Roughing It: Fiber Fiber Everywhere!

Season 2 - Episode 6

​​​Do you recall the decades-old suppertime entreaty by our parents to “eat your roughage?” These days we call it fiber, but the sentiment is the same. That’s why in Episode #7 we’re truly “Roughing It!” We’ll be introduced to a Salmagundi, enlightened by an Antipasto and downright impressed by Tomates Farcies Au Pois!

Food Over 50’s chef/host David Jackson prepares three delectable recipes, each remarkably high in fiber but resembling broom straw and tree bark not at all! First, David creates a scrumptious Salmagundi of Fresh Berries & Quinoa, accented with the crisp bite of red onion, fresh lemon and ribbons of fresh basil. And in a delicious twist to a traditional Italian first course, how about a Grilled Vegetable Antipasto with lightly charred zucchini, yellow squash, fennel, radicchio and artichoke hearts? Then, Oven-Roasted Tomatoes Stuffed w/ Sweet Garden Peas are a sophisticated accompaniment to steak, chicken or fish. Each recipe is wonderfully high in fiber and the only rough part is trying to resist them!