2 Tablespoons lemon juice
6 salmon fillets
6 lemon slices
6 tomato slices
6 sprigs of fresh dill
Mix together soy sauce and lemon juice, and dip salmon fillets in mixture to coat both sides. Place the fillets in a large baking dish; place a lemon slice, a tomato slice, and a sprig of dill on top and then cover with lid or foil. Bake about 20 minutes.
6 chicken breasts
6 pieces parchment paper
1 stalk celery, minced
1 onion, minced
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon herb salt
freshly ground black pepper or cayenne pepper
6 Tablespoons lemon juice
6 Tablespoons dry white wine (optional)
parsley to garnish
Season chicken breasts on both sides and place on paper squares. Place celery, onion and herbs on the chicken, add lemon juice, pepper, and wine, and fold ends of paper upward to form a little package. Bake for 30 minutes. Before serving garnish with fresh parsley.
Note: You can use a covered Pyrex baking dish for baked chicken breasts not “en chemise.”
2 large eggplants,
2 large eggplants
in 1/4-inch slices
3 Tablespoons olive oil 1 large onion, sliced into crescents
2 large tomatoes, peeled, seeded, and chopped
1/2 cup white wine (optional)
sea salt to taste
2 cups cooked chickpeas
1 Tablespoon fresh oregano
3 Tablespoons fresh basil
1 cup feta cheese, crumbled (optional)
6 bell peppers
3 Tablespoons sesame oil
1 clove garlic, minced
1 cup tempeh, crumbled, or
1 cup cooked beans (white, navy, or aduki)
2 cups cooked leftover rice
2 green onions, chopped finely including green part