Tuesday, May 31, 2016

Greek Lamb and Orzo

The flavors of the Mediterranean are quite delicious. This is an easy way to prepare lamb on a busy weeknight. Enjoy this main dish with a glass of red wine.

You’ll Need

  • 1 pound ground lamb
  • 16 ounces canned stewed tomatoes, undrained
  • 1 stalk celery, cut into ½ inch pieces
  • ½ cup orzo
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • Plain yogurt


  • Cook and stir ground lamb in 10-inch skillet until lamb is light brown; drain.
  • Stir in tomatoes, celery, orzo, salt and red pepper.
  • Heat to boiling; reduce heat.
  • Cover and simmer about 12 minutes, stirring frequently until tomato liquid is absorbed and orzo is tender.
  • Serve with yogurt.

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Monday, May 30, 2016

Arugula and Tomato Salad

This salad is a delicious complement to many meals and a cancer fighter too. Arugula is such an interesting green that can really take a salad to another level.

You'll Need
  • 1 cup of arugula
  • ¾ cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • 12 ripe tomatoes cut into wedges or  approximately 36 cherry tomatoes, halved
  • Salt
  • Freshly ground pepper
  • Wash and dry the arugula, remove the tough stems and arrange on the outside of a platter.
  • Whisk together the olive oil, vinegar and mustard.
  • Add salt and pepper to taste.
  • Toss the tomatoes gently in the salad dressing.
  • Place the tomatoes in the center of the arugula.
  • Drizzle the remainder of the dressing over the arugula.
  • If you would like, top with feta, anchovies, olives or whatever you see fit.

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Thursday, May 26, 2016

Cantaloupe Soup

The vitamin A in cantaloupe is a super cancer fighter. Try this soup as an ender to a meal.

 You’ll Need
  • 1 cantaloupe
  • 1 orange
  • ½ cup whipping cram
  • 1 teaspoon sugar
  • A pinch of salt

  • Cut the cantaloupe into quarters; remove the seeds and outer rind.
  • Next, cut the cantaloupe into small pieces.
  • In blender or food processor, process the cantaloupe until smooth; transfer to a bowl.
  • Grate the rind from the orange and reserve it for garnish.
  • Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger.
  • Cover and refrigerate for at least 4 hours or until chilled.
  • Sprinkle with the grated orange rinds.

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Wednesday, May 25, 2016

Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French's mustard
  • Salt and pepper to taste cayenne
  • Sliced olives

  • optional ingredients: Half-n-half (a petite splash), relish (a touch)

To Start:

Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you're at a higher altitude, you'll have a longer boil time.

When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.

Next -- the yolks:

Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.


You can make these a bit more "devilish," like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and "angelic" is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.

Taste and correct the seasonings with each addition.

Finishing up:

When the mix makes you moan out loud, you know you've gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.

Eating Instructions:

As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.
So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don't compromise your heart or pants sizes! Perfect.

For more information: Click here to visit Will Clower's website.
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Tuesday, May 24, 2016

Pomegranate, Carrot Salad

This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of holiday meals.

You’ll Need
  • 4 medium carrots, shredded
  • 1/3 cup pomegranate seeds
  • 1 Tablespoon scallions, chopped
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

  • Combine all ingredients in a mixing bowl, toss and serve.

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Monday, May 23, 2016

Cauliflower Cheese Soup

Soup is a meal in itself. Cream based soups work well in the summer as they can be served on the warmer side versus piping hot. This recipe was shared by Diane Reiche. 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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Friday, May 20, 2016

Almond Tart

Almonds are awesome! This can be the perfect dessert to end a special meal.

You’ll Need

For the Pastry
· 1 ½ cups flour
· 4 egg yolks
· ½ teaspoon salt
· ½ cup sugar
· 1 teaspoon vanilla extract
· ¼ pound butter

For the Filling
· ¼ pound butter
· 1 cup chopped almonds
· ¾ cup ground almonds
· 2/3 cup sugar
· 3 eggs
· ¼ cup cornstarch
· ½ teaspoon baking powder
· A pinch of salt


For the Pastry· Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix.
· Chill for 30 minutes.
· Roll out and line an 11-or-12-inch pie or tart pan.
· Prick the base and chill for 15-to-20 minutes.
· Preheat oven to 375F.

For the Filling· Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned.
· Cool.
· Melt the remaining butter in a small saucepan.
· Cool.
· Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick.
· Sift the corn starch with the baking powder and salt and fold into the almond mixture.
· Fold in the melted butter.
· Do not overmix.
· Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set.
· Quickly scatter the chopped almonds over the top in one even layer.
· Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

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Thursday, May 19, 2016

Tortellini Salad

This works well for a dish to take to a Potluck. Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • 2 9 oz. packages of tortellini
  • 2 red or green peppers, chopped
  • 1 small red onion, chopped
  • 1/4 cup olives
Dressing - you'll need:
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 3 tablespoons mint, chopped
  • 3 tablespoons lemon
  • 1 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup feta
  • Cook tortellini per instructions on package.
  • Add chopped vegetables.
  • Combine ingredients for salad dressing, blending carefully.
  • Pour dressing over salad ingredients and toss gently.

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Wednesday, May 18, 2016

Marinated Mushrooms

This wonderful recipe, works as a delightful appetizer for potlucks, picnics or simply when enjoying a summertime dinner.

You’ll Need:
  • 1 pounds fresh mushrooms
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 green onions with tops, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper

  • Cut mushrooms into 1/8-inch slices.
  • Mix mushroom slices and lemon juice in large bowl (glass or plastic).
  • Stir in oil, onions, 1/4 cup parsley, the garlic, salt, and pepper.
  • Toss; cover and refrigerate at least 3 hours, stirring occasionally.
  • Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
  • Sprinkle with paprika.
  • Garnish with parsley sprigs.

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Tuesday, May 17, 2016

Blueberry Crunch

Blueberry picking what a great form of exercise. And the extras that you pick can be frozen and used all year long! How awesome you exercise and pick little, tasty, bursts of antioxidants.

You'll Need
  • 1 ½ c. blueberries
  • 1 c. oats
  • 1 c. brown sugar
  • ½ c. flour
  • ½ c. butter
  • ½ tsp cinnamon
  • ½ tsp salt

DirectionsPreheat oven to 350F.

In a large bowlCombine oatmeal, brown sugar, flour, and salt; mix well.
Cut in the butter until the mixture is crumbly.

Spread about 2/3 of the mixture on the botttom of a greased 8 x 8-inch baking dish.
Spread blueberries over the mixture.

Top with the remaining mixture.
Bake for 45 minutes until bubbly.
Serve warm with vanilla ice cream.

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Monday, May 16, 2016

French Onion Soup

French Onion Soup just proves that there’s an elegant genius to creating something out of the most mundane ingredients. With onion, butter, flour, chicken stock, cheese, and toast, a rich and delicious hot meal emerges. Brilliant! Make your special someone a Valentine's Day meal to wow them and have this soup be one of the delicious courses.

French Onion Soup - healthy crock pot recipe - 2 Weight Watchers Points Plus, only 74 calories per one cup servingYou’ll Need:
  • 1 Medium sweet onion, thinly sliced
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 2 Quarts chicken stock
  • 2 Tablespoons (about) Emmenthal or Swiss cheese per person
  • 1 Baguette toast round per person


In a skillet, sauté onion and butter over a gentle, medium flame until it softens (about 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.

Add the chicken stock and bring to a boil. Let simmer with the lid on and allow this mixture to bubble for another 40 minutes.

As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).

Ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese is golden and the soup bubbles up along the side of the dish.

Tricks of the Trade:

As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.

Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.

Play With Your Food!

There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.

For more information: Click here to visit Will Clower's website.
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Friday, May 13, 2016

Vegetable Frittata

A wonderful brunch dish to make for guests that are in from out of town. Enjoy this recipe with ingredients of your choice. That is the wonderful thing about making a Frittata they are very flexible and can be changed based on what veggies, meats and cheeses you choose to use.

You’ll Need
  • 2 Tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 1 clove garlic crushed
  • 1 medium zucchini, chopped (or other vegetable of choice)
  • 6 eggs
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • ¼ teaspoon dried oregano

  • In a frying pan, heat the oil over medium heat.
  • Add onion, garlic, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
  • Remove from heat and let cool slightly.
  • Beat eggs lightly with, salt, pepper, and oregano.
  • Stir in vegetables and cheese
  • Pour into a greased 9-inch pie pan.
  • Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
  • Serve hot or at room temperature.

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Thursday, May 12, 2016

Mediterranean Celery

The combinations of ingredients in this dish work wonderfully together. This dish makes a nice complement to grilled fish.

You’ll Need
  • 8 stalks celery (about 1 pound)
  • ¼ cup sliced olives of choice
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons olive oil
  • 1 Tablespoon white wine vinegar
  • 1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano
  • 1 small tomato, seeded and chopped
  • 1 garlic clove, crushed
  • Cut celery into 1/4-inch slices and boil 3 to 5 minutes or until crisp-tender.
  • Mix all ingredients together and serve.

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Wednesday, May 11, 2016

Swordfish with Mediterranean Salsa

This Mediterranean flare to this swordfish is a great balance for the robustness of what swordfish has to offer. This salsa also works well topped on a lot of other seafood or simply as a starter topped on some crostini.

You’ll Need

·         1 piece of fresh swordfish

·         ¼ cup of green olives Kalamata olives deseeded and chopped

·         ¼ cup tomato, chopped

·         ¼ cup onion, chopped

·         1/2 tablespoon balsamic vinegar

·         1 tablespoon extra virgin olive oil (EVOO)

·         Salt and pepper

·         Pinch of cayenne


·         Preheat oven to 425 degrees.

·         Place the swordfish in a small baking dish. Add salt, pepper, and a drizzle of olive oil.

·         Mix olives, tomato, and onion together.  Add salt and pepper to taste. Add balsamic vinegar and EVOO. Add cayenne pepper. Mix together.

·         Pour salsa on top of swordfish. Place into pre-heated oven and cook for about 15 minutes. After 15 minutes, turn broiler to high and broil for 5 minutes.

Play with Your Food

·         Add some freshly chopped parsley to final product after fish has been baked.

·         Use a variety of heirloom tomatoes.

·         You could also try this dish with salmon too.

Medwell Kitchen Tested

For more information: Click here to visit Will Clower's website.
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Tuesday, May 10, 2016

Fresh Fruit Dip

When craving fruit, throw it in the juicer for a delicious and healthy snack.  You can also give this fruit dip a try. It's easy to make and works well as a nice dessert. 

You’ll Need:

  • 8 ounces plain yogurt
  • 1 to 1½ teaspoons honey
  • Orange zest from 1/2 of an orange

  • In a small bowl, combine yogurt, honey and orange zest.
  • Serve as a dip with fresh sliced fruit of choice.


If you're serving the dip with apple or banana slices, you can sprinkle them with a small amount of orange or lemon juice to prevent the fruit from browning.

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Tuesday, May 3, 2016

A Healthy Taco Salad

I know, I know, taco salads are typically associated with bar food, horrible eating habits, and WAY too much beer!! 

But that doesn't mean we can get all the healthy benefits of this super salad ... you just have to control consumption. 

Try this at home ... it's delicious and a perfect quick spring time meal!


  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 dash cayenne pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 2 cups shredded lettuce
  • 2 small carrots, julienned
  • 2 red bell peppers, cut into thin strips


  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  • Add the turkey, and stir until crumbly and no longer pink. 
  • Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
  • Divide the lettuce, carrots, and red bell peppers among 4 serving plates. 
  • Spoon the turkey mixture overtop to serve.

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Monday, May 2, 2016

Spicy Baked Sweet Potatoes

Here is an easy to make nutritious and delicious side option.

You'll Need
  • 2 medium sweet potatoes
  • 1 1/2 Tablespoons olive and coconut oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  • Wash and scrub potatoes leaving the skins on.
  • Cut the potatoes into 1/4 to 1/2 inch sticks and set aside
  • Mix together the spices and oil
  • Add the potato sticks to the mixture and coat well
  • Lay onto a cookie sheet and bake for 30 to 40 minutes.
  • Stir them halfway through cooking.

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