Good Day Utah


Harmons chef provides healthy Thanksgiving recipes

Posted at 9:30 AM, Nov 15, 2015
and last updated 2015-11-15 11:30:31-05

Haricot Verts with Balsamic Reduction

Yield: 6 Servings

Prep Time: 15 Minutes

Cook Time: 10-15 Minutes

Total Time: 30 Minutes


1 ½ Pounds Haricot Verts, Trimmed, Cut in Thirds

⅓ Cup Shallots, Sliced Thin

2 Tablespoon Balsamic Vinegar, Reduced (See Notes)

4 Tablespoons Harmons Extra Virgin Olive Oil

¾ Cup Pine Nuts, Roasted

¾ Cup Utah Fresh Basil, Chiffonade

¾ Cup Grated Parmigiano Reggiano (See Notes)

To Taste Black Pepper

To Taste Salt


Start a pot of boiling water and make a bowl of ice water. Turn down the water to a simmer and cook the green beans for 5 minutes. When they turn a vibrant green and don’t taste crunchy pull them out and put them in the ice water. Once they’ve cooled, remove them and strain. Set aside. At this point you want to heat your oil in a medium sauté pan and add your drained beans. Sauté just until you start to get some browning, about 5 minutes, add shallots and sweat for 1 minute. Turn off the heat, and let cool slightly. Transfer to the bowl you wish to serve it in and toss with basil, nuts, parmigiano, and season to taste with salt and pepper. Enjoy!


  • For the vinegar, put about ¾ cup on the stove and let simmer until it thickens to a sauce like consistency. It should coat the back of a spoon. This is purely optional.
  • For the cheese, any firm white cheese will do really. As long as it doesn’t overpower the rest of the dish. Generally anything ‘nutty’ will pair well.

White Sweet Potatoes with Garlic and Wilted Kale

Yield: 8 Servings

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes


3 Sweet Potatoes, Peeled, Medium Diced

5 Tablespoons Grapeseed Oil

2 teaspoons Minced Garlic

1 Lime, Juiced

5 Ounces Kale, Rough Chopped (See Notes)

1 teaspoon Red Wine Vinegar

2 Pinches of Sugar

To Taste Salt

To Taste Black Pepper


Start a pot of water on the stove and bring to a boil, then lower to a simmer. Add potatoes and cook until al-dente, about 10 minutes. They should have some bite to them but not much. In a mortar and pestle crush your garlic and a pinch or two of salt. Stir in the lime juice. Heat your oil in a sauté pan until it’s good and hot. Have a plate ready next to your mortar. Add the hot oil to the mortar and immediately cover with the plate, set aside. With the same pan you heated the oil in, there should be some residual. Add your kale, vinegar, and sugar. Over a low heat toss until the vinegar almost completely dissolves, about 5 minutes. Your kale should be a vibrant green color. If it starts to turn brown it’s over cooking. In a bowl you plan to serve out of, add potatoes, garlic & lime mix, and kale. Toss gently and serve warm.


  • For a bit of variety, substitute some Swiss chard with your kale. Still amounting to 5 total ounces.
  • The salt in the mortar and pestle not only seasons the entire dish, but helps break down the garlic.
  • If you don’t have a mortar and pestle just add your garlic and lime to the hot oil in the pan after you’ve turned off the heat. Transfer this out to a bowl and then do the kale.