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
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
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.
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
In a small food processor, combine feta, yogurt, oil, and lemon juice. Process until smooth, about 30 seconds. Pour the drizzle into a container and set aside in the refrigerator.
In a large pot over medium heat, add oil. Add shallots and cook until translucent, about 4 minutes. Adjust heat to medium-high and add garlic cloves, squash, and ginger to the pot. Cook for another 10-12 minutes until squash is softened, stirring occasionally. Add in curry powder and salt, tossing for with a spatula for 1 minute. Add coconut milk and stir, allowing the milk to reduce slightly, about 3 minutes. Dissolve miso into chicken stock and add the mixture to the pot. Reduce heat to medium and leave pot uncovered, cooking for an additional 10 minutes.
Remove pot from heat and allow the mixture to cool slightly, about 2 minutes. Pour all contents of the pot into a blender and puree until smooth. Pour contents into two bowls and top each with 1 tablespoon of feta drizzle, basil leaves, and pine nuts.
Nutrition per serving: 260 calories; 9g total fat (3g saturated); 430mg sodium; 41g carbohydrates; 7g dietary fiber; 11g sugar (0g added sugar); 7g protein
In a frying pan over medium heat, melt butter and fontina. Add cream and stir until cheese melts. Add ham, salt and pepper, and stir to combine. Cook about 5 minutes. Remove from heat.
Bring a pan of salted water to boil over high heat. Add pasta and cook until al dente. Drain and add to sauce. Toss to combine and heat over medium-high until pasta and sauce are warmed through.
Serve with Parmigiano Reggiano and garnish with parsley.
Preheat oven to 375° and place racks in upper and lower thirds of oven.
In a bowl, toss kale, coconut, squash, tofu, salt and pepper, and 4 tablespoons olive oil until coated. Evenly divide mixture between 2 lined rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp, coconut and tofu is browned, and butternut squash is tender, about 30 minutes.
Meanwhile, in a large pot of boiling water over high heat, cook noodles according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
In a small bowl, combine tahini, soy sauce, sesame oil, red pepper flakes, remaining 1/2 cup olive oil, and lime zest and juice. Whisk dressing until smooth. Pour half over noodles and toss to coat.
Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with more sesame oil. Garnish with green onions.
“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.
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