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Sponsored Content: Food City Friday: Nutrition to Support Brain Health

Registered Dietitian Kirby Moir tells us about some food that are good for our brain health. She also shares some recipes that use these types of foods. Dish In A Dash: Sweet and Savory Salmon Bowl • 24 oz Salmon Fillet • 4 tbsps Full Circle Market Sweet Thai Chili Sauce • 2 cloves Garlic • 8 oz frozen shelled edamame • 2 containers Full Circle Market microwave white rice • 3 Lime • 1 cup Food Club canned pineapple tidbits • 1 cup ShortCuts recipe ready bell pepper • 1/2 cup Fresh cilantro • 1 Avocado • 1 Jalapeño pepper • 2 tsps Sesame seeds • 1. Preheat the oven to 425 F. 2. Mince garlic, combine sweet chili and minced garlic in a small bowl. 3. Cut salmon into equal 6 ounce fillets; brush marinade onto salmon fillets. 4. Place salmon skin side down on parchment paper lined baking sheet. 5. Roast for about 10 or 12 minutes in the preheated oven at 425 F or until the salmon cooked through to 145 F. 6. While the salmon is roasted in the oven, proceed with the rest of the bowl ingredients. 7. Cook microwave rice and edamame per instructions on package in microwave. 8. Once rice has cooked add juice of one lime to each container. 9. Drain canned pineapple, rinse and chop cilantro. 10. To four separate bowls, add 1 cup rice, 1/3 cup edamame, ¼ cup bell pepper, ¼ cup pineapple, garnish with cilantro, avocado slices, jalapeño slices, lime slices, and sesame seeds and top with roasted salmon. Butternut Squash & Spinach Quiche • 1 baked pie crust (prepared per package directions) • 1 1/2 cups ShortCuts butternut squash, diced • 1 tbsp butter or olive oil • 1 shallot, sliced • 4 cups fresh spinach • 2 tsp. fresh sage • 5 large eggs • 1 cup half and half (substitute whole milk) • 1/2 tsp. salt • 1/2 tsp. black pepper • 1 cup Gruyere cheese, shredded 1. Prepare pie crust according to package directions. If using homemade pie crust, par-bake for 15 minutes at 400˚ F before adding the filling. 2. Add ShortCuts butternut squash on a baking sheet. Drizzle lightly with olive oil and bake at 400˚ F for about 20 minutes, or until cooked through. 3. In a small skillet over medium heat, lightly sauté the sliced shallots in butter or olive oil until fragrant and slightly softened. Add in the spinach and fresh sage and continue to cook until the spinach is wilted. Remove from the heat and set aside. 4. In a large bowl, whisk together the eggs, half and half, salt and pepper. 5. Layer the cheese, roasted squash, and spinach in the bottom of the pie crust, then pour the egg mixture over the top. 6. Bake at 350˚ F for 30-45 minutes or until the top is golden brown and the eggs are cooked through. 7. Store in the fridge for up to 3 days.