Wine Riesling -The history of Riesling- Serve at 40-45 Riesling is an aromatic white wine grape variety that yields a floral white wine with fruit flavors. The riesling grape originated in the Rhine River region, which runs throughout parts of Germany, France, Austria, and Switzerland. Common characteristics of riesling wines include light body and aromas of citrus, stone fruit, white flowers, and petrol. Due to its naturally high acidity, Riesling is one of the most popular varieties used to produce late harvest wines. In general, riesling wines fall into four categories. Sweet Riesling . Most Rieslings have at least some level of sweetness. Due to terroir, German wines like Riesling are usually sweeter. Sweet Rieslings are best between 10 and 30 years of age. Dry Riesling . French, Austrian, and American wines tend to be drier than those made elsewhere, and riesling is no exception. The ideal aging period for most dry Rieslings is five to 15 years. Semi-sweet Riesling . Falling somewhere in the middle, semi-sweet Rieslings are well-balanced wines whose best age is between 10 and 20 years. Sparkling Riesling . Called “sket” in Germany since the late 1800s, sparkling riesling is still a popular option in its home country. Sweet Spot Riesling Chateau Ste Michelle Indian Wells Riesling : $17.49 Washington This selection would fall into the semi-sweet category listed above. I tasted notes of citrus, pear and also had a little floral too. Overall, this is a great wine for the price point. I never would guess this was under $20. Special Day Riesling Villa Thanisch Riesling Spatlese : $25.99 Germany Classic flavors of peach, pear, apple and a touch of honey provides a lovely balance of sweetness with a long finish. This is a sweeter choice than our Sweet Spot choice this month and is more of what I consider a stereotypical riesling; sweet and balanced. Food Pairing If a lovely glass of your favorite Riesling was searching for the perfect mate, here is what should be on that list. Meats: smoked pork, smoked sausage, duck Seafood: sea bass, salmon, lobster Veggies/Fruits: apricots, pears Spices/Herbs: rosemary, ginger, curry Cheeses : havarti, gouda Sauces: sweet bbq, spicy Dessert: apple pie, caramel sauce Serve my Lobster Bisque as a show stopper with a chilled glass of a less sweet Riesling, like our Sweet Spot choice this month. Cocktail Fireside Old Fashioned Mocktail Per Se Old Fashioned Per Se Old Fashioned Mocktail Crafted with a decadent blend of malty tea and warm spices, this sophisticated alcohol-free cocktail delivers a punch. Notes of caramel and chocolate create a smooth, velvety finish that evokes the classic character of a traditional Old Fashioned without the alcohol. Perfect for sipping and savoring. Get a 4 pack of these for $13.99. Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

Happy Cinco de Mayo from As Noted By Me Celebrate accordingly with my favorite margarita. The perfect ratio in any margarita is: 3 - parts tequila 2 - parts fresh lime juice 1 - part Cointreau (I like to add a little agave syrup or simple syrup too)

In honor of Cinco de Mayo, I went in search of some of the best margaritas on the Las Vegas Strip. It was a hard assignment (insert laugh), but I did the extensive field research to bring you my list of the best on the Las Vegas Strip. Happy Cinco de Mayo! Cabo Wabo Cantina Miracle Mile Shops 3663 S Las Vegas Blvd, Las Vegas, NV 89109 https://www.cabowabocantina.com/vegas/events/ The Cocorita at Cabo Wabo Cantina I asked the incredibly awesome bartender, Lousia, to make me her favorite margarita to kick off my quest. She, without pause, made me this one! Ladies and gentlemen, meet Cabo Wabo's Cocorita . Yes, that is toasted coconut on a honey tipped rim. This was so good!! Go try it! Jimmy Buffet's Margaritaville 3555 S Las Vegas Blvd, Las Vegas, NV 89109 https://www.margaritavillelasvegas.com/menu The Perfect Margarita at Jimmy Buffet's Margartiaville Next stop down the strip was Jimmy Buffet's Margaritaville. I asked the bartender to make me the most requested margarita on their menu and he made me The Perfect Margarita . It was a strong morning wake up. This was an all day excursion so this was my second stop and only 9:30am. This Perfect Margarita was more along the lines of the traditional margarita. Canonita Located along the Grand Canal in the Venetian & Palazzo Las Vegas https://canonita.com/ The Pineapple Margarita at Canonita Situated along the canals inside the Palazzo Resort, you'll find Canonita. It's a great spot to meet up with friends for a margarita and their food is great, too. This is one of my favorite spots in Vegas, so I already knew the margarita to order. You will love the refreshing Pineapple Margarita or if you want to try their popular flight it is always a great choice, too! Hussong's Cantina 3950 S Las Vegas Blvd. Las Vegas, NV 89119 https://www.hussongslasvegas.com/eats-booze Pineapple Jalapeño Margarita at Hussong's Cantina Located in The Shoppes at Mandalay Place you'll find Hussong's Cantina for a great margarita. Their menu was stacked with so many great options and our waiter recommended this Pineapple Jalapeño Margarita . It was just the right amount of sweet and heat. I recommend this one and a side of their awesome chips and salsa. Javier's ARIA Resort & Casino 3730 Las Vegas Blvd. South Las Vegas, NV 89158 https://www.javiers-cantina.com/las-vegas The Pepino Margarita at Javier's Javier's is easily my favorite Mexican restaurant in Las Vegas. It is not an easy reservation to get, so I tried to plan my visit according to busy times. My sister and brother-in-law joined me for this portion of my adventure. We got to sample three incredible choices at Javier's. I ordered The Pepino. It had a great mix of cucumber and lime. It was by far my favorite drink of the day! My sister ordered The Granada and it was pomegranate and orange flavor and so great with a twist of lime. My brother-in-law The Granada Margarita at Javier's ordered The PINA, Javier's The Pina Margarita at Javier's version of a pineapple margarita - we all ordered another round! They were the best of the day and you NEED to stop at Javier's when in Vegas. China Poblano The Cosmopolitan of Las Vegas 3708 Las Vegas Boulevard South https://www.chinapoblano.com/menus/#beverage-menu Our second to last stop of the day took us to China Poblano inside The Cosmopolitan. My sidekicks decided to finish the trek with me so we got to enjoy three different margaritas here, too. I ordered The Salt Air . It is Chef Jose Andres' creation and I added the pomegranate upgrade. It is so hard to explain the "salt air" but the beautiful frothing is truly salt air. I loved it. The Salt Air Margarita at China Poblano My sister ordered The Ron Cooper . It came with a little kicker (as if we needed more). It was more of the classic margarita flavor. My brother-in-law ordered The Flaca and the combination of the fresh orange and lime won the award for the best margarita at China Poblano. Overall the atmosphere and fusion of cuisine was fun. We we definitely be back! The Flaca Margarita at China Poblano The Ron Cooper Margarita at China Poblano Ghost Donkey The Cosmopolitan of Las Vegas 3708 Las Vegas Boulevard South http://www.ghostdonkey.com The Watermelon and Basil Margarita at Ghost Donkey Our last stop on the tour took us to the hidden "speak easy" inside the Cosmopolitan. I highly suggest this cute little find. It is small, so be aware that seats are hard to find. We found three great spots at the bar and were lucky enough to watch the talented staff create almost every drink on the super fun menu. We chatted with our server about our day, packed full of margaritas, and he recommended this Watermelon & Basil Margarita and it did not disappoint! It was the best presentation of the day and was my second favorite margarita of the day. Happy Cinco de Mayo!!! Cheers

Wine Chianti, Sangiovese & Barolo -The history of Chianti, Sangiovese & Barolo - Serve at 55-60° Chianti is not a grape varietal; it is a term to describe wines produced in a particular region of Italy and Chianti is made predominantly using Sangiovese grapes. Confusing?? Yes. Chianti has a rich history dating back to at least the 13th century. Originally, it was a white wine, but by the 18th century, it evolved into the red wine we all know today. The name Chianti itself is from an ancient Etruscan family that lived in the territory of Tuscany over 3000 years ago.  You may think of Chianti by it's old-style wine bottle, characterized by its distinctive round shape and straw basket covering. It was originally designed to protect the thin glass during transport. The fiasco has now become a cultural symbol of traditional Italian wine, especially Chianti. It is often associated with rustic Italian dining and old-world charm. A historical remnant of past times, the fiasco has now been replaced mostly by modern bottles. Most bottles available on the market are produced with 100% Sangiovese using a process called “ in purezza ,” meaning using a single variety of grape in the production of wine.  Chianti is famous for its forward red fruit flavors, particularly cherry, red plum, and raspberry. These fruit flavors are often vibrant and fresh, providing a juicy and approachable quality to the wine. Sangiovese can also frequently exhibit a touch of herbal notes, such as dried herbs, thyme, and oregano. As Chianti and Sangiovese wines age, they develop more complex secondary flavors like leather, tobacco, or cedar. What Is Barolo Wine? Barolo is a wine produced in the appellation of the same name. It's located in Northern Italy's Piedmont region and is required to be made exclusively from the Nebbiolo grape variety. Nebbiolo, of course, is also grown in other countries around the world, but Barolo can only come from the Barolo DOCG (Denominazione d'Origine Controllata e Garantita) and must be produced following a strict set of rules and regulations, most notably that it be composed entirely of Nebbiolo that was grown on hillsides. These wines are known for their high acidity, which is a key characteristic of Sangiovese and Nebbiolo grapes. This high acidity gives the wine a bright, refreshing quality and makes it particularly food-friendly, especially with tomato-based dishes and rich meats. Why Sangiovese? Sangiovese wines, often high in acidity and intense aromas, pair well with Italian dishes like pasta, tomato-based beef dishes, and pizza. They can also complement Chinese spicy and sour dishes, such as sour and spicy fish. Sangiovese wines aged in oak offer more weight and complexity, making them suitable for steak, lamb chops, and grilled meats. Why Barolo? Young Barolo's boasts berries and cherries that are supported by mouthwatering acidity and forward, but not generally thick, tannins. There is often a touch of floral, as well as something savory. Spice notes and tobacco are also common. With age, Barolo emerges with notes of tar, roses, mushrooms like truffles and porcini, and fruit in the cherry and berry family. Sweet Spot Sangiovese Castello di Albola Sangiovese 2022 : $16.99 This month's Sweet Spot Sangiovese comes in under $20 and is a perfect selection to have on hand for the unexpected guest. It drinks like a much more expensive wine, has the most beautiful ruby color and is extremely flexible to serve with foods. I really enjoyed the slight smoky sage and the sweet, yet slightly tart cherry flavor. I would serve this with spaghetti, lasagna, or a charcuterie board . Castello di Albola Sangiovese 2022   : $16.99 Special Day Barolo Fontanafredda Barolo Serralunga d'Alba 2018 : $59.99 This month's Special Day Barolo is a hard one to find! Grab one if you can find it! This ready to drink Barolo is loaded with all the classic notes of smoke, leather, plum and spice and showcases a velvety texture and great balance. This special day selection is ideal wit h hearty red meat dishes and medium or mature cheeses. Cheers! Fontanafredda Barolo Serralunga d'Alba 2018 : $59.99 Food Pairing If a lovely glass of your favorite Chianti, Sangiovese or Barolo was searching for the perfect mate, here is what should be on that list. Meats: meat lasagna, spaghetti & meatballs, steak, pork Seafood: mussels, cioppino (seafood stew) Veggies/Fruits: eggplant, mushrooms, bell peppers Spices/Herbs: rosemary, thyme, oregano, basil Cheeses : parmesan, asiago, grana padano Sauces: classic tomato sauce, arrabiata (spicy tomato), creamy mushroom Dessert: cannoli with ricotta, dark chocolate, wine poached pears For a fun twist on an Italian meal, especially in these cold winter months, serve my Lasagna Soup with a glass of our wine from above. These both would be the perfect pairing for this soup. Cocktail 21 Seeds Cucumber Jalapeño Tequila & Cointreau Mocktail This N/A option for a margarita is spot on! I just added a fresh squeeze of lime to brighten it up before serving in a prepared glass. You can find this popular brand in many locations. $12.99 4 pack/12 fl oz cans Mingle N/A Margarita Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

- dancing through the last summer - This is our last summer before our last baby bird flies the coop, leaves the nest, busts outta dodge. She turns 18 this week – ugh, she turns 18 this week! How did that happen? Some days it seems as simple as “the days are long, but the years are short” and I don’t disagree with that statement. Yet, the demands of busy schedules and having other children in the house had previously provided us the perfect distraction from “the day”. You know “the day” I am talking about. That day presents itself to each household in a different set of circumstances. To some, “the day” might be the day your new high school graduate moves to an apartment across town to start their new job or the day they leave to serve our country. It could come in the form of the first day you walk past their room and realize that they did NOT oversleep for the weight room or early practice because they have played their last game. To us, it will happen when we drive out of Ames, after leaving a piece of our heart in her dorm room. The transition is something we all knew was coming. It’s been a storm on the horizon that was just out of sight. It was on the radar, but just far enough in the distance to not be alarmed. It’s the last summer before our family of five changes forever. It’s the last summer before I say “see you soon” to my last one. The dynamic of our family will forever be changed. Everyone who has gone through this knows what I'm talking about. I’ve done this twice and I should know how things will go, right?? Well, sound the alarm, the last summer has arrived. As we all know, after a storm there is the promise of a sky full of sunshine. I’ve made myself a few promises that I am going to keep this summer. I won’t cry EVERY day . I am kidding…maybe. I promised myself I would try (and when I say that I mean it, I will TRY) to celebrate the lasts with them during their senior year and not be a sobbing mess. Knowing it is the last time they will be on the field or on the stage or in the recital is HARD, but it’s a necessary step in what it means to be growing up. It’s that crazy mixture of pride for them, sadness it’s over and excitement for what is next. I also want to acknowledge that we (as parents) are DONE with the volunteering, the team snacks, the pre-game meals, and the washing the uniforms at all hours of the night. That is worth a little celebration! I will support (and not judge) others as we navigate the transition. I cannot tell you the number of girlfriends that have reached out to me asking how in the holy hell I got through my last two drop offs with my boys. I am clearly putting off the “she’s going to really struggle with this” vibe and I DID STRUGGLE and I STILL DO STRUGGLE . Every goodbye is hard for me. Some days I cry and some days I put on a smile - and often, it depends on how much sleep I’ve had. Judge me all you want – I am ok with that judgement. The judgement doesn’t mean anything more than we are navigating this “empty nest” thing differently. I am so excited for those of my friends who are living their best life as empty nesters. They’ve seemed to find a new normal quite nicely and I am happy for them. But I am not envious. I am embracing my squiggly, not even close to straight line, journey to a new normal. Just know I will celebrate and support your journey to get there, too. Call me, text me, email me at all hours of the day or night. We need each other – this is not the same journey for everyone. I won’t count our days. I’m sharing my girl these days. The pull of those things that make her so undeniably happy is natural and I’m proud to see her navigate this maturing and adulthood. It is a hard chapter to read when you know how the book ends. Our job as mothers never really goes away, but it changes (quite dramatically) in each stage of childhood. Just think about the infant, toddler, pre-teen (eek), and teenager needs that we’ve met as mothers. This next phase involves LETTING GO. We go from feeding, changing, making sure they brush their teeth, wake up for practice, and do their homework to LETTING GO! Logically, I know she’s ready and this is the goal as a parent, right? DUH, what is logic? Sometimes, I desperately want to go back to those days when they complained about taking their baths and doing their reading assignments before an 8pm bedtime. Sometimes, I want to fast forward to a time when I know they’ve all entered the phase of life where our grandkids are eating pancakes at our kitchen table, the same table that those reading assignments were begrudgingly completed. Yet, ultimately, I’m learning more about motherhood by living in the moment with all of them. The hard times when I know they are making the wrong choices, the good times when they studied so hard, and it paid off, the great times when you see how excited they are to be home for the weekend and even those tough goodbyes, after a long winter break, when you just got used to having them around again. Letting go is all about living in the moment and not counting the days. I am by no means a parenting expert. I screw up daily (probably multiple times a day) and I pray my family gives me grace. I am the kind of parent that tells them what they NEED to know and not what they WANT to hear and that’s difficult on both ends of the conversation. My biggest wish is that they always want to come home and they always know they can come home. The goal is to raise them to fly and for them to know the nest is always theirs, too. This is the last summer and I promise to live in the moment. When our first son went to college, my dear friend Mel gifted me this book. You will love it, too! Release My Grip - by Kami Gilmour Hope for a Parent's Heart as Kids Leave the Nest and Learn to Fly

Ham Balls by As Noted By Me Ah, the Midwestern staple...ham balls. Almost everyone I know has their own version of these scrumptious little bits of goodness. If you're able to shop at Fareway, they have the "ham loaf" already pre-mixed at the meat counter and you would only need to add your own beef. If you're not so lucky to have a Fareway nearby, the mixture is one part ground ham, one part ground pork, and one part ground beef. They are baked in the BEST sauce that hits a bit sweet and a bit tart. My family loves it scooped up with their potatoes, so I always double the sauce. Enjoy these ham balls with your favorite sides. We like to serve it with my Wilted Salad (recipe below). It has become our tradition on the Easter table. Enjoy!

Today, we give thanks to the brilliant minds that invented WAFFLES . I mean, let's be honest, not many things are as perfect as a waffle. They're hot off the waffle iron, crispy on the outside yet perfectly soft on the inside. I'm sharing an old favorite, my Loaded Cornbread Chili Waffles to celebrate. Enjoy!

Mediterranean Tuna Salad by As Noted By Me The first time I had this next level, "fancy" tuna salad was from a Whole Food's Market premade salad section. I immediately started trying to replicate it at home. Over several years, I added my own twist to make it something I crave and enjoy each Lenten season. It has earned a spot in my year-long rotation, too! When I want to stay on track with health"ish" eating this is an easy lunch for me. I eat it with crackers or on a bed of lettuce or sliced tomatoes. I give it a nice drizzle of good olive oil before serving and it is perfection. You can easily sub Greek yogurt for the mayo for a healthier version and it is very good with chicken subbed for the tuna, too. I hope you enjoy this "dressed up" tuna salad. It is packed full of flavor and is a good one! Enjoy- Jos

Half Baked Harvest Quick & Cozy -2024 Half Baked Harvest Quick & Cozy - 2024 Colorful. Convienent. Comforting. By Tieghan Gerard I was a fast fan of Tieghan the first time I visited her blog. Wow wow wow! Check it out for the most gorgeous pictures of food. Her recipes are full of flavor, unique and yet somehow like a long time favorite you didn't know you needed on your plate. This is the last in a four part series of Tieghan's cookbooks. I will share a few of my family's favorites from each chapter. Do yourself a favor and buy her cookbooks or check out her blog! https://www.halfbakedharvest.com Breakfast Chocolate Chip Pumpkin Muffins pg. 22 Cheesy Ham & Broccoli Egg Bake pg. 33 Pesto Egg & Avacado Bacon Wraps pg. 37 Apps, Snacks & Cocktails Baked Honeyed Brie pg. 55 Lavender Gin Fizz pg. 68 Cinnamon Espresso Martini pg. 71 Soup & Salad The Italian Chop pg. 76 Creamy Turmeric Lemon Chicken & Orzo Soup pg. 93 Spicy Italian Sausage Tortellini Soup pg. 97 Pizza & Pasta Ciabatta Pizza pg. 116 Sun-Dried Tomato Chicken Carbonara pg. 128 Spicy Skillet Lasagna pg. 131 Vegetarian Mom's Cheesy Potato Casserole pg. 137 Whole Roasted Cauliflower with Garlic Tahini & Dates pg. 143 Lemon Pesto Orzo with Buttery Walnuts & Kale pg. 152 Chicken & Pork Creamy Coconut Chicken Curry with Broccoli pg. 175 Herby Sun-Dried Tomato Chicken pg. 183 Sage Butter-Fried Pork Chops with Sherry Pan Sauce pg. 188 Beef Smash Burgers with Special Sauce pg. 202 Cheeseburger Pasta pg. 206 Saucy, Spicy, Cheesy, Oven-Baked Meatballs pg. 210 Fish & Seafood Fish Tacos with Jalapeño Cream & Avocado Salsa pg. 223 Creamed Spinach Salmon with Lemony Herbs pg. 231 Southern Garlic Shrimp with Bacon-Sweet Corn Polenta pg.235 Dessert Blueberry Peach Cobbler pg. 248 Classic Tiramisu pg. 251 Frosted Peanut Butter Brownies pg. 252

Half Baked Harvest Super Simple Cookbook - 2022 Recipes for balanced, flexible, feel-good meals By Tieghan Gerard I was a fast fan of Tieghan the first time I visited her blog. Wow wow wow! Check it out for the most gorgeous pictures of food. Her recipes are full of flavor, unique and yet somehow like a long time favorite you didn't know you needed on your plate. This is the third in a four part series of Tieghan's cookbooks. I will share a few of my family's favorites from each chapter. Do yourself a favor and buy her cookbooks or check out her blog! https://www.halfbakedharvest.com Breakfast Pumpkin Streusel Coffee Cake with Cinnamon Butter pg. 23 Prosciutto Breakfast Cups with Chive Pesto pg. 40 Naan Breakfast Sandwich with Soft Scrambled Eggs and Honey pg. 43 Appetizers & Sides Summer Melon with Cucumber and Feta pg. 53 Honey Roasted Carrots with Herb Oil pg. 66 Strawberry Basil Margarita pg. 70 Soup & Salad Salmon Cobb Salad with Nutty Green Ranch pg.84 Chipotle Cheddar Corn Chowder pg. 90 Easier Italian Wedding Soup pg. 101 Pasta & Pizza Saucy Garlic Peanut Noodles with Sesame Sweet Potatoes pg. 124 Lasagna Alla Vodka pg. 131 Pizza Pasta with Pepperoni Bread Crumbs pg. 132 Vegetarian Spinach & Pesto-Stuffed Butternut Squash pg. 146 Balsamic Stuffed Mushrooms with Basil and Orzo pg. 157 Sweet Potato Nachos with The Works pg. 162 Chicken Lemon Rosemary Chicken with Forty Garlic Cloves pg. 182 Coq Au Vin Blanc Meatballs pg. 186 Slow-Roasted Sunday Chicken pg. 193 Beef Uncle Joe's Stuffed Peppers pg. 206 Mongolian Beef pg. 210 Spicy Basil Beef Bowl pg. 221 Fish & Seafood Sesame Soy-Miso Glazed Salmon with Seasoned Coconut Rice g. 227 Spicy Shrimp Tacos with Jalapeño-Mango Salsa pg. 239 Seafood Florentine pg. 249 Dessert Old-School Peanut Butter Bars pg. 258 Lemon Tart with Vanilla Sugar pg. 261 Pumpkin Spice Latte Cake with Coffee Frosting pg. 276

Half Baked Harvest Super Simple Cookbook - 2019 More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods By Tieghan Gerard I was a fast fan of Tieghan the first time I visited her blog. Wow wow wow! Check it out for the most gorgeous pictures of food. Her recipes are full of flavor, unique and yet somehow like a long time favorite you didn't know you needed on your plate. This is the second in a four part series of Tieghan's cookbooks. I will share a few of my family's favorites from each chapter. Do yourself a favor and buy her cookbooks or check out her blog! https://www.halfbakedharvest.com Breakfast & Brunch Buttery Croissant Strata with Spinach and Prosciutto pg. 28 Pumpkin Butter Crème Fraîche Pancakes with Whipped Maple Butter pg. 35 Dad's Cheesy Eggs pg. 36 Appetizers & Sides Balsamic Peach and Brie Tart with Crispy Prosciutto pg. 61 Extra-Smooth Hummus pg. 69 Peach Rosé Sangria pg. 74 Salads & Soup Autumn Harvest Salad pg. 84 Gingered Thai Steak and Pepper Salad pg. 87 Creamy Chicken Gnocchi Soup pg. 91 Pizza & Pasta Garden Basil Pepperoni Pizza pg. 113 Spinach and Artichoke Mac-and-Cheese Bake pg. 125 Grown-Up Tomato-Parmesan Pasta pg. 130 Vegetarian Spaghetti Squash Alfredo pg. 141 Curried Thai Spring Roll Lettuce Wraps pg. 155 One-Pot Herby Buttered Mushrooms and Wild Rice pg. 163 Poultry & Pork Browned Sage-Butter Chicken Pot Pie pg. 173 Rosemary-Peach Bruschetta Chicken pg. 180 White Wine-Braised Chicken with Artichokes and Orzo pg. 191 Beef & Lamb Poblano Chili pg. 202 Beef Bourguignon pg. 209 Korean Beef with Yum Yum Sauce pg. 214 Seafood & Fish Parchment-Baked Greek Salmon and Zucchini with Salty Feta pg. 227 Jerk Shrimp and Mango Salsa Rice Bowls pg. 236 One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf pg. 248 Dessert Blackout Chocolate Cake pg. 254 Slice and Bake Snicker-doodles with Eggnog Frosting pg. 266 Chocolate Mousse pg. 270

Half Baked Harvest Cookbook - 2017 Half Baked Harvest Cookbook Recipes from MY BARN in the MOUNTAINS By Tieghan Gerard I was a fast fan of Tieghan the first time I visited her blog. Wow wow wow! Check it out for the most gorgeous pictures of food. Her recipes are full of flavor, unique and yet somehow like a long time favorite you didn't know you needed on your plate. This is the first in a four part series of Tieghan's cookbooks. I will share a few favorites from each chapter of her cookbooks. Do yourself a favor and buy her cookbooks or check out her blog! https://www.halfbakedharvest.com Breakfast Earl Grey Blueberry Muffins with Cinnamon Streusel pg. 18 Crunchy Oats 'n' Honey Bars pg. 26 Soufflé Omelete with Spinach, Artichokes, and Brie pg. 40 Appetizers & Snacks Shrimp & Mango Summer Rolls pg. 58 Cheesy Kale, Artichoke, and Chorizo Dip pg. 65 Grilled Corn & Basil Salad pg. 74 Pasta & Grains Caprese Quinoa Bake pg. 86 Mrs. Mooney's Penne pg. 97 Honey Ginger Chicken Stir-Fry pg. 108 Poultry & Pork BBQ Chicken Cobb Salad with Avocado Ranch pg. 118 Healthier Slow-Cooker Butter Chicken pg. 133 Hula Pork Sliders pg. 145 Seafood Chipotle Tuna and Avocado Salad Pita pg. 159 Garlic Lemon Butter Shrimp pg. 172 Triple-the-Fish Seafood Hot Pot with Herb Toast pg. 179 Beef & Lamb Roasted Garlic and Tomato-Braised Lamb Shanks with Parmesan Mashers pg. 184 Soy-Marinated Flank Steak with Sesame-Herb Roasted Potatoes pg. 201 Al Pastor-Style Beef Enchiladas pg. 202 (Mostly) Meatless Meals Candied Beet Salad with Pumpkin Seeds, Blue Cheese, and Cranberries pg. 216 Perfect Potato Soup with Crunchy Kale pg. 227 Chipotle Sweet Potato Noodles with Black Beans pg. 244 Desserts Addictive Salted Caramel-Stuffed Chocolate Cookies pg. 266 Any Fruit Dump pg. 272 Mint Chocolate Chip Ice Cream Cake pg. 284