Simple and Delicious Dinner Delights! Recipes From New Cookbook ‘Half Baked Harvest Quick and Cozy’

By this point in the season, we’re pretty exhausted from all the cooking and entertaining. But alas, we do still need to eat every day. So, we were thrilled to find the new cookbook Half Baked Harvest Quick & Cozy, from bestselling author Tieghan Gerard.

“There is nothing fussy or fancy about these recipes. I have aimed to use the simplest ingredients,” she says. Plus, as the title suggests, the dishes come together fast, making them just perfect for this time of year. “Most of the recipes in this book are doable in under 45 minutes, and lots of them can be prepared in under 30,” adds Gerard. Despite all of this, they’re never short on flavor. Taste the simple and flavor-packed goodness tonight!

Chickpea Curry With Hot Harissa Oil

(Serves 6)

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. In a Dutch oven over medium, melt butter. Add onion; cook 5 min. Add next 7 ingredients. Season. Cook, stirring, 5 min.
2. Add coconut milk and harissa. Bring to a boil, then simmer 20 to 30 min. Stir in spinach and lemon juice. Taste and season as needed.
3. Divide curry among bowls. Add a dollop of yogurt and drizzle with harissa oil*, then serve.

*For harissa oil: 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.

PER SERVING: 464 cal, 9g protein, 37g carbs, 8g fiber, 11g sugar, 33g fat.

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. Bring a large pot of salted water to a boil. Add ravioli; cook according to directions. Reserve 1 1⁄4 cups pasta water; drain.
2. Heat oil in a large skillet over medium. Add 1⁄3 of garlic and pepper; cook 1 min. Add 4 tbsp. butter. When melted, add ravioli, 1 cup pasta water and both cheeses. Toss vigorously to melt the cheese and create a creamy sauce. Season with salt.
3. Melt remaining 4 tbsp. butter in a small skillet over medium. Cook 3 to 4 min., then add remaining garlic and cook 30 sec. more. Remove from heat and stir in thyme.
4. Divide ravioli among plates and spoon garlic butter over each serving. Top with fresh basil and serve.

PER SERVING: 308 cal, 12g protein, 9g carbs, 1g fiber, 1g sugar, 26g fat.

Lemon Butter Cod With Orzo

(Serves 6)

6 (6-oz.) cod fillets
1⁄4 cup grated Parmesan
2 tbsp. flour
2 tbsp. fresh thyme leaves
1 tsp. smoked paprika
1⁄4 tsp. cayenne
3 tbsp. salted butter
1 tbsp. olive oil
1 shallot, chopped
6 garlic cloves, chopped
2 tbsp. pine nuts
1 tbsp. chopped fresh sage
1 cup white wine
1 cup low-sodium chicken broth
3⁄4 cup orzo pasta
1⁄2 cup smashed pitted green olives
1⁄4 cup lemon juice

Directions:

1. Season cod. In a bowl, mix Parmesan, flour, 1 tbsp. thyme, paprika and cayenne. Dredge cod.
2. In a large skillet over medium, melt 1 tbsp. butter and oil. Cook cod in batches, 3 min. per side. Return all cod to pan. Add 1 tbsp. butter; swirl pan 2 min. Transfer fish to a plate.
3. Melt remaining butter. Add shallot, garlic, pine nuts, sage and remaining thyme. Season. Cook 2 min. Add wine; cook 2 min. Add broth, orzo and olives. Cook 10 min. Add cod and lemon juice; cook 1 min.
4. Divide cod and orzo among plates. Serve.

PER SERVING: 287 cal, 27g protein, 13g carbs, 1g fiber, 0g sugar, 13g fat.