Filter: Dietary Restrictions

Blueberry-Banana Smoothie 

Place all ingredients in a blender and puree.  This can be made in advance and frozen into single-serving portions. 

Nutrition per serving: 220 calories; 0g total fat (0g saturated); 60mg sodium; 41g carbohydrates; 4g dietary fiber; 28g sugar (0g added sugar); 13g protein 

Balsamic Berry Mozzarella Skewers

Rinse all berries. Remove stems of strawberries and discard. Slice into 1/4″ thick rings. Toss all berries in a medium-sized bowl with 1/4 cup Harmons premium balsamic vinegar. Refrigerate for 30 minutes to 4 hours. Slice fresh mozzarella ball into 1/4″ thick slices, then cut slices into quarters. Halve large basil leaves, leave smaller leaves whole.

Assemble skewers by starting with threading on a blueberry, alternating the remaining ingredients, and ending with a blueberry.

Plate skewers, drizzle with remaining balsamic vinegar, and sprinkle with kosher salt.

Makes about 20 skewers.

Nutrition per serving (2 skewers): 110 calories; 5g total fat (3g saturated); 190mg sodium; 14g carbohydrates; 2g dietary fiber; 10g sugar (0g added sugar); 6g protein 

Strawberry Salsa Halibut with Guacamole

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.

Mediterranean Sheet Pan Frittata

Preheat oven to 425°. Slice red onion into thin strips, cherry tomatoes in half, and zucchini into thin half moons. Place all vegetables on a 13″ x 18″ baking sheet. Drizzle with 2 tablespoons olive oil and lightly sprinkle with 1/8 teaspoon salt and a pinch of black pepper. Roast in oven for 15 minutes.

While roasting, whisk together 12 eggs, 1/2 cup reduced-fat milk, 1/4 teaspoon oregano, and 1/4 teaspoon salt. After 15 minutes, remove baking sheet and stir roasted vegetables with spatula. Pour egg mixture over vegetables, then sprinkle 1/4 cup crumbled feta evenly across the baking sheet. Roast for an additional 10 minutes, or until the egg is just set in the center.

Portion into 6 servings. Serve immediately, or refrigerate and reheat for quick breakfasts.

Oranges with Gingered Yogurt and Pistachios

Grate fresh ginger with a microplane until there is 1/2 a Tbsp. Stir ginger into yogurt then set aside.

Finely chop the pistachios, then set aside.

Peel the oranges by slicing off the top and bottom ends, then cut off the rest of the peel in vertical strips around the sides, following the curve of the fruit. Slice into 1/4 inch thick disks.

Spread gingered yogurt onto a serving plate, then arrange orange slices in an ombré design. Top with chopped pistachios, and serve immediately.

Poached Salmon with Orange-Pistachio Relish

In a dry sauté pan over medium heat, toast the pistachios.  Working quickly, roughly chop the pistachios.  While the nuts are still hot, stir them into the olive oil, garlic, and orange zest and season with salt.

Season fish with salt and let rest for 20 minutes.  In a sauce pan, combine 2 cups water, wine, vinegar, shallot, carrot, peppercorns and bay leaf.  Simmer over low heat for 5 minutes.  Season the broth with salt and bring it to 170 degrees.  Add the fish skin side down and cook until it flakes under gentle pressure, 4-6 minutes per 1/2 inch thickness.  Remove the fish from the liquid and pat dry.  Remove the skin and discard.  Serve with Orange-Pistachio Relish.

Nutrition per serving: 480 calories; 32g total fat (4.5g saturated); 370mg sodium; 10g carbohydrates; 4g dietary fiber; 2g sugar (0g added sugar); 40g protein

Tangelo Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, zest, juice, butter, eggs and vanilla until well combined.

Pour the liquid ingredients into the flour mixture and fold together until combined. Let stand 20 – 30 minutes.

Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour about 1/4 cup batter per pancake into the pan, far enough apart so the pancakes don’t touch.

Serve hot, with butter and your favorite syrup.

Coconut Chicken Soup

  1. 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).  
  1. 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. 
  1. 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. 
  1. 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 

Green Bean and Hazelnut Salad

Directions:

1. Preheat oven to 325 degrees.

2. Roast hazelnuts until fragrant and gold brown, about 15 minutes. Set them aside to cool. Once cool, place roasted hazelnuts on a towel and rub between palms to loosen skins. Roughly chop and set aside.

3. Blanch beans in salted water until tender, about 4-6 minutes. Have a bowl of ice water ready to shock beans briefly after.

4. While beans are boiling, make the dressing in a large salad bowl by whisking Dijon, balsamic, honey, garlic and shallot. Slowly whisk in olive oil until emulsified.

5. Once the beans have slightly cooled from blanching, add the beans and sliced celery to the dressing and toss altogether. Season with salt and pepper and garnish with parmesan if desired.

Vegetable Rice Stuffed Squash

Directions: 

  1. Preheat oven to 350 F. Cut your squash in half and remove seeds. Season with salt, pepper and a drizzle of olive oil. 
  1. If using, drizzle 2-3 tablespoons of maple syrup over the squash halves and roast for 40 to 50 minutes or until squash is tender but still maintaining its shape. Remove from oven and reserve.  
  1. In a heavy bottom pan, heat a couple tablespoons of olive oil. Cook the veggie rice for a few minutes and reserve. Wipe down the pan and add more oil.  
  1. Sauté carrots, shallots and celery until golden brown, stirring as needed. Remove from pan and reserve. 
  1. Add more oil to pan and sauté mushrooms for a couple of minutes until caramelized. Return the carrot, shallot and celery mixture to the pan. Add garlic. Cook for 3 minutes, stirring as needed.  
  1. Gently stir to combine all veggies. Deglaze pan with the vegetable broth. Season with salt and pepper to taste.  
  1. Reduce heat and simmer for about 5 to 10 minutes until the veggies are soft but still have a bite to them. Add the whole cranberries, fresh herbs, lemon and orange juices and zest.  
  1. Add the veggie rice back to the pan along with half of the parsley. Remove from heat and top the butternut squash with the “stuffing”. 
  1. Garnish the dish with parsley, pomegranate seeds and purple cauliflower. 
  1. Drizzle with more maple syrup and serve.