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 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

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!



Ask A Chef: Easter Dinner

April 18, 2014

Easter_Dinner_500X500Every week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to

One of the best parts about Easter (beside all of the candy and Easter egg hunts of course) is sitting down to a beautiful Ham dinner with your loved ones. Baked ham is a delicious Easter classic and is tasty served warm or cold. It is also surprisingly easy to prepare. Try this recipe for a perfect baked ham:



Easter Dinner
Baked Ham, Roasted Fingerlings and Green Beans with Honey Bacon Dressing
Baked Ham
  1. 1 (12 pound) bone-in ham, rump portion
  2. 1/2 cup whole cloves
  3. 1 cup packed brown sugar
  4. 4 cups water, or as needed
  1. 1. Preheat oven to 350°.
  2. 2. Place ham in a roasting pan and press whole cloves into the top at 1 to 2 inch intervals.
  3. 3. Pack top of ham with a layer of brown sugar.
  4. 4. Pour enough water into the bottom of the roasting pan to come to 1 inch depth.
  5. 5. Cover the pan tightly with aluminum foil or id.
  6. 6. Bake for 4 ½ to 5 hours (about 22 minutes per pound), or until the internal temperature of the ham has reached 160°.
  7. 7. Let stand for 20 minutes before carving.
Roasted Fingerlings and Green Beans with Honey Bacon Dressing
  1. Every Easter ham needs the perfect side dish. Au gratin potatoes are a great option. To mix things up, try this twist on potatoes and green beans.
  2. 1 1/2 pounds fingerling potatoes
  3. 1 1/2 tablespoons olive oil, divided
  4. 1 teaspoon salt, divided
  5. 3/4 teaspoon cracked pepper, divided
  6. 1/2 pound tiny green beans (haricots verts)
  1. 1. Preheat oven to 425°.
  2. 2. Cut fingerlings in half lengthwise, and place in a large bowl.
  3. 3. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
  4. 4. Place potato halves, cut sides up, in a sheet pan.
  5. 5. Toss green beans with remaining 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and place onto another sheet pan.
  6. 6. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
  7. 7. Remove from oven, and let potatoes stand.
  8. 8. At the same time bake the green beans for 12 minutes.
  9. 9. Arrange green beans around roasted potatoes on a serving platter.
  10. 10. Drizzle with Honey Bacon Dressing.
Honey Bacon Dressing
  1. 2 slices bacon, cooked and crumbled
  2. ½ cup honey
  3. ½ cup vinegar
  4. 1/3 cup vegetable oil
  5. 1 tsp. yellow mustard
  6. 1 tsp. lemon juice
  1. Place all ingredients in a bowl and whisk together until well combined.
  2. And for the grand finale…dessert! No Easter feast would be complete without a decadent treat. Stop by Harmons and pick up something sweet from our bakery. From fresh fruit tarts and amazing pies, to strawberry cake, éclairs, cookies and more…we have a huge selection of Easter desserts to choose from. We also have a gorgeous selection of Easter flowers and are still taking orders for chef prepared Easter feasts. Happy Easter! Blog

Healthy Homemade Vinaigrettes

April 14, 2014

You may not be surprised to discover that I think salads are a wonderful and quick addition to any meal (check out my previous blog for health benefits and ways to maximize nutrition for salads), as well as being a great way to use up produce.  The thing that often keeps a salad from being the healthiest option is the salad dressing, since some dressings are quite high in sodium or sugar. BalsamicVinaigretteSalad

While there are quite a few healthy and tasty salad dressing options to be found in the grocery store (look for the Dietitians Choice tags for the easiest way to identify these), I almost always make my own dressing.  I love that they are easy to make and that I can customize a dressing based on what I like (jalapeno and cilantro, anyone?) and what I feel will pair well with the particular salad I am making.  If you have looked at salad dressings in the store, you may have noticed that most of the healthy options are vinaigrettes.  I find vinaigrettes to also be the easiest salad dressings to make at home as they take very little equipment and are very forgiving.  Some basic rules for making a vinaigrette include:

  • Use 2 parts oil to one part acid (e.g. 2 tablespoons olive oil to 1 tablespoon vinegar)
  • When using a mild acid, such as orange juice or balsamic vinegar, start with one part oil to one part acid and add more oil as needed
  • Add herbs and fruit to add fresh flavor, nutrition, and reduce calories per serving  
  • Choose an oil for flavor as well as health benefits such as olive oil for monounsaturated fats, sunflower or safflower oil for vitamin E, or canola oil for Omega 3 fat

Other Uses for Vinaigrettes – Marinating vegetables prior to grilling – Adding to grain based salads – Using instead of mayonnaise on a sandwich

What is your favorite homemade salad dressing?  What other uses have you found for vinaigrettes? Looking for some recipes to start?  Check out the great recipes below provided by Harmons Cooking School Chef Kimberly Larsen. 

Fig Balsamic Vinaigrette & Cilantro Lime Vinaigrette
Fig Balsamic Vinaigrette
  1. 5 fresh figs, stems removed
  2. 2 tablespoons honey wine vinegar
  3. 1 tablespoon Dijon mustard
  4. 1/4 cup white balsamic vinegar
  5. 1/2 cup extra virgin olive oil
  6. Fresh herbs
  1. Place all ingredients except oil into blender. Blend on medium until combined and the figs are lightly pureed. With machine going, slowly pour in the olive oil just until dressing comes together (you may not need all of the olive oil).
Cilantro Lime Vinaigrette
  1. ½ cup extra virgin olive oil
  2. ½ cup fresh lime juice and zest from the limes
  3. ½ bunch of cilantro
  4. 2 garlic cloves
  5. 1 tablespoon honey
  6. 1 teaspoon minced chipotle in adobo sauce
  1. Combine all ingredients, except olive oil, in blender and puree until smooth.
  2. Slowly drizzle in olive oil until mixture emulsifies. Blog

Recipe: Watermelon Salsa

February 10, 2014
Watermelon Salsa
  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
  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. Blog

Recipes: Herb Roasted Potatoes

December 20, 2013

Herb Roasted Potatoes
  1. 3/4 pound fingerling potatoes, quartered
  2. 2 tablespoons rosemary, chopped
  3. 1 tablespoon parsley, chopped
  4. Enlarge image
  5. 2 cloves garlic, chopped
  6. 2 tablespoons olive oil
  7. Salt and pepper
  1. Preheat oven to 375 degrees.
  2. In a bowl, combine all ingredients.
  3. Spray a sheet pan with non-stick spray.
  4. Pour the mixture onto the sheet pan and place in the oven.
  5. Cook the potatoes until they are tender, about 45 minutes.
  6. Remove from the oven and serve. Blog
Also see PRIME RIB

Recipes: Basted Green Bean Salad

December 20, 2013

Basted Green Bean Salad
  1. 1 package French green beans
  2. 2 tablespoons butter
  3. 1/4 cup sliced almonds
  4. 6 cherry tomatoes, sliced
  5. 1 clove garlic, minced
  6. 1 shallot, minced
  7. 1 bunch kale, sliced thin
  8. 2 heads endive, sliced thin
  9. 1 tablespoon Dijon mustard
  10. 3 tablespoons lemon juice
  11. 5 tablespoons olive oil
  12. 1 tablespoon chives, chopped
  13. Salt and pepper to taste
  1. In a pan, warm the butter and add the shallots and garlic. Cook until aromatic.
  2. Add the beans and cook for three minutes or until the beans are warm.
  3. Add the almonds and cook for another minute.
  4. In a blender, add the lemon juice, mustard, and chives.
  5. Mix to combine and while the blender is still running slowly add the olive oil to emulsify.
  6. Toss the dressing with the kale and endive.
  7. To assemble, place the greens on the plate and the green beans on top of the greens. Place the tomatoes around the plate as desired. Blog
Also see PRIME RIB

Recipes: Red Wine Jus

December 20, 2013

Red Wine Jus
  1. 1 cup beef stock
  2. 2 cups red wine, dry
  3. 2 cloves garlic, chopped
  4. 1 shallot, chopped
  5. 1 sprig rosemary, chopped
  6. 1 tablespoon olive oil
  7. 2 tablespoons butter, cubed
  8. Salt and pepper
  1. In a medium pot, warm the oil over medium heat.
  2. Add the garlic and shallot and cook for two minutes.
  3. Pour in the red wine, beef stock, and rosemary.
  4. Reduce the mixture by half.
  5. Once the liquid has reduced, remove the pot from the heat and slowly add in the butter.
  6. Do not add all the butter at once.
  7. Season with salt and pepper and serve. Blog
Also see PRIME RIB

Recipes: Roasted Beet, Apple and Fennel Salad

December 16, 2013

Roasted Beet, Apple and Fennel Salad
  1. 2 red beets, peeled small dice
  2. 2 golden beets, peeled and small dice
  3. 2 apples, cored and medium dice
  4. ½ fennel bulb, thinly sliced
  5. 1 Tablespoon Dijon mustard
  6. 1 Tablespoon apple wine vinegar
  7. 1 Tablespoon olive oil
  8. 1 tablespoon fresh thyme
  9. Salt & Pepper
  1. Heat oven to 400 degrees.
  2. In large bowl combined all ingredients together.
  3. Toss until vegetables are combined and coated with oil, vinegar and mustard.
  4. Add more of each if needed and season with salt and pepper.
  5. Layer vegetables in a single layer on baking sheet.
  6. Roast in the oven at 400 degrees for 15 minutes.
  7. Remove, toss and test for doneness.
  8. Return to oven and again roast 10-20 minutes or until apples are caramelized and beets are ork tender. Blog