1 ¼ to 1 ½ lbs. of one of the following:
- Pork tenderloin, sliced crosswise into ½ inch pieces
- Boneless, skinless chicken breasts, in ½ inch slices
- Extra large (21-25 count) peeled, deveined shrimp“
- Dry” sea scallops (untreated with additives and water)
- Center-cut salmon fillets or halibut
- Lemon Dill
- ¼ cup extra virgin olive oil
- 4 large garlic cloves, minced
- 4 large green onions, thinly sliced
- ¼ cup chopped fresh dill
- 1 tsp. lemon zest
- salt and pepper to taste
- Barbecue
- ¼ cup extra virgin olive oil
- 4 large garlic cloves, minced
- 4 large green onions, thinly sliced
- ½ cup of your favorite barbecue sauce
- salt and pepper to taste
- Italian
- ¼ cup extra virgin olive oil
- 4 large garlic cloves, minced
- 1 cup crushed canned tomatoes
- 2 T. Italian seasoning
- ¼ cup capers or shallots
- salt and pepper to taste
- Pick and prepare a vegetable: 1 pound of one of the following (or mix and match):
- Asparagus, cut into 1-inch lengths
- Bell peppers (2 large, 1 red, and 1 yellow), stemmed, cored and cut into ¼ inch thick strips
- Bok choy, halved, cored and thinly sliced
- Sliced mushrooms
- Bean sprouts
- Zucchini or yellow squash, trimmed and thinly sliced (halve lengthwise, if large)
- Eggplant, trimmed and thinly sliced (halve lengthwise, if large)
- Sugar snap or snow peas
- Cherry or grape tomatoes
- Fennel, trimmed, halved, cored, and thinly sliced
Mix protein, flavoring, and vegetable in a bowl. Tear off 4 12-by-18 inch sheets of heavy-duty foil or parchment paper; divide mixture among them, arranging protein atop vegetables, each in a single layer. For each packet, bring long sides of foil together and fold over about ½ inch; crimp to seal. Repeat folding and crimping, lengthwise, twice more. Fold ends twice to seal. Set packets on a rimmed baking sheet. Bake for 15 minutes. If grilling, set packets on hot rack; cover and grill for 8 minutes. Let packets stand 3 minutes. SERVES: 4
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