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.
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.
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.
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
Preheat oven to 350 degrees. Heat an oven-safe skillet on stove over medium heat. Add sausage to skillet and brown, about 3 minutes. Add oil, potatoes, garlic and leek. Cook until potatoes begin to soften and turn brown, about 5 minutes. Add bell pepper and cook until it begins to soften, about 2 minutes.
In a medium bowl, add eggs, milk, salt and pepper and whisk together until well combined. Pour egg mixture into pan, sprinkle with feta and continue to cook on the stove until the sides of the egg mixture are set, about 5 minutes. Transfer skillet to oven and continue to cook for 10 minutes, or until the center no longer jiggles and the edges have browned.
Nutrition per serving: 200 calories; 14g total fat (4g saturated); 510 mg sodium; 6g carbohydrates; 1g dietary fiber; 2g sugar (0g added); 14g protein
In a small bowl, beat the eggs with salt, pepper, and cumin.
Heat a 10-inch skillet over medium and add oil. Add the onion, mushroom, chiles, and cheddar evenly to the skillet. Pour the egg mixture over the vegetable mixture and immediately place the tortilla on top. Cook for 2 minutes or just until the egg is set. Flip the eggs and tortilla over so that the tortilla side is down and cook for 2 more minutes. Remove from pan to a plate and carefully roll up. Enjoy this portable breakfast with a side of fruit.
Nutrition per serving: 400 calories; 25g total fat (6g saturated); 560mg sodium; 25g carbohydrates; 1g dietary fiber; 2g sugar (0g added sugar); 19g 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.
To make the ricotta balls, drain ricotta well and put it in a bowl and mash with a fork. Add cheeses and breadcrumbs and mix well. Add eggs, garlic, parsley, and basil and combine to make a dough, reserving 1 tablespoon parsley and garlic for garnish. Form dough into golf ball size rugby balls.
To make the tomato sauce, in a frying pan over medium heat, add olive oil and garlic and cook until garlic begins to soften. Add cherry tomatoes, increase heat to medium-high, and cook until softened, about 5 minutes. Add tomato sauce and continue to cook for 10 minutes. Season with salt and pepper. Add ricotta balls to tomato sauce and let cook, 5 minutes. Carefully turn over and cook for another 5-10 minutes. Remove to a plate. Add pasta water to thin sauce, as needed.
Bring a pot of salted water to boil over high heat. Add pasta and cook until al dente, 3-5 minutes. Place some drained pasta with the tomato sauce and carefully toss well. Transfer to a serving dish and add 5 ricotta balls. Repeat with remaining servings. Garnish with basil leaves.