The Essentials

These recipes are the essentials for delicious add-ons! Enjoy these recipes on their own or in addition to the other Half Baked Harvest recipes.
Check out more recipes that include these essentials.

6 Ingredient Spiced Pumpkin Butter | #healthy #pumpkin #fall #autumn #easyrecipes

Pumpkin Butter

Slow Cooker Instructions:

1. In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking, remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten.
2. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Stove Top Instructions:
6 Ingredient Spiced Pumpkin Butter.

Homemade Slow Cooker Maple Apple Butter | @hbhharvest

Apple Butter

▢4 pounds Honeycrisp apples, cored and diced

▢1 1/4 cups apple cider

▢1/2 cup real maple syrup

▢1 teaspoon vanilla extract

▢2 teaspoons cinnamon or 1-2 cinnamon sticks

▢1/2 teaspoon freshly grated nutmeg

▢1 pinch ground cloves (about 1/4 teaspoon)

▢1 pinch sea salt or kosher salt

Slow Cooker Instructions:

1. In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month. 

Instant Pot & Stove Top Instructions:
Homemade Maple Apple Butter.

Pesto Potato Salad | #potatosalad #easyrecipes #pesto #summerrecipes

Goddess Basil Pesto

▢2 cups fresh basil

▢1/2 cup fresh dill or mint

▢1 jalapeño, seeded if desired

▢1/4 cup extra virgin olive oil

▢3 tablespoons roasted shelled pistachios

▢1/4 cup shredded pecorino or parmesan cheese

juice of 1 lemon (about 2 tablespoons

In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

Check out this recipe:
Garden Greens Goddess Pizza.

Candied Jalapeños

▢1/3 cup honey

▢1/4 cup jalapeños

▢2 tablespoons apple cider vinegar

Bring honey to a gentle boil. Simmer over low for 3-5 minutes. Meanwhile, arrange sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

See a recipe using Candied Jalapeños:
White Corn Pizza.

The Best Everything Spice Egg Avocado Yogurt Bowl | @hbharvest #breakfast #healthy #avocado

Everything Spice

▢3 tablespoons toasted white or black sesame seeds

▢2 tablespoons poppy seeds

▢1-2 tablespoons caraway seeds

▢2 teaspoons dried onion

▢2 teaspoons dried garlic

▢1 teaspoon kosher salt, plus more if needed

Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place. If needed, season to taste with more salt.

Check out this recipe:
3 Cheese Everything Spice Grilled Cheese.

Fajita Chicken and Avocado Ranch Salad Wraps |

Avocado Ranch Dressing

▢1 small avocado, pitted and peeled

▢1/2 cup sour cream or plain Greek yogurt

▢1/4 cup pickled jalapeños

▢2 teaspoons lemon juice

▢3 tablespoons chopped fresh chives

▢2 tablespoons chopped fresh dill

▢1 teaspoon onion powder

▢1 teaspoon garlic powder

kosher salt and black pepper

Combine all ingredients in a food processor or blender with 1/3 cup water. Blend until creamy, adding more water as needed to thin. Taste and adjust the salt and pepper.

Check out this recipe:
Fajita Chicken and Avocado Ranch Salad Wraps.

Spicy Beer BBQ Chicken Skewers with Avocado Corn and Feta Salsa |

Homemade Barbecue Sauce

▢1 1/4 cups ketchup preferably organic

▢1 cup dark brown sugar

▢1/4 cup molasses

▢1/4 cup pineapple juice or you can sub apple cider vinegar

▢1/4 cup water

▢1 tablespoon worchestire sauce

▢2 1/2 teaspoons ground mustard

▢2 teaspoons smoked paprika

▢1/2 teaspoon garlic powder

▢1/4-1/2 teaspoon cayenne pepper use less if you don’t like the heat

▢1 1/2 teaspoons kosher salt

▢1 teaspoon pepper

Combine all the ingredients size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. Serve immediately or cover and store in fridge.

Check out this recipe:
Sheet Pan BBQ Chicken Pizza.

Chicken Fajita Tortilla Bowls |

Cilantro Lime Vinaigrette

▢1/3 cup extra virgin olive oil

▢1/3 cup salsa verde

▢1/4 cup lime juice

▢2 teaspoons spicy honey

1/3 cup cilantro, chopped

Combine all ingredients in a glass jar. Season with salt.

Check out this recipe:
Chicken Fajita Tortilla Bowls.

Iced Strawberry Milk Matcha Latte |

Strawberry Vanilla Jam

▢13 cups sliced strawberries

▢1/4 cup honey

▢2 teaspoons lemon juice

▢2 teaspoons spicy honey

▢1/3 cup cilantro, chopped

Add to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and stir in the vanilla. Let cool.

Check out this recipe:
Iced Strawberry Milk Matcha Latte.

Quick Wontons in Chili Oil with Asparagus |

Chili Oil

▢3/4 cup sesame oil

▢1 tablespoon fresh grated ginger

▢2 cloves garlic, grated

▢1 tablespoon chile sauce

▢1-3 tablespoons chili flakes, to taste

▢1 teaspoon paprika

▢3 tablespoons sesame seeds

▢1 teaspoon honey

▢3 tablespoons tamari or soy sauce

Combine the ginger, garlic, chile sauce, chili flakes, paprika, 2 tablespoons sesame seeds, and honey in a heat proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine, then add 2 tablespoons tamari/soy sauce.

Check out this recipe:
Quick Wontons in Chili Oil with Asparagus.

One Skillet Louisiana Style Chicken and Rice |

Cajun Seasoning

▢2 1/2 tablespoons smoked paprika

▢2 tablespoons garlic powder

▢1 tablespoon onion powder

▢1 tablespoon dried oregano

▢1 tablespoon dried thyme

▢1 tablespoon chili powder

▢1 tablespoon cayenne pepper

▢1 1/2 tablespoons kosher salt

▢1 tablespoon black pepper

Mix all the ingredients together. Makes about 3/4 cup. 

Check out this recipe:
One Skillet Louisiana Style Chicken and Rice.

Roasted Cauliflower Pitas with Zhug and Garlic Tahini |

Zhug (herby green sauce)

▢1 bunch fresh parsley

▢1 bunch fresh cilantro

▢1 large jalapeño, seeded if desired

▢1 clove garlic, finely chopped or grated

▢1 teaspoon ground cumin

▢1/2 teaspoon ground turmeric

▢1/3 cup extra-virgin olive oil

▢2 tablespoons fresh lemon juice

Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin.

Lemon Tahini: Combine 1/2 cup tahini, 3 tablespoons lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon honey, and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

Mango Harissa: In a blender, combine 1/2 cup red harissa sauce, 1 cup diced mango, and 1/4 cup pickled jalapeños, blend until smooth. 

Check out this recipe:
Roasted Cauliflower Pitas with Zhug and Garlic Tahini.

Grilled Jalapeño Peach Quinoa Salad | halfbakedharvest,com

Herb Dressing

▢3 tablespoons lemon juice

▢1/2 cup extra virgin olive oil

▢1 tablespoon apple cider vinegar

▢2 teaspoons spicy or regular honey

▢1/2 cup fresh cilantro, chopped

▢1/4 cup fresh basil, chopped

▢2 tablespoons chives, chopped

▢1 small shallot, chopped

▢1 clove garlic, grated

kosher salt and black pepper

chili flakes

Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.

Check out this recipe:
Grilled Jalapeño Peach Quinoa Salad.

French Onion Mushroom Pizza | #pizza #mushrooms #easyrecipes

Pizza Dough

▢1/2 cup warm water

▢1 1/2 teaspoons active dry yeast

▢21/2 cup bread flour

▢1/2 cup white whole wheat or whole wheat pastry flour

▢1/4 teaspoon kosher salt

▢extra virgin olive oil

In a large bowl, combine the water and yeast, stirring to dissolve. Let sit 5 minutes. Add in the bread flour, whole wheat flour, and salt, stirring with a spoon until the dough comes together but is still sticky. On a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. Alternately, all of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 2-4 hours, until doubled in size. Makes 1lb of pizza dough.

Check out this recipe:
Detroit Style Tomato Herb Pepperoni Pizza.

Weeknight Sesame Teriyaki Chicken with Ginger Rice |

Perfect Rice

▢3 cups water

▢1 1/2 cups rice

Bring 3 cups water to a boil. Add rice. Cover and cook on LOW for 10 minutes. Turn the heat off and let sit, covered another 15 minutes (don’t take any peeks inside!) Fluff with a fork

Coconut Rice: Combine the 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).

Check out this recipe:
Sweet and Spicy Sesame Meatball Bowl with Mango Cucumber Salad.

Honey Whipped Goat Cheese with Marinated Olives |

Marinated Olives

▢1/3 cup extra virgin olive oil

▢2 tablespoons balsamic vinegar

▢1 tablespoon fig preserves (optional)

▢2 cloves garlic, sliced

▢3 tablespoons chopped fresh chives

▢1 tablespoon lemon zest

▢1/4 cup basil chopped

▢2 tablespoons chopped thyme

chili flakes

▢2 cups mixed olives, pitted

▢1/2 cup oil packed sun-dried tomatoes, sliced

In a bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, shallots, lemon zest, basil, thyme, and chili flakes. Add the olives, then add the sun-dried tomatoes with oil and toss to combine. Let sit 30 minutes or up to 5 days in the fridge.

Check out this recipe:
Honey Whipped Goat Cheese with Marinated Olives.