Free Download PDF Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains


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Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog,
Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.

 

While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making
Half Baked Harvest Cookbook a feast your eyes, too.


From the Publisher

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half baked harvest;blogger cookbook;holiday cookbook gifts;comfort food;family cookbook;slow cooker

BBQ Chicken Cobb Salad with Avocado Ranch

I know this salad is much-loved because it’s on repeat in my home all summer long. I often serve it in the winter months as well, just to take my palate on a little escape. It’s easy to make and combines flavors that my family and I love. The avocado ranch is quite possibly one of my favorite dressings ever. It’s not only great to top this salad, but it also doubles as a yummy dip for chips and crackers. It’s everything you love about ranch without the funky ingredients in the bottled stuff. Yes, please!

Avocado Ranch

1 cup buttermilk
1 ripe avocado, pitted and peeled
¼ cup fresh cilantro leaves
1 tablespoon chopped fresh chives
Juice of 1 lime
Kosher salt and freshly ground pepper

Recipe (Serves 4)

1. Make the dressing. In a high-speed blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)

2. Make the salad. Heat a grill to medium-high or a grill pan over medium-high.

3. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.

4. In a medium bowl, stir together the corn, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.

5. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, sliced avocado, and bacon. Finish the salad with the chicken, a drizzle of the dressing, and hard-boiled eggs, if desired. Serve with the remaining dressing alongside.

How to Grill Corn

Here’s my favorite way to grill corn: Heat a charcoal or gas grill to high. Brush the grates with olive oil. Add the corn, husk on, and grill, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from the grill and carefully peel back the husks, removing them completely. Return the husked corn to the grill and continue to cook, turning every 1 to 2 minutes, until the kernels are lightly charred, about 5 minutes. Watch closely to avoid burning. Season as desired.

Salad

1½ pounds boneless chicken breasts or tenders
⅓ cup barbecue sauce, store-bought or homemade (page 195)
4 ears corn, grilled and kernels sliced from the cob (see ‘How to Grill Corn)
1 tablespoon extra-virgin olive oil
½ cup fresh cilantro leaves, chopped
Chili powder
Kosher salt and freshly ground pepper
2 or 3 heads romaine lettuce, shredded
1 cup cooked black beans
1 cup halved cherry tomatoes
2 ripe avocados, pitted, peeled, and sliced
4 bacon slices, cooked and chopped
4 bacon slices, cooked and chopped

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half baked harvest;blogger cookbook;holiday cookbook gifts;comfort food;gifts for the chef;easy

half baked harvest;blogger cookbook;holiday cookbook gifts;comfort food;family cookbook;slow cooker

half baked harvest;blogger cookbook;holiday cookbook gifts;comfort food;family cookbook;slow cooker

Death by Chocolate Icebox Cake

No-Guilt Broccoli Fettuccine Alfredo

Blackened Mahimahi Tacos

Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (September 12, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0553496395
ISBN-13 ‏ : ‎ 978-0553496390
Item Weight ‏ : ‎ 2.78 pounds
Dimensions ‏ : ‎ 8.23 x 1.05 x 10.26 inches
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