Recipe: Australian Pavlova

July 21, 2014

Ever tried making Australian Pavlova? Why not try it out by using this recipe from Chef Kimberly Larsen. You can also watch her make this recipe on ABC 4′s Good Things Utah by clicking HERE.

Australian Pavlova
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Ingredients
  1. 8 egg whites, at room temperature
  2. 1 ½ cups granulated sugar
  3. ½ teaspoon cream of tartar
  4. 12-15 strawberries, stemmed and quartered
  5. 1 passion fruit, cut into large cubes or slices
  6. 3 kiwis, peeled and med diced
Directions
  1. 1. Preheat the oven to 250 degrees F.
  2. 2. Line a baking sheet with parchment paper and lightly brush with oil.
  3. 3. In stand mixer, with whisk attachment, beat the egg whites and cream of tarter on medium-high speed until medium peaks form.
  4. 4. Continue whisking while slowly adding the granulated sugar.
  5. 5. Beat for another 8-10minutes. Sugar will dissolve and egg whites will become shiny and firm.
  6. 6. Scoop mixture into a circle shape on to the middle of cookie sheet.
  7. 7. Use a small spatula to create a decorative design .
  8. 8. Carefully place in oven.
  9. 9. Bake for 1 ½ hours, or until firm to the touch.
  10. 10. Turn off the oven and prop the oven door.
  11. 11. Allow the Pavlova to cool completely in the oven.
  12. 12. When ready to serve place on decorative plate and carefully decorate with fresh fruit.
  13. 13. If desired, Pavlova may be served with fresh whipped cream. Spoon into the center of Pavlova, then decorate with fresh fruit.
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
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Salmon Sticks With Red Pepper Dipping Sauce Ingredients
  1. 1 Lb. salmon
  2. 2 eggs, lightly whisked
  3. ½ cup flour
  4. ½ cup panko bread crumbs, whole wheat
  5. Salt and pepper
Directions
  1. 1. Use standard breading procedure to bread the salmon.
  2. 2. Drag fish strips through flour, covering lightly.
  3. 3. Place in eggs, then put in panko breadcrumbs.
  4. 4. Allow to rest for 10 minutes. This allows the breadcrumbs to stick to salmon.
  5. 5. Lay fish on baking sheet and bake at 375 degrees for 15 minutes.
  6. 6. Serve with roasted red pepper coulis and lemon wedge
Roasted Red Pepper Coulis Ingredients
  1. 2 red peppers, roasted, peeled seeded
  2. 2 cloves garlic
  3. ½ lemon, juice
  4. 1 Tbsp parsley leaves
Directions
  1. 1. Puree ingredients together.
  2. 2. Season lightly with salt.
Raspberry Kiss Parfait Ingredients
  1. 1 cup vanilla yogurt
  2. ½ cup raspberries
  3. ¼ cup Harmon's granola
  4. 2 Tbsp dark chocolate chunk
Directions
  1. 1. Layer cup with a scoop of vanilla yogurt.
  2. 2. Top with 3-5 raspberries.
  3. 3. Sprinkle with a few chocolate chunk pieces
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: 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!
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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
Directions
  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
Directions
  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
Directions
  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/

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
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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
Directions
  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
Directions
  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.
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
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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: Fried Mozzarella w/ Roasted Garlic & Heirloom Tomato Sauce

June 5, 2014

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

MozerellaPullingGMU

 

 

 

 

 

 

 

 

 

 

 

 

 

FriedMozerella

 

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

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
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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
Directions
  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
Directions
  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

Kabobs

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
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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
Directions
  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
Directions
  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/

Summer Garden Party Ideas & Recipes

May 14, 2014

GardenPartiesBobGardenParty

FruitKabob

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
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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
Directions
  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
Directions
  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
Directions
  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
Directions
  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
Directions
  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
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Fuel Your Body

May 14, 2014
Runner

Click the image to watch Harmons Dietitian Laura Holtrop Kohl talk about fueling your body during health training and recovery on KUTV’s Fresh Living.

It is important to match food intake with exertion and duration of activity. For a lot of casual exercisers, it’s easy to overcompensate with food.  If you are eating regular meals and snacks, you probably don’t need to add anything.  You could time it so that your meal or snack is soon after your workout so you refuel, but don’t add calories.  

On the other hand, an endurance athlete may have trouble consuming enough calories and need to be more strategic about what and when they eat.

BEFORE – You are looking for a source of carbs to fuel your activity.  You can fit this into your normal snack or meal pattern.  You can eat a meal 2-4 hours before or a snack 1-2 hours before your workout. A little bit of protein 5-10 grams can help with muscle development.

Choose easily digestible food.

DURING – For less than an hour of intense-moderate activity, you don’t need to eat anything.

For endurance activities lasting over 90 minutes, you’ll want to eat during 30-60g of carbohydrates.  Hydration is important as well.

AFTER – After your workout, you’re looking for a mix of carbs and protein. This will restore your muscle fuel as well as help you rebuild and repair your muscles.  Endurance activities and weight resistance activities require more protein than other activities, about 20 grams is recommended.

Carbs are important for restoring your muscle’s fuel (glycogen stores).  This maximizes energy for your next workout.

Protein is often emphasized as being the key to muscle building.  This is somewhat true, but most people do not need as much.  

The casual exerciser needs about 0.8g protein/kg body weight (0.36g/lb body weight).  For a 150lb person, this is 54g protein per day.

Laura, Registered Dietitian

Laura, Registered Dietitian

A more serious athlete or muscle-builder need up to 1.6-1.7g/kg body weight (0.72g/lb body weight). For 150lb person, this is 108g protein per day.
Post-workout, a muscle builder would want about 20 grams of protein to maximize his/her efforts.  More than this does not usually provide any advantage.

Antioxidants (vitamin C and A) can help recovery, so focus on getting your carbs from nutrient-rich sources.

Timing – Eat carbs ASAP because this 30-45 minute window is when your body is most ready to recover and get ready for the next day’s workout.  The latest research on protein allows for more time-up to an hour is ideal.