Friday, June 24, 2016

Traditional Gazpacho For Summer



You’ll Need
  • 2 garlic cloves, chopped
  • 6 large tomatoes
  • 1 large onion
  • 1 green pepper
  • 2 small cucumbers
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 3 cups tomato juice
  • Salt
  • Cayenne pepper


Directions
  • Peel the tomatoes and blend with the garlic in a blender.
  • Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
  • Chill.
  • Chop remaining vegetables and put in separate serving dishes in the refrigerator.
  • Put tomato juice in refrigerator.
  • Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
  • Add to blender mixture.
  • Ladle into soup dishes.
  • Pass chopped vegetables and a dish of croutons as garnish.

Thursday, June 23, 2016

Garlic-Parmesan Ranch Dressing

Prep Time: 5 minutes

Yields: Approximately 1 cup

You’ll Need
  • 1 cup mayonnaise
  • 4 Tablespoons white wine vinegar
  • ¼ cup chopped chives
  • 1 to 2 cloves, garlic, minced
  • Freshly ground pepper to taste
  • ½ cup grated Parmesan cheese
DirectionsIn a small bowl, mix the mayonnaise and vinegar until smooth, and then add the chives, garlic, and pepper. Sprinkle in the parmesan, stir to combine, and serve.


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Parmesan Croutons

Nothing says summer like a delightful salad. Croutons anyone? This is a great thing to do with bread that is starting to go a bit stale.

You’ll Need
  • 4 slices of bread
  • 2 Tablespoons Parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • 2 Tablespoons olive oil
Directions
  • Cut bread into crouton sized cubes and place in a bowl.
  • Add seasonings and oil.
  • Toss well to mix.
  • Place on cookie sheet.
  • Bake at 300F until crisp.
  • Cool.
  • Store in a glass jar.
Play with your food
  • You can leave out the celery salt and add in more garlic powder if you prefer.
  • Replace garlic salt with some dried oregano.





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Wednesday, June 22, 2016

Vegetable and Garbanzo Bean Couscous

Couscous is a featured grain in many regions of the Mediterranean.
Enjoy this side dish as a complement to some grilled fish.

You'll Need
  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Freshly ground pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced
Directions
  • Bring the water to a boil.
  • Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
  • Stir.
  • Cover.
  • Remove it from the heat and allow to stand 5 minutes. 
  • Stir with a fork to fluff up and season with salt and pepper to taste.

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Tuesday, June 21, 2016

Tabouli Salad

The dish makes the perfect side dish for many meals. Tabouli highlights the herb parsley which does wonders for our health.

You’ll Need
  • 1 cup bulgur wheat
  • 1 ½ cups fresh chopped parsley
  • ½ cup chopped green onion
  • 1 small cucumber, chopped
  • 3 medium size tomatoes, chopped
  • 1 teaspoon salt
  • ¼ cup fresh mint, chopped
  • 1/3 cup olive oil
  • 1/8 cup lemon juice
  • 2 cups warm water

Directions
  • Soak bulgur wheat in 2 cups of warm water for 35-40 minutes.
  • While wheat is soaking finely chop all the vegetables, parsley and mint.
  • In a large size bowl combine all chopped ingredients, olive oil, salt, and lemon juice.
  • Drain and dry wheat and combine with ingredient mixture. Mix well. Adjust salt and enjoy!

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Monday, June 20, 2016

Zucchini Pancakes


A perfect dish to make with all the zucchinis that are popping out of the gardens. Eat like a Mediterranean and start off with these being your first course.

You’ll Need

  • 2 cups shredded zucchini
  • 2 eggs
  • ½ cup flour
  • 1 small to medium onion, finely chopped
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • Pinch of cinnamon
  • Olive oil 

Directions

  • In a bowl mix all ingredients except olive oil together.
  • In a frying pan, on medium, heat enough oil to cover bottom of pan. Once oil is heated add tablespoons of batter to pan. Brown on both sides.

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Friday, June 17, 2016

Honey Mustard Chicken Marinade

You’ll Need
• ¾ cup brown mustard
• 1 cup dry white wine
• ¾ cup extra virgin olive oil
• ¼ cup honey
• 3 garlic cloves, minced
• 2 Tablespoons soy sauce
• 1 teaspoon dried minced onion

Directions

Combine all ingredients in a medium bowl.

Pour the marinade over the chicken and let sit sealed container in a refrigerator for a couple of hours (turning the container every so often) grill the chicken and enjoy.

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