By now, we’re all feeling a little drained from all the cooking and hosting that this season demands. But let’s face it—we’ve still got to eat. Thankfully, there’s a new cookbook out that feels like a breath of fresh air: Half Baked Harvest Quick & Cozy, brought to us by the incredibly talented Tieghan Gerard, a bestselling author who knows her way around a kitchen.
Listen, if you're like me, you don’t want anything too complicated or fancy at this point. And that’s exactly what Tieghan delivers. “There’s nothing overly elaborate or intricate about these recipes,” she says. “I’ve made sure to use the most basic ingredients possible.” Not only are these recipes simple, but they’re quick too. As the book's title suggests, the dishes come together in no time, which makes them absolutely perfect for this busy time of year. “The majority of the recipes in this book can be whipped up in under 45 minutes, with many of them ready in under 30,” Tieghan explains. And here’s the best part—despite their simplicity, they don’t skimp on flavor. Dive into these recipes tonight and taste the delicious difference!
Hearty Chickpea Curry With a Kick of Harissa Oil
Serves: 6
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4 tbsp. (1⁄2 stick) salted butter
1 onion, chopped
1 (14-oz.) can chickpeas, drained
4 carrots, chopped
2 tbsp. tomato paste
4 garlic cloves, chopped
1 (1″) piece fresh ginger, grated
1 tbsp. curry powder
2 tsp. smoked paprika
1 (14-oz.) can full-fat coconut milk
1⁄3 cup harissa sauce
1 1⁄2 cups chopped baby spinach
2 tbsp. fresh lemon juice
Yogurt, for serving
Directions:
1. First things first, grab your Dutch oven and set it over medium heat. Melt the butter in there until it’s nice and golden. Now, toss in the chopped onion and let it cook for about 5 minutes, until it’s soft and translucent. Next, you’re going to add the next seven ingredients—chickpeas, carrots, tomato paste, garlic, ginger, curry powder, and smoked paprika. Make sure to give it a good stir and season with a pinch of salt and pepper. Let that simmer for another 5 minutes, stirring occasionally to prevent anything from sticking to the bottom.
2. Now it’s time to add the coconut milk and harissa. Stir everything together and bring it to a boil. Once it reaches a boil, turn the heat down and let it simmer for about 20 to 30 minutes. This is where the magic happens—the flavors meld together and create something truly special. After the simmering is done, stir in the baby spinach and lemon juice. Taste it, and if you feel it needs more seasoning, go ahead and add a bit more salt or pepper.
3. Finally, divide the curry into bowls, add a dollop of yogurt, and drizzle with the harissa oil (recipe below). Now, it’s ready to serve and enjoy!
*For the harissa oil: In a small bowl, mix 1 1⁄2 tbsp. toasted sesame oil, 1 tbsp. harissa, 2 tbsp. sesame seeds, and a pinch each of red pepper flakes and salt. This little extra step adds a spicy kick that takes the dish to the next level.
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PER SERVING: 464 cal, 9g protein, 37g carbs, 8g fiber, 11g sugar, 33g fat.
Cheesy Cacio E Pepe Ravioli
Serves: 6
1 lb. fresh cheese ravioli
1 tbsp. extra-virgin olive oil
3 garlic cloves, finely chopped
2 tsp. ground black pepper
8 tbsp. (1 stick) salted butter
1 cup grated Parmesan
1⁄2 cup grated pecorino
2 tbsp. fresh thyme leaves
Chopped fresh basil, for serving
Directions:
1. Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the ravioli and cook according to the package directions. When they’re done, reserve 1 1⁄4 cups of the pasta water, then drain the ravioli.
2. In a large skillet over medium heat, heat the olive oil. Add a third of the garlic and the black pepper, and cook for about a minute. Then, toss in 4 tablespoons of butter. Once it’s melted, add the ravioli, 1 cup of the reserved pasta water, and both cheeses. Toss everything together vigorously to create a creamy, cheesy sauce. Season with salt to taste.
3. In a separate small skillet, melt the remaining 4 tablespoons of butter over medium heat. Cook it for about 3 to 4 minutes, then add the remaining garlic and cook for an additional 30 seconds. Remove from heat and stir in the thyme leaves.
4. Now, divide the ravioli among plates, spoon the garlic butter over each serving, and top with fresh basil. It’s ready to devour!
PER SERVING: 308 cal, 12g protein, 9g carbs, 1g fiber, 1g sugar, 26g fat.
