Maple-Balsamic Roasted Salmon & Brussels Sprouts
Makes 4 servings
Prep time: 15 minutes | Bake time: 25 minutes
1 lb wild-caught salmon fillet
32 oz brussel sprouts (approx 4 cups), quartered
4-6 garlic cloves, minced
½ lemon, zested and juiced
3 Tbsp extra-virgin olive oil (EVOO)
2 Tbsp balsamic vinegar
1-2 Tbsp maple syrup
Salt and pepper to taste
Optional: Add your favorite grain on the side (rice, farro, couscous).
Instructions
1. Preheat oven to 425°.
2. In a small mixing bowl, add the lemon zest and juice, EVOO, balsamic vinegar, maple syrup and salt and pepper. Whisk to combine.
3. On a large baking sheet, add parchment paper then the quartered Brussels sprouts spread out on the tray.
4. Add ½ of the dressing onto the Brussels sprouts, and coat evenly. Bake for 5-7 minutes, uncovered.
5. Remove the lightly roasted Brussels sprouts from the oven, toss them around and clear the middle of the baking sheet to place the fillet of salmon.
6. Add the remainder of the dressing onto the salmon and bake for another 18-20 minutes, uncovered. Serve and enjoy with your favorite grain!
Dark Chocolate Avocado Mousse
Makes 4 servings
Prep time: 15 minutes
2 medium-large avocados, peeled and pitted
2 oz 70% dark chocolate squares (approx ¼ cup dark chocolate chips), melted
2 tsp vanilla extract
½ cup cacao (or cocoa) powder
¼ cup maple syrup
Pinch of salt
Optional: fresh mint leaves, fresh raspberries and whipped cream
Instructions
1. In a microwave bowl, melt the chocolate on high for approximately 30 seconds. Stir to fully melt.
2. In a food processor, add all the ingredients plus melted chocolate.
3. Blend until smooth for about one minute.
4. Portion out the chocolate avocado mousse into four small serving bowls, cover and refrigerate for 2-3 hours. When chilled, add fresh mint leaves, raspberries and whipped cream to garnish, and enjoy!
Farro Harvest Grain Salad
Makes 4 servings
Prep time: 15 minutes | Bake time: 50 minutes
1 cup dry farro, rinsed
2-3 small/medium sweet potatoes, cubed
4-6 cups of leafy salad greens
½ shallot, minced
½ cup walnuts, chopped
¼ cup pomegranate seeds
¼ cup feta cheese, crumbled
3 Tbsp EVOO (additional to roast sweet potatoes)
2 Tbsp maple syrup
2 tsp pumpkin pie spice
Salt and pepper to taste
Optional: freshly grated turmeric
Instructions
1. Preheat oven to 425°.
2. On a large baking sheet, add the cubed sweet potatoes. Toss with EVOO to coat, and add salt and pepper. Bake for around 25 minutes or until tender.
3. In a medium pot, bring water (2 quarts water to 1 cup of farro) to a boil. Add the farro, stir for 2 minutes and then turn down the heat to medium-low and simmer with the lid off for 25-30 minutes or until the farro is tender. Drain and add to a medium bowl.
4. For the dressing, in a small bowl, whisk together the shallot, EVOO, maple syrup, pumpkin pie spice, turmeric and salt and pepper.
5. Add the walnuts and dressing into the medium bowl with the farro. Toss together until combined.
6. In a large bowl, add the warm farro harvest grain mixture onto a bed of leafy salad greens. Garnish with pomegranate seeds and feta and enjoy!
Nikita Grove is a licensed registered dietitian and yoga instructor, and she owns and operates The Wellness Grove in Elizabethtown, where her team provides nutrition counseling, yoga and personal training. Nikita was raised on her family farm in Marietta, where she first learned to appreciate the foundations of food, soil and farming. Her passion in wholesome wellness is fueled by her desire to help others achieve and maintain healthy lifestyles, while enjoying her own active lifestyle through pickleball, yoga, gardening and a relentless curiosity of exploring new foods and diverse cuisines. Now the eighth generation on her family farm, Nikita and her husband, a cancer survivor, are implementing regenerative farming practices to restore the ecosystem and promote farm-to-table accessibility in their community.
