Cinco de Mayo has come and gone, but the good news is that it’s salsa month all month long (and let’s be honest, salsa is great all summer long). Unlike a lot of dips, salsa is low calorie and adds a bit of extra veggies to your diet. Choose one of Harmons’ freshly made salsas or make your own for a fresh treat. This week, Jameson, our City Creek pharmacist shared one of his recipes.

Pharmacist Jameson’s California Salsa Recipe
½ medium onion
1 jalapeno pepper, seeds and membranes removed
¼ cup fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt (optional)
1 clove of garlic, minced (optional)
3 ripe Roma tomatoes, quartered
3 ripe Roma tomatoes, finely chopped

Place onion, peppers, cilantro, lemon juice, garlic, and the quartered tomatoes in a blender. Blend well (15-20 seconds) on low speed. Add the chopped tomatoes. Blend for about 10 seconds on medium speed until salsa reaches desired consistency. Be careful not to over mix (Hint: If your mixture turns soupy, you know you’ve over mixed). Note: A salsa maker works well as does a good knife and skilled hand (if you’re feeling ambitious).

Need ideas on what to make for mom on Sunday? Chef Kimberly and her son Kole share a couple recipes perfect for Mother’s Day brunch.

Click the image to view the video on KUTV

Strawberry Orange Mascarpone Crepe
Ingredients
2 cups strawberries, sliced
1 cup orange slices
8 oz. Mascarpone cheese
1 1/2 cup heavy cream, whipped to med stiff peek
1 tablespoons vanilla bean paste
1/4 cup sugar
1 package of prepared crepes
Mint sprigs for garnish Continue Reading »

Strawberry Orange Mascarpone Crepe
Chef Kimberly, Harmons Bangerter Crossing Cooking School

Ingredients
2         cups strawberries, sliced
1          cup orange slices
8  oz.  Mascarpone cheese
1 1/2   cup heavy cream, whipped to med stiff peek
1          TBLS . vanilla bean paste
1/4      cup sugar
1          package of prepared crepes
Mint sprigs for garnish

Directions:
In med bowl combined strawberries slices, orange slices and sugar.  (keep some of the strawberries and oranges for garnishing)
Set aside and allow to marinate.
Combined mascarpone and vanilla bean paste, mix until smooth.
Fold in 1/2 of the whipped cream. Then fold in strawberries and oranges.
Lay out prepared crepe. Spoon filling on 1/3 of crepe then roll up.
Lay in baking pan and repeat with all crepe shells.
Bake at 350 degrees for 5 minutes, just to warm slightly.
Serve with a dollop or two of whipped cream, a strawberry, three orange slices and mint sprig.

Bob and Randy joined Chef Evan in the City Creek Cooking School kitchen this morning and got their Cinco de Mayo party started a little early. Chef Evan showed us how to make fish tacos with jicama slaw and a delicious Tres Leches Cake.

There’s no describing Bob and Randy’s “festiveness” – you just have to watch. Make sure you watch all three segments to catch the three recipes and get the full Bob and Randy effect.

Click the image to watch video on KSL

Fish Tacos

Jicama Slaw Continue Reading »

May is National Gazpacho Aficionado Month. Gazpacho is a chilled vegetable soup that is packed with antioxidants, vitamins and minerals. It is made without heating up your kitchen and with very little equipment. Eating more servings of vegetables a day can reduce your risk factor for many health problems, from heart disease to cancer. There are many versions of gazpacho; try this delicious version courtesy of Chef Evan Francois. If you don’t strain this soup, it provides 2 ½ cups of vegetables, 4 grams of fiber and only 160 calories per serving. You just might find yourself enjoying your vegetables!

Chef Evan’s Chilled Cucumber Tomato Soup
Serves 4

• 2 English (hothouse) cucumbers, sliced
• 1 red onion, sliced
• 4 Roma tomatoes, sliced
• 3 cloves garlic, chopped
• 2 roasted red peppers, chopped
• 1 cup tomato juice
• ½ cup no-sodium added chicken or vegetable stock
• 3 tablespoons red wine vinegar
• 1 tablespoon parsley, chopped
• 1 tablespoon fennel, chopped
• 1 tablespoon mint, chopped
• 4 ounces Chevre

In a large container add all ingredients and refrigerate overnight. The next day, puree all of the ingredients in a blender and strain to desired consistency (you can use a mesh sieve or cheesecloth in a colander for this step). Season with salt and pepper and crumble 1 ounce of Chevre onto each serving.

Chef Kimberly gives us a recipe for a delicious steak and shows us how to make an easy strawberry cake.

Click image to view video on KUTV

Cilantro Lime Flat Iron Steak
Chef Kimberly, Harmons Bangerter Crossing Cooking School Continue Reading »

Chef Kimberly from Harmons Bangerter Crossing Cooking School shows us how to make Crab Stuffed Piquillo, Spanish Salad and Tomato Vinaigrette.

Click image to watch video on KUTV

Crab Stuffed Piquillo Continue Reading »

Jonnell, Registered Dietitian

Every year as the weather warms up and days become longer, I feel the need to change my menu. As much as I enjoy hearty, hot food all winter long I currently find myself craving lighter, yet still healthy, fare:  light soups, cold whole grain salads, chicken, fish, and simple vegetable and pasta dishes. If you are also looking to lighten up your menu for spring, or are just looking for ideas to improve the nutrition of your meals, join your Harmons dietitian and cooking school chef for a healthy cooking class, a free healthy cooking demonstration, or a free recipe store tour.

Cooking Classes at City Creek
European Rustic Cooking Class (Diabetes-friendly)
Wednesday, May 8 at 6:30pm
Cost:  $35

Join Chef Evan and Dietitian Laura for a night of authentic country cooking.  We’ll keep it light, fresh, and of course, tasty!  You’ll leave with a satisfied belly and equipped with the knowledge to create it on your own.  The menu is perfect for those who are watching their carb, fat, and sodium intake.

Menu: Watercress soup, seared turkey breast with roasted spring vegetables, berry crepes topped with berry coulis Continue Reading »

For many of us, grilled cheese is a comfort food. And like many comfort foods, it is not necessarily healthy. The good news: It can be! Here are a few tips to help lighten up (and fancy up) your grilled cheese without sacrificing taste.

• Use whole grain bread (check that the first ingredient includes the word “whole”).
• Skip the butter—use a non-stick skillet instead. Or heat a teaspoon or two of canola or olive oil on the skillet before placing your sandwich on it.
• Add some veggies. Tomatoes, spinach, roasted eggplant are a good start.
• Add some herbs to boost the antioxidant content. Basil, oregano, and pesto work well.
• Enjoy your cheese, but don’t go overboard. Remember, a serving of cheese is one ounce (the size of one-inch cube). Use a little sharp cheddar and then sprinkle with a stronger-flavored cheese for a punch—feta, parmesan, or bleu cheese work well.
• Substitute some of the cheese for slices of avocado to increase the creamy factor and decrease the unhealthy fat.
• Add a colorful side salad and a piece of fruit to round out the meal.

If you are looking for a healthy and refreshing meal idea, be sure to catch Chef Kimberly on KUTV tomorrow (Tuesday) morning. Here’s a delicious dish she will be creating combining fresh Alaskan Halibut and juicy strawberries.

Click to view video on KUTV (Aired 4/9/13)

Grilled Halibut Salad with Strawberry Balsamic Reduction
Halibut:
4 6oz Fresh Alaskan Halibut steaks
1 Fresh lime juice and zest
1 Cup Strawberries, quartered
5oz Mixed Greens
Season halibut with salt & pepper. Heat grill to med high heat. Grill halibut for 3-4 minutes on each
side, depending on thickness. As halibut is taken off heat squeeze the lime juice over fillets and
garnish with lime zest.

Balsamic Reduction:
1 Cup Strawberries
1 ½ Cup Balsamic Vinegar
¼ Cup Sugar in the raw
Place strawberries and sugar in small saucepan and cook for 10 minutes, smashing strawberries.
Add balsamic and bring to boil. Reduce heat and simmer for 20-30 minutes. Blend ingredients. Strain
and chill.

Strawberry Vinaigrette:
2 Strawberries
2 Tbsps. Shallots
1 Tbsp. Honey
1 Tbsp. Whole grain mustard
½ Cup White Balsamic Vinegar
1 Cup Grape seed Oil
Combined all ingredients except oil together in blender. Pulse for 30 seconds until smooth. Turn
blender to low and stream in oil until dressing come together. Season with salt and pepper.

Pickled onions:
2 Red onions
1 Cup Cider Vinegar
2 Tbsp. Sugar
Thinly slice red onion. Blanch in boiling water for 1 minute. Heat vinegar and sugar to boil. Add
blanched and drained onions into vinegar sugar mixture. Pour into glass jar and allow to cool. Store in
fridge for 3-4 weeks.

To Serve:
Layer mixed greens on plate. Place quartered strawberries around the
edge. Sprinkle with crisp pancetta. Layer grilled halibut on top of greens.
Garnish with pickled onion. Drizzle with the strawberry balsamic and
strawberry vinaigrette.