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.

















Fried Mozzarella w/ Roasted Garlic & Heirloom Tomato Sauce
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
  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
  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. 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. 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. Blog

Sour Cream or Avocado?

May 20, 2014

Avocado TreeTo continue our “Which is healthier” series, I present: sour cream and avocado.  Both can add some rich, cool creaminess to your sandwich, soup, chili, or dip.  Now, you may be thinking, “of course avocado is healthier,” but have you ever looked at the numbers?  It’s pretty intriguing and I always think it’s a good idea to compare them.  Also, it’s on my mind since I was lucky enough to attend an avocado farm tour a couple of weeks ago in Temecula, California.

Calories and Fat

Avocado and sour cream contain similar amounts of calories and fat, but keep looking and you’ll see important differences. 

Choose avocados, your heart will thank you.

If you’re at all aware of the nutrition of avocados, you probably have heard they are high in “healthy fats.”  You’re right.  Unlike sour cream, avocados have very little saturated fat and instead are high in monounsaturated fats, which are oh-so heart healthy.  They can actually lower your LDL cholesterol (the bad kind) and risk of heart disease, especially when you replace saturated fats with them.

Another nod to the heart is the fiber that avocados provide.  Just 2 tablespoons (or 2-3 thin slices) provide 2 grams of fiber.  Fiber also helps keep you feeling full and satisfied.

Avocados also supply some potassium, vitamin C, vitamin K, and folate.

Bottom line: It’s worth swapping your sour cream for avocado!

Screen Shot 2014-05-20 at 3.49.56 PM










So avocados are a clear nutritional winner and tasty too.  Here are some fun facts I learned about avocados on the farm tour that the California Avocado Commission hosted.

All Hass avocados originate from one tree!  Avocados are grown by grafting, which means the tissues of two different plants are connected and grow together.  This way, a variety with a strong root system can be paired with a variety that has optimal fruit—the best of both worlds!

Avocado Tree SmallAvocado Plants







Avocados are one of the few plants that have two sets of fruit at one time, the small “bee bees” and the more mature fruit.

Avocado Bee Bees








Avocados never ripen on the tree.  They ripen once picked.  They are picked by hand using one of these nifty poles.

Avocado Pole








Avocado packing plants have cutting edge technology and carefully handle avocados so they arrive at the store in good condition and at the correct ripeness.

Avocado Facility 1Avocado Facility 2






Avocado dressing is delicious! Many of the vitamins and minerals in avocados are concentrated next to the skin.  So scoop thoroughly.

Avocado Dressing








Butter Milk Avocado Dressing
  1. 1 cup low-fat buttermilk
  2. 1 ripe Fresh California avocado, seeded and peeled
  3. 8 oz. low-fat mayonnaise
  4. ½ teaspoon garlic powder
  5. ½ teaspoon onion powder
  6. 1/16 teaspoon cayenne pepper
  7. Salt, to taste
  8. Pepper, to taste
  9. 1/16 teaspoon dry thyme
  10. 1/8 teaspoon Worcestershire sauce
  1. Add buttermilk, California avocado, mayonnaise, garlic powder, onion powder, cayenne pepper, salt, pepper, thyme and Worcestershire sauce to a blender and blend until smooth. Blog

Summer Garden Party Ideas & Recipes

May 14, 2014



The weather is heating up and it is officially time to enjoy your beautiful backyard with a garden party! From bridal and baby showers to graduation parties and more, garden parties are a great way to connect with friends and loved ones and enjoy delicious food.

Click HERE to watch Chef Kimberly Larsen and Bob Harmon share some delicious garden party ideas on ABC 4′s Good Morning Utah.

Garden Party Recipes
Stuffed Mushroom Caps Ingredients
  1. 1 lb. brown mushroom caps
  2. 1 package cream cheese
  3. 1 lb. Harmons steamed shrimp
  4. 1 red pepper, roasted peeled and rough dice
  5. 1/2 bunch cilantro, leaves
  1. 1.De-stem mushrooms and clean out inside if needed.
  2. 2.Place cream cheese and shrimp into food processor.
  3. 3.Pulse until combined.
  4. 4.Add cilantro, roasted red pepper, lime juice and zest.
  5. 5.Again pulse until combined.
  6. 6.Spoon one tablespoon of shrimp mixture into mushroom caps.
  7. 7.Place filled mushroom caps onto baking sheet.
  8. 8.Bake in oven for 10 minutes at 350.
  9. 9.Remove and garnish with micro cilantro or other small greens.
Caprese Salad Kebabs Ingredients
  1. Small ball fresh mozzarella
  2. Cherry tomato
  3. Fresh basil
  4. Balsamic glaze
  1. 1.Using small skewer layer tomato, mozzarella ball then basil leave.
  2. 2.Drizzle with balsamic vinegar.
Fresh Fruit Kebabs Ingredients
  1. Strawberries
  2. Blueberry
  3. Tangerine
  4. Pineapple
  5. Kiwi
  1. 1.Using medium skewer layer blueberry, kiwi, pineapple, orange and strawberry.
  2. 2.Serve with Harmons strawberry fruit dip.
Parmesan Crisp Cups with Spring Greens Ingredients
  1. 8 oz. fresh Parmesan, finely shredded
  2. Mixed greens, herb blend
  3. 1-pint raspberries
  4. 8 oz. Harmons raspberry vinaigrette
  1. 1.Preheat oven to 400 degrees.
  2. 2.Spread a thin layer of Parmesan onto silpat or lightly greased cookie sheet in the shape of an circle, oval or cone spending on the shape to are creating.
  3. 3.Place in oven and cook until light brown and crispy looking.
  4. 4.Remove from oven.
  5. 5.Working quickly, shape warm Parmesan into the shape of cup or cone. You can use soup cans, bowls or other items to shape your cheese. Allow the cheese to cool and set.
  6. 6.Fill with mixed greens.
  7. 7.Drizzle with Harmons Raspberry Vinaigrette and top with fresh raspberries.
Brie & Berry Cracker Ingredients
  1. 1 lb. Brie
  2. PepperLane jelly in favorite flavor
  3. Fresh berries
  4. Flat light weight cracker
  5. Honey wine vinegar
  1. 1.Slice Brie to fit on cracker.
  2. 2.Top with PepperLane jelly of choice.
  3. 3.Place a fresh berry and piece of mint and top.
  4. 4.Drizzle with honey wine vinegar 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!



Still Looking for the Perfect Gift for Mother’s Day?

May 10, 2014

MothersDayBlogPostIf you still haven’t thought of how to make your mom feel special this Mother’s Day, don’t worry because Harmons has you covered with stunning flowers and other fun gift ideas.


Most people think of Harmons for groceries, but did you know that we have a 9,000 square foot state-of-the-art floral design and distribution center in the heart of West Valley City? Call us at 801-957-8477 to order your flowers!

Harmons floral design and distribution center employs 9 full-time floral designers and 13 part time floral associates with a combined 130 years of floral experience.

Want something unique for your mom? Harmons offers several special Mother’s Day arrangements and can also create unique custom designs to fit every taste and budget.

Breakfast in Bed

If flowers aren’t her thing, you can pick up everything you need for a delicious breakfast in bed. Click HERE to find a Liege Chocolate Chip Waffles recipe on ABC 4, or HERE to find an Easy Eggs Benedict recipe.

Bath Products, Kitchenware, & Gift Certificates

Harmons also has amazing local bath products from “The Soap Lady,” fantastic kitchenware items in the home department, gift certificates for a cooking class and more.

Mini Cake Decorating

For a fun Mother’s Day treat Saturday, May 10th from 9:00 a.m. to 5:00 p.m., you can bring your kids to any Harmons location to decorate a mini cake for mom, along with a custom card.

 Pick up some beautiful flowers, get a cooking school gift card, or have the kids decorate a special cake at Harmons!


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. Blog

Mother’s Day Recipe: Easy Eggs Benedict

May 8, 2014

Portobello mushroom brie eggs benedictMother’s Day is coming up this Sunday. One of the best things you can do is show her some love with breakfast in bed! Chef Aaron tells us how to make Easy Eggs Benedict (this is something the kids can do with dad’s supervision too!). Watch Chef Aaron prepare this for KUTV’s Fresh Living by clicking HERE.

Easy Eggs Benedict
Mother's Day Recipe
Hollandaise Sauce Ingredients
  1. 1 egg yolk
  2. 1 tsp. water or lemon juice
  3. 1/8 tsp. salt (or one pinch)
  4. 1/2 cup unsalted butter, melted (1 stick or 4 oz.)
  5. 1 pinch cayenne pepper
  1. 1. Using a wand mixer and tall skinny container that will accommodate the mixer (the mixer will usually come with one but wide mouth mason jar will also do the trick) place egg yolk, water, and salt into container.
  2. 2. Heat butter to 220F in microwave or in a small sauce pan.
  3. 3. Place mixer into container and turn on.
  4. 4. Start slowly pouring in butter with a steady stream.
  5. 5. The heat from the butter will cook the egg.
  6. 6. Add a pinch of cayenne and serve immediately.
  7. 7. Hollandaise will not store well and should be used fresh. It will hold as long as you keep it warm. Discard after two hours.
Eggs Benedict Ingredients
  1. 8 slices prosciutto crudo (raw- available at our deli case)
  2. 4 English muffins split
  3. 8 eggs
  4. Salt and pepper, to taste
  5. Hollandaise sauce, recipe above
  6. Fresh chopped parsley or chervil (parsleys delicate cousin available in our produce department)
  1. 1. Brown the prosciutto in a medium skillet and toast the English muffins, cut sides down in skillet or pan. They will cook very quickly (almost less than a minute).
  2. 2. Move to a plate with a paper towel to soak up excess oil.
  3. 3. Fill a 10-inch nonstick skillet half full of water.
  4. 4. Bring to a delicate poaching temp (small bubbles).
  5. 5. Get a small saucer and place a square piece of plastic wrap centered over the saucer.
  6. 6. Crack the egg onto the plastic wrap in the saucer to form a little pool and gently gather the edges and twist close into a little packet.
  7. 7. Seal with a chip clip or clothes pin.
  8. 8. Place egg bundle in water and cook until egg is set (about five minutes).
  9. 9. Remove egg from bundle gently.
  10. 10. To assemble: Lay a slice prosciutto on top of each muffin half, followed by a poached egg. Top eggs benedict with hollandaise sauce.
After you serve mom her delicious breakfast, you’ll want to also give her a fabulous gift
  1. • Want something unique for your mom? We offer several special Mother’s Day floral arrangements and can also create unique custom designs to fit every taste and budget.
  2. • If you don’t know what kind of flowers she’ll like, our designers can give you plenty of suggestions.
  3. • From roses to tulips, and daisies to lilies—they’ll be sure to help you find exactly what you need.
  4. • If flowers aren’t her thing, you can pick up a gift card for cooking school classes.
  5. • Harmons Cooking Schools are located at Bangerter Crossing, Station Park, and City Creek store locations.
  6. • Class options include basic cooking skills, seasonal and ethnic interests, private classes, kids events and more.
  7. • Plus, on Saturday, May 10, from 9:00 a.m. to 5:00 p.m., you can bring your kids to any Harmons location for free cake decorating.
  8. • Children will be able to decorate their own small cake for mom and make a 5x7 card as well.
  9. • Make your mom feel special this Mother’s Day. Pick up some beautiful flowers, get a cooking school gift card, or have the kids decorate a special cake at Harmons! Blog

Recipe: Tres Leches Cake

May 5, 2014

TresLechesCakePerfect for Cinco De Mayo, this Tres Leches Cake recipe by Chef Tina Jean will make your celebrations amazingly sweet! Watch Chef Tina prepare this dessert on ABC 4′s News Midday by clicking HERE.

Tres Leches Cake
Your Cinco De Mayo Dessert Has Never Been Better!
Tres Leches Cake Ingredients
  1. 9 eggs, separated
  2. 1 cup sugar
  3. 1 tablespoon vanilla extract
  4. 2 cups all-purpose flour
Sauce Ingredients
  1. 1 14oz. can sweetened condensed milk
  2. 1 12oz. can evaporated milk
  3. 1 cup milk
  4. 1 tablespoon vanilla extract
Topping Ingredients
  1. 2 cups heavy whipping cream
  2. ¼ cup confectioners sugar
  1. 1. Preheat the oven to 360 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  2. 2. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
  3. 3. Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
  4. 4. Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  5. 5. Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
  6. 6. Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
  7. 7. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed.
  8. 8. In the bowl of your mixer, whip up the heavy cream with the confectioners' sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice. Blog