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reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry
10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc-
coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked
chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the
cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to
reheat. Drain and add to the stir-fry pan. Remove from the heat, add half the cheese and toss
to coat with the sauce.
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted
almonds. Serve immediately.
Preparation: 30 minutes
Nutritional analysis per serving:
Calories 528 (26% from fat) • carb. 59 • pro. 40g • fat 15g
sat. fat 3g • chol. 71mg • sod. 541g • fiber 6g
Nutritional analysis per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
Preheat the oven to 400˚ F. Cut 4 pieces of aluminum foil, each 16 inches long.
Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and
reserve separately. Blanch potatoes in boiling water for 3 – 4 minutes. Drain and let cool.
Season each salmon fillet with salt and pepper. Fan out the slices of one potato on the oiled
portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices. Top with a
salmon fillet. Bring the two cut sides of the foil together over the center of the salmon, fold
over 1 inch, then fold over 2 more times. Fold the ends in twice, in 1/2-inch folds, to complete
the seal. Repeat until all the salmon and potatoes have been prepared and wrapped. Bake in
the preheated oven for 18 minutes. While the salmon is in the oven, stack the basil leaves
and roll. Slice in 1/8-inch intervals to create a chiffonade. The packets will be puffed; prick
with the tip of a sharp knife to vent the steam, then carefully open. Serve immediately on
warmed plates sprinkled with the basil chiffonade.
Preparation: 10 – 15 minutes, plus 18 minutes baking time
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1 tablespoon extra virgin olive oil
4 Yukon Gold or other new potatoes, 4
ounces each, well scrubbed, opposite
ends trimmed flat with a knife
4 teaspoons Pesto, p. 30
1-1/4 pounds boneless, skinless salmon fil-
let, cut in 5-ounce portions
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 fresh basil leaves
03CU13535 DLC-2007N IB-5053 10/2/03 2:37 PM Page 35
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