In a saucepan over medium heat, combine the diced red bell peppers, sugar, apple cider vinegar, and salt. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally, until thickened. Let cool.

For the Butternut Sage Grits

Prepare the Butternut Sage Grits

In a medium pot, bring the vegetable broth to a boil. Add the diced butternut squash and cook until tender, about 10 minutes. Stir in the grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until creamy. Stir in the chopped sage, butter, salt, and pepper.

For the Crispy Kale

Crispy Kale

Preheat the oven to 350°F (175°C). Toss the kale with olive oil and salt. Spread on a baking sheet and bake for 10-15 minutes, or until crispy.

For the Seared Salmon

Cook the Salmon

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Serve with lemon wedges.