Boomer Bites

Farro Salad with Grilled Eggplant, Tomatoes and Onion

Ingredients:

- 1 1/2 cups farro

- 3 Japanese baby eggplants, halved

- 1 small red onion, peeled, halved, and thickly sliced

- Olive oil, for brushing

- Salt and freshly ground black pepper

- 1/2 pint grape tomatoes, washed and sliced in 1/2

- 1/4 cup chopped fresh dill, plus more for garnish

- Sherry Vinaigrette, recipe follows

Directions:

Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Ingredients:

1 cup fresh or frozen dark sweet cherries

1/2 cup reduced-sodium chicken broth

1/3 cup cherry preserves

1/3 cup ketchup

2 tablespoons cider vinegar

1 1/2 teaspoons minced canned chipotle peppers in adobo sauce

1 1/4 teaspoons dried thyme

1/2 teaspoon ground allspice

2 pounds boneless, skinless chicken breasts

Directions:
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade.

Transfer the marinade to a medium skillet.

Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

Staff – Everythingantiaging.com

Cinnamon Basil Zested Peaches

Ingredients:

1 – 1/2 cups water

1/2 cup sugar

3 strips lemon zest, (1-by-2-inch strips)

2 tablespoons lemon juice

1 – 3 inch pie cinnamon stick

3 ripe but firm medium peaches, halved lengthwise and pitted

1/2 cup packed fresh basil leaves, roughly chopped

Directions:

Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large non-reactive saucepan; bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.

Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.

Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.

Staff – Everythingantiaging.com

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Raspberry, Avocado & Mango Salad

Ingredients:

1 1/2 cups fresh raspberries, divided

1/4 cup extra-virgin olive oil

1/4 cup red-wine vinegar

1 small clov garlic, coarsely chopped

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

8 cups mixed salad greens

1 ripe mango, diced

1 small ripe avocado, diced

1/2 cup thinly sliced red onion

1/4 cup toasted chopped hazelnuts, or sliced almonds, optional

Directions:

Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.

Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Staff – Everythingantiaging.com

Portobello and Asparagus Salad

Ingredients:

- 4 large portobello mushrooms, stems removed

- 1 bunch fresh asparagus tough ends removed

- 1 pint grape tomatoes, halved

- 3 tablespoons olive oil

- 2 tablespoons fresh lemon juice

- 1 pound penne pasta, cooked

- Seasoning, recipe follows

Seasoning:

- 1 teaspoon salt

- 2 teaspoons dried oregano

- 1 1/2 teaspoons onion powder

- 1 1/2 teaspoons garlic powder

- 1 teaspoon freshly ground black pepper

- 1 teaspoon dried parsley flakes

Directions:

Smoked Salmon Canape with Green Olive Grapefruit Tapenade

Ingredients:

- 1 jar pitted California green olives (about 15 ounces)

- 1/2 cup fresh mint leaves

- 1 small bunch fresh chives

- Zest of 1 grapefruit, divided in half

- 1 tablespoon grapefruit juice

- 1/2 teaspoon cumin powder

- Pinch ground cinnamon

- 1 tablespoon extra-virgin olive oil

- 1/2 cup Champagne or sparkling wine

- 1/2 coriander seeds, crushed

- 1/2 teaspoon honey

- 1/8 teaspoon ground sumac

- 1/2 cup creme fraiche

- Kosher salt and freshly ground black pepper

- 1 package prepared naan bread, 2 slices

- 1 package smoked salmon, about 6 slices torn into smaller slices

- 4 grapefruit segments, sliced thin

- Fresh chives, for garnish, optional

Directions:

In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.  Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.  In a small bowl, stir together the cooled Champagne “syrup”, remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.  Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!

Spicy Cioppino

Ingredients:

- 4 small red potatoes, (1- to 2-inch diameter), quartered

- 2 tablespoons extra-virgin olive oil, divided

- 1 tilapia fillet, diced (about 5 ounces)

- 4 ounces dry bay scallops, patted dry

- 1 small sweet onion, sliced

- 2 teaspoons Italian seasoning blend or poultry seasoning

- 1-2 teaspoons hot paprika

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground pepper

- 1 cup dry white wine

- 1/2 cup water

- 3 plum tomatoes, diced

- 2 tablespoons capers, rinsed (optional)

- 2 tablespoon minced fresh parsley, (optional)

Directions:

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 10 to 12 minutes. Drain.

Meanwhile, heat 1 tablespoon oil in a large saucepan over medium-high heat. Add tilapia and scallops; cook, stirring once or twice, until just opaque,

about 2 minutes. Transfer to a plate and cover with foil to keep warm.

Add the remaining 1 tablespoon oil and onion to the pan and stir to coat. Cover, reduce heat to medium-low and cook, stirring often, until lightly browned, 5 to 7 minutes. Uncover, increase heat to medium-high, add Italian (or poultry) seasoning, paprika to taste, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add wine, water and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the onion is tender, 6 to 8 minutes. Add the fish, scallops, potatoes and capers (if using), return to a simmer and cook until heated through, about 2 minutes. Garnish with parsley, if desired.

Staff – Everythingantiaging.com

Quick and Easy Simple Snack Mix that kids love!

Ingredients:

- 1 cup whole grain cereal (squares or Os work best)

- ¼ cup dried fruit of your choice

- ¼ cup nuts, such as walnut pieces, slivered almonds, or pistachios

- ¼ cup small, whole-grain snack crackers or pretzels

Directions:

1. Measure out ingredients.

2. Combine in large bowl.

3. Enjoy!

Staff – Everythingantiaging.com

Patriotic Red White and Blue Chocolate Covered Strawberries

Ingredients:

1- 12 oz. bag white chocolate chips
2 tbsp. butter
1 qt. large whole strawberries
Blue food coloring, as needed (gel coloring works best)

Coconut or finely chopped nuts (optional)

Directions:

1. Lay out some waxed paper where the berries can cool after dipping.

2. Divide the chocolate and butter into half and put in two microwavable containers. Melt one container using 50% power setting on the microwave. Stop after one minute to stir. Repeat until melted. (you can also do this on the stove with a double boiler)

3. Take each strawberry dipping them into the white chocolate about 1/2 – 2/3 the way up to the stem. Lay on the paper until they harden then put them in the refrigerator til set.

4. To the second container of white chocolate, add as much blue food coloring as required to turn the mixture blue– this’ll be the blue in your red, white, and blue (the strawberry is red, and your other chocolate is already white!).

5. Dip each strawberry part way, allowing both red and white to show.

6. Lay on the paper until they harden then put them in the refrigerator til set. Or, if you want to add coconut or nuts, dip the berries into those toppings right after you’ve coated them with the chocolate.

Hint: if your chocolate gets too cool it will become very hard to dip the berries and get a nice, even result. You can rewarm it at any point in the process to get the consistency you want.

Make it Easier: Want to get a similar look without double-dipping in chocolate? Dye shredded coconut blue and dip the tip of the white-chocolate coated strawberry in that, instead. Or use blue-tinted sugar or sprinkles!

Staff – EverythingAntiAging

Whole-Wheat Apple Pancakes

Ingredients:

- 1 cup low-fat buttermilk

- 3/4 cup nonfat milk

- 2 large eggs

- 1 tablespoon honey

- 6 tablespoons pure maple syrup

- 1 medium apple, diced

- 3/4 cup all-purpose flour

- 3/4 cup whole-wheat four

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

Directions:

Preheat the oven to 250 degrees. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

Place 2 pancakes on each plate. Drizzle with the syrup. YUM!

Staff – Everythingantiaging.com