Recipes Kids Will Love to Prepare

July 7, 2014

SalmonSticksLooking for some fun activities for your kids this summer? How about signing them up for a Gourmet Youth Cooking Class at Harmons? With several class options at Harmons Bangerter Crossing or Station Park this July and August, we have a class for every budget and taste.

Log on to our website HERE to see a full list of classes and to sign up.

Chef Kimberly shared some of the recipes that kids will like to prepare themselves. Watch her prepare these on ABC 4′s News Midday by clicking HERE.

 

Recipes Kids Will Love to Prepare
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Salmon Sticks With Red Pepper Dipping Sauce Ingredients
  1. 1 Lb. salmon
  2. 2 eggs, lightly whisked
  3. ½ cup flour
  4. ½ cup panko bread crumbs, whole wheat
  5. Salt and pepper
Directions
  1. 1. Use standard breading procedure to bread the salmon.
  2. 2. Drag fish strips through flour, covering lightly.
  3. 3. Place in eggs, then put in panko breadcrumbs.
  4. 4. Allow to rest for 10 minutes. This allows the breadcrumbs to stick to salmon.
  5. 5. Lay fish on baking sheet and bake at 375 degrees for 15 minutes.
  6. 6. Serve with roasted red pepper coulis and lemon wedge
Roasted Red Pepper Coulis Ingredients
  1. 2 red peppers, roasted, peeled seeded
  2. 2 cloves garlic
  3. ½ lemon, juice
  4. 1 Tbsp parsley leaves
Directions
  1. 1. Puree ingredients together.
  2. 2. Season lightly with salt.
Raspberry Kiss Parfait Ingredients
  1. 1 cup vanilla yogurt
  2. ½ cup raspberries
  3. ¼ cup Harmon's granola
  4. 2 Tbsp dark chocolate chunk
Directions
  1. 1. Layer cup with a scoop of vanilla yogurt.
  2. 2. Top with 3-5 raspberries.
  3. 3. Sprinkle with a few chocolate chunk pieces
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Fried Mozzarella w/ Roasted Garlic & Heirloom Tomato Sauce

June 5, 2014

Yesterday was National Cheese Day and we celebrated all things cheese with Chef Kimberly Larsen and Specialty Cheese Manager Mariah Christensen! Click HERE to see them prepare Fried Mozzarella w/ Roasted Garlic & Heirloom Tomato Sauce on Good Morning Utah.

MozerellaPullingGMU

 

 

 

 

 

 

 

 

 

 

 

 

 

FriedMozerella

 

Fried Mozzarella w/ Roasted Garlic & Heirloom Tomato Sauce
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Fried Mozzarella Ingredients
  1. 6 oz. Harmons fresh pulled mozzarella
  2. 2 panko bread crumbs, I like the whole wheat (GF breadcrumbs work great)
  3. ½ cup flour
  4. 2 eggs
  5. Fresh herbs of choice, minced
Directions
  1. 1. Slice fresh mozzarella into ½ inch thick slices.
  2. 2. Set up breading station - First bowl add flour. Second bowl add eggs and whisk slightly. Third bowl combined breadcrumbs and fresh herbs.
  3. 3. Dredge cheese through the flour, then dunk completely into eggs.
  4. 4. Next move to bread crumbs and cover completely. Make sure breading is not too thick.
  5. 5. Allow to set for about 10 minutes.
  6. 6. Heat large sauté pan to medium high heat. Add about 1" oil. Heat oil until hot and ready to fry.
  7. 7. Pan fry for 1 minute on each side or until coating is brown.
Roasted Garlic & Baby Heirloom Tomato Sauce Ingredients
  1. 1. 8 oz. baby heirloom tomatoes, cut in half
  2. 2. 2 oz. roasted garlic, minced or smashed
  3. 3. 1 tablespoon white balsamic vinegar
Directions
  1. 1. In small bowl combined ingredients.
  2. 2. Season with salt and pepper.
  3. 3. Allow to sit at room temperature for 30 minutes before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Get Summer Started with Great Food!

May 12, 2014

Summertime—it’s not just a season. It’s a state of mind. And nothing gets you there faster than great food.

And it all starts here at Harmons, where your food is our passion.

 

Food for Thought Guide

Because we’ve got your taste buds in mind, we’ve created the Summer Edition of the Food for Thought Guide that will give you recipes and grilling tips to start your summer with great food!

Food-for-Though-Guide

Click the image to download the Food for Thought Summer Edition!

 

 

Recipes: Party & Snack Tapas

April 25, 2014

CrabCakeTapasChef Kimberly Larsen shows us some fun Tapas recipes that are perfect for parties, snacking and beyond! Watch her prepare these amazing recipes on KUTV’s Fresh Living by clicking HERE.

Party & Snack Tapas
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Fried Calamari With Lemon Garlic Aioli
Fried Calamari
  1. 11/4 cup flour
  2. 1/4 cup cornmeal
  3. 1 teaspoon cayenne pepper
  4. 2 large egg whites
  5. 1 pound squid, sliced into 1/2 inch rings
Directions
  1. 1. Whisk flour, cornmeal cayenne, salt and pepper together. In another bowl, beat egg whites until frothy.
  2. 2. Working in three batches, add squid to egg whites. Remove and allow excess to drip off. Add squid to flour and cornmeal mixture. Toss lightly until evenly coated. Tap off excess flour.
  3. 3. Fry in 400 degree oil until light in color 1 1/2 - 2 minutes. Remove and lay on paper towel to drain excess oil.
  4. Serve immediately with lemon slices and Lemon Garlic Aioli.
Lemon Garlic Aioli
  1. 1 cup mayonnaise
  2. 1 tablespoon garlic
  3. 1 lemon, juice and zest
  4. Salt and white pepper
Directions
  1. 1. Combined all ingredients in food processor and pulse until combined.
Spanish Cheese Stuffed Piquillo Peppers
  1. 1 jar Spanish Piquillo Peppers
  2. 5 oz. goat cheese, room temperature
  3. 4 oz. Manchego cheese shredded
  4. 1-2 garlic cloves, minced
  5. 2-3 tablespoons chives, minced
Directions
  1. 1. Preheat oven to 425 degrees.
  2. 2. In small bowl combine cheeses and fresh herbs.
  3. 3. Fold in Marcona almonds.
  4. 4. With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper.
  5. 5. Carefully stuff with a teaspoon or more of cheese mixture inside.
  6. 6. Avoid over filling peppers. Continue until all peppers are filled.
  7. 7. Arrange peppers in a single layer on a flat cookie sheet and pour 1 Tbsp. of the olive oil over peppers. Sprinkle with minced garlic.
  8. 8. Broil for 7-10 minutes or until cheese is soft and bubbly.
Crab Cakes w/ Chili Aioli
  1. 1 large egg
  2. 21/2 table mayonnaise
  3. 11/2 teaspoon Dijon mustard
  4. 1 teaspoon paprika
  5. 1/4 teaspoon sea salt1 tablespoon garlic
  6. 1/2 cup finely diced celery
  7. 1/2 cup finely diced red onion
  8. 2 tablespoons chopped cilantro
  9. 2 tablespoons chopped fresh parsley
  10. 1 pound lump crab meat
  11. 1/2 cup panko breadcrumbs
  12. 1 lime, juice and zestCanola oil for pan saute
Directions
  1. 1. Combine the egg, mayonnaise, Dijon mustard, salt, paprika, celery, and parsley in a large bowl and mix well.
  2. 2. Add the crab meat and panko; gently fold mixture together until just combined.
  3. 3. Shape into desired size crab cakes.
  4. 4. Cover and refrigerate for at least 1 hour
  5. 5. Preheat a large nonstick pan to medium heat and coat with canola oil. 6. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
  6. 7. Serve With Chipotle Chili Aioli.
Chipotle Chili Aioli
  1. 2 cups Mayonnaise
  2. 2 each Lime Juice & Zest
  3. 1 table Chipotle Paste
  4. 1/4 cup Cilantro
Directions
  1. 1. Combine all ingredients in a food processor. Puree until smooth
Spanish Tortilla Pie w/ Chorizo Aioli
  1. 1 3/4 cups vegetable oil for frying
  2. 1 3/4 lb.Yukon Gold potatoes, peeled & thinly sliced
  3. 2 large white onions, minced
  4. 3-4 cloves garlic, minced
  5. 6-8 large eggs
  6. 1 pinch freshly ground black pepper (optional)
Directions
  1. 1. In a 10 1/2 inch nonstick skillet heat the oil on medium high. (Make sure skillit is at least 1 1/2 inches deep).
  2. 2. Place sliced potatoes into a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
  3. 3. When the oil is very hot gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown.
  4. 4. After 10 to 12 minutes (or when the potatoes are tender), transfer them with the skimmer to a paper towle lined plate to drain excess oil.
  5. 5. Add the onions to the pan. Fry onions, stirring occasionally, until they are very soft and translucent but not browned (approximately 7 to 9 minutes). After 5 mins of cooking add garlic to onions, finish cooking 2-3 more minutes.
  6. 6. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the plate with the potatoes. Drain the oil from the skillet, reserving at least 1 tablespoons. Wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.
  7. 7. In a large bowl, beat the eggs, with a fork until blended. Season with salt and pepper. Add the drained potatoes, onions, and garlic and gently mix to combine with the egg. Avoid breaking the potato slicesHeat the skillet on medium high. Add the 1 tablespoon reserved oil and heat until hot. Pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium lowCook until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake (approximately 8-10 minutes).
  8. 8. Flip tortilla using flat plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, (another 5-6 minutes).
  9. 9. Transfer the tortilla to a serving platter and let cool 10 minutes. Serve with chorizo aioli.
Chorizo Aioli
  1. 1 cup mayonnaise
  2. 4 oz. chorizo, diced and lightly sauteed
  3. 1 clove garlic, minced1 teaspoon paprika
Directions
  1. 1. In small saucepan heat chorizo just until fat starts to release.
  2. 2. Add garlic and cook on med-high heat for 1 minute.
  3. 3. Remove from heat and allow to cool. Combine chorizo and mayonnaise and season with paprika.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Watermelon Salsa

February 10, 2014
Watermelon Salsa
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Ingredients
  1. 1 cup watermelon (minced)
  2. 1 jalapeno (seeded and minced)
  3. 1 red chili (seeded and minced)
  4. 1 garlic clove (minced)
  5. ¼ cup cilantro (minced)
  6. 2 avocados (mashed)
  7. Salt and pepper to taste
Instructions
  1. Combine all the ingredients into a bowl and lightly toss them together. Place into the refrigerator. Allow the salsa to sit for at least 1 to 2 hours. This will allow the flavors to fuse.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes: Crab Cakes with Chipotle Chili Aioli

February 10, 2014
Crab Cakes with Chipotle Chili Aioli
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Crab Cakes Ingredients
  1. 1 large egg
  2. 2½ tablespoons mayonnaise
  3. 1½ teaspoons Dijon mustard
  4. 1 teaspoon paprika
  5. ¼ teaspoon sea salt
  6. 1 tablespoon garlic
  7. 1/2 cup finely diced celery
  8. 1/2 cup finely diced red onion
  9. 2 tablespoons chopped cilantro
  10. 2 tablespoons chopped fresh parsley
  11. 1 pound lump crab meat
  12. ½ cup panko
  13. 1 lime, juice and zest
  14. Canola oil for pan saute
Chipotle Chili Aioli Ingredients
  1. 2 cups mayonnaise
  2. 2 each lime juice and zest
  3. 1 table chipotle paste
  4. 1/4 cup cilantro
Crab Cakes Instructions
  1. Combine the egg, mayonnaise, Dijon mustard, salt, paprika, celery, and parsley in a large bowl and mix well. Add the crab meat and panko; gently fold mixture together until just combined. Shape into desired size crab cakes. Cover and refrigerate for at least 1 hour.
  2. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
Chipotle Chili Aioli Instructions
  1. Combined all ingredients in a food processor. Puree until smooth.
Notes
  1. Serve with Chipotle Chili Aioli.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes: Baja Chocolate Shrimp

February 3, 2014
Baja Chocolate Shrimp
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Ingredients
  1. 1/2 Lb Fresh Shrimp, peeled, de-veined
  2. 1 Garlic clove, crushed
  3. 1 tsp salt
  4. ¼ cup lime juice
  5. ½ bunch cilantro
  6. 1 tsp cumin
  7. 2 tsp coriander
  8. 2 Tbsp Olive Oil
  9. 1 Tbsp crushed cocoa nibs or Mezzo chocolate
  10. 1/4 tsp crushed red pepper
  11. Fresh Cilantro for garnish
Instructions
  1. In a food processor process all ingredients minus shrimp. Mix with shrimp and marinate for 30 minutes. Skewer shrimp and grill until it just turns pink or reaches a temp of 135F. Season with salt and pepper if necessary. Garnished with cilantro. Serve hot.
Notes
  1. Serves 8 people
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes: Flavored Shrimp

January 7, 2014

Flavored Shrimp
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Ingredients
  1. 1 ½ pound cooked shrimp
  2. 2 tablespoons Pok Pok vinegar (any flavor)
  3. ¼ teaspoon salt
  4. ¼ teaspoon black pepper
  5. Fresh herbs: Dill, tarragon, basil, cilantro, or green onion (optional)
Instructions
  1. Combine all the ingredients in a bowl and toss or mix to combine.
  2. Serve cold.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://www.ksl.com/?nid=1105&sid=28259830&title=your-life-your-health-dietitians-choice-

Recipes: Potato Omelet Bites

December 31, 2013

Mimosas
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Ingredients
  1. 1 part Champagne (May use Sparkling Cider or Ginger-Ale for non-alcohol version)
  2. 1 part citrus fruit juice (Orange Juice, Grapefruit Juice or Cranberry Juice)
  3. Champagne flutes
Instructions
  1. Place one part champagne or non-alcohol substitute in glass with one part desired juice.
  2. Garnish and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV

 

Recipes: Shrimp Crostini with Compound Butter

December 31, 2013

Shrimp Crostini with Compound Butter
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Ingredients
  1. Crusty Baguette, slice thin on bias
  2. 1/2 pound steamed shrimp, chilled, split in half
  3. 1/2 pound butter, softened to room temperature
  4. 1/4 cup shallots, fine diced
  5. 2 tablespoons fresh dill, finely chopped
  6. Salt to taste
  7. Dill sprigs for garnish
Instructions
  1. Mix softened butter, shallots, chopped dill and salt in bowl until combined.
  2. Spread on sliced bread. Place half shrimp piece on bread and then garnish with dill sprig.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Watch Chef Christina on KUTV