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.

ChimiChurriSalmon

Chimichurri Patagonia Salmon
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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
Directions
  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
Directions
  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/

Portable Snacks

July 10, 2014

cheese and crackersI don’t think there are many worse feelings in the world than the nagging hunger that comes so often in the afternoon. I remember distinctly my first week as a college freshman when around 3:00 every day it would come and I would waste the next 20 minutes removing everything from my backpack in search of any form of nourishment. I can’t tell you the excitement that a piece of hard candy or maybe a few chopped carrots left over from lunch would bring. It didn’t take long for me to realize that I just wasn’t the “I can wait until I get home to eat something” kind of a person. Instead, I now suffer from what I like to refer to as CSP, Compulsive Snack Packing! Since then, my faithful Nike shoe bag, purse, backpack and pockets have all served as great vehicles for my snack-packing habit. My friends and family have taken to calling me Miss Poppins and often take advantage of my stash and generosity.

For those of you who have someone like me in your lives, you are among the lucky. For the rest of you, the task of being prepared is falling on your shoulders. Since most people are at work, school, or running errands in the afternoon, snacks that are portable, filling and quick are usually necessary. The following are my top seven on-the-go snacks to keep in your desk or backpack to keep you going when the time between lunch and dinner seems a little too long:

#1 Instant oatmeal

Oatmeal is often touted as being a heart-healthy breakfast option but there is no reason that it can’t also be a great snack. The individual packets are already portioned and often the package it comes in can act as a built-in measuring cup for water. Be sure to look for those that are lower in sugar.

#2 String cheese with whole-grain crackers

Cheese and crackers is a staple snack for many people and for good reason . . . it’s such a great combo! Triscuits are a great choice for a nutrient-dense cracker.

#3 Pre-popped or microwave popcorn

Popcorn is most definitely my favorite food in the entire world, but that is not the only reason I added it to this list. It is also a whole grain and provides fiber to make you feel full longer. Look for those varieties that are lightly salted and buttered. If you want a sweeter snack, try Angie’s Boomchickapop Lightly Sweet Popcorn . . . you seriously won’t regret it!

#4 Almonds and raisins

This may seem odd but I like to think of it as my own simplified trail mix. I usually buy raisins and lightly salted almonds separately then mix them together and pack them in an air-tight container. I feel like this gives the perfect mix of sweetness with a touch of salt from the almonds. Really you can do any dried fruit/nut mix. Be creative!

#5 Granola bars

The great thing about granola bars is that there are so many different varieties that you could seriously never get bored. Some are obviously more nutrient-dense than others but they are usually far better than grabbing a candy bar out of the vending machine in a quick rush. Some of my more recent favorites are Cascadian Farm’s Dark Chocolate Almond Chewy Bars and Kashi’s Peanut Peanut Butter Chewy Granola Bars (fyi, this is not a typo . . . that really is their name).

#6 Fresh apple or banana with nut butter

I am so grateful to nature for making a lot of fruits inherently portable. They can seriously be taken anywhere with no prep work included. By adding a little nut butter, you not only add to the deliciousness (I realize this is my opinion), but it also provides a dose of protein. I have recently discovered Justin’s single-serve Honey Almond Butter and love them, especially when I am trying to pack snacks in a hurry.

#7 Yogurt

I know a refrigerator is needed when packing this snack but there usually is one available in most work and school settings. Yogurt has many health benefits including being a source of calcium, vitamin D and probiotics. Get the most benefit by choosing those yogurts with low amounts of added sugar.

Written by Harmons Dietetic Intern Billie Jean Reed

 

 

National Sugar Cookie Day

July 9, 2014

July 9th is National Sugar Cookie Day! Today we’re honoring this sweet, delicious and simple treat by learning how to make this popular recipe. Chef Johnny McAdams showed Good Morning Utah how to make classic sugar cookies. To watch this, click HERE.

JohnnyAurora

SugarCookies2014

 

Classic Sugar Cookies
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Classic Sugar Cookie Ingredients
  1. 2 ¾ C. all-purpose flour
  2. 1 tsp. baking soda
  3. ½ tsp. baking powder
  4. 1 C. butter, softened
  5. 1 ½ C. sugar
  6. 1 egg
  7. 1 tsp. vanilla extract
  8. ½ tsp. almond extract
Directions
  1. 1. Preheat oven to 375 F.
  2. 2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  3. 3. In a large bowl, cream together the butter and sugar until smooth.
  4. 4. Beat in egg, vanilla and almond.
  5. 5. Gradually blend in the dry ingredients.
  6. 6. Roll rounded tsp. of dough into balls, and place onto ungreased cookie sheets.
  7. 7. Bake 8 to 10 minutes in the preheated oven, or until golden.
  8. 8. Let stand on cookie sheet two minutes before removing to cool on wire racks.
  9. 9. Decorate with butter cream frosting, candies, sprinkles and more! This is a great summertime activity for your kids.
Decadent Butter Cream Ingredients
  1. 3 C. powder sugar
  2. 1 C. butter
  3. 1 tsp. vanilla extract
  4. 1 tsp. almond extract
  5. 1 to 2 Tbs. whipping cream
  6. 1 pinch salt
Directions
  1. 1. In a mixer with a whisk, combine sugar and butter. Mix on low speed until well blended.
  2. 2. Increase speed to medium and beat for another 3 minutes.
  3. 3. Add vanilla, almond, salt and cream and continue to beat on medium speed for 1 minute, adding more cream if needed for spreading consistency
  4. 4. Use buttercream to decorate your sugar cookies for a classic treat.
  5. If you don’t have time to bake and are looking for some of the best sugar cookies in town, visit your local Harmons Grocery Store! Harmons sugar cookies are baked from scratch every morning, and you can even custom order colors, decorations, monograms and more for your next special occasion. Visit harmonsgrocery.com for a complete list of store locations.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Great Health Tip of the Day: Be Smart About Your Summertime Eating

July 9, 2014

It’s the time of year again for weekend picnics and barbeques!
 Make sure you enjoy yourself while still being aware of the food choices you are making. Be mindful of what you are eating by following these guidelines:

Use smaller cups and plates.happy family together in picnic, colorful outdoors

People generally eat less when they have smaller dishes even if they are aware of it.

Never go to a party really hungry!

Eat a small snack, such as an apple, before you go so you do not allow your hunger to dictate what you put on your plate.

Put your fork down between each bite.

This will slow down your eating and help you notice when you are no longer hungry.

After eating, avoid standing next to the food table.

This will help prevent you from eating without thinking.

 

Written by Harmons Dietetic Intern Billie Jean Reed

 

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/

Superfood Battle: Kale vs. Spinach

June 27, 2014

This week Harmons is pleased to have a second blog installment from one of our nutrition interns. Ashley Quadros wrote this blog and is currently working on finishing a Master’s degree in nutrition and dietetics at The University of Utah. She hopes to become a Registered Dietitian Nutritionist once she completes the program and looks forward to working in the always exciting field of nutrition.

Healthy green juiceSuperfood Battle: Kale vs. Spinach

As you have probably noticed, kale has made quite the name for itself as a “superfood.” Some argue it is the world’s most powerful superfood, which has lead to the publishing of such cookbooks as “The Book of Kale” and “Fifty Shades of Kale.”

A quick (and admittedly not thorough) Google search reveals decidedly fewer recipe books dedicated to spinach, and none with titillating titles that liken the leafy green to erotic romance. Nevertheless, you might be wondering is kale really that much better? Does it deserve all of this limelight?

First, I will start off by saying that regardless of the outcome of this battle, please eat your green leafy veggies! Spinach, kale, chard, collards, mustard greens, bok choy…. These vegetables are loaded with nutrition including fiber, vitamins A, C, K, and E, folate, magnesium and potent phytochemicals. Some greens are also high in iron and calcium. Each of these nutrients has plenty of data backing their health-giving properties (folate and cardiovascular disease, vitamin E and skin health). When all is said and done, leafy greens are mighty fighters against chronic disease and are an excellent addition to any diet.

Okay – now that I’ve been able to stand on my nutrition soapbox, let’s get to the battle.

Nutrition

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As you can see, spinach comes in at about half the calories and fat as kale, while kale has a bit more protein. This comparison doesn’t really give us enough to evaluate who the winner might be, so let’s look at vitamin and minerals.

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The Verdict

While kale only won in 4 out of 9 nutrients, it is considerably higher in vitamins C and K than spinach. Additionally, spinach is much higher in oxalates, a naturally occurring substance found in many plants and vegetables. Unfortunately, oxalates may decrease how much calcium and magnesium we absorb from foods meaning we absorb less of these nutrients from spinach than from kale. With these considerations, I would say that kale has a slight edge over spinach. However, the abundance of disease-fighting phytochemicals in each of these foods makes them both winners. And what about cost? Per fresh bunch, spinach can be about 30 cents cheaper, making it the more economical choice. So, what is the bottom line? Kale is a very healthy food. No doubt about that. So is spinach. And with that, the battle has come to an end! Choose either of these to add to a healthy diet.

So, are you feeling inspired to write a cookbook about poor, under-appreciated spinach? Maybe something like “Sexy Spinach”? Ha! I can admit my book titling skills are certainly lacking. Either way, if you’ve made it to the end of this veggie duel, hopefully you have had a giggle and know a bit more about greens.

Written by Ashley Quadros

 

Great Health Tip of the Day: Know Your Beers!

June 27, 2014
Glasses with four beers on a white background. The file contains a path to cut.With summer in our midst, there are few things more enjoyable on a hot day than a cold, refreshing beer*. However, beer is generally high in calories and not all beers are created equally. If you’re watching calories, it’s good to be aware of the number of calories in the beer you’re sipping (per 12 oz. serving):
 
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*You should not drink alcohol if you are under the age of 21, pregnant or have certain health conditions. Alcohol intake should be limited to 1 drink a day for women and 2 drinks a day for men.

Article by Ashley Quadros.
 

Recipes: Healthy Fuel for Your Workouts

June 25, 2014

Screen Shot 2014-06-25 at 2.34.31 PM

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/