26
SALMON EN PAPILLOTE
Serves: 2
Ingredients:
Quantity:
medium Yukon Gold potato, cut
into 1/4-in (0.6 cm) thick slices
1
Kalamata olives, pitted and chopped
1/4 cup
soft sundried tomatoes (not oil packed)
and chopped
1/4 cup
fersh parsley, chopped
2 tbsp
capers, rinsed and drained
1 tbsp
olive oil
1 tbsp
garlic clove, minced
1
zest of lemon
1
salmon fillets
2 6-8oz (170 -250 g)
fresh rosemary, chopped
1 tbsp
salt
1/2 tsp
1. Bring the potato and enough water to cover to a boil in a
medium saucepan over high heat. Reduce the heat and sim-
mer, uncovered, until just tender, about 10 minutes; drain.
2. Meanwhile, combine the olives, tomatoes, parsley, capers,
oil, garlic, and lemon zest in a medium bowl; add the po-
tatoes and toss gently. Sprinkle the salmon fillets with the
rosemary and salt.
3. Remove the baking tray from the oven. Turn the function
selection dial to bake 425ºF and preheat the oven.
4. Tear off 2 (15 x 12-inch 30x40cm) wide sheets of foil. Place
half of the potato mixture in the center of each sheet. Top
each with a salmon fillet. Seal each packet by bringing the
two opposite sides of the foil up to meet in the center; fold
the edges over to seal tightly.
5. Place the packets on the baking tray and roast until the
salmon is opaque in the center, about 15 minutes. With a
wide spatula, transfer the packets to a cutting board; care-
fully open. Transfer the salmon and vegetables to 2 serving
plates and serve at once.
POLENTA AND EGGPLANT LASAGNA
Serves: 2
Ingredients:
Quantity:
eggplant 1
olive oil for brushing
marinara sauce
1 15oz (420 g) jar
refrigerated polenta, cut into six 1/2-in
(1.5 cm) thick slices
1/2 tube (16oz-450 g)
ricotta
6 tbsp
mozzarella cheese, shredded
6 tbsp
fresh basil, chopped
2 tbsp
Parmesan cheese, grated
3 tbsp
1. Line both wire racks with foil and lightly spray with non-
stick spray. Turn the function selection dial to convection
and preheat the oven to 425ºF.
2. Brush both sides of the eggplant slices with olive oil. Place
the slices evenly on the racks. Set the timer for 25 minutes
and bake until the eggplant is tender and lightly browned,
rotating the racks halfway between baking time. Transfer
the eggplant to a plate.
3. Turn the function selection dial to bake and preheat the
oven to 375ºF.
4. Spoon some of the sauce on the bottom of a medium ba-
king dish. Place 6 of the eggplant slices in the baking dish.
Top each with a slice of polenta, a tablespoon of ricotta,
and the remaining eggplant. Spoon the remaining sauce
over all. Cover loosely with foil and bake until the filling is
hot and the sauce is bubbly, about 25 minutes.
5. Remove the foil and top with the mozzarella. Bake, unco-
vered, until the cheese is melted, about 10 minutes longer.
Sprinkle with the basil and Parmesan. Serve warm or at
room temperature.
BAKED MEATBALLS
Serves: 4-6
Ingredients:
Quantity:
milk
1/2 cup
sanwich bread, torn
2 slices
ground beef, 80% lean
1 lb (450 g)
Parmsan Cheese
1/2 cup
ricotta cheese
1/4 cup
bread crumbs
1/4 cup
large egg
1
fresh parsley, chopped
2 tbsp
salt
1 tsp
marinara sauce
1 15oz (420 g) jar
1. Remove the baking tray from the oven and line with foil.
Lightly spray the foil with nonstick spray. Turn the function
selection dial to bake. Turn the temperature to 400ºF and
preheat the oven.
2. Combine the milk and bread in a large bowl; let stand un-
til softened, about 5 minutes. Add the ground beef, Par-
mesan, ricotta, bread crumbs, egg, parsley, and salt. Mix
gently but thoroughly. Roll into fourteen 1 3/4-inch balls
(4 cm). Transfer to the baking tray, set the timer for 30 mi-
nutes and bake until the meatballs are cooked through.
3. Heat the sauce in a large skillet over medium heat. Add the
meatballs and bring to a simmer. Reduce the heat to low;
cover and cook until the sauce is hot and the meatballs are
heated through, about 5 minutes.
