Gourmet Dutch Oven Recipes

July 23, 2014

On Saturday, July 19, Harmons was very excited to sponsor a Dutch Oven Cookoff with the Storm Mountain Chapter of the International Dutch Oven Society (IDOS). Six very talented teams competed for prizes–plus, the winner goes to the 2015 IDOS World Championship!

Each team, several of which have won previous world championships, prepared three courses: Dessert, Main Dish, and Bread.

Wow! Each team’s dishes were gorgeous and delicious. Who knew a cake made in a Dutch oven could look like it came from a fancy French bakery? All six teams created impressive, delicious dishes.

And the winning team is…Matt Pelton and Doug Martin!

Special thanks to Mary’s Chicken for donating whole chickens, Farmland for donating pork butts–and a very large thanks to all the wonderful participants for sharing their fantastic recipes below.

And because life is short, we’ll start with desserts first.

*Need some Dutch Oven Basics? Check out Basic Dutch Oven Cooking Items for Beginners from the International Dutch Oven Society.


Harvest Chocolate Pumpkin Cake
  1. 1 c. buttermilk
  2. 1 c. water
  3. 2/3 c. oil
  4. 2 c. sugar
  5. 1 tsp. baking soda
  6. ½ tsp. salt
  7. 2 eggs
  8. 2 c. flour
  9. ¾ c. cocoa
  1. 2 pkg. 8oz. cream cheese
  2. 2/3 c. canned pumpkin
  3. ½ c. sugar
  4. ½ tsp. cinnamon
  1. ½ c. whipping cream
  2. 4 oz. semi-sweet chocolate, chopped
  1. Fresh berries of your choice, whole almonds, fresh orange peel, grapes
  1. Spray 2- 10” Dutch Ovens with Baker’s Joy, line the ovens with parchment paper circles, and spray again. Combine buttermilk, water, oil, sugar, eggs, baking soda, and salt in a mixing bowl. Add flour and cocoa, whisk until smooth. Divide evenly between the 2 Dutch ovens. Bake for 18-22 minutes or until they test done. Cool for about 10 minutes, remove to a wire rack to cool completely. Meanwhile, beat the cream cheese, pumpkin, sugar, and cinnamon together until smooth. Place one cooled cake layer on the lid of a Dutch oven, then spread with the filling. Top with the next cooled cake layer. Prepare the glaze by pouring the whipped cream into a 5” Dutch oven. Bring just to boiling, and add the chopped chocolate pieces. Do not stir. Let stand for 5 minutes, then stir together. Cool for 15 minutes until it is slightly thickened. Pour over the top of the cake, let some of the glaze drip down the sides if desired. Chill until chocolate is set, about 30 minutes. Top as desired with fresh fruit and nuts.
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Idaho Sunset Cake
An original recipe from the Iron Maiden
  1. 6.5 oz. butter
  2. 7 oz. sugar
  3. 4 eggs
  4. 7.5 oz. flour
  5. 1 ½ tsp. baking powder
  6. 1 pinch salt
  7. 1 tsp. vanilla extract
For the orange cake
  1. 1 1/3 c. batter
  2. 1 Tbsp. orange juice
  3. ½ orange zest
  4. 1 tsp. orange extract
  5. Orange food coloring, as needed
For the almond cake
  1. 1 c. batter
  2. ¼ tsp. almond extract
For the strawberry cake
  1. ¾ c. batter
  2. 1 tsp. strawberry extract
  3. Red food coloring, as needed
  1. 16 oz. cream cheese, softened
  2. 8 oz. Mascarpone cheese, softened
  3. 3 Tbsp. butter, softened
  4. 1 c. sugar
  5. 1 ½ tsp. orange extract
  6. 1 tsp. orange zest
  1. Prepare an 8-in Dutch oven by lining it with parchment paper. Set aside.
  2. Cream the butter until smooth then add the sugar. Add the eggs followed by the flour, salt, and baking powder. Lastly, stir in the vanilla extract.
  3. Remove the required amount of batter for each flavor of cake and set aside in separate bowls. For each flavor, mix in the additional ingredients as stated.
  4. Now pour the orange cake first into the Dutch oven followed by the strawberry and almond cake.
  5. Bake the cake at roughly 350F for about 20-30 minutes. (11 coals on the lid / 5 coals underneath).
  6. When done, remove the cake from the heat and set aside to cool. Once cooled, remove the cake from the pan and frost/garnish, as desired.
  7. For frosting, mix the cheeses and butter together until it is smooth and creamy then mix in the sugar. Add the extract and zest. Mix until evenly distributed. Frost the cake, as desired.
Garnishing the Cake
  1. You may garnish this cake any way your heart desires. I like to use combinations of fresh and candied citrus, strawberries and almonds.
Candied Citrus
  1. If you don’t want to use store bought citrus rinds, boil the rinds in a little water for a few minutes and repeat. Then simmer the rinds in simple syrup (1:1 ratio water:sugar) until they are translucent. Remove the rinds and let them dry a bit. Then dust them in sugar, if desired.
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Bumbleberry-Apple-Rhubarb Pie
  1. Pie crust dough for a double crust pie
  2. 2 c. thinly sliced tart apples (peeled)
  3. 1 Tbsp. lemon juice
  4. 1 tsp. vanilla
  5. 1 ¼ c. fresh strawberries, cut in half
  6. 1 ¼ c. fresh blueberries
  7. 1 ¼ c. fresh raspberries
  8. 1 ¼ c. fresh blackberries
  9. 1 ¼ c. fresh rhubarb (frozen may be used)
  10. 1/2 c. all purpose flour
  11. 1 tsp. ground allspice
  12. 1 tsp. ground cinnamon
  13. 1 2/3 c. sugar, divided
  14. 3 Tbsp. butter
  15. 1 Tbsp. milk
  1. Prepare dough for a double crust pie. On a lightly floured surface, roll out larger portion of dough to fit a deep-dish pie plate. Chill if necessary for easier handling.
  2. For filling, In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, allspice, cinnamon and sugar (reserve 1 tablespoon); add to apple mixture and toss gently until fruit is coated evenly. Spoon into crust; dot with butter.
  3. Roll out remaining pastry for top crust (can use lattice crust, if desired). Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
  4. Bake in dutch oven (16 briquets on top, 8 on bottom) for 15 minutes. Reduce coals to reach a 350 degree temperature and bake 50-60 minutes longer or until crust is golden brown and filling is bubbly.
  1. NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander.
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Classic Carrot Cake
  1. 2 c. white sugar
  2. 2 c. flour
  3. 1½ tsp. baking soda
  4. 1½ tsp. baking powder
  5. 1 tsp. salt
  6. 1 tsp. cinnamon
  7. ¼ tsp. ground nutmeg
  8. 1/8 tsp. ground cloves
  9. 3 eggs
  10. 1 c. milk
  11. ¼ c. vegetable oil
  12. 1 ½ c. carrots, shredded
  13. 1 c. boiling water
  14. Cream cheese frosting and food coloring as desired
  1. Mix all dry ingredients well in large bowl. Add eggs, milk, vegetable oil, and carrots to dry ingredients and mix until all ingredients are incorporated. Add boiling water and mix thoroughly. Pour into oiled 10 inch Dutch oven and bake using 10 coals on the bottom and 11 coals on top for 40 – 45 minutes. Do not check on cakes before the time is up or they may fall in the center. Remove the cake from the Dutch oven and allow it to cool before working and decorating.
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Coconut Dream Cake
  1. 1 ½ c. sugar
  2. 4 Tbsp. shortening
  3. 4 Tbsp. butter, softened
  4. 2 eggs
  5. 2 egg yolks
  6. 1 1/2 tsp. vanilla extract
  7. 2 c. all-purpose flour
  8. 2 tsp. baking powder
  9. 1 tsp. salt
  10. 1 c. 2% milk
Frosting /Filling
  1. 1 c. sugar
  2. 8 tsp. water
  3. 4 tsp. light corn syrup
  4. 2 egg whites
  5. 1/2 tsp. cream of tartar
  6. 1/2 tsp. vanilla extract
  7. 2 c. cold 2% milk
  8. 1 tsp. coconut extract
  9. 1 c. instant vanilla pudding mix
  10. ¾ c. flaked coconut, divided
  1. In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in eggs and yolks. Add vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Beat just until combined.
  2. Pour into two #10 Dutch Ovens coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  3. In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. Beat for 1 minute. Continue beating over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat until stiff peaks form, about 7 minutes.
  4. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/2 cup coconut; fold into pudding mix.
  5. Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top.
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The Best Ever Carrot Cake
  1. 1 lb. finely grated carrots
  2. 1 ¼ c. sugar
  3. 1 c. firmly packed brown sugar
  4. 1 ¼ c. canola oil
  5. 4 extra large eggs, at room temperature
  6. Finely grated zest of 1 large orange
  7. 2 ¼ c. flour
  8. 1 ½ tsp. baking powder
  9. 1 tsp. baking soda
  10. 1 tsp. ground cinnamon
  11. ¼ tsp. ground ginger
  12. ½ tsp. sea salt
  13. ¼ tsp. ground cloves
  14. ¼ tsp. nutmeg
  15. 1 ¼ c. sweetened shredded coconut
Cream Cheese Frosting
  1. 12 oz. cream cheese, softened
  2. ½ lb. butter, softened (2 sticks of butter)
  3. 2 tsp. vanilla
  4. ¼ tsp. sea salt
  5. 1/3 c. powder buttermilk
  6. 3 c. powder sugar
  7. 2 c. coconut for the sides of the cake.
  1. Mix the sugars, oil, vanilla and eggs together. Add the grated carrots. Mix in the dry ingredients. Add the coconut. Mix well. Pour into 2 – 10” prepared Dutch ovens. Bake at 350 for about 35-45 minutes. Or until tested with a toothpick it comes out clean.
  1. Mix together all the ingredients until smooth. Frost the cake, and pat the coconut around the sides of the cake.
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 Main Dishes

Ultimate Fried Chicken
  1. 1 Whole chicken cut up into quarters or 8 pieces
For the marinade
  1. 1 pint buttermilk
  2. 1 Tbsp. Kosher salt
  3. 1 Tbsp. Texas Pete’s hot sauce
  4. 1 tsp. of brown sugar
For the batter
  1. 1 c. all-purpose flour
  2. ½ c. cornstarch
  3. 4 Tbsp. Mountain Chef brand poultry seasoning
  1. Several hours before cooking time, cut up the chicken and place in a re-sealable plastic bag with the marinade ingredients. Let it sit in a fridge or a cooler until you are ready to cook. Heat up some canola oil in a 10” Dutch oven to 400 degrees. While the oil is heating up, let the chicken sit on a cooling rack and allow the buttermilk to drain off. Mix the batter together and roll each piece of chicken into the batter just before placing it in the oil. As soon as the batter is golden in color all around, remove the chicken and place it on a cooling rack. When all the chicken has been fried and the chicken cooled down, place a trivet in the bottom of a 12” Dutch oven and place the chicken on the trivet. Cover the Dutch oven and place 12 coals around the bottom of the Dutch oven with the coals sticking halfway out of the Dutch oven and 14 coals on the top in a checkerboard pattern. Bake for 20 minutes and check the temperature of the meat. The breasts should be pulled at 165 degrees and the thighs and legs pulled at 180 degrees. Let the chicken relax for several minutes before serving.
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Smoked Pork Butt
  1. 2 Tbsp. brown mustard
  2. 1 Tbsp. honey
  1. ¾ c. sugar
  2. ½ c. salt
  3. 1/3 c. black pepper
  4. ½ c. paprika
  5. 1 Tbsp. garlic powder
  6. 1 Tbsp. onion powder
  7. 1 Tbsp. chili powder
  8. 1 Tbsp. celery salt
  9. 1 tsp. cumin
  10. 1 tsp. sage
  11. ¼ tsp. cayenne pepper
  12. Apple or hickory chips for smoking
  1. Rinse the roast, pat dry. Apply the “Glue” then pat the rub on the roast. Place in a square Dutch oven. Using a dome over the top, smoke for about 1 – 2 hours.
  2. Then transfer the roast to a 12” Dutch Oven and cook with apple juice for about 2 more hours, or until tender.
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Chicken Saltimbocca ala the Iron Maiden
  1. 1 whole chicken, butchered
  2. 1 Tbsp. salt
  3. 2 tsp. pepper
  4. 1 oz. sage
  5. 6 slices dried and cured ham
  6. 6 slices mild white cheese
  7. ¼ c. oil
  8. ½ medium onion, chopped
  9. 1 clove garlic, minced if desired
  10. ½ c. mushrooms, sliced
  11. ¼ c. dry or sweet white wine
  12. ½ c. chicken stock
  13. ¼ c. cream
  1. Butcher the chicken by removing the breasts, thighs and legs. Debone the thighs and legs. If desired, remove all the skin on the chicken pieces. Butterfly the breasts and pound out the dark meat so it is an even thickness. In this recipe, you can use the dark meat, white meat or both. It’s up to you.
  2. Stuff the chicken with the sage, meat and cheese then season with salt and pepper. Secure the meat together with either toothpicks or butcher’s twine.
  3. Sear the chicken in hot oil until it is nicely browned using a Dutch oven over medium-high heat. Remove the chicken from the heat and set aside. Remove any excess oils from the pan, if any.
  4. Sauté the onions until they are translucent. Add the garlic and cook for just a few minutes. Add the sliced mushrooms and cook until reduced. Deglaze the pan with some wine. Allow the wine to cook down a bit then add some chicken stock. Return the chicken pieces to the pan, cover, and allow it to simmer until the meat is cooked through to 165F.
  5. Remove the chicken from the pan. Add the cream and test for flavor. Adjust as necessary.
  6. Serve the chicken with some of the wine mushroom sauce drizzled over it, with a bowl on the side or both.
  7. * All measurements are estimated
Heating the Dutch oven
  1. If using a 12-in Dutch oven, use about 15-20 coals underneath the pot when searing the meat. When it is simmering, transfer about ¼ of the coals from the bottom to the lid then add about 10 more to the lid. You are aiming for about 325-350F.
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  1. 2.5-3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
  2. 1/2 c. orange juice
  3. 1/4 c. lime juice
  4. 4 cloves garlic, (I used the already chopped and bottled – to save time)
  5. 1 tsp. ground cumin
  6. 1 tsp. salt, plus more to taste
Homemade Corn Tortillas
  1. 2 c. Masa Harina
  2. 1/4 tsp. salt
  3. 1 c. Water + a little
  1. Place the pork in a large Dutch Oven. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. (You could put all this in a Crock pot and let simmer for 4 hours on high. Then transfer to the Dutch Oven for the last step.)
  2. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
  3. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings. (See below)
  4. Mix all ingredients to make a stiff dough. Roll the dough into a 1 ¾” ball, flatten it slightly, place in between 2 pieces of plastic, (I cut apart a gallon Ziploc bag and trimmed to fit the tortilla press- Note if you do not have a press, you can use the bottom of a pie plate or heavy skillet)
  5. Press the dough ball out to a small disc, pressing firmly on the press. Cook the tortilla on a flat griddle (or the lid of a Dutch Oven) with a little oil, until the edges dry up and there are brown spots on both sides. Tortillas will be stiff but will soften as they stand.
  1. Serve with shredded lettuce, cheese, avocado, sautéed onion, and/or salsa. Personally I like the avocado with a little lime juice.
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Cordon Bleu Chicken
  1. 1 whole roaster chicken (5-7 lbs.)
  2. 1 quart water
  3. ¼ c. kosher salt
  4. ¼ c. brown sugar
  5. 1 tsp. garlic, minced
  6. 1 tsp. onion powder
  7. 1 tsp. black pepper
  8. ½ tsp. ground sage
  9. ½ tsp. ground thyme
  1. 1/4 lb. Swiss cheese, thinly sliced
  2. 1/4 lb. smoked Ham, thinly sliced
Rice Pilaf
  1. 1 ½ c. long grain rice
  2. 2 Tbsp. butter
  3. ½ c. minced onion
  4. 1 Tbsp. minced garlic
  5. ½ tsp. cumin
  6. ½ tsp. coriander
  7. 4 oz. angel hair pasta, broken up
  8. 3 ¼ c. water
  9. 1 ½ tsp. salt
  10. Black pepper to taste
  11. Fresh parsley
  1. Mix water, salt, brown sugar, garlic, onion powder, black pepper, sage and thyme. Set aside.
  2. Bone out chicken. Discard rib cage. Reserve wings and legs for another use. Flatten chicken meat to an even thickness with a meat mallet.
  3. Set chicken into brine and allow to brine as time allows, up to 4 hours.
  4. Remove chicken from brine, season with additional black pepper and garlic powder to taste and stuff with filling ingredients.
  5. Roll chicken around the filling ingredients. There is the possibility of additional loose chicken skin which you can wrap it around the roll as well. Tie with kitchen twine. Sprinkle with black pepper, garlic powder and paprika to taste.
  6. Spray Dutch oven with cooking spray. Sear the meat on all sides. Place breast down in the same Dutch oven. Bake at 400 degrees for 45-60 minutes until the chicken is cooked through.
Rice Pilaf
  1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. In a Dutch oven, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat. Let the rice stand 10 minutes; fluff with a fork and serve. Sprinkle with fresh parsley if desired.
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Sweet Pulled Pork with Lime Rice
  1. 4-8 lbs. pork roast
  2. 4 (8 oz.) cans tomato sauce
  3. 3 tsp. garlic
  4. 4 tsp. cumin
  5. 1/2 tsp. salt
  6. Pepper to taste
  7. 4 c. Dr. Pepper
  8. 3-4 c. brown sugar
  9. 3 Tbsp. molasses
Lime Rice
  1. 2 1/2 c. rice
  2. 4 Tbsp. butter
  3. 4 1/2 c. chicken broth
  4. Zest and juice of 2-3 small limes
  5. 4 Tbsp. cilantro
  6. 1 1/2 tsp. salt
  7. 1/2 tsp. cumin
  8. A little pepper
  1. Sear meat on all sides. Place in 12" Dutch oven. In separate container, mix all ingredients. Pour over roast and cook to desired tenderness (meat should easily fall apart). Pull pork and remove from remaining sauce to serve. (Note: This can be done in a Crock Pot on slow heat. In a Dutch oven, cook it for about 5 hours. Internal meat temperature should be at least 165F. The number of briquettes varies. I usually start with 14 on top and 8 on the bottom. Heat should be adjusted during cooking to maintain the liquid at a slow simmer.)
Lime Rice
  1. Mix all ingredients and cook until all the liquid is absorbed in a 10" Dutch oven. Or, throw everything in the rice cooker and press start.
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Scarborough Fair Rolls
  1. 2 c. warm water (90 °-100 °F)
  2. 2 Tbsp. dry yeast
  3. 2 tsp. salt
  4. 1 tsp. dried sage (or fresh)
  5. 1 tsp. dried rosemary (or fresh)
  6. 1 tsp. dried thyme (or fresh)
  7. 3 Tbsp. dried parsley (or fresh)
  8. 1 egg
  9. 2/3 c. nonfat dry milk powder (instant or non-instant)
  10. 1/4 c. sugar
  11. 1/3 c. butter or 1/3 c. shortening
  12. 5 -5 1/2 c. bread flour (or all-purpose flour)
  1. Combine water and milk powder until dissolved. Add yeast, sugar, salt, butter, egg, herbs and 2 cups bread flour. Mix until ingredients are wet. Add 2 cups more flour until mixed (dough will be getting stiff). Add additional flour as needed to acquire desired consistency. Dough should be soft, not overly sticky or stiff.
  2. Cover dough and allow to rise in warm place until double in size. After dough has risen, sprinkle surface with flour and place dough on floured surface. Roll out and cut rolls or shape as desired.
  3. Place shaped rolls in Dutch oven and butter. After rolls have raised, brush rolls with melted butter again.
  4. Place desired amount of coals on top and bottom of Dutch oven and cook until rolls are a deep golden brown on top.
  5. Brush with melted butter while hot.
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Peasant Bread
  1. 1 ½ c. sourdough starter
  2. 1 c. warm water (115 degrees)
  3. ¼ c. white sugar
  4. 1 Tbsp. dry yeast
  5. 1 c. white flour
  6. 2 tsp. salt
  7. 5 c. white flour (use only what you need)
  1. Begin by mixing the water, starter, sugar, yeast, and 1 cup of flour together well. Let it sit covered for 30-45 minutes until the yeast and gluten have developed well (the batter should be stringy and smell of yeast). Stir in 2 cups of flour and the 2 teaspoons of salt. The batter should be hard to stir. Turn the batter out onto a floured board and begin to work the dough adding flour a little at a time. The dough should be very sticky . After the dough has been worked for about 20 minutes it should bit be as sticky and it should be very stretchy . Only add what flour is necessary to work the dough. Fold the dough into itself and form a ball with the seam side tucked in well (it should be as a balloon when the dough rises expanding up, not out). Lay the dough ball onto a well-floured muslin or linen cloth and place inside of a 9” bowl to rise. When the dough has doubled in size, turn it out onto double layered parchment paper and set inside of a pre-heated 14” Dutch oven with 16 coals around the bottom edge and 20 coals on the top. Slash the top of the dough to allow for expansion and spray the loaf with water. Set the parchment and the dough inside of the Dutch oven and pour ½ cup of water under the parchment paper. Cover the Dutch oven immediately and remove half of the coals from the bottom. Bake the bread for 40 minutes or until the bread is golden brown and sounds hollow when you tap it.
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Cracked Wheat Raisin Rolls
  1. 1 ½ c. uncooked cracked wheat
  2. 1 c. raisins
  3. ½ c. packed brown sugar
  4. 2 tsp. salt
  5. 3 Tbsp. butter
  6. 2 c. BOILING water
  7. 2 pkg. active dry yeast
  8. 2/3 c. warm water
  9. 5-6 c. flour
  10. 1 egg, beaten
  1. In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water. Cool to 105-115 degrees. In another bowl, dissolve yeast in warm water. Add dissolved yeast and 2 c of flour to the cracked wheat mixture. Mix until moistened, scraping bowl frequently. With spoon, stir in 2 ½-3 c of flour until dough pulls cleanly from side of bowl. On floured work surface, knead in remaining ½-1 c flour until dough is smooth and elastic. Grease large bowl with cooking spray. Place dough in bowl, cover loosely with towel. Let rise in warm place for 45-60 minutes or until light and doubled in size. Punch down to deflate. Roll into balls. Place balls of dough in 12 inch Dutch oven. Let rise until double in size, 45-60 minutes. Brush with beaten egg. Bake 35-45 minutes at 350 degrees until golden.
  1. 1 12 inch oven = 25 coals: 17 top, 8 bottom. Serves approx. 14
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Multigrain Bread Weave
  1. 1 ¼ c. 9 –grain hot cereal mix
  2. 2 ½ c. boiling water
  3. 3 c. flour
  4. 1 ½ c. fresh ground whole wheat flour
  5. ¼ c. honey
  6. 4 Tbsp. butter, melted and cooled
  7. 2 ½ tsp. instant yeast
  8. 1 Tbsp. sea salt
  9. ½ c. cut rolled oats (to sprinkle on the top)
  1. Place cereal in a bowl with the boiling water, let it stand, stirring occasionally until the mixture cools to 100 degrees, and looks like hot cereal. Mix the flours together in a different bowl.
  2. When the hot cereal has cooled, add honey, butter and yeast and mix it up until combined. Add the flour mixture, ½ cup at a time, and knead until it starts to form, for a couple of minutes. Then cover the dough and let it rest for 20 minutes. Add the salt and continue to knead it until it pulls away from the side of the bowl. Adding a little more flour if needed. (The dough will be sticky). Cover and let it rise until double, about 45-60 minutes.
  3. Divide dough into ropes, and weave the bread. Put into the prepared 12” Dutch Oven. Sprinkle with the rolled oats. Let rise for about 30 more minutes. And bake at 375 for about 35-40 minutes. Or until the bread reaches 200 degrees.
  4. (This will make 2 loaves of bread)
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Italian Cheese Bread
  1. 5-6 c. flour
  2. 3 Tbsp. sugar
  3. 2 c. water
  4. 2 tsp. salt
  5. 1 ½ Tbsp. yeast
  6. ¼ c. oil
  1. 2 Tbsp. flour
  2. 1 tsp. minced garlic
  3. 1 tsp. dehydrated onion
  4. 1 tsp. Italian Seasoning
  5. 1 Tbsp. dried parsley
  6. 3 Tbsp. grated parmesan cheese
  7. ½ c. shredded Asiago cheese
  8. 1 egg white
  9. 1 tsp. Italian seasoning
  1. Combine 2 cups flour, sugar, salt and yeast in a large bowl. Heat water and oil until very warm (120°-130°). Add to flour mixture. Stir in an additional 2 ½ - 3 cups flour until mixture forms a ball. Knead in an additional ½ to 1 cup flour until dough is smooth and elastic. Place in greased bowl and let rise until double (about 1 hour). Punch down. Knead filling into dough until evenly distributed.
  1. Combine flour, garlic, onion, Italian seasoning, parsley, parmesan cheese and Asiago cheese in a small bowl. Knead into dough as listed above. Shape dough as desired. Mix egg white and Italian seasoning. Brush all over bread. Bake for 25-35 minutes at 400F or until golden.
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Classic Dinner Rolls
  1. 2 c. warm water (110 to 115F)
  2. 2/3 c. nonfat dry milk
  3. 2 Tbsp. active dry yeast
  4. 1/4 c. granulated sugar
  5. 2 tsp. salt
  6. 1/3 c. butter, shortening, or margarine
  7. 1 egg
  8. 5 to 5 1/2 c. all-purpose flour or bread flour
  9. 1/2 c. butter, melted
  1. In large bowl, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix until ingredients are wet. Mix vigorously for 2 minutes. Add 2 cups flour and mix until ingredients are wet, then for 2 more minutes. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
  2. Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on a greased or parchment-lined 12” Dutch oven. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size. Bake at 375° F by placing 12 coals around the bottom edge and 16 coals on the top in a checkerboard pattern for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Chimichurri Patagonia Salmon

July 10, 2014

Chef Aaron Ballard shared a Chimichurri Patagonia Salmon recipe with KUTV to celebrate the fact that Harmons is bringing the only sustainable salmon to Utah. See it all by clicking HERE.


Chimichurri Patagonia Salmon
Chimichurri Patagonia Salmon Ingredients
  1. 4 Six ounce Salmon Filets
  2. 1/4 cup olive oil
  3. 1/2 bunch fresh parsley
  4. 1/2 bunch fresh cilantro
  5. 3 tablespoon fresh oregano
  6. 2 cloves garlic
  7. 3 tablespoons champagne vinegar
  1. 1.) Add all ingredients to a food processor or blender and puree until smooth. Marinate fish for at least 30 minutes to overnight.
  2. 2.) Preheat oven to 350F
  3. 3.) Heat a large saute pan or rondeau with canola or avocado oil until hot. 4.) Place marinated salmon presentation side down in pan and sear until a nice crust has formed. Flip and continue to cook on high heat for an additional 30 seconds.
  4. 5.) Place pan into heated oven and bake until it reaches an internal temp of 135F- it shouldn't take more than five to ten minutes depending on how many you have in the pan.
Avocado Mousse Ingredients
  1. 3 ripe avocados
  2. 1/4 cup cubed unripe mango
  3. 2 Tbsp cream
  4. 2 Tbsp cumin
  5. Juice of one lime
  6. 1 cup whipping cream (unsweetened)
  7. Salt to taste
  1. 1.) Cut and pit avocados and dice into large chunks or quarters. Dice mango into large dice. Add avocado, mango, cumin 2Tbsp cream, lime juice and salt to a food processor and blend until silky smooth.
  2. 2.) In a separate bowl whip cream to stiff peaks and fold into avocado puree.
  3. 3.) Serve with Chimichurri Salmon as a dollop or smear on the plate. Works great as a dip or on nachos!!!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

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
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
  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
  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
  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: Red, White & Blue Burger

July 1, 2014

Red, White & Blue BurgerFood lovers go all out during the 4th of July weekend! Check out this Red, White & Blue Burger recipe if you are looking to celebrate with great food this weekend. Watch Chef Aaron Ballard prepare this recipe on KUTV by clicking HERE.

Red, White & Blue Burgers
Celebrate with Great Food!
Red, White & Blue Burger Ingredients
  1. 6 Bob's Blue Burger
  2. 2 cups Red Bell Pepper strips pickled in Ginger vinegar (also called a shrub)
  3. 2 cups Red Cabbage slaw
  4. 12 slices Boars Head horseradish white cheddar
  5. 4 Tbsp. mayonnaise
  6. Spicy ketchup (you can make your own by adding Sriracha to ketchup)
  7. 6 egg buns or brioche buns
  1. 1.) Cook burgers until they reach an internal temp of 165F. You can speed this up on the grill by capping your burgers with a small metal bowl. Be sure to handle it with care as it will be hot.
  2. 2.) Lather both sides of your bun with mayo as it will help create a barrier that will keep the bun from getting soggy.
  3. 3.) Place burger on bun and assemble in this order; bun, burger, two slices of cheese, a few pinches of slaw, pickled peppers, a dollop of ketchup and finally the top bun.
  4. 4.) Respectfully salute your burger and devour.
Pickled Red Bell Pepper Strips Ingredients
  1. 4 Washed organic Red Bell Peppers
  2. 2 cups white distilled vinegar
  3. 2 cups sugar
  4. About 4" of peeled and minced fresh ginger
  1. 1.) Combine vinegar and sugar in a medium saucepan. Do not stir! Bring the two to a boil.
  2. 2.) Add the ginger and allow to boil for 1 minute.
  3. 3.) Remove from heat and allow to cool to room temperature.
  4. 4.) Place in refrigerator for a few days up to a week to allow for the ginger flavor to develop. If you would like to skip this step you can purchase Pok Pok Som Ginger drinking vinegar from your local Harmons seafood department.
  5. 5.) When you are ready to make your pickles, slice planks off of your red bell peppers and cut them into small strips.
  6. 6.) Place peppers into pickling liquid and make sure they are covered - you can add a bit of water to make sure they are covered.
  7. 7.) Place in refrigerator for a few hours to overnight. Use within seven days.
Blue Cabbage Slaw Ingredients
  1. 1 head Red Cabbage washed
  2. Kosher salt
  3. Sugar
  4. Baking Soda
  1. 1.) Cut cabbage in half and remove core.
  2. 2.) Shred the cabbage as thin as possible (half a cabbage will be enough for this recipe wrap the other half and store).
  3. 3.) Place in a large bowl and sprinkle with about half a teaspoon of baking soda.
  4. 4.) Toss gently to incorporate and allow to sit until cabbage has developed a deep blue color along the cut edges. This is caused by the acids in the cabbage reacting with the baking soda.
  5. 5.) Once a nice blue color has been achieved lightly sprinkle a few pinches of salt and sugar on the cabbage and mix to incorporate.
  6. 6.) Continue to add sugar or salt to taste.
  7. 7.) Allow it to sit for at least 30 minutes to macerate and soften.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Ask a Chef: Half Smoke Chili Recipe – Perfect for Hot Dogs & Sausages

June 25, 2014

ChiliDogsEvery week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to askachef@harmonsgrocery.com.

This question comes from Bobby:

“My kids love hot dogs, but my wife and I are getting bored serving the same old hot dogs with ketchup and mustard. How can I jazz up hot dogs for our summer barbecues?”

When the weather heats up there is definitely something nostalgic about a hot dog fresh off the grill. Basic hot dogs with ketchup and mustard are delicious, but sometimes it is fun to mix it up.

One of the best ways to spruce up your hot dogs is with a killer chili recipe. Here is my favorite recipe inspired by the famous Chili Half Smokes from Ben’s Chili Bowl in Washington D.C.:

Half Smoke Chili Recipe for Hot Dogs & Sausages
Half Smoke Chili Ingredients
  1. 1 Harmons Beef Spoon Roast
  2. 1 sweet onion small diced
  3. 1 tablespoon chili powder
  4. 1 tablespoon Guajillo chili powder (you can use your favorite chili powder)
  5. 1 tablespoon smoked paprika
  6. 1 teaspoon mustard powder
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon ground coriander
  9. 1 clove minced garlic
  10. 2/3 cup tomato paste
  11. 2 tablespoons apple cider vinegar
  12. 2 tablespoons butter or canola oil
  13. 2 tablespoons all purpose flour
  14. 3 cups beef or chicken stock
  15. Kosher salt to taste
Half Smoke Chili Directions
  1. 1. Preheat oven to 250 degrees.
  2. 2. Remove plastic and place spoon roast in roasting pan (keeping roast wrapped in butcher paper).
  3. 3. Cook roast at 250 degrees for 2 hours per pound.
  4. 4. Remove roast from oven, unwrap and let cool for 5 minutes.
  5. 5. Sweat onions on medium heat in a little oil in a medium sauté pan with a pinch or two of salt.
  6. 6. Shred or chop roast into small pieces and add it to the onions.
  7. 7. Add half of the dry spices and mix with meat and onions and cook for a few minutes.
  8. 8. Add tomato paste and garlic and cook into beef for several minutes.
  9. 9. You will start to get a paste sticking to your pan -- deglaze (cook off what is sticking to the bottom of the pan) with vinegar and cook down for a few minutes, then remove from heat.
  10. 10. In a medium to large sauce pot heat oil or butter and add flour and reserved dry spices and cook for a few minutes until you have a nice paste.
  11. 11. Slowly whisk in reserve stock from roast and your remaining cup and cook until it reduces by half.
  12. 12. Add in your cooked meat and onion mix and continue to cook on medium to low while stirring until it is thickened enough to dress a hot dog.
  13. 13. Season to taste with salt and pepper and cool. For best flavor let it sit overnight in the fridge.
Half Smoke Chili Hot Dog & Sausage Instructions
  1. 1. Smoke your all beef hotdogs or sausage on grill, stove-top smoker, or conventional smoker for fifteen minutes. Finish on grill or grill pan.
  2. 2. Small dice fresh sweet onions.
  3. 3. Lather mustard on fresh baked hotdog bun (I like to use Harmons Brat Buns). You can also grill these first with a little bit of butter and garlic.
  4. 4. Place smoked hot dog in bun.
  5. 5. Load with chili.
  6. 6. Garnish with fresh onion and shredded cheese (I like to us Beecher's No Woman cheese found on the Cheese Islands in Harmons stores).
  7. 7. Enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Citrus Copper River Salmon with Jicama Slaw

June 2, 2014

CitrusCopperRiverSalmonJune is National Seafood Month and we have some of the freshest seafood in the state of Utah! Whip up this Citrus Copper River Salmon with Jicama Slaw recipe and your dinner guests will be blown away this summer!

Click HERE to watch Harmons Seafood Director and Chef Evan Francois prepare this fantastic fish recipe on ABC 4 News Midday.

Citrus Copper River Salmon with Jicama Slaw
Citrus Copper River Salmon Ingredients
  1. 4 6 ounce portions of Copper River salmon
  2. 1 lime, zested and juiced
  3. 1 lemon, zested and juiced
  4. 1 orange, zested and juiced
  5. 3 tablespoons cilantro, chopped
  6. 2 tablespoons tarragon, chopped
  7. 1 clove garlic, minced
  8. 1 tablespoon Grape seed oil
  9. Salt and pepper to taste
  1. Combine all ingredients in a bowl and let marinate for 30 minutes. Preheat an oven to 350 degrees. Season the salmon with salt and pepper. Warm a large oven proof sauté pan on medium high heat. Once the pan is hot add enough oil to coat the pan. Place the fish in the pan and sear until golden brown. Flip the salmon and place in the oven. Remove the salmon from the oven once the internal temperature reaches around 135 degrees. Remove the fish from the pan and serve with the jicama slaw.
Jicama Slaw Ingredients
  1. 1 small jicama, peeled and finely shredded
  2. ½ head radicchio, finely shredded
  3. 2 carrots, shredded
  4. 1/4 cup freshly squeezed lime juice
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons honey
  7. 1/2 cup olive oil
  8. 1/4 cup finely chopped cilantro leaves
  9. Salt and freshly ground black pepper
  1. Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Kabob Grilling

May 22, 2014


Memorial Day is right around the corner and that means one thing…BBQ season! Right now is the perfect time to brush up on your grilling skills! Watch Chef Kimberly Larsen talk all things kabobs on KUTV’s Fresh Living by clicking HERE.

If you want to learn more fun summertime & grilling recipes, check out Harmons Food for Thought Guide – Summer Edition.

Kabobs with Mint Basil Butter
Kabobs With Mint Basil Butter Ingredients
  1. 1 bunch basil leaves
  2. 1/2 bunch mint leaves
  3. 1 lemon, juice & zest
  4. 2-4 cloves garlic
  5. 1 jalapeno or sweet red pepper, deseeded
  6. 2 sticks butter, softened
  1. 1.Place all ingredients except butter in food processors.
  2. 2.Pulse until chopped finely.
  3. 3.Add softened butter and again pulse until smooth and completely combined.
  4. 4.Roll like a log in plastic wrap or parchment paper.
  5. 5.Save in refrigerate until ready to use.
  6. 6.Slice of pats of butter to place over kabobs as they come off the grill.
  7. 7.For brushing, melt in saucepan then brush foods last few minutes of grilling.
  8. Note - If you like your kabobs spicy use the jalapeno. For less spicy version use a sweet pepper of choice.
Horseradish Aioli Ingredients
  1. 1 egg yolk
  2. 3/4 cup canola oil1 teaspoon white vinegar
  3. 1/2 lemon, juice
  4. 1-2 tablespoons fresh horseradish, grated
  5. 1 tablespoon roasted garlic1 teaspoon paprika or cayenne
  1. 1.In food processor add egg yolk and vinegar.
  2. 2.Pulse until slightly pale.
  3. 3.With machine running, add canola oil in a slow stream.
  4. 4.Adjust consistency with lemon juice.
  5. 5.Add horseradish, garlic and spice, cayenne or paprika.
  6. 6.Pulse until combined.
  7. 7.Season with salt.
  8. 8.Serve aioli with kabobs of choice! It is especially delicious with beef and chicken.
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!


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



Recipe: Salmon And Swiss Chard En Papillote

May 9, 2014

Salmon & Swiss Chard

This Salmon and Swish Chard En Papillote recipe is simply heavenly! Watch Chef Kimberly Larsen prepare this dish on KUTV’s What’s For Dinner by clicking HERE.

You should also know that Harmons will be the first in Utah to receive Copper River Salmon next week. Make sure you ask for this fresh fish in our meat & seafood departments.

Salmon And Swiss Chard En Papillote
  1. 4 6oz. Salmon Fillets
  2. 2 bunches rainbow swiss chard, cut into small strips
  3. 1 red pepper, small dice
  4. 1 leek, middle section thinly sliced
  5. 4 cloves fresh garlic, minced
  6. 1 tablespoon fresh ginger, minced
  7. 1 tablespoon sesame oil
  8. 2 lemons, 1 cut in half and 1 cut into 8 thin slices
  9. 4 stems fresh thyme
  10. 4 kefir lime leaves, optional
  11. 1/4 lemon grass stalk
  12. Sea salt, optional
  13. Fresh ground black pepper
  1. 4 large pieces of parchment paper, folded in half
  1. 1.) Preheat oven to 350° degrees. Season fish filets with sea salt (if using) and fresh pepper.
  2. 2.) In large medium bowl combined Swiss chard, Red pepper, leeks and garlic. Toss to mix together.
  3. 3.) Using bottom half of parchment, layer each parchment piece with chard mixture then a Salmon filet.
  4. 4.) In same medium bowl combined ginger, lemon juice from lemon halves, sesame oil. Whisk until combined. *If you would like to add spice use red pepper flakes as well.
  5. 5.) Drizzle the top of fillets with ginger dressing.
  6. 6.) Place 2 lemon on each fillet.
  7. 7.) Place a thyme stem, kefir lime leave and lemon grass on top of the lemons.
  8. 8.) Fold the other side of the parchment over the fish and vegetables and fold edges down by pinking and folding edges of paper.
  9. 9.) Place each pouch on baking sheet. Bake for 20- 25 minutes. Remove from oven and with a knife, slit each pouch so that the steam comes out before serving. Garnish with seasons seeds.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Fish Tacos, Jicama Slaw, Corn and Black Bean Salad

May 5, 2014

Happy Cinco De Mayo! Are you looking for a delicious way to celebrate with your family and friends? Click HERE to see Chef Aaron Ballard and Bob Harmon show Good Morning Utah how to celebrate with great food!

Fish Tacos, Jicama Slaw, Corn and Black Bean Salad
A Cinco De Mayo Recipe!
Fish Taco Ingredients
  1. 2 pounds Sea Bass
  2. 3 teaspoons chili powder
  3. 2 tablespoons lime juice
  4. 2 tablespoons extra-virgin olive oil
  5. 1 teaspoon ground cumin
  6. 1 teaspoon garlic powder
  7. 1 teaspoon salt
  8. ½ teaspoon freshly ground pepper
  9. Corn tortillas
  1. 1. Combine all of the ingredients except the fish into a small bowl. Mix to incorporate.
  2. 2. Add the fish and coat in the mixture.
  3. 3. Warm grill plate until it is hot.
  4. 4. Add the fish and cook until the fish has been cooked through.
Jicama Slaw Ingredients
  1. 1 small jicama, peeled and finely shredded
  2. ½ head radicchio, finely shredded
  3. 2 carrots, shredded
  4. ¼ cup freshly squeezed lime juice
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons sugar
  7. ½ cup olive oil
  8. ¼ cup finely chopped cilantro leaves
  9. Salt and freshly ground black pepper
  1. 1. Place jicama, cabbage, and carrots in a large bowl.
  2. 2. Whisk together the lime juice, vinegar, honey and oil in a medium bowl.
  3. 3. Season with salt and pepper to taste.
  4. 4. Pour the dressing over the jicama mixture and toss to coat well.
  5. 5. Fold in the cilantro.
  6. 6. Let stand at room temperature for 15 minutes before serving.
Corn and Black Bean Salad Ingredients
  1. 1 can, 14 ounces, black beans, rinsed and drained
  2. 3 ears of corn, cooked, with kernels cut off cobs
  3. 1 small red bell pepper, seeded and chopped
  4. ½ red onion, chopped
  5. 1 ½ teaspoons ground cumin
  6. 2 teaspoons hot sauce
  7. 1 lime, juiced
  8. 2 tablespoons vegetable or olive oil
  9. Salt and pepper
  1. 1. Combine all ingredients in a bowl.
  2. 2. Let stand at least 15 minutes for flavors to combine, toss and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/