Gerard - The half baked harvest cookbook: recipes from my barn in the mountains

A cknowledgments

A huge thank-you to Amanda Englander for putting up with me and dealing with my crazy Tieghan mindand my grammar! Without you, this book would be the most chaotic piece of writing there ever was. Thank you for organizing my thoughts, taming my ideas, and teaching me that there is such a thing as too many exclamation points and overuse of all-capital letters. You made this book the best it could be, thank you times a million!!! Yes, three exclamation points are necessary.

I also would like to thank everyone at Clarkson Potter for helping to create a cookbook that I am beyond excited about. Stephanie Huntwork and Jen Wang, thank you for your impeccable taste and incredible designs. Thank you for coaching me through the photography process of shooting this book and for helping me to make every mouthwatering photo. Thank you to Terry Deal, Kim Tyner, Erica Gelbard, and Carly Gorga for bringing the book to life and for getting it out into the world!

Thank you to Peter Hoffman, my faithful recipe tester, for all of your invaluable feedback. You worked incredible hours and were even able to complete my last-minute recipe submissions. You helped to make the book what it is today.

Special thanks to Maeve Sheridan for packing up and shipping dozens of boxes of props and surfaces to Colorado. You are simply amazing and your taste in dishes is spot-on.

To my dad, without his help I could not have survived the process of writing this book. Thank you for being the best dishwasher a daughter could ask forand for instilling in me at a very young age a love for cheese and fresh basil. You are the bestest!

To my mom, who taught me that kindness is the key to success, to never accept the word no, and that my only limit in life is me. Thank you for being my partner, my best friendand for making the worlds best oatmeal chocolate chip cookies. Never could I ever ask for a better mom.

To little Miss Asher, who no matter what can put a smile on my face, any time, any day. Thanks for being the worlds most perfect gum-smacking, ice-cream-eating, food holding model I could ever ask for. I love you more than you know, little sis! You are such a little weirdodont ever change. To all my crazy brothers, friends, and anyone else who helped me taste-test all the recipes included in this cookbook. Thanks for the honest feedback and good times. Glad I was able to keep you guys full over the last year-plus while developing these recipes! You guys might drive me crazy, but I love you all!

To my kind, caring, and incredibly hardworking agent, Stacey Glick. I am still in awe of you and how much you do dailyyou are awesome. Thank you for taking me in, showing me the ropes, and helping me through the process of writing this book. You were with me every step of the way and I cant wait to do it again.

Last, but certainly not least, to all my loyal halfbakedharvest.com, Instagram, Facebook, and Pinterest followers, this book would not have been possible without each and every one of you. I made this cookbook for you; my hope is that it will become a cookbook you turn to daily. Thank you for your frequent, kind as ever, comments and positive feedback. You guys will always be my favorite people and you are the bright spot in every day.

TIEGHAN GERARD is a recipe developer, photographer, and food stylist. Her blog, Half Baked Harvest, won the 2016 Saveur Blog Award for Most Inspired Weeknight Dinners, the 2016 Bloglovin Best Food Blog Award, and from Better Homes and Gardens, the 2016 Readers Choice Favorite Food Blog Award and 2014 Best Everyday Eats Award. Visit Tieghan at halfbakedharvest.com or on Instagram @halfbakedharvest.

F ancy T oast , E ight W ays

Ill eat toast anytime, anywhere. Toast is one of my favorite foods, and I have fun getting creative with the toppings. Here are eight of my all-time crave-worthy toast combinations. Theres everything from my childhood obsessionshey, hey cinnamon sugarto slightly more sophisticated options. Get fancy!

Apple + Honey + Ricotta + Toasted Pumpkin Seed

Spread a piece of warm, toasted bread with cup of ricotta cheese. Add of an apple, thinly sliced, and top with honeycomb or drizzle with honey. Sprinkle a handful of toasted pumpkin seeds (pepitas) on top and drizzle with warmed almond butter. Top with chopped fresh thyme leaves and flaky sea salt.

Strawberry + Basil + Goat Cheese

Spread a piece of warm, toasted bread with softened goat cheese and layer on 3 or 4 sliced fresh strawberries. Add torn fresh basil leaves. Drizzle with balsamic vinegar and honey, and sprinkle with flaky sea salt.

Tomato + Basil + Burrata

Spread a piece of warm, toasted bread with Basil Pesto (). Break a ball of burrata over the bread. Add halved cherry tomatoes and drizzle with olive oil and balsamic vinegar. Sprinkle with torn fresh basil leaves and finish with flaky sea salt and freshly ground pepper.

Cinnamon Sugar

Spread a piece of warm, toasted bread with butter and then sprinkle generously with equal amounts of ground cinnamon and sugar mixed together. If desired, gently spread or drizzle with Nutella.

Bubble-Up Cheddar and Tomato

Spread a piece of bread with butter and place on a baking sheet. Top with shredded cheddar cheese and then layer on 1 or 2 tomato slices. Place under the broiler and cook for 1 to 2 minutes, or until the cheese is bubbling and melted. Remove the baking sheet from the oven. Top with of an avocado, sliced; drizzle with fresh lemon juice, then sprinkle with flaky sea salt and freshly ground pepper. Finish with 1 fried egg and toasted sesame seeds.

Peanut Butter + Honeycomb + Grape

Spread a piece of warm, toasted bread with peanut butter. Add halved red grapes and honeycomb or drizzle with honey. Sprinkle with flaky sea salt.

Salted Fig + Maple Butter + Tahini

In a small saucepan, bring 2 tablespoons of salted butter and 2 tablespoons of pure maple syrup to a boil over medium heat. Cook for 30 seconds, then remove the pan from the heat. Spread a piece of warm, toasted bread with tahini and top with 2 or 3 sliced fresh or dried figs. Drizzle with the maple butter. Sprinkle with flaky sea salt.

Avocado + Citrus + Microgreens

Top toasted bread with of an avocado, sliced, flaky sea salt, toasted sesame seeds, hemp seeds, blood orange slices, passion fruit (optional), and a handful of microgreens. Drizzle lightly with olive oil.

S esame B agels with A vocado , B urrata , and R aspberries

Makes: 2 sandwiches

You may think of this is an odd combo, but please give it a chance. It is honestly one of my favorite sandwiches of all time. When I was a kid, I insisted my mom make these lunch bagels complete with basically whatever was in the fridge, but there was always plenty of cheese, avocado, and eggs. This combination, plus the other stuff here, is the best of the best of the best. Really, I cannot express how incredibly delicious this sandwich is. If you are feeling adventurous, try creating your own sandwich combos using ingredients you have on hand!