RECIPE

THE TALK OF THE POTLUCK KALE AND APPLE SALAD A favorite for potlucks, family gatherings, and hot summer nights at home. With a food processor to chop the kale, I can be done and out the door to a party within 20 minutes.

INGREDIENTS • 1 teaspoon salt, or to taste • 1 bunch kale, stems removed and leaves chopped • 2 apples, diced • 1/4 cup olive oil • 1/3 cup sweetened dried cranberries (such as Ocean Spray® Craisins®) • 1/3 cup toasted unsalted sunflower seeds • 2 tablespoons raw apple cider vinegar • 1/3 cup crumbled Gorgonzola cheese

DIRECTIONS Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.

Source: allrecipes.com

Activate Healthcare | 9302 North Meridian Street | Indianapolis, IN 46260 | activatehealthcare.com | May 2018 SALMON BURGERS Serves 8

Ingredients • 1/2 cup red bell pepper, diced • 1/2 cup yellow bell pepper, diced • 3 green onions, thinly sliced • 1 cup finely chopped greens (such as kale, spinach, chard or collard) • 3/4 cup panko bread crumbs or gluten-free bread crumbs • 2 cloves garlic, minced • 2 pounds salmon filets, skinned and finely chopped • 1 large egg, lightly beaten • 1 tablespoon soy sauce • 1 teaspoon fresh lemon juice • 1 teaspoon grated lemon zest • 1/2 teaspoon salt • Cooking spray

Directions • In a medium bowl, combine peppers, onion, greens, panko, garlic and salmon. • In a small bowl, combine egg, soy sauce, lemon juice and zest, and salt. Add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. • Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Serve on buns or on a bed of fresh greens if desired.

Source: Center for Addiction Nutrition

Activate Healthcare | 9302 North Meridian Street | Indianapolis, IN 46260 | activatehealthcare.com | April 2018 ROASTED VEGETABLES

Ingredients

• 1 small butternut squash, cubed • 2 red bell peppers, seeded and diced • 1 sweet potato, peeled and cubed • 3 Yukon Gold potatoes, cubed • 1 red onion, quartered • 1 tablespoon chopped fresh thyme • 2 tablespoons chopped fresh rosemary • 1/4 cup olive oil • 2 tablespoons balsamic vinegar • salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees. 2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. 3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Source: allrecipes.com

Activate Healthcare | 9302 North Meridian Street | Indianapolis, IN 46260 | activatehealthcare.com | Jan. 2018