Food Over 50

Eating the Rainbow (1x7)

Air date: May 07, 2018

A rainbow garden of colorful, healthy vegetables surrounds a humble, herb-roasted chicken to create a gustatory pharmacopoeia prepared in three exquisite ways! Cauliflower, butternut squash, and crumb-crusted tomatoes share space in the oven! Carrots and red cabbage magically transform in the sauté pan! Zucchini and asparagus sizzle on the grill! Impressive and delicious!