Garlicky Shrimp w/ Zucchini tomato: Preheat oven to 400°F. Lay two 18-inch lengths of foil on a flat surface. Divide zucchini evenly among the centers of each piece. Top with drained tomatoes and season with salt and pepper. In a small bowl, combine garlic and butter. Spread evenly over one side of each shrimp and arrange them in a single layer, butter-side up, on top of zucchini mixture.Season with salt and pepper. Draw the two short ends of the foil up and together over the shrimp and zucchini. Fold the top inch of foil over, then repeat, folding it down close to, but not touching, the ingredients. Seal the ends of the packet by folding them like a present, drawing one corner towards the middle seam, then the other, then folding the resulting flap towards the center of the packet. Transfer the packets to a rimmed baking sheet and bake 16 minutes. Use caution when opening packets, as steam will escape. Serve with lemon wedges and crusty bread. Orange Chicken with Bok Choy: Preheat oven to 400°F. In a medium bowl, whisk together orange juice and zest, oil, soy sauce, ginger, garlic, and honey. Lay two 18-inch lengths of foil on a flat surface and divide bok choy among each in a single layer in the center of each piece. Lay chicken across the bok choy. Spoon the soy mixture over each piece of chicken trying to spread as much of the orange zest, garlic, and ginger on top of the chicken as possible. Draw the foil up and around the chicken and fold down, creating a tightly sealed packet. You donât want any of those juices running out. Transfer the packets to a rimmed baking sheet and bake 18 minutes. Remove baking sheet from oven and let rest for 5 minutes. Use caution when opening packets, as steam will escape. Transfer chicken and vegetables to plates and top with scallions and a drizzle of sesame oil, if using. Serve with rice.
