前菜：烤茄子莎莎彩椒 湯品：茴香莖扁豆湯 主菜：紙包鮭魚佐紅椒醬 甜點：白酒燉梨 Chef Coaching: https://www.instituteoflifestylemedicine.org/?page_id=511 烤茄子莎莎彩椒食譜：Prepare eggplant: Preheat oven to 350°F and line a baking sheet with parchment paper. Place eggplant rounds in a medium bowl, mix with salt and pepper, and toss with canola oil to coat. Arrange eggplant in a single layer on a large baking sheet, and roast for about 20 minutes, until golden. Let cool, then transfer to a large serving dish. Prepare sauce: In a small bowl, mix together olive oil, lemon juice, and vinegar until combined. Add salt, pepper, and honey, and mix until combined. Add garlic, onion, and parsley, and mix well. Add peppers and mix again. Pour pepper mixture over eggplants, and let sit for about 30 minutes, to allow flavors to blend. Serve at room temperature. 茴香莖扁豆湯食譜：In a large pot, bring lentils, water, and a pinch of salt to a boil over high heat. Reduce heat to low, and cook uncovered for 30 minutes, until soft. Periodically remove foam that forms on top. In the meantime, heat oil in a large frying pan over medium heat. Add celery and garlic, and sauté for 2 minutes, until brown. Add cilantro, fennel, salt, and pepper, and cook for 2 minutes. Add fennel mixture to lentils, and cook for 20 minutes. Mix in lemon juice and lemon slices, and cook for 3 minutes. Add salt and pepper to taste, and distribute into individual serving bowls. Top each bowl with cilantro. 甜椒醬食譜：In a food processor, process tahini, lemon juice, and garlic until smooth. Add pepper and puree until smooth. Slowly add water until mixture is desired consistency. Add salt and pepper, to taste. --- Send in a voice message: https://anchor.fm/harrypodcaster/message