Midwest Living July/August 2013 Recipes
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Panzanella (Bread Salad) with Summer Vegetables
A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the dressing and juices from the tomatoes; you won't believe how delicious they taste!
Tomato Pasta with Arugula and Parmesan
Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.
Sweet cherry tomatoes and caramelized onions bubble under cheesy cornmeal biscuits. Serve with a crisp lettuce salad for a meat-free harvest supper.
Grilled Steak Sandwich with Herbed Tomato Sauce
Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes.
Fruit Hand Pies
Our flaky hand pies taste just like their big sibs, but they're tidier to serve and eat, making them perfect for picnics and potlucks. Best of all, you get to choose the fruit filling: cherry, blueberry peach or plum!
Video: How to make hand pies
Hand pies pack all the flavor of traditional fruit pies into a cute, portable package. They’re perfect for picnics and potlucks. (Recipe is on previous slide.)
Tropical Tomato Salsa
Try this sweet, colorful salsa with chips, fish or chicken, and feel free to switch the mango or melon for other summer fruits.
Mango-Barbecue Fish Tacos
Fresh fruit and bottled barbecue sauce lend sassy sweetness to low-cal, vitamin-rich grilled fish tacos.
Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great cold—if you have any!
Fresh Green Tomato Relish
Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts.
Our five-ingredient sorbet is an instant antidote to summer's scorch—and so pretty, too! The recipe works with most melons, berries or citrus fruits, and you can make it in an ice cream maker or refrigerator freezer. Plus, it's fat free!
Lavender Shortbread Cookies
Crushed lavender buds fleck these buttery cookies. The floral flavor is subtle, and the visual effect is lovely, perfect for a wedding or baby shower. The recipe comes from Lavender Hill Farms in Boyne City, Michigan.
Sparkling Lavender Lemonade
Lavender buds lend subtle floral notes to a refreshing, homemade sparkling lemonade. The recipe comes from lavender aficionado Jennifer Vasich.
Rosemary and lavender flavor these crunchy sweet and salty walnuts. It's an addictive twist on the usual cocktail nut mix for a party, and tucked in a paper cone or bag, they make a great gift, too. The recipe comes from Willowfield Lavender Farm in Mooresville, Indiana.