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• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Salmon Steamed in Paper Hearts with White Wine and Orange

Serves 2

Ingredients
Two 4 ounce salmon filets, skin and pin bones removed
4 ounces French green beans, ends trimmed
1 shallot, thinly sliced
6 baby carrots, peeled and cut in half
1 orange, segments only
1 teaspoon fresh ginger, chopped fine
1/4 cup white wine
2 sprigs fresh thyme

Method

• Preheat the oven to 400F and place a sheet pan in the oven to preheat.


• Take 2 sheets of parchment paper which are about 14.5 by 20 inches and fold them each in half to form two 14.5 by 10 inch rectangles.


• Cut each rectangle into a half heart shape with the center of the heart being the fold.


• Open the paper hearts up and lay half of the carrots tightly together on the right side of each paper heart.


• Divide the green beans and lay them on top of the carrots in a tight group so they are facing the perpendicular direction of the carrots.


• Sprinkle the shallots evenly between the two hearts over and around the other vegetables and sprinkle the vegetables lightly with fresh cracked black pepper.


• Season each salmon filet with fresh cracked black pepper.


• Place a salmon filet on top of each vegetable base and lay the orange segments on each salmon filet.


• Mix the ginger with the white wine and pour over each piece of salmon, being careful to keep the liquid next to vegetables and fish. Place a sprig of thyme over each piece of fish.


• Fold the left panel of each heart over the fish to form the half heart shape and starting from the top of each parcel, tightly fold the paper overlapping each fold so that there is an air tight seal.


• Place the two paper packages onto the preheated sheet pan and place the pan in the oven.


• Bake for 14 minutes. (The paper will puff up while baking)


• Remove the parcels from the oven and let sit at room temperature for 3 minutes.


• Carefully cut open the paper parcels being careful of the steam, and transfer the vegetables to individual serving plates.


• Place each piece of salmon over the vegetables and spoon some of the cooking liquid from the bags over and around the fish and serve immediately.