Recipes: Healthy Fuel for Your Workouts

June 25, 2014

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Chef Kimberly shows us how to fuel your next workout with healthy food.  See her prepare these recipes on KUTV’s Fresh Living, by clicking HERE!

Power Ball Bites & Sweet Potato Cherry Pancakes
Power Ball Bites Ingredients
  1. 1 cup nut butter of choice
  2. 1 cup rolled oats
  3. 1 banana
  4. 1/2 cup honey
  5. 1/3 cup dried whole milk powder or favorite protein powder
  6. 1 teaspoon vanilla bean paste
  1. 1. In large bowl, smash banana. Add in rolled oats. Stir in remaining ingredients and choice of mix-ins.
  2. 2. Combined ingredients completely. This is easiest using a wooden spoon or your hands.
  3. 3. Using a cookie scoop, make 18-24 equal size balls.
  4. 4. Roll between palms of hands to shape.
  5. 5. Roll in ground nuts, sunflower seeds or pumpkin seeds.
  6. 6. Place in refrigerator for at least 3 hours. Store in refrigerator.
Mix in Options
  1. 1 tablespoon flax, chia, or other seeds
  2. 1/4 cup coconut, toasted or untoasted, unsweetened is best
  3. 1/4 cup mini chocolate chips
  4. 1/2 cup diced dried fruits
Sweet Potato Cherry Pancakes Ingredients
  1. 1 1/2 cup whole wheat flour
  2. 1/2 cup oats
  3. 3/4 cup sweet potato purée
  4. 2 tablespoon honey
  5. 2 teaspoons cinnamon
  6. 1 teaspoon ginger
  7. 1 tablespoon baking powder
  8. 3/4-1 cup buttermilk
  9. 2 large eggs
  10. 1 cup fresh cherries, pitted
  1. 1. In medium bowl combined the flour oats, cinnamon, ginger and baking powder.
  2. 2. In separate bowl Whisk the sweet potato purée, honey, eggs and buttermilk.
  3. 3. Add wet ingredients to dry ingredients. For thinner pancake add more buttermilk.
  4. 4. Heat nonstick pan over medium high heat.
  5. 5. Spoon 2 tablespoons batter into pan.
  6. 6. Cook until bubbles start appearing and popping.
  7. 7. Place fresh cherries on top and flip over.
  8. 8. Cook for another minute.
  9. 9. Remove pancakes from heat.
  10. 10. Spread desired filling over one pancake then place second pancake on top. Filling options: nut butters, jam, jelly or preserve, fruit compote. 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

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! 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.

















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!

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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