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!
Featured Recipes in this Episode
Grilled Vegetable Antipastoe
Fresh Berry & Quinoa Salmagundi