With 2020 well on its way, we're ready for a fresh start with some delicious, healthy recipes to add to our repertoire.
ABC News Chief Meteorologist Ginger Zee joined forces with Half Baked Harvest blogger and cookbook author Tieghan Gerard to kick off this year's "Ginger's Cook Club," a series where Zee invites chefs into her home to learn and share recipes.
Tieghan showed Zee two easy to make recipes that are packed with flavor from her newest cookbook, "Super Simple."
Get the full recipes below to make them in your kitchen. Tweet at Zee and @GMA to share your cooking experience and inspire each other.
MORE: Chef shares recipes to reduce inflammation from new cookbook
Ingredients
2 tablespoons extra-virgin olive oil, plus more for greasing
1/2 pound no-knead bread and pizza dough or store-bought pizza dough
1/3 cup lemon basil pesto or store-bought pesto
1/3 cup sun-dried tomatoes packed in olive oil, drained
2 ounces crumbled goat cheese
2 cups stemmed and shredded
Tuscan kale
8 ounces fresh mozzarella, torn
1 tablespoon champagne or apple cider vinegar
Zest and juice of 1 lemon
1 teaspoon honey
Kosher salt and freshly ground pepper
Crushed red pepper flakes
4 cups baby arugula
2 tablespoons toasted sesame seeds
Directions:
Preheat the oven to 450 degrees. Grease a baking sheet.
On a lightly floured work surface, roll out the dough to a one-quarter-inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the pesto over the dough, leaving a one-inch border, then layer on the sun-dried tomatoes, goat cheese, kale, and mozzarella.
Bake until the crust is golden and the cheese has melted, 10 to 15 minutes.
Meanwhile, in a medium bowl, whisk together the two tablespoons of olive oil, vinegar, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and red pepper flakes.
Add the arugula and sesame seeds and toss to coat.
When the pizza comes out of the oven, spread the salad on top. Slice and serve.
This vegan recipe has three cooking variations: Slow cooker, instant pot or pressure cooker and on the stove top.
Ingredients:
1 medium sweet onion, finely chopped
1 (1-inch) piece of fresh ginger, peeled and grated
2 garlic cloves, minced or grated
4 carrots, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can diced tomatoes
2 tablespoons harissa paste
2 teaspoons smoked paprika
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
2 (14-ounce) cans chickpeas, drained and rinsed
1/2 cup fresh cilantro, chopped
Cooked couscous or naan, for serving
Seeds from 1 pomegranate (about 1 cup), for serving
Fresh mint, for serving
Slow cooker method
Time: 4 to 8 hours
In the slow cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
Serve over couscous or with naan and top with pomegranate seeds and mint.
Store any leftovers refrigerated in an airtight container for up to 3 days.
Pressure cooker method
Time: 11 minutes, plus additional time to come to pressure
In the pressure cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine.
Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release, then open when the pressure subsides.
Using the sauté function, stir in the lemon juice, chickpeas, and cilantro, and simmer on low until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
Finish as directed for the slow cooker.
Stovetop method
Time: 30 minutes
Heat two tablespoons of olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onion, ginger, and garlic, and cook until fragrant, three to five minutes. Add the carrots and bell pepper and continue cooking five minutes more, until the carrots have softened. Add the tomatoes, harissa, one cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15 to 20 minutes.
Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about five minutes more. Add more water to thin the tagine, as needed.
Finish as directed for the slow cooker.
You can join Ginger's Cook Club group on Facebook here to see even more recipes, discussions and more!
Recipes reprinted courtesy of "Half Baked Harvest Super Simple."
Copyright © 2019 by Tieghan Gerard. Photography copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House.
