Wednesday, August 27, 2014

Lavender Lemonade

You’ll Need

  • 3 Tablespoons dried lavender flowers
  • 1 tray of ice cubes
  • 2 cups boiling water
  • 1/4 cup sugar (or less)
  • The juice from 8 lemons
  • 5 cups cold water (you may want to add more to adjust for personal taste)


  • Place the ice cubes into a pitcher that can hold at least 2 quarts.
  • Put the lavender into a bowl, and pour the boiling water over it. Allow it to steep for approximately ten minutes. Then strain out the lavender and discard.
  • Mix in sugar (it is better to start at the lower end and then if you need more you can always add it) into the lavender mixture and then pour this mixture into the pitcher that contains the ice.
  • Add the lemon juice to the pitcher. Then add the cold water and stir. Taste and adjust the sugar and water to your liking. Enjoy!!

Tuesday, August 26, 2014

Endive Beet and Red Onion Salad

You’ll Need
  • ½ pound raw beets, trimmed
  • 3 heads of Belgian Endives, medium
  • 1 red onion
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon red wine vinegar
  • salt and pepper
  • 3 Tablespoons olive oil
  • 4 Tablespoons finely chopped parsley
  • Place the beets in a saucepan and add water to cover.
  • Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
  • Drain and let cool.
  • Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
  • Drop the pieces into cold water.
  • Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl.
  • Add the oil and blend well with a wire whisk.
  • Add the beets, endive, onion and parsley.
  • Toss well and serve.

Monday, August 25, 2014

Green Beans with Basil and Tomatoes

You’ll Need
· 2 Tablespoons butter
· 1 ½ pounds fresh green beans
· 1 large tomato peeled and chopped
· ½ cup green onion, chopped
· 1 teaspoon salt
· 1/8 teaspoon pepper
· ½ teaspoon dried basil

Melt butter in medium skillet.
Add beans, then remaining ingredients.
Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes)

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Friday, August 22, 2014

Walnut Chicken

You’ll Need
  • 4 boneless chicken breast halves
  • Lemon juice
  • 6 Tablespoons melted butter
  • 3 cups bread crumbs, toasted
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons parsley flakes
  • 3/4 cup chopped walnuts
  • 1/2 teaspoon seasoned salt
  • Seasoned salt and pepper

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

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Thursday, August 21, 2014

Tangy Spring Halibut

Submitted by Linda B. at Westinghouse. Thank you, Linda B.! If you have recipe you would like to share please email it to

You'll Need:
  • 1 tbsp. Olive Oil
  • ¾ Cup Dry White Wine
  • 1 tsp. Garlic chopped
  • ¼ Cup Unsalted Butter
  • 3 tbsp. Capers with liquid
  • 4 (5 oz) Halibut Filets
  • Salt and Pepper to taste
  • Heat a skillet pan until very hot and then add the olive oil.
  • Fry the halibut filets until brown on each side.
  • Remove from the pan and set aside.
  • Pour wine into the pan and reduce by half to scrape brown bits off the bottom of the pan.
  • Add garlic butter and capers and stir until well combined.
  • Add salt and pepper to taste.
  • Be careful with the salt as the capers will add saltiness to the dish.
  • Return filets to the pan, simmer until the fish flakes easily.
  • Serve immediately.
  • Great served with steamed fresh asparagus and wild or brown rice.

Wednesday, August 20, 2014

Cauliflower Cheese Soup

This recipe was shared by a Mediterranean Wellness participant Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need

1 medium – large potato, peeled and diced
1 large head of cauliflower cut or broken into florets (reserve 2 cups)
1 medium carrot, peeled and chopped
3 medium cloves garlic, peeled
1 ½ cups chopped onion
1 ½ tsp salt
4 cups water
2 cups (packed) cheddar cheese plus some for garnishing
¾ cup milk
1 tsp dill
½ tsp caraway seeds
Black pepper to taste

·         Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. 
·         Bring to a boil and then simmer until all veggies are tender
·         Puree in batches in a blender or food processor and transfer to a soup pot
·         Steam the reserved cauliflower until just tender.
·         Add it to the puree along with the remaining ingredients.
·         Heat gently until well blended and serve topped with a little cheese

This recipe is from the Moosewood Cookbook by Mollie Katzen.

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Tuesday, August 19, 2014

Open Faced Mushroom Brie Melt

This is an easy dish
to make that is sure to wow your guests!

You’ll Need
  • 2 Tablespoons olive oil
  • 1 ½ cups assorted mushrooms of choice, finely chopped
  • 1 teaspoon minced garlic
  • ½ cup finely diced onion
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon water
  • Salt and pepper as needed
  • 2 Tablespoons finely chopped parsley
  • 4 slices country bread
  • 4 slices brie cheese
  • Heat the oil in a skillet and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
  • Cover and cook 3 minutes.
  • Remove the cover and cook until mushrooms are tender, another 5 minutes.
  • Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
  • Toast or grill the bread.
  • Preheat a broiler.
  • Place the bread on a baking sheet and top with mushrooms.
  • Lay a piece of cheese on top and place under the broiler until melted.
  • Serve immediately.

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