One of my personal favorites from our spring cookbook collection this year has been Half Baked Harvest Every Day by Tieghan Gerard. It is an excellent collection of hearty recipes that fits perfectly with this time of year… a nice salad or pasta dish for the bright and sunny days or maybe something a bit heavy and warm for that lingering winter chill.  

The simplicity of the recipes can’t be overstated. Even the most imposing dishes are broken down into easy to understand steps. She also leaves a lot of room to explore and experiment. Every recipe is outlined with exactly what you should expect from the dish… from flavors to texture. You should have a pretty good idea of the outcome before you even start. That makes in very easy to take control and make it your own, but I definitely recommend trying it her way first.

 

Chipotle Cheddar Corn Chowder from Half Baked Harvest Every Day

I decided to make the Chipotle Cheddar Corn Chowder (p.90) since I spent part of the fall in Sedona and was kinda missing the heat a little. Due to some food allergies in my home I had to make a couple adjustments and it seemed like a great opportunity use some of our spices in a unique way.

Most chowders are made using bacon grease as a base and this can be an issue for various reasons. To work around this I simply browned 2 tablespoons unsalted butter and seasoned it with half a teaspoon of SKORDO Smoked Applewood Sea Salt. Instead of using canned peppers I opted for our dried Chipotle Meco Chile Peppers rehydrated with water, tomato juice, and a generous scoop (~1tbsp) of SKORDO Adobo Seasoning.

Half Baked Harvest Every Day Cookbook Review

Chipotle Meco Chiles, Rehydrating

You could also add in a nice splash of tequila here for a little added bite. I used clams for my protein, but chicken or even mushrooms would work as well if you wanted to make a vegetarian chowder.

 

Half Baked Harvest Everyday Cookbook Review 

 

With so many incredible recipes for everyone’s preference and palate, Half Baked Harvest 'Everyday' will be our “go-to” book of the season. For more recipe reviews and food photos, head over to our blog SKORDO Kitchen!

April 27, 2022 — Brad Jackson

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