Teighan Gerard and Kristen Kilpatrick
Welcome to The Pioneer Woman Cookbook Club! This month, we’re featuring Tieghan Gerard, food photographer, blogger, and New York Times bestseller. Her new cookbook, Half Baked Harvest Every Day, is a must-read! Ahead, Tieghan talks to us about cooking for her big family and discovering new, feel-good foods, plus she shares a delicious recipe for Prosciutto Breakfast Cups.
Cooking for a crowd can be a daunting task. For Tieghan Gerard, who grew up cooking for a big family, that’s just life!
“I learned how to cook simple food that people really love to eat,” she says. “Nothing fancy or overly completed, just family-style meals that everyone can really love!”
While some people might think cooking for a crowd is overwhelming, Tieghan actually feels the opposite is true. “In my opinion, it is harder to cook for two than it is for twenty! My best piece of advice is to make recipes that can easily be doubled if needed,” she says. Think: hands-free breakfasts, one-skillet dinners, or sheet pan suppers.
On top of that, Tieghan is inspired by recipes that both feel and look good. When coming up with a concept for her new cookbook, Half Baked Harvest Every Day, her goal was to use more vegetables, whole grains, and less processed sugar—while still making them easy and delicious! It’s all about wholesome, feel-good food that isn’t restrictive (which is a tenet of Ree Drummond’s most popular recipes as well).
Among the many gorgeous pages in her new book, Tieghan shares breakfast, lunch, dinner, and dessert recipes that are all balanced and flexible. She encourages readers to make the recipes work for their families—whether that means swapping in a gluten-free flour substitute or switching up broccoli for bell peppers.
“Cooking shouldn’t be rigid, it’s fun. And changing recipes is how you experiment and discover what you and your family really love most,” Tieghan explains.
To kick things off, Tieghan’s Prosciutto Breakfast Cups are sure to get your day started on the right foot. Instead of bacon, she opts for prosciutto, which is leaner, but still super crispy. And, when formed into individual cups, it makes the perfect vessel for holding delicious baked pesto eggs. Now that’s a healthy breakfast idea that we can get behind!
“I was looking for a no-fuss breakfast recipe to serve the family. Something hands off that just cooks away in the oven. This is that recipe! The salty prosciutto is so delicious with the perfectly baked eggs.”
This quick 25-minute recipe is also a fun (and easy) way to serve eggs for a crowd. As she writes in the book, they’re ideal for when you’re looking to “impress guests but want to put in zero effort.” Try them for brunch or your next spring gathering. Tieghan even suggests serving them up as breakfast for dinner with a side of crusty toast!
Reprinted from Half Baked Harvest: Every Day. Copyright © 2022 by Teighan Gerard. Photographs copyright © 2022 by Teighan Gerard and Kristen Kilpatrick. Published by Clarkson Potter, an imprint of Random House.
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