parchment recipes

- 1 tablespoon grated parmesan cheese or romano cheese
- 1 tablespoon olive oil
- 1 12 inch square aluminum foil or parchment paper
- 2 cloves garlic (or 2 tsp.)
- 3-4 small red potatoes
- 2 small thinly sliced onions
- 2-3 sprigs fresh rosemary (or a little dried)

- 1 cup red bell peppers
- 1 cup asparagus spears
- 4 large sheets parchment paper (aluminum foil may be substituted)
- 1 cup zucchini
- 1/4 teaspoon salt
- 8 ounces thin spaghetti
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh dill or parsley
- 2 tablespoons Dijon mustard
- 1 cup carrots
- 24 ounces salmon fillets

- 1/4 cup unsalted butter
- 1 Tbsp. fresh parsley, minced
- 1 Tbsp. plus 1 tsp. dry white wine or vermouth
- 8 trout fillets
- 1/4 cup shallots, minced
- 1 leek\cooked, cut into 1/8x3 inch julienne strips
- 1 stalk celery, cut into 1/8x3 inch julienne strips
- 1 carrot\cooked, cut into 1/8x3 inch julienne strips
- 1/2 cup plus 1 Tbsp. unsalted butter
- parchment paper

- 1/2 teaspoon lemon pepper
- 1 bunch fresh dill weed
- 1 lime, sliced into rounds
- 4 (12 inch) squares of parchment paper
- 3 teaspoons olive oil
- 4 (4 ounce) wild salmon fillets
- 1 lemon, sliced into rounds
- 1 blood orange, sliced into rounds

- 1 1/2 tablespoons finely shredded fresh mint leaves
- 4 pieces of parchment paper, each 14 by 8 inches
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons minced shallot
- a large pinch of freshly grated lemon zest
- 1 pound small new potatoes

- 1/2 cup thinly sliced red bell peppers
- parchment paper
- 1 cup carrots
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 cup snow peas
- 1/4 teaspoon ground black pepper
- 1/2 cup reduced-sodium chicken broth
- 1 cup zucchini
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cloves garlic

- 1 tablespoon parsley
- 16 ounces shark fillets or red snapper fillets or catfish fillets or pompano fish fillets or orange roughy fillets (any firm fish fillet)
- 2 teaspoons cajun seasoning
- 4 sheets parchment paper
- 8 large shrimp

- 8 Kalamata or other brine-cured black olives, pitted and sliced thin
- four 6- to 8-ounce skinless flounder or orange roughy fillets
- four 20- by 15-inch pieces of parchment paper
- the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
- 4 fresh herb sprigs, such as sage, thyme, or parsley
- twelve 1/4-inch-thick tomato slices
- vegetable oil for brushing the parchment
- 1/2 teaspoon dried hot red pepper flakes
- 1 1/2 tablespoons unsalted butter, cut into bits

- Olive oil
- 6 tablespoons dry white wine
- 6 tablespoons chopped leek (white and pale green parts only)
- 6 teaspoons minced fresh ginger
- 36 mussels, scrubbed, debearded
- 6 tablespoons chopped fresh cilantro
- 12 tablespoons chopped tomatoes
- 6 tablespoons olive oil