Recipes

Superfood: Beet & Orange Salad with Grilled Trout + Walnuts

Ingredients:

  • 12 oz. Boneless Skinless Trout
  • 10 oz. (about 2) Red Beets
  • 6 cups Arugula Lettuce Leaf
  • 2 oz. Goat Cheese
  • 8 Tbsp Walnut Halves & Pieces, Chopped
  • 1/2 cup Tarragon, Chopped
  • 2 ea Orange Segments
  • 1/2 cup Balsamic Vinaigrette

Method:

  1. Preheat a char-grill or grill pan. Spray with oil to help stop the trout from sticking. Grill the trout until the internal temperature reaches 145F degrees, about 2-3 minutes on each side. Set aside.
  2. Peel and section oranges and set aside. Roast or boil whole beets until cooked through and tender, about 45-60 minutes depending on size. Chill then peel skin and dice. Set aside. Toast walnuts until golden brown and fragrant. Set aside.
  3. For each salad: Toss together 1/2 cup orange sections, 1 1/2 cup lettuce, 1/2 oz. crumbled goat cheese, 1/2 oz. (2 Tbsp.) walnuts, 3 oz. cooked trout, 2 Tbsp tarragon and to Tbsp dressing. Plate the salad.
  4. In the empty bowl, add the beets and toss lightly with leftover dressing. Place beets on the salad last (this will prevent everything from turning red).

Nutrition Facts:

  • Calories: 420
  • Total Fat: 30g
  • Saturated Fat: 5g
  • Total Carb: 15g
  • Protein: 25g
  • Dietary Fiber: 4g
  • Sodium: 380mg



Superfood: Grilled Salmon with Orange Grapefruit Caprese

Ingredients:

  • 4 ea Wild Salmon Filet, 4 oz.
  • 1/8 tsp Fine Ground Black Pepper
  • 1/8 tsp Kosher Salt
  • 1/3 Tbsp Canola Oil
  • 4 oz. Mini Mozzarella Balls
  • 4 oz. Orange Sections
  • 2 oz. Grapefruit Sections
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 4 leaves Fresh Basil, Torn

Method:

For the Salmon:

  1. Drizzle olive oil on the salmon and season with salt and pepper. Place salmon on a pre-heated grill and cook for approximately 3 to 4 minutes on each side. Place on a baking tray and place in the oven for 5 minutes until firm but not dried out. The internal temperature should be 145F. Remove from the oven and set aside.

For the Grapefruit Salad:

  1. Use mini mozzarella balls for this recipe and cut in half. Toss mozzarella cheese, orange and grapefruit segments together and mix with olive oil, salt, freshly ground black pepper and fresh torn basil leaves.
  2. Place the grapefruit salad over the salmon and serve.

Nutrition Facts:

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Total Carb: 4g
  • Protein: 34g
  • Dietary Fiber: <1g
  • Sodium: 390mg



Superfood: Quinoa Tabouleh

Ingredients:

  • 1 cup Quinoa
  • 2 cups Water
  • 1 ea Small Tomatoes, Fresh, Diced 1/4″
  • 1/2 cup Peeled Cucumbers, Seeded and Diced
  • 1 cup Fresh Italian Parsley, Chopped
  • 2 Tbsp Fresh Mint Bunch, Chopped
  • 1 Tbsp, 1 1/2 tsp Lemon Juice, Fresh
  • 1/2 cup Green Onions, Thinly Sliced
  • 1/4 tsp Salt
  • 1/4 tsp Fine Ground Black Pepper
  • 1/4 cup Canola Oil

Method:

  1. Place quinoa in a pot with water and bring to a boil; lower heat to simmer and cook until tender and outer ring is visible, about 15 – 20 minutes. Drain and chill.
  2. Add the tomatoes, cucumber, parsley, mint, fresh lemon juice and scallions.
  3. Fold in the olive oil to separate the grains. Season with salt and pepper.

Nutrition Facts:

  • Calories: 260
  • Total Fat: 16g
  • Saturated Fat: 1.5g
  • Total Carb: 25g
  • Protein: 6g
  • Dietary Fiber: 4g
  • Sodium: 130mg

Superfood: Orange & Banana Oatmeal Parfait

Ingredients:

  • 4 1/2 cups water
  • 1 1/2 cups quick oatmeal
  • 1/2 cup vanilla yogurt
  • 1 1/2 tablespoons honey
  • 1 ea medium banana, sliced
  • 2 ea orange sections
  • 1 tablespoon, 1 teaspoon grated orange peel

Method:

  1. In a medium sauce pan, bring water to rapid boil. Slowly pour oatmeal into boiling water, stirring constantly. Return to a boil. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally. Remove from heat and let cool.
  2. Mix the oatmeal, yogurt and honey together. Chop the orange into small pieces. Divide the mixture into 4 bowls or jars. Top each parfait with 2-1/2 tablespoons each of banana and diced orange and 1 teaspoon orange zest. Serve cold.

Nutrition Facts:

  • Calories: 140
  • Total Fat: 2g
  • Saturated Fat: 0.5g
  • Total Carb: 29g
  • Protein: 5g
  • Dietary Fiber: 3g
  • Sodium: 35mg