Roasted squash cavatelli laced with garam masala, dressed in butter, and served with shiitake, crimini, button and oyster mushrooms that have been cooked en papillote. You'll be hard-pressed to find a dish that inspires more comfort and warmth. It's one of the latest recipes by Aki Kamozawa and H. Alexander Talbot of the beautiful site, Ideas in Food. Check out their article for tips on dealing with unwieldy butternut squash, how to improve the texture of your pasta, and another use for squash seeds. - Arthur BovinoEditor's Note: If you don't have time to make the cavatelli from scratch, try to buy a similar, fresh pasta and then prepare the Butternut Squash Seed Butter and Grilled Mushrooms en Papillote recipes (they are easy and quick) and serve together. Of course, the original version is the best, but this way is faster and still fresh-tasting.
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation.
Click here to see 'Shrooms: They're What's for Dinner Tonight.
Parchment paper and herbs do the heavy lifting in this incredibly aromatic and flavorful grilled chicken recipe. Strong flavors of rosemary and goat cheese finish off the dish. Pair with a structured red wine such as a Bordeaux wine from Saint-Emilion or Pomerol.
Even French classic recipes from way back when can be adjusted into REAL FOOD healing recipes. This recipe holds strong to those rich French flavors while cutting out those classic fats. Tarragon is very common in French recipes and is loaded with antioxidants, which protect our healthy blood cells from attack. Tarragon also aids in digestion, helping to absorb all of the nutrients found in that food.
Classic French recipes might seem intimidating but don't shy away! "En Papillote" simply means, cooked in parchment paper. Each piece of fish is wrapped up like a little present for all to unwrap at the dinner table. Kids love getting this surprise for dinner!
This recipe for butternut squash seed butter is a central component of a fall recipe by Ideas in Food: Butternut Squash Cavatelli with Grilled Mushrooms en Papillote. But it can be used in other dishes too, like with cooked vegetables or on toast. - Arthur Bovino
This recipe for papillote of mushrooms is a central component of a Fall recipe by Ideas in Food: butternut squash cavatelli with grilled mushrooms en papillote. But papillote is one of the great underutilized techniques, and papillote mushrooms is a great side that can accompany many, many dishes. - Arthur Bovino
Fish en papillote isn't just a technique confined to French cuisine. Here, it's put to good use in a Mexican-inspired recipe that's on the lighter side. Tilapia soaks up flavors of intense jalapeño and a fresh herb mix, and a little squash completes the meal.
This recipe comes to us courtesy of Ingrid Hoffmann, host of Delicioso on Univision.
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For a native Northwesterner who knows how exquisite perfectly cooked salmon can be, preparing it at home can be an intimidating task. One minute it’s underdone, and the next minute it can be tough as jerky. The secret to creating the sunset pink–hued interior that flakes under gentle pressure is even, moist heat, which is created by cooking each fillet in its own parchment envelope.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
I only need to read the name of this sauce and I see the fillets of sole in the hot sauté pan, delicate and golden around the edges, the perfect sweet partner for this zesty but elegant sauce. Or, to make a slightly lighter dish, I might cook the sole en papillote — seasoned with salt and pepper, wrapped in parchment (or aluminum foil, let’s make things easy), and baked with no added fat. Bake the packets on a large rimmed baking sheet in a 400-degree oven for five to eight minutes, depending on the thickness of the fish. It’s so simple and delicious. The sauce is also excellent on braised or grilled leeks, or as a dipping sauce for steamed artichoke.
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