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MEDICARE SEMINARS, JANUARY–SEPTEMBER While most of our readers are already enrolled in Medicare, you may be interested in or know someone who would like more information about the basics and how the accompanying Advantage, Supplements, and Part D programs function. Our Medicare 101 Seminar is designed to review details and answer questions from our clients on the basics of Medicare and companion insurances. These seminars are presented live on-site at 1211 Maricopa Hwy. in Ojai and live online via Zoom. Medicare 101 Seminar 6 p.m., the third Monday of each month, January–September. Turning 65 or Still Working Seminar 10 a.m., the second Saturday of each month, January–September.
For those not yet in Medicare and seeking information as their entry approaches, our Turning 65 or Still Working Seminar identifies the necessary steps to take as Medicare approaches, whether at 65 or later when retiring from employer-provided group health coverage.
RSVPs requested. To reserve your seat, please call 805-646-6409 or email Susan@lt-ins.com.
Invite a friend to attend with you, or pass this on to someone you know who may benefit from it. These monthly seminars are presented on-site at LTI, 1211 Maricopa Hwy. in Ojai. Each Seminar will also be accessible live via Zoom. The Zoom meeting link is available at LT-ins.com Transitioning to Medicare is one of the most important steps in this stage of life. Our goal is to help you understand Medicare and its insurances and to equip you to make the best decision for your health care needs.
SUDOKU
AIR FRYER ROASTED SALMON WITH SAUTÉED BALSAMIC SPINACH
Ingredients
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3 tsp olive oil, divided
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1 garlic clove, sliced
4 salmon fillets (6 oz each) 1 1/2 tsp reduced-sodium seafood seasoning
Dash of crushed red pepper flakes 10 cups fresh baby spinach (about 10 oz) 6 small tomatoes, cut into 1/2-inch pieces
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1/4 tsp pepper
1/2 cup balsamic vinegar
Directions
1. Preheat air fryer to 450 F. Rub 1 tsp oil over both sides of salmon, then sprinkle with seafood seasoning and pepper. In a greased air fryer basket, place salmon. 2. Cook about 10–12 minutes until fish flakes easily. 3. In a 6-qt stockpot, place remaining oil, garlic, and pepper flakes. Heat over medium-low heat for 3-4 minutes. Increase heat to medium-high. Add spinach and cook until wilted. Stir in tomatoes; heat through. 4. In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, then remove from heat. 5. Arrange spinach on serving dish. Place salmon over spinach mixture and drizzle with balsamic glaze.
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CA# 0D96309
805-646-6409
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