THE NEXUS OF FOOD & HEALTH

October 11, 2018 • 7:30am - 6:00pm

Mercy Restaurant & Event Center, Minneapolis

eatwhatyouARE

YOUeatwhatyouARE

YOU

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Welcome!

Dear Delegate:

We are delighted to welcome you to a special forum dedicated to the nexus of food and health.

You Are What You Eat promises to be an excursion and exploration across the arc of innovation and

issues between the production of healthy food and the accessibility of that food for consumers.

Increasingly, consumers and consumer choice are driving developments in food production. This

movement, both organized and dispersed, is bolstered by the ubiquity of data, the revolution in

personalized medicine, insights from research on the properties of foods and concerns around

health and healthful outcomes.

Our agenda in this unique forum brings together organizations with allied missions: AURI, MyFormulary

USA, Mercy Hospitality and Larta Institute. While the former three are based in, and work in Minnesota,

which is itself driving a truly world-class cluster in the field, Larta Institute is based in California, with

a worldwide mission to support innovation and solutions that feed, fuel and heal the world.

We are united in purpose and intent: to curate, educate and cultivate a community committed to

the future of food, and the future of health care. The nexus could not be more important, and more

relevant to our time. We hope that you will engage, interact and network to drive outcomes that are

meaningful and exciting to us all.

Welcome!

Shannon SchlechtExecutive DirectorAgricultural Utilization Research Institute

Rohit K. ShuklaCEOLarta Institute

Adam G. SouthamChairman/FounderMyFormulary LLC

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Morning Session Agenda

Begin with Breakfast: How to Supercharge Your Day

Welcome & Opening Remarks

Spotlight: Modeling Personalized Health through Big Data

Disease Management Through Food: How the Prevention and Treatment Landscape is Being Reshaped

Networking Break

Food Matters: From Farm to Healthcare

Fireside Chat: Food Products with Health Claims

7:30-8:30

8:30-8:45

8:45-9:45

9:45-10:45

10:45-11:15

11:15-11:45

11:45-12:15

Live food preparation demonstration and discussion. Breakfast is comprised of recipes that leverage Functional Foods to support optimal health. Dr. Kate Shafto, University of Minnesota and Culinary Nutritionist Jennifer Breen, Bakken Center for Spirituality & Healing, prepare the food live using the principles of Healthy Kitchens, Healthy Lives

Shannon Schlecht, AURI, Rohit Shukla, Larta Institute and Adam Southam, MyFormulary, join in welcome the day and provide a brief overview of the background and purpose of their organizations.

Dr. Jaeyun Sung, Microbiome Program in Mayo Clinic’s Center for Individualized Medicine, discusses the biocomplexity of the human microbiome. Sung’s approach seeks to decode the causal links between wellness, nutrition, and the gut.

“Let thy food be thy medicine, and thy medicine be thy food” - Hippocrates Diet has re-entered the consumer consciousness as a viable, and perhaps preferable, disease management therapy. Jen Wagner-Lahr, AURI, moderates an expert panel with Ed Rogers, Bonomuse, Dr. Elizabeth Klodas, Step One Foods and Dr. Sonja Nodland, Wellmune.

Meet the speakers and network with colleagues. Try products from Eniva Health, Midwest Elderberry Coop, Mighty Jom, Quarks America Bentor, Step One Foods, Superior Switchel and more.

Dr. Kate Shafto , University of Minnesota and Culinary Nutritionist Jennifer Breen , Bakken Center for Spirituality & Healing , are a dynamic duo who regularly speak on medical nutrition and how to shift consumer perception from restriction to revolution.

A fireside chat about navigating the complex world of CPG health claims, federal standards and legal landmines with Mark Kaster, Dorsey & Whitney LLP and Greg Thompson, General Mills.

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Afternoon Session Agenda

Nutritious Delicious Functional Food. Live Demonstration of Luncheon Menu

Health Insurance & Functional Food: A Vision for The Future

Preventative Medicine: The Exponential Effect of Functional Food & Exercise

Networking Break

This Little Piggy Went to Market; This Hornless Cow Made Milk: Gene-Editing Solutions for Healthy Animals.

Functional Food Entrepreneurs: Tales, Trials & Tribulations.

Closing Remarks

Cocktail Reception

12:00-1:00

1:00-1:45

1:45-2:30

2:30-3:00

3:00-3:30

3:30-4:30

4:30-4:45

4:45-6:00

Prepared by Executive Chef Mike Rakun of Mercy Restaurant following the Functional Food & Preparation Principles of Healthy Kitchens, Healthy Lives

Health Insurance Executives Brian Beutner, Bright Health, Dr. Tomas Valdivia, Bright Health will discuss the future for coverage of functional food and integrative medicine.

Dr. Steele talks on the exponential physiological, psychological and intellectual health benefits and medicinal effects that can be achieved through the combined use of

Functional Foods and Exercise.

Meet the speakers and network with colleagues. Sample sponsor products from Eniva Health, Midwest Elderberry Coop, Mighty Jom, Quarks America Bentor, Step One Foods,

Superior Switchel and more.

Recombinetics will outline the benefits of precision-breeding for animals, producers, consumers and the planet; provide an overview of the current global landscape for gene-

edited food products, and more Tammy Lee, Recombinetics.

A story of David & Goliath that marvels in the outcome. Moderated by Rick Brimacomb. Club Entrepreneur. Panelists: Andrew Baechler, Founder/CEO of Eniva; Adam Southam, Founder/CEO of MyFormulary; Dr. Elizabeth Klodas, Founder/CEO of Step One Foods;

Dave Lenzmeier, Milk Specialties; Damon Johnson, Board Member of CocoKefir LLC.

Shannon Schlecht, AURI, Rohit Shukla, Larta Institute and Adam Southam, MyFormulary will spend a few minutes recapping the day and discussing what the future holds. Please plan on

participating in a two minute poll and sign up for copies of all session recordings and notes.

Delicious Nutritious Appetizers. Cash Bar. Stay for dinner at Mercy. Visit www.mercympls.com for reservations.

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Gail Dennison, Director of Development & Public Relations, The Hormel Institute, U of M

Rick Brimacomb CEO, Brimacomb & Associates

Alex DanzbergerPresident, MyFormulary USA

Andrew Baechler, Chairman/CEO, Eniva Corporation, is responsible for determining and overseeing strategic initiatives. Eniva is a Minnesota-based supplement developer that specializes in optimizing health outcomes. Baechler has extensive experience as a top performer with a variety of sales distribution organizations. He is a dynamic motivator and

committed leader who provides a foundation of experience and values-based success for Eniva’s future. He is an alumnus of the University of Wisconsin-Madison.

Gail Dennison is the director of development and public relations for The Hormel Institute, University of Minnesota. Gail heads the department responsible for external marketing and fundraising development. This includes promoting public support for The Hormel Institute’s cancer research, securing grants

for technology, and developing cancer research fundraising support. Dennison’s education includes a Masters in Philanthropy and Development from Saint Mary’s University of Minnesota, Winona, Minnesota and Bachelor of Science in Business.

Brian K. Beutner, JD, is General Counsel of Bright Health, an innovative connected healthcare experience. He served as Chairman of the Board of Directors of MNSure, Minnesota’s health insurance exchange, from 2013 to 2015. Prior to that, he was the CEO of mPay Gateway, Inc. From his beginnings as General Counsel of UnitedHealthcare, Beutner has become a seasoned executive at the intersection of

healthcare administration and banking. Beutner received a Master’s from the Wharton School of the University of Pennsylvania and a JD from the University of Michigan Law School.

Jennifer Breen is a culinary nutritionist. She uses cooking education to address the issues of sustainability, justice, well-being, and public and personal health. Breen is both a professional chef with over 20 years in the food industry and a Public Health nutrition educator (MPH). She

promotes and uses local and sustainable foods to teach about a food systems approach to healthy cooking and eating. Breen specializes in using local, sustainable, and organic foods for all kinds of lifestyles, cooking, and events. She is an expert natural, sustainable, and whole foods chef.

Rick has been a venture capitalist, advising and investing in hundreds of emerging companies, for 25+ years. He founded the Brimacomb Capital venture fund and co-founded the Sherpa Partners venture capital fund. His earlier experience includes venture capital – Norwest Venture Capital, investment banking – Piper Jaffray, and investment

research – Needham & Company. Rick is the founder of Club Entrepreneur, co-founder of The Network Connect, Sagis Club, and MOJO Minnesota, and a past President of the Minnesota Venture Capital Association.

Alex Danzberger brings 30+ years of leadership success across a variety of industries as well as international assignments in Asia Pacific with a focus on finance, business operations, strategy, and business development. He has a proven history of thriving in an environment of change where discernment and strong

business acumen are essential. Danzberger’s recent focus on digital transformation has led to executive roles responsible for the development and implementation of growth strategies in the areas of global ecommerce at Digital River and online. He has also developed education at Capella University and Unitek College.

Andrew Baechler Founder & CEO, Eniva

Jennifer Breen Culinary Nutritionist, The Earl Bakken Center for Spirituality and Healing

Brian Beutner General Counsel, Bright Health

Meet Our Speakers...

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We believe everybody deserves wellness and that knowledge is the path to achieving it. Who can we trust to provide the truth about nutrition, exercise, health and medicine? We trust leading physicians, scientists and clinical research from unbiased source and we provide this information to you for free for your use in preventing or treating medical conditions or pursuing health, fitness and wellness goals.

Clinical EvidenceOur recommendations are all

supported by scientific evidence from peer-reviewed clinical studies

Functional Foods™

55,000+ shelf-stable,brand-name, healthy, & delicious foods

intended to help you live a better life

Practical Resource10,000+ free articles on the effectiveness of ingredients

Recipes & Meal Plans

- COMING SOON -250,000+ recipes utilizing Functional

Foods for a healthy lifestyle

Restaurant Menus

- COMING SOON -Direct connection to restaurants offering

menu items with effective ingredients

Grocery Connection

- COMING SOON -Ability to order all the products you need from us along with local grocery items

Functional Foods for Optimal Health™

MyFormulary

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You’ve done the science.

Now let’s build your business.

BUSINESS STRATEGYEvery startup needs a plan. We help you develop a business strategy for your company with defined and measurable goals.

YOUR PRINCIPAL ADVISORIt helps to have a guide. You’ll work one-on-one with a dedicated mentor, who has expertise commercializing products in your industry.

INDUSTRY FEEDBACKWe engage our network so you can con-nect with your industry. We give you ac-cess to leading domain specialists to give you feedback on your startup in hot-topic areas, such as law, regulations, funding, product design, and marketing.

YOUR ROADMAPYou walk away with the tools you need to succeed – a customized commercialization plan, industry connections, and a strong sense of where your company is headed.

CEO | ROHIT SHUKLA RSHUKLA@LARTA.ORG

CSO | CARLOS GUTIERREZCGUTIERREZ@LARTA.ORG

BUSINESS INQUIRIES

OUR MODELOUR IMPACT

$4.5BFUNDS RAISEDSINCE 2004

107PORTFOLIO ACQUISITIONS

SINCE 2004

450+COMPANIES ASSISTED

PER YEAR

1149 S. HILL STREET, STE. 900 | LOS ANGELES, CA 90015 | LARTA.ORG

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Brian BeutnerGeneral Counsel, Bright Health

Mark KasterPartner, Dorsey and Whitney LLP

Dr. Elizabeth KlodasFounder & CEO, Step One Foods

Tammy LeeCEO, Recombinetics

Damon Johnson serves as the vice president of Enterprise Strategic Growth within Global Enterprise Solutions for Cox Automotive. Before joining Cox Automotive, Johnson co-founded CDM dealer services, which was named “2002 Small Company of the Year” by Fortune Magazine and acquired by Kelly Blue Book. Damon has

started several successful businesses focused on digital marketing, retail solutions, social media, and sustainability. Damon was also on the Board of Directors for CocoKefir, the maker of coconut-based kefirs and yogurts that are fermented with vegan probiotic cultures, which was acquired by Millennium Products, Inc.

Mark Kaster has 25+ years of experience helping clients resolve regulatory compliance matters. Mark’s practice emphasizes complex matters involving federal, state, and local regulatory agencies. He has a Master’s degree in public health, and was on the legal defense team in one of the first Superfund cases litigated in the

United States. This led to the representation of Fortune 500 companies in connection with their chemical control, work place and product safety, insurance, and litigation. Mark has national expertise in handling enterprise risk management, occupational health and safety, product safety and toxic tort laws, and green marketing.

Dr. Klodas has dedicated her career to preventive cardiology. Trained at Mayo Clinic and Johns Hopkins, she serves as the Chief Medical Officer for Step One Foods. Dr. Klodas is a nationally sought speaker and has a lead role at the American College of Cardiology (ACC). Her clinical interests include prevention of heart disease and non-

invasive cardiac imaging. She has published dozens of scientific articles, authored a book for patients, “Slay the Giant: The Power of Prevention in Defeating Heart Disease,” and served as founding Editor-in-Chief of the patient education effort of the ACC. Dr. Klodas also serves as medical editor for webMD.

Recombinetics is the global leader in creating gene-edited animal models for biomedical research; human therapeutics; and precision-bred animals with health, welfare, and productivity traits. At Recombinetics, Lee raised $34 million, transitioned the business from pre-revenue to signing $4 million in contracts (with

revenues expected to exceed $40 million over life of contracts), and signed business agreements with premier research institutions and genetics companies. She is a frequent speaker on regulatory approvals for gene-edited food animals at biotech venture capital and healthcare investment forums. She also serves on the BIO Board of Directors.

Dave LenzmeierCEO, Milk Specialties Global

As the CEO of Milk Specialties Global (MSG), David Lenzmeier is focused on expanding the Company’s capabilities in the Human Nutrition market. Lenzmeier also serves as a board member at the Hendrickson Foundation. Before joining MSG as President of Global Food Solutions in 2008, he was co-founder and

President of Protient, Inc. and served as President of Glencoe Butter & Produce. From growing up on a dairy farm in central MN to serving on the board of directors for both the US Dairy Export Council and the American Dairy Products Institute, Lenzmeier has gathered 20+ years of dairy industry experience. Lenzmeier is a graduate of the University of Wisconsin-River Falls.

Brian W. LoebCorporate Investments, Continental Grain Company

Brian co-leads Continental Grain Company (CGC) Ventures, making investments into early stage food and ag tech companies. CGC is a privately held holding company with 200+ years of experience in food and agribusiness, including a long history in grain trading and animal protein.

Today, CGC manages a portfolio of diverse investments across a variety of subsectors, including partnerships with Arlon and the Boulder Food Group. Brian was in the FIG Investment Banking Group at J.P. Morgan and received a B.S. in Mechanical Engineering from Yale. Currently, Brian sits on the boards of four CGC Ventures portfolio companies.

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Marti Nyman is a senior business development executive with 20+ years of success in creating and driving the growth of Fortune 100 companies. With deep career experience traversing Healthcare, Energy, Telecommunications, Consumer Retail, and Professional Services, Nyman has amassed extensive expertise in strategy development, new opportunity identification, sales and territory management, and influential relationship development. He teaches graduate

level courses on Corporate Venturing at the University of Minnesota’s Carlson School of Management, is Chairman of the Board at New Path Mental Health Services, and is on the Advisory Boards of two early stage companies.

Ed RogersFounder & CEO, Bonomuse

Shannon SchlechtExecutive Director, AURI

Dr. Kate ShaftoCTropMed, Integrative Medicine Fellow, University of Minnesota

Mr. Rogers has 25+ years of entrepreneurial business experience as a founder, investor, adviser and lawyer. Before co-founding Bonumose, he practiced law for 11 years, co-founded an animal food technology company based on university technology, and designed/implemented

a grant-funded venture investment endowment for a foundation in rural Virginia. He has Bachelor of Arts and Juris Doctor degrees from the University of Virginia.

Shannon Schlecht, Executive Director of AURI is responsible for the overall strategic and operational oversight for the organization’s staff, programs, and mission execution. AURI provides technical services to businesses, conducts applied research initiatives, and

convenes networking events to create value-added economic opportunities for the food and agriculture sector. AURI operates three laboratories and its dedicated staff assists industry participants on 200+ food and agricultural innovation projects each year to foster long-term economic benefit for Minnesota. Schlecht served as the wheat industry representative to the USDA Secretary of Agriculture and U.S. Trade Representative for the Grains, Feed, Oilseeds, and Planting Seeds Agricultural Trade Advisory Council. Internationally, he conducted initiatives to develop U.S. wheat exports in over 40 countries. Schlecht holds Bachelor’s and Master of Science degrees from North Dakota State University - Fargo.

Dr. Kate Shafto is board certified in Internal Medicine and Pediatrics. She has various roles in Undergraduate Medical Education and Global Health Education at the University of Minnesota’s College

of Medicine and Department of Internal Medicine. She practices Integrative Medicine in the outpatient setting, seeing both pediatrics and adults. Dr. Shafto also teaches a course she co-developed, called Food Matters for Doctors (with Chef Jenny Breen), which uses cooking to teach nutrition concepts and food as medicine. This class was piloted for medical students and has been expanded to include health professional students from other disciplines through the Center for Spirituality and Healing.

Dr. Sonja Nodland Senior Scientist, Wellmune

Marti Nyman

Mike RakunExecutive Chef, Mercy Hospitality

Jason RobinsonProject Development Director-Food, AURI

Dr. Sonja Nodland received her Masters from Washington University in St. Louis and her Doctorate in Immunology and Cancer Biology from the University of Minnesota. After completing a post doctoral fellowship in human developmental immunology, she became a scientist in the Healthcare division of Biothera Inc. to work with the functional food and beverage ingredient Wellmune®. Dr. Nodland was

responsible for the development and implementation of the research program to identify immune biomarkers of Wellmune’s function. After the Wellmune business was acquired by Kerry, she took on responsibilities for their clinical research program, including researching the efficacy of the Ganeden BC30 ingredient.

Executive Chef Michael Rakun believes that good food begins at the farm. His signature style eschews fat in favor of herbs, broths, and food’s natural flavors. Rukun uses his love of natural foods to create dishes that are mouth-watering, farm-to-table, and healthy. Mike and Abby Rakun own Mercy in downtown Minneapolis, Benedict’s in Wayzata, and partner

with Mill Valley Kitchen in St. Louis Park. Rakun was the first local chef to take the bold move of printing the nutritional information for all the items on his menus. He attended Le Cordon Bleu College of Culinary Arts.

In his role as a Project Development Director for AURI, Jason Robinson works with food clients to further the value-added development of Minnesota’s agricultural products. Prior to AURI, Jason spent 19 years in corporate research and development at a Fortune 500 food manufacturer. He also served as a product and process developer across a number of food technologies for the U.S., Canada, and other global

businesses. Jason brings a wealth of knowledge and experience in the end-to-end new product development process to support the AURI mission. Jason is a graduate of the University of Wisconsin – Madison.

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space of food and health for the region. As a result, AURI is proud to cosponsor today’s event to

’s discussions, I

meet the food and health needs of today’s consumer.

through its staff experts and technical resources, which include a food product laboratory, meat

It is my hope you will leave today’s event with an in-

Regards

Shannon Schlecht

AURI

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February 6-8, 2019 • Napa Valley, California

www.healthykitchens.org

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Dr. Jaeyun SungAssistant Professor of Surgery, Mayo Clinic Ventures Microbiome Project

Greg ThompsonChief Food Law Counsel, General Mills

Dr. Tomas ValdiviaChief Health Officer, Bright Health

Jennifer Wagner-LahrSenior Director of Innovation & Commercialization, AURI

Jaeyun Sung, Ph.D., develops computational analytical approaches to understand the intricate relationship between commensal microbial organisms and human health. Of particular interest to Dr. Sung is characterizing the global interconnectivity within our body’s microbial community, as well as identifying

the primary biomolecular processes driving microbiome-associated chronic disease. Dr. Sung uses network modeling and systems-level, integrative analyses of multiomics data from clinical samples. Ultimately, Dr. Sung aims to apply insights from his research to inspire future investigations into human microbiome biocomplexity and to create novel technologies that can lead to breakthroughs in improving human health.

Greg Thompson is the Chief Food Law Counsel at General Mills where he leads the Food Law Center of Excellence and is responsible for advising the business on a wide variety of food law issues. Previously, he served as Associate Chief Counsel for Foods at the US Food & Drug Administration

where he counseled the agency on issues such as the issuance of warning letters, regulations, guidance documents, and responses to petitions for health, nutrient content, and food additive claims. In addition, Greg has worked for Cargill, Dorsey & Whitney, and the Flavor & Extract Manufacturers’ Association. He earned his JD from Georgetown University.

Dr. Valdivia is a health care executive with 20+ years of experience founding, building, and selling companies in the health care technology, provider accountable care services, and health consumer sectors. Having been both a primary care physician and a leader in large provider organizations,

Dr. Valdivia understands the needs of care delivery organizations. He is passionate about developing, managing, and leading dynamic organizations, understanding existing and emerging market/customer needs, and creating valuable services. Tom was Chief Medical Officer for Definity Health, and President for Carol, where he raised over $35M to develop the first direct-to-consumer health services exchange.

Jenn Wagner-Lahr oversees projects in partnership with AURI staff members, commodity groups, state and federal agencies, and other collaborators and stakeholders that fulfill the AURI mission and advance the development of value‐

added agricultural products within Minnesota. Prior to joining AURI, Wagner-Lahr worked as a Program Specialist and, later, Executive Director of Global Outreach, Inc. Wagner-Lahr received her Bachelor of Science from the University of Minnesota, and Master of Science in international agricultural sciences from Humboldt Universität zu Berlin in Germany. A recipient of numerous awards, Wagner continues to prove why she is a vital member of the AURI team.

Rohit ShuklaFounder & CEO, Larta Institute

Adam SouthamFounder & CEO, MyFormulary USA

Rohit Shukla founded the Larta Institute and later incorporated it as an independent non-profit organization. It is a mission-based organization, focused on the transformation of ideas into enterprises working to feed the world, fuel the world, and heal the world. Larta designs and manages commercialization initiatives to guide the transition of publicly funded

R&D into commercial businesses. Larta represents a portfolio of companies and technologies to large organizations in food and agriculture, alternative energy, and health care. Larta curates solutions to problems affecting society from around the globe, and works with a world-class network of experts, buyers, investors, and public and private organizations. Ideas, Energized. That’s Larta’s tag line and it captures their value proposition.

Adam Southam is a broad-based strategic thinker with 25+ years of leadership, innovation, strategy, invention, business start-up, branding, and marketing excellence. He has conceived several patented and patent-pending inventions related to health, fitness, functional and preventative medicine, broadcast media, ecommerce, and distribution channel management.

He consults with companies internationally and holds positions on several Boards of Directors and Advisory Boards. Southam is engaged to speak at conferences, trade shows, and universities on topics of innovation, branding, patent prosecution and defense, business, and channel management. Southam credits his success to countless mentors and advisors and looks to give back and pay forward in mentoring and advising others. Currently, Southam serves as Founder/Chairman and Governor of MyFormulary.

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Baby Greens & Fine Herb Salad with Sherry Vinaigrette - GF/V

Baby Kale Salad, Pine Nuts, Manchego, Ancient Grains, Lemon-Chili Vinaigrette - GF/V

Quinoa Salad with Cumin-Roasted Cauliflower, Roasted Purple Yams and Sumac Yogurt Sauce - GF/V

Five Bean Vegan Chili • Heritage Raised Chicken • Fine Herb Roasted Chicken

Line Caught Norwegian Salmon • Cumin Roasted Salmon with Cilantro Sauce

Mercy Rakun Signature LuncheonA nutritious delicious efficacious epicurean delight

The delicious, nutritious, efficacious recipes prepared for you today are available at www.FunctionalFoodRecipes.com

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Today’s Recipes VEGETARIAN OR CHICKEN CHILI

CORN TORTILLA STRIPS: 2 ea Com tortillas, sliced into thin strips Canola Oil, as needed Salt, to taste CHILI: ½ cup Black beans, soaked overnight, drained ¼ cup Olive oil ½ cup Onion, medium dice 1 lb Chicken breast, boneless, skinless, diced (optional) ½ cup Red bell pepper, medium dice ½ cup Yellow bell pepper, medium dice ½ Tbsp Garlic, minced ¼ Tbsp Chile powder ½ Tbsp Ground cumin ¼ tsp Ground coriander ¼ tsp Ground cinnamon 4 Tbsp Tomato paste ¼ cup White wine ¾ cup Yellow squash, medium dice ¾ cup Zucchini, medium dice ¾ cup Mushrooms, medium dice ½ cup Roasted poblano peppers or canned green chiles, small dice ½ ea Canned chipotle, minced (optional)½ Tbsp Adobo sauce from chipotles (optional)1 cup Vegetable or chicken broth, unsalted, or water ½ cup Tomatoes, small dice ½ cup Farro, cooked ¼ tsp Salt Ground black pepper, to taste

l. For the Corn Tortilla Strips: Toss tortilla strips with canola oil and salt and spread out on baking tray, and bake in a preheated 400° oven until crisp. Set aside.

2. For the Chili: Cook the soaked black beans in water until tender. Drain well and set aside.

3. Sweat the onions in the oil for 3 to 4 minutes until translucent.4. Add the chicken (if using), peppers, garlic, chile powder, cumin,

coriander a and continue to cook approximately 3 to 4 additional minutes on low heat.

5. Add tomato paste, and cook out for 3 minutes.6. Add wine; reduce until a tablespoon or so remains.7. Add yellow squash, zucchini, mushrooms, poblano peppers or canned

green chiles, and chipotle peppers with adobo sauce (if using). Cook for an addition 2 to 3 minutes.

8. Add broth or water, tomatoes, farro, and cooked black beans. Bring to a simmer; cook gently for 8 to 10 minutes until vegetables are all tender. Adjust seasoning and serve topped with tortilla strips.

CUMIN ROASTED SALMON WITH CILANTRO SAUCE

FOR THE SAUCE:1 cup Cilantro, leaves and tender stems, chopped¼ cup Chives, finely chopped (from about 1/2 bunch)1 clove Garlic, very finely chopped1 Tbsp Distilled white vinegar¼ cup Olive oil Kosher salt and black pepper

FOR THE SALMON:1 ¾ tsp Ground cumin½ tsp Smoked paprika2 Tbsp Olive oil Kosher salt and ground black pepper1 ¼ lb Skin-on salmon fillet1 Lemon, cut into wedges, for serving

1. Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you’ve reached the desired consistency.) Season with salt and pepper, and set aside.

2. Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.

3. Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.

4. Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

HERB-ROASTED CHICKEN BREASTS

FOR THE SAUCE:3 Large garlic cloves, chopped1 Tbsp Fresh rosemary, chopped1 Tbsp Fresh thyme, chopped6 Large chicken breast halves with skin and bones3 Tbsp Olive oil1/3 cup Dry white wine

1. Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil.

2. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.3. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

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Functional Food & Health Champions

MyFormulary

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