Heat oil in nonstick skillet over medium-high heat. Mix together smoked paprika, cumin, cayenne, and 1/2 tsp salt. Use all of seasoning mix to season both sides of halibut. Place in pan with heated oil, and cook for 5 minutes on each side or until internal temperature is at least 145°.
For salsa, dice the strawberries and red onion, finely dice the jalapeño, and chop the cilantro. Combine in a bowl with lime juice and 1/2 tsp salt.
Spread a layer of Harmons guacamole onto plate, top with halibut filet, and finish with a dollop of strawberry salsa. Serve with Harmons tortilla chips.
- Mince or grate ginger, garlic and jalapeno. Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, half of the chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix. Use your hands to form 2-inch meatballs (about 2 ounces each).
- In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Make sure not to overcrowd your pot so that your meatballs can evenly brown. Transfer to a plate and repeat with the remaining meatballs, adding oil as needed.
- Once all the meatballs are browned and out of the pot, add sliced mushrooms to the pot and begin to sauté until soften and lightly golden brown. If there is any residue from the meatballs that begin to get too brown with the mushrooms, add a bit of the broth to deglaze the pan. Add the reserved ginger mixture to the mushrooms and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, tamari and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- On a very low heat stir in the spinach and lime juice. Continue to simmer until the spinach has wilted. **Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
**optional: this soup may be served over forbidden or white rice
Whisk together oil, lemon juice, and garlic in a medium bowl. Add beans, tomatoes, onion, and parsley and toss together. Gently stir in tuna.
If using lettuce, divide equally onto small plates and top with the tuna salad.
Nutrition per serving: 270 calories; 11g total fat (1.5g saturated); 320 mg sodium; 23g carbohydrates; 8g dietary fiber; 2g sugar (0g added sugar); 23g protein
Heat the olive oil in a large sauté pan on medium heat and add the onion, cooking for 4 minutes. Stir in the garlic and ginger and continue cooking until fragrant, about 1-2 minutes. Steam the bag of butternut squash cubes, available in the produce department, in the microwave according to the package directions. Add two cups of squash to the pan, storing any additional in the refrigerator. Add the turmeric, curry powder, salt, ground cumin, caraway seeds, and ground coriander to the pan, mixing everything together and cooking for an additional 3 minutes. Add one cup of vegetable broth to deglaze the pan, then add the remaining two cups of broth, diced tomatoes, and lentils, stirring the mixture together. Cover and let simmer for 30 minutes. Remove from heat and portion into bowls, adding chopped cilantro on top for garnish. This recipe pairs well with spinach and brown rice.
Nutrition per serving: 320 calories; 5g total fat (0.5g saturated); 330mg sodium; 53g carbohydrates; 19g dietary fiber; 8g sugar (0g added sugar); 17g protein
“Nice cream” is the term for puréed frozen bananas that resemble soft serve ice cream. For this version, we added peak-of-season Utah grown peaches and froze them ourselves. You can substitute peaches from the freezer section if desired, but if you do, you may need to add a small amount of maple syrup to sweeten.
In a food processor, add frozen peaches and bananas. Let sit at room temperature to thaw slightly, about 5 minutes.
Add vanilla, oatmilk, and maple syrup, if using, to food processor. Pulse until fruit starts to break into smaller pieces. Use a spatula to occasionally stir mixture. It may take up to 10 minutes to fully puree. The finished product will resemble soft serve ice cream.
Serve immediately for very soft “nice” cream. If it has started to melt too much, place in a container and freeze for 1 hour. For firmer “nice” cream, freeze for 4 hours. Once frozen, let nice cream thaw slightly to make it easier to scoop.
Nutrition per serving (not including maple syrup): 90 calories; 1g total fat (0g saturated); 5mg sodium; 21g carbohydrates; 3g dietary fiber; 14g sugar (0g added sugar); 2g protein
In a bowl, combine mustard, lemon juice, honey, oil, salt and pepper. Add carrots, parsley, and shallots and toss well. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
To make the dressing, in a bowl, whisk dressing ingredients together. Add water, as needed, until desired consistency.
Cook pasta in salted boiling water until al dente, about 3 minutes. Transfer to a colander to drain. Transfer to a bowl. Pour dressing over noodles and toss. Top with carrots, cabbage, bell pepper, edamame, green onions, chicken, and cilantro and toss to combine. Garnish with peanuts.
In a medium frying pan over medium-high heat, add oil to pan and swirl to coat.
Meanwhile, pat cod dry with paper towels and lightly season with salt and pepper.
When oil shimmers, add cod to pan. Pan-fry on first side until golden, about 3 minutes. Carefully flip fillets and continue to cook until internal temperature of fish reaches 145° (about 3 more minutes depending on thickness). Serve fish over salsa. Garnish with lime zest and a squeeze of fresh lime juice.
Pan-seared cod with pineapple salsa can be enjoyed as tacos with corn tortillas and avocado, served over a salad, or enjoyed with a side of rice and vegetables.
Nutrition per serving (not including salt): 230 calories; 8g total fat (1g saturated); 290mg sodium; 9g carbohydrates; 0g dietary fiber; 4g sugar (0g added sugar); 30g protein
In a medium bowl, add coconut milk, almond yogurt, vanilla bean paste, and coconut shreds and whisk until well combined.
In a food processor, add fruit and pineapple juice and pulse until coarsely chopped. Add fruit to coconut milk-yogurt bowl and stir until well mixed.
Divide mixture evenly among popsicle molds. Transfer to freezer and freeze until frozen, 2-4 hours. Serve with Tajin seasoning for an extra kick.
Nutrition per serving: 70 calories; 4.5g total fat (2g saturated); 15mg sodium; 8g carbohydrates; 1g fiber, 5g sugar (1g added sugar); 1g protein
Preheat oven to 400°.
To make the salad, on a sheet pan, toss sprouts and squash with a small amount of olive oil, salt, and pepper. Roast until golden and crispy on the ends, about 8 minutes. Let cool for 15-20 minutes.
In a large bowl, add kale. Drizzle with oil and salt. Massage with your hands until kale starts to break down and soften. Add roasted sprouts and squash and toss.
To make the dressing, in a bowl, add balsamic, tamari, garlic, and basil. Slowly whisk in olive oil to emulsify. Season with salt and pepper.
Dress salad, adding in small amounts so as not to overdress. Toss and serve.