The book is by Colorado recipe developer Tieghan Gerard, creator of the blog, Half Baked Harvest.
Included are more than 125 recipes, most of which take 30 minutes or less to make. As the title implies, these are dishes that make use of organized prepping, streamlined techniques, a well-stocked pantry, and helpful gadgets at times.
It’s all about the sauce — in this case a syrupy one full of cranberries, balsamic vinegar and honey.
Like so many folks especially in this part of the country, I appreciate being able to eat seasonally — to hone in on what’s best at each time of year to enjoy its peak flavor and revel in its often brief local appearance.
But there’s one item I keep in my freezer nearly year-round, even when its season is long gone.
Cranberries. Frozen ones to be exact.
I know, I know, they’re so fall and winter, you’re thinking. Why in the world would I want to partake of them in spring or summer?
Because their vivid color makes anything special. Because their sweet-sour fruitiness wakes up whatever they’re paired with. And because, how can I resist something that reminds me of the most festive, family-and-friend-filled convivial time of year?