageThe best way to prepare the parchment packets is to fold a 15-inch square sheet of parchment in half and cut a curve—like a question mark—into the paper so that when it’s opened up, it’s a heart shape. Place the food on the bottom side of the sheet, next to the fold, leaving at a least 1-inch border along the edge. Fold the top half of the paper over the bottom and tightly seal the edges by making overlapping ¼-inch folds along the sides. Fold the tip a couple of times to create a tight seal and tuck it under the packet. Place packets on a rimmed baking sheet and bake in a preheated oven. When done, place each packet on a serving plate, and let everyone open their own, enjoying the steamy aromas of their very own packet.
** Parchment paper is sold in rolls next to the wax paper at the supermarket. It has many other creative uses, including lining cake pans, cookie sheets and pizza pans for easy release and to prevent burning. It also is great for lining a soufflé pan to prevent the baked soufflé from falling, separating foods to be frozen such as hamburger patties and in the microware to avoid splatters.Summer Vegetables in Parchment Paper
Photography: Mark Boughton, Styling: Teresa Blackburn
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No ordinary vegetable side here—be prepared for these to steal the show.
Ingredients
Ingredients
2 medium zucchini, sliced into ¼-inch rounds
2 summer squash, sliced into ¼-inch rounds
3 medium plum tomatoes, cut into 1-inch chunks
½ onion, thinly sliced
1 tablespoon chopped fresh basil
½ teaspoon fresh oregano
½ cup crumbled feta cheese
1 tablespoon olive oil
¼ teaspoon salt
Freshly ground black pepper
Instructions
2 summer squash, sliced into ¼-inch rounds
3 medium plum tomatoes, cut into 1-inch chunks
½ onion, thinly sliced
1 tablespoon chopped fresh basil
½ teaspoon fresh oregano
½ cup crumbled feta cheese
1 tablespoon olive oil
¼ teaspoon salt
Freshly ground black pepper
1. Preheat oven to 425F.
2. Combine all ingredients in a bowl and gently mix. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
By Dave DiResta and Joanne Foran, "Paperwork, Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Combine all ingredients in a bowl and gently mix. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place vegetables on one side of each sheet next to fold. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
By Dave DiResta and Joanne Foran, "Paperwork, Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 120 calories, 8g fat, 15mg chol., 5g prot., 9g carbs., 3g fiber, 370mg sodium.
Pesto Shrimp with Couscous
We liked the red pepper pesto here, but traditional basil pesto also works well.
Ingredients
1⁄3 cup hot lower-sodium chicken
or vegetable broth
½ cup uncooked couscous
½ cup chopped red bell peppers
½ cup slivered onion
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper
½ pound large shrimp, shelled and deveined
4 tablespoons sun-dried tomato pesto
Instructions
or vegetable broth
½ cup uncooked couscous
½ cup chopped red bell peppers
½ cup slivered onion
2 tablespoons olive oil
½ teaspoon salt
Freshly ground black pepper
½ pound large shrimp, shelled and deveined
4 tablespoons sun-dried tomato pesto
1. Preheat oven to 425F.
2. Pour broth over couscous; cover and let stand 5 minutes.
3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 2.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Pour broth over couscous; cover and let stand 5 minutes.
3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 2.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to http://www.relishmag.com/wine/26100.html
Per serving: 420 calories, 16g fat, 175mg chol., 29g prot., 41g carbs., 3g fiber, 940mg sodium.
Salmon in Parchment Paper
Ingredients
4 cups arugula or spinach
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
Instructions
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
1. Preheat oven to 400F.
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 360 calories, 23g fat, 115mg chol., 31g prot., 5g carbs., 1g fiber, 230mg sodium.
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