August 15

Salsa Verde Chicken and Zucchini Enchiladas with Mango.

These are the BEST summertime Salsa Verde Chicken and Zucchini Enchiladas. Chili seasoned chicken and charred zucchini, tossed with salsa verde, wrapped in tortillas, topped with cheese, and baked to a golden, cheesy perfection. Finish these light and healthy enchiladas off with avocado, fresh mango, and lots of lime juice, SO GOOD!These enchiladas, well, let me just tell you a little story about these enchiladas.I've been working on them for over a month now. Which makes no sense at all, as these are some of the easiest enchiladas, and this is really a pretty straight forward recipe. But they've been giving me the hardest time. I often get asked how many times I test my recipes before I share them with you guys. My answer is always the same, usually two to three times for a savory recipe, and three to five time for sweet recipes. If it's a recipe like grilled chicken, where

Spotlight/ Brand New Recipes

August 14

Bursting Blueberry Cardamom Buckle.

August 13

Instant Pot Chipotle Cheddar Corn Chowder.

August 10

Browned Butter Coconut Chocolate Chip Cookies.

August 9

One Pot Tomato Basil Lobster and Herbed Pearl Couscous.

August 8

Saucy Coconut Curry with Rice Noodles and Garden Vegetables.

August 7

Blackberry Thyme Margarita.

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Spotlight/ Quick + Easy

Sweet Corn Chimichurri Butter Shrimp with Polenta.

Grilled Pesto Zucchini Stuffed with Tomatoes and Orzo.

Grilled Chili Honey Lime Chicken and Sweet Potatoes with Avocado Salsa.

Lemon and Oregano Grilled Chicken.

Spotlight/ Summer Favorites

Strawberry Bourbon Shortcakes.

Spicy Maple Grilled Chicken Sandwich with Smoky Bacon Corn.

Brunch Bruschetta Bar.

Garden Fresh Herb, Olive, and Parmesan Pasta with Pistachio Breadcrumbs.

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.

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Meet Tieghan Gerard

I’m Tieghan, and I’m all about living life simply, eating seasonally, and using whole foods. The recipes you’ll find here are inspired by the people and places I love most. I spend my days experimenting with new recipes, photographing my creations, feeding my family, and making one giant mess in the process. My hope is to inspire a love for food in others, as well as the courage to try something new.