Southwestern Grilled Salmon

By now, most people are aware that Omega 3 fatty acids have heart-healthy
benefits. Salmon is certainly one of the best sources of this nutrient, and best of
all, it tastes great when grilled.

Serves 2

2 6-8 oz. salmon fillets (approx. one-inch thick), skin on
Kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano

Sprinkle salmon fillets with kosher salt. Coat each fillet evenly with one teaspoon ground cumin, followed by 1/2 teaspoon
chili powder per fillet. Dust each fillet with 1/2 teaspoon dried oregano. Cook skin side down and covered on hot grill for 15 minutes, or to desired doneness.

Cauliflower and Tomatoes with Basil

The cauliflower and tomatoes, and even the basil and garlic, are excellent sources
of beneficial compounds that can help in the fight against heart disease.

Serves 2

1 Tbsp. olive oil
1/2 head cauliflower, trimmed and florets removed
1/4 cup white wine
1 clove garlic, minced
1/2 pint grape tomatoes (cherry tomatoes are a good substitute)
Kosher salt
1/2 cup chopped fresh basil

Heat olive oil over medium-high heat in a sauté pan. When oil is hot, add cauliflower florets. Cover and sauté, stirring ccasionally, until florets begin to brown in spots, approximately 5-7 minutes. After florets have begun to brown, add 1/8 cup white wine and the garlic. Simmer uncovered until most of the wine is reduced, approximately one to two minutes. Add tomatoes and cover again. Simmer until tomatoes begin to pop and release juices, about 5-7 minutes. Add remaining white wine. Turn heat down to medium and simmer uncovered, stirring occasionally for another 5-7 minutes, or until cauliflower is quite tender. Season to taste with kosher salt. Stir in fresh basil, and serve immediately.

.Nutrition Pointer:
Two important keys to developing maximum flavor in this dish are 1) getting some caramelization on the cauliflower in the initial sauté and 2) “deglazing” the pan with the white wine and then allowing the tomatoes to cook long enough to add their juices to the reduced wine, creating a tasty sauce.

Roasted Sweet Potatoes

Serves 2

2 medium sweet potatoes, cut into ½ inch cubes
2 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1 Tbsp. chopped fresh rosemary
1 clove garlic, minced
Cracked black pepper to taste

Preheat oven to 350º F. Add sweet potatoes to a baking pan covered with foil. Drizzle with olive oil. Sprinkle with kosher salt and rosemary. Add garlic. Add fresh cracked pepper to taste.
Mix potatoes thoroughly to coat with oil and seasonings.
Spread potatoes out evenly in pan. Place in oven and cook for approximately 30 minutes, stirring once halfway through cooking.

Nutrition Pointer:
This recipe would work equally well with new potatoes. However, sweet potatoes are more nutrient dense than their white counterparts, and roasting them intensifies their natural sweetness.