1 2017 Summer Edition Seafood Paella recipe and others available at HarmonsGrocery.com
2 HARMONS FOOD for THOUGHT Summer s finally here and we couldn t be happier. This year, we ve got some seriously hot recipes like sizzling lemongrass-ginger turkey brats, zesty citrus salsa with red snapper, and a sweet and spicy shrimp that ll knock your socks off. Not only do these dishes taste amazing, but you ll also feel great supporting the community with local, organic and sustainably sourced ingredients found only at Harmons. So, gather your crew, fire up the grill and have a great summer! GRILLED ZUCCHINI AND CHEESE ROLL-UPS GRILLED CORN COBETTES WITH HOISIN-ORANGE BUTTER : T butter, softened 1 T hoisin sauce 2 2 t fresh orange zest w t chile-garlic sauce 6 ears corn, husked, rinsed, and cut into 3 pieces Fresh chopped cilantro In a small bowl, combine butter, hoisin, zest, chile-garlic sauce, salt, and pepper. Set aside. Preheat a grill or grill pan to medium-high heat. Grill corn until beginning to soften, turning occasionally, about 5 min. Brush with butter-hoisin mixture and continue to grill until corn is tender, brushing occasionally with more butter, about 5 min. longer. Sprinkle with cilantro and serve. MINI WEDGE SALAD BITES HARMONS CAPRESE TRAY : medium zucchini 2 T olive oil 1 3 c ricotta cheese 2 oz soft goat cheese 2 T minced fresh mint 4 c minced fresh basil 24 whole basil leaves Tomato sauce, for serving Preheat a grill or grill pan to medium-high heat. Remove both ends from zucchini. Use a mandolin to slice zucchini lengthwise into 4" thick slices. Lightly brush each side of zucchini slices with olive oil. Season with salt and pepper. In batches, place zucchini on grill in a single layer. Cook for about 2 min. Flip and cook for another 2 min. Transfer to a baking sheet to cool completely. Meanwhile, in a medium bowl, combine cheeses, mint, minced basil, salt, and pepper. To assemble, spread a thin layer of herbed cheese on a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Repeat with remaining zucchini.
3 : orange 1 grapefruit 1 Meyer lemon 2 t pimenton (Spanish paprika) 2 c chopped fresh cilantro 2-1 jalapeño chile, seeded and minced, or to taste 2 T olive oil 4 (4-6 oz) white fish fillets (such as cod or snapper) GRILLED FISH WITH CITRUS SALSA Preheat a grill or grill pan to medium-high heat. Lightly oil grill grate. Cut off each end of orange. Place orange, cut side down, on a cutting board. Using a chef s knife, cut off peel, following the contour of the orange until no white pith remains. Using a paring knife, cut in between each membrane to free orange segments. Repeat with grapefruit and lemon. Squeeze fruit membranes into bowl and discard membranes. Add pimenton, cilantro, chile, salt, and pepper. Stir to combine and set aside. Season fish with salt and pepper. Add fish to grill and cook until opaque, 3-4 min. Turn over and cook until no longer translucent in the center of fish, 4-5 min. Remove from grill and serve with citrus sauce. SEAFOOD PAELLA HARMONS SALMON KEBABS SWEET & SPICY MANGO SHRIMP : T fresh lime juice 1 T lime zest 2 T Thai sweet chili sauce 2 t red pepper flakes 1 mango, pit removed, peeled, and diced 2 T canola oil 2 red onion, chopped 2 cloves garlic, minced 1 lb large shrimp, peeled and deveined, with tails intact Warm, cooked white or brown rice 2 green onions, thinly sliced on the bias Lime wedges Toasted sesame seeds In a small bowl, mix lime juice, lime zest, sweet chili sauce, and red pepper flakes. Add mango and stir to combine. In a grill pan over medium-high heat, add oil. Add onion and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 sec. In batches, add shrimp, season with salt and pepper, and cook until pink on both sides, about 3 min. Transfer to plate. Serve shrimp and sauce atop rice, garnished with green onions, lime, and sesame seeds.
4 LEMONGRASS-GINGER TURKEY BRATS Sauce 3 c rice vinegar 2 T water 1 T cornstarch 2 T sugar 1 T fish sauce 1 T hot sauce, such as Sriracha, optional 2 T minced fresh cilantro 1 T minced fresh mint Preheat oven to 350. :45 4 Meat 1 4 lb ground turkey 2 T fish sauce 2 T minced fresh lemongrass, white portion only 1 T grated fresh ginger 1 clove garlic, minced 2 t salt 2 T canola oil 4 bratwurst buns, toasted 4 green onions, thinly sliced 14 small lettuce leaves HARMONS ASIAN CHICKEN SALAD To make sauce, in a small saucepan over medium-high heat, combine vinegar, water, cornstarch, sugar, 1 T fish sauce, hot sauce (if using), cilantro, and mint. Whisk until sugar is dissolved and sauce has thickened. Set aside. In a large bowl, add turkey, 2 T fish sauce, lemongrass, ginger, garlic, and salt and mix to combine. Divide mixture into fourths. Put one piece of aluminum foil on a work surface and form the sausage into a log. Fold to close and twist ends. Repeat with remaining bratwursts. Using a pot with a steamer basket, add 4 in. of water and boil over high heat. Add bratwursts and steam for 7 min. Transfer to a plate and unwrap bratwursts. Preheat a grill or grill pan over medium-high heat. Grill bratwursts until grill marks appear, 2 min. per side, about 8 min. total. CHARRED PORK WITH RICE NOODLES Place turkey brats in each bun. Drizzle with sauce, top with green onions and lettuce leaves. SPICY KOREAN BARBECUE BEEF SHORT RIBS
5 HARMONS FORBIDDEN RICE SALAD BROCCOLI PASTA SALAD : pound short pasta, such as gemelli or penne 4 T olive oil, divided 1 medium head broccoli, chopped into 2" florets 8 oz feta cheese, crumbled 1 c pitted Kalamata olives, halved 1 T red wine vinegar THREE BEAN SALAD In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, return to pot and drizzle with 1 T oil and toss to combine. In a large frying pan over medium heat, add 1 T oil. Add broccoli and cook until tender-crisp, 5-7 min. Add broccoli to pasta and toss to combine. Add feta, olives, remaining 2 T olive oil, and vinegar to pasta and toss to combine. Season generously with salt and pepper and toss again. Refrigerate overnight or until serving. CHILLED NOODLES WITH SESAME :45 2 large cucumbers (about 1 lb), peeled 1 carrot, peeled 2 t salt, plus more as needed 2 T rice vinegar 1 T sesame oil 1 T sugar 1 T soy sauce Toasted sesame seeds 4 Fit a colander or fine-mesh strainer over a large bowl. Using a spiralizer with the thinnest noodle attachment, spiralize cucumber into long, thin strands. Place in colander, sprinkle with 2 t salt and toss to combine. Repeat with carrot. Let vegetables rest in refrigerator for 30 min. Meanwhile, in a large bowl, whisk together vinegar, sesame oil, soy sauce, and sugar until sugar is dissolved. Add chilled noodles to dressing and gently toss to coat. Taste and season with more salt as needed. Sprinkle with toasted sesame seeds.
6 GRILLED CHIPOTLE LIME CAULIFLOWER STEAKS BAKED SUMMER SQUASH (HASSELBACK SQUASH) 2 large heads cauliflower 4 c olive oil Zest and juice of 2 limes 2 cloves garlic, minced 1 t honey 2 T paprika 1 T chipotle powder 1 t salt 4 c minced fresh cilantro Lime wedges : EGGPLANT GLAZED IN MISO :50 2 lb summer squash (zucchini, pattypan, or yellow crookneck) 4 c olive oil 2 c grated parmesan cheese 3 c breadcrumbs 2 T chopped fresh flat-leaf parsley 6 Remove any leaves on cauliflower and trim stem end until you can set the cauliflower flat on cutting board. Use a large, sharp knife to trim off sides, then cut cauliflower into 3-4 thick slices. Reserve florets that fall away for another use. In a small bowl, whisk together olive oil, lime juice, garlic, and honey. In another small bowl, combine lime zest, paprika, chipotle powder, and salt. Preheat a grill or grill pan to medium heat. Clean and oil grill grate. Preheat oven to 350. Cut off stem ends and slice squash crosswise in 4" thick rounds. Place in a large bowl, add oil and toss to combine. In a small bowl, combine cheese, breadcrumbs, parsley, 1 t salt, and 4 t pepper. Arrange squash rounds upright in a round or square baking dish. Sprinkle cheese-breadcrumb mixture over squash. Cover with aluminum foil and bake, 30 min. Remove foil and bake until bubbling and crispy, about 5 min. Brush one side of each cauliflower steak with oil-lime mixture and sprinkle with zest-paprika mixture. Place seasoned side down on grill. Brush tops with oil-lime mixture and season with zest-paprika mixture. Cover grill and cook, 5-6 min. Remove lid and carefully flip cauliflower. Cover and cook until fork-tender, 5 min. Sprinkle with cilantro and serve with lime wedges. GRILLED ROMAINE WITH CORN AND AVOCADO
7 12-13 CHICKEN RANCH WITH HALLOUMI CHEESE BURGERS HARMONS SPECIALTY BURGER PATTIES Pesto 1 c cilantro leaves, packed 1 c parsley leaves, packed 2 c mint leaves, packed 3 T shelled pistachios, toasted 2 cloves garlic 1 shallot 4 c olive oil Zest and juice of 1 lemon 1 t red chile flakes 1:00 6 Over 10 varieties available at Harmons Chicken Burgers Canola oil 6 Harmons chicken ranch patties 6 ounces halloumi cheese, sliced 2" thick 6 piquillo peppers, butterflied 6 burger buns In bowl of a food processor with blade attachment, add all pesto ingredients and blend until smooth. Set aside. Preheat a grill or grill pan to medium heat. Clean and oil grill grate. Grill chicken patties until grill marks appear, 8-10 min. Turn over and cook on second side until grill marks appear and a meat thermometer registers 165, 8-10 min. Transfer to a plate. Oil grill grate and add halloumi slices in a single layer. Cook until grill marks appear, about 2 min. Add piquillo peppers and cook until grill marks appear, about 2 min. Add buns and cook until toasted, 2 min. To assemble, spread pesto on one side of each bun and layer chicken patties, halloumi, and piquillo pepper slices.
8 14-15 HARMONS HAND-PULLED MOZZARELLA HARMONS PESTO HARMONS TAKE AND BAKE PIZZAS
9 COLESLAW LEMON BERRY ICED TEA POTATO SALAD 1:45 Slaw 1 small head red and/or green cabbage (2-2 2 lb) 1-2 large carrots 1 T salt 1 4 c coleslaw dressing Dressing 2 c buttermilk 2 c mayonnaise 1 T Dijon mustard 2 c white wine vinegar 1 T sugar 1 t celery seed 2 t salt 6-8 HARMONS FRIED CHICKEN 1: lb Russet potatoes, peeled and quartered 2 c mayonnaise 1 T mustard 2 small yellow onion, minced 1 stalk celery, minced 3 T chopped green onions 3 large eggs, hard-cooked and diced 1 dill pickle, minced 1 T pickle juice Bring a large pot of water over high heat to boil. Add potatoes, reduce heat to medium and cook until a paring knife inserted into potato comes out easily, about 20 minutes. Drain and transfer to cutting board to cool. When cool enough to handle, cut potatoes into bite-size pieces and transfer to a large bowl. Add mayonnaise, mustard, onion, celery, green onions, eggs, pickle, and juice. Season liberally with salt and pepper and fold to combine. Refrigerate, covered, for 2 hours prior to serving. Cut cabbage in half and peel off thin outer layers and discard. Cut each half into quarters, then cut out tough core in the middle. Slice each quarter crosswise into thin shreds, or run quarters through a food processor with a shredding blade. Transfer shredded cabbage to a large bowl. Peel and shred carrots and add to bowl with cabbage. In a small bowl, combine buttermilk, mayonnaise, mustard, vinegar, sugar, celery seed, and salt. Pour enough dressing over cabbage and carrots to coat and toss to combine. Refrigerate, covered, at least 1 hour before serving.
10 HARMONS ANGEL FOOD CAKE THREE BERRY COMPOTE PLUM SORBETTO :15 6 2:00 Sorbetto 1 lb ripe plums, halved and pitted 1 t fresh lemon zest 1 T fresh lemon juice Vanilla Simple Syrup 1 c sugar 1 c water 1 t vanilla 4-6 Preheat oven to 400. Line a rimmed baking sheet with parchment paper or a silicone mat. Roast plums, cut side up, for 20 min. Transfer to a blender and puree until smooth. To make vanilla simple syrup, in a saucepan over medium-high heat, add sugar and water and stir until dissolved. Bring to a boil and remove from heat. Add vanilla and let cool completely. Add half of vanilla simple syrup, lemon zest, and juice to plum puree, and stir to combine. Taste and add more simple syrup as needed. When frozen, sorbetto will taste less sweet. Pour into 9"x13" baking pan. Freeze until frozen. BROWN BUTTER RUM SAUCE OVER GRILLED PINEAPPLE 1 lb strawberries, sliced 2 pints raspberries 1 pint blackberries 2 c sugar 3 T fresh lemon juice Pinch of salt 1 T water 1 T cornstarch In a large saucepan over medium heat, combine berries, sugar, lemon juice, and salt. Simmer until juices are released, about 10 min. In a small bowl, combine water and cornstarch. Stir into berry mixture and let thicken, 2 min. Let cool slightly. PEACH UPSIDE-DOWN MINI CAKES
11 2017 Summer Edition Seafood Paella recipe and others available at HarmonsGrocery.com
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WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
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