DELICIOUS, NUTRITIOUS Outdoor Dining
Some of the first foods that come to mind when considering dining outdoors are greasy, messy meals. Instead, opt for a nutritious outdoor experience with a turkey wrap, grain bowl or chicken salad for a backyard bite that doesn’t go overboard. Find more nutritious recipes for outdoor dining at culinary.net.
GREENS AND GRAINS
Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”
To start living healthier and greener lives, Forberg recommends starting a garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully.
Forberg furthers her personal dedication to the seed-to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener munities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.
Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.
Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde
Total time: 20-25 minutes Servings: 8
8 wild salmon fillets (3 ounces each) sea salt, to taste fresh pepper, to taste 2 tablespoons extra-virgin olive oil, divided 1 cup asparagus, cut into 2-inch pieces 1/2 cup shitake mushroom caps, sliced 1 package Seeds of Change Quinoa,
Brown & Red Rice with Flaxseeds 1/4 cup slivered almonds Salsa Verde (optional): 1 bunch scallions 1 clove garlic 1/2 cup packed cilantro leaves 1/2 cup packed mint leaves 1/2 cup packed basil leaves 1/2 cup lemon juice 1/3 cup extra-virgin olive oil
Heat oven to 400 F.
In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.
Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.