Hey y’all!

This week you’ll be tackling a classic cooking technique – en Papillote, which literally means “in parchment” in French. It might seem a little complicated but I promise it’s actually super easy! It also looks fancy if you place the dish on the plate still en Papillote. And there’s the added bonus of a quick clean up – all you have to do is throw the parchment paper away!

Here are your recipes:
· Chicken with a Warm Beet-Orange Slaw
· Leek and Fingerling Potato Hash with Fried Eggs
· Roasted Mixed Veggies
· Salmon and Asparagus en Papillote with a Lemon-Dill Sauce
· Beef in a Tomato Sauce over Cauliflower Mash


  • Asparagus, ½ bunch in pieces*
  • Asparagus, 1/2 bunch with ends removed
  • Beets, 2 med shredded and squeezed to remove excess liquid
  • Carrots, 2 med in pieces*
  • Cauliflower, 1 head in pieces
  • Dill, 3 tsp
  • Fingerling potatoes, 1 bag (1 lb) shredded
  • Green cabbage, 1 sm head shredded
  • Kohlrabi, 1 sm/med in pieces*
  • Leek, 2 cut in half and sliced
  • Orange, 2 med juiced
  • Parsnip, 2 sm/med in pieces*
  • Sunchoke, 3 in pieces*
  • Turnip, 1 sm/med in pieces*
  • Yellow onion, ½ diced
  • *Can store in the same container
Animal Products
  • Beef, 1 lb top or bottom round cut into sm cubes