Food Over 50

Scrambled eggs with turmeric, sherry, mushrooms and spinach served over whole grain toast; garden skillet topped with a poached egg; steel cut slow oats with pear and blueberries.

A mixed green medley of escarole, endive, arugula and cress with olive oil and salt; sweet and spicy ambrosia tropicale combines mango, grilled pineapple and coconut; salade nicoise includes grilled tuna, tomato, boiled eggs, olives and green beans.

Lemon pepper salmon skewers with tomato and basil salad; fireside chili made with ground turkey, three varieties of beans and vegetables.

Chicken legs marinated in a Jamaican jerk spice blend then grilled; a classic Indian dal; a vegetable stir-fry accented with Sichuan pepper.

A Spanish tortilla balances egg and cheese protein with the bulk of new potatoes, chickpeas and green beans; chicken and whole-grain salad; a platter of batter-less fish and air-fried chips.

Sushi rolls made with lemon; quick-kraut and pork casserole made with sauteed cabbage, caraway, and vinegar; grilled beef fajitas tacos.

Salmagundi of fresh berries and quinoa; grilled vegetable antipasto; oven-roasted tomatoes stuffed with sweet garden peas.

The myths and facts about gluten; brown rice and quinoa fusilli dressed in walnut and basil pesto; whole-wheat crepes.

Crab in a cradle -- crab meat nestled in an avocado half with lemon dressing; steamed red snapper; maritime stew with fish and shellfish.

Keeping saturated fat at a minimum while cooking beef, pork, & chicken; the importance of accompanying modest meat portions with sensible portions of healthy carbs & vegetables.

A simple recipe for the flavoring elixir pilipili hoho; replacing ketchup with pico de gallo; homemade cranberry sauce.