Midwest Living March/April 2013 Recipes | Midwest Living
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Midwest Living March/April 2013 Recipes

Find the winners from our third annual Best of the Midwest Recipe Contest as well as recipes for good-for-you salad dressings and chef recipes showcasing ricotta, Parmesan and other cheeses.
Roasted Cherry Tomato Chutney on Squash

Roasted Cherry Tomato Chutney on Squash

Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.

Roasted Cherry Tomato Chutney on Squash

Squash Ribbons with Parmesan and Crisp Prosciutto

This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.

Squash Ribbons with Parmesan and Crisp Prosciutto

Berry-Balsamic Vinaigrette

The sweet tang of this rosy dressing pairs nicely with nuts, cheese, avocado or grilled chicken breast in a mixed green salad. A full 2 cups of strawberries boost the dressing's vitamin C and fiber; the olive oil is high in omega-3 fatty acids, a healthy fat that fights inflammation and protects against heart disease.

Berry-Balsamic Vinaigrette

Meat and Potato Pizza

Chalk this recipe up as an occasional indulgence. It's topped with a totally mouth-watering combo of thin-sliced potatoes, bacon, sausage and a delectable garlic-rosemary butter. The recipe comes from Hidemi Walsh of Plainfield, Indiana.

Meat and Potato Pizza

Roasted Cherry Tomato Chutney on Squash

Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.

Roasted Cherry Tomato Chutney on Squash

Honeyed Lemonade Tea Punch

Using Darjeeling tea imparts floral notes beyond what you find in ordinary black tea, which makes it a more interesting base for this refreshing, honey-laced drink. Keep the punch virgin, or add a tablespoon of vodka, gin or bourbon to each glass.

Honeyed Lemonade Tea Punch

 

Ricotta and Parmesan Spread

Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.

Ricotta and Parmesan Spread

Asian-Style Vinaigrette

Toss this light soy-ginger dressing with a bag of slaw mix and roasted peanuts for a nutritious side dish on stir-fry night. The recipe uses canola oil and sesame oil, which are both good choices as part of a balanced diet.

Asian-Style Vinaigrette

Salted Caramel, Chocolate and Peanut Cracker-Stack Bars

These fantastic potluck bars come from Patrice Hurd of Bemidji, Minnesota. She won the grand prize in our 2012 Best of the Midwest® Recipe Contest. Patrice says they're a twist on her grandmother’s cracker bars. They cut beautifully and brim with salty-sweet-nutty-chocolately flavor.

Salted Caramel, Chocolate and Peanut Cracker-Stack Bars

Any-Flavor Mini Quiche

Talk about easy! You can prep these delicious little quiches the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.

Any-Flavor Mini Quiche

Lemon Ricotta Pancakes with Warm Blueberry Compote

Rise and shine with these special-occasion pancakes from chef Mindy Segal of Mindy’s HotChocolate Restaurant and Dessert Bar in Chicago. Ricotta makes them moist and rich; lemon curd gives sweet-tart punch.

Lemon Ricotta Pancakes with Warm Blueberry Compote

Very Cherry Hazelnut Coffee Cake

David Dahlman of Chatsworth, California, says this yeasty coffee cake reminds him of the old-fashioned, down-to-earth treats on his grandmother's farm table. It takes time because it's a yeast-leavened dough, but there's no kneading required.

Very Cherry Hazelnut Coffee Cake

Green Tea Ice Cream

Look for matcha, or powdered green tea, at specialty stores or online. It looks a little like eye shadow and gives this ice cream its gorgeous color and subtle tea flavor.

Green Tea Ice Cream

 

Smyth Steak Sandwiches

Crumbled blue cheese adds salty punch to these indulgent but easy-to-make sandwiches served at The Iron Horse Hotel in Milwaukee.

Smyth Steak Sandwiches

Buttermilk Pesto Dressing

Try this creamy blend on a green salad with chicken or shrimp, or use it in a pasta salad with cherry tomatoes. We also like it drizzled over grilled or steamed asparagus. Although this dressing tastes creamy, the  rich flavor comes from the pesto;  Greek yogurt adds protein and calcium.

Buttermilk Pesto Dressing

Italian Dinner Soup

Gail Gladding-Pullara of Oregon, Wisconsin, created this simple, crowd-pleasing soup. "My family loves this recipe," she says. "It’s easy and tastes like you’ve been cooking for hours."

Italian Dinner Soup

 

Jen's White Burger

This sandwich looks a bit plain, but appearances can be deceiving. It's packed with flavor. Mustard, herbs and lemon zest season the meat, which is topped with wine-poached pears, sharp cheddar and pepper jelly. The recipe comes from Jen Smallwood of Portsmouth, Virginia.

Jen’s White Burger

Spinach-Mushroom-Sausage Pierogi Bake

You don't get much easier than this recipe from Jan Valdez of Chicago! Saute a few ingredients, stir in cream cheese to make a sauce, and dump it all over frozen pierogis in a casserole dish. (You don't even need to thaw the pierogis!) 

Spinach-Mushroom-Sausage Pierogi Bake

Mascarpone Flan Cake with Marinated Berries

Wine-marinated berries top this showy cake created by chef Debbie Gold of the American Restaurant in Kansas City, Missouri. The sweet, nutty crust is thicker than an ordinary cheesecake, giving the dessert a dramatic presence.

Mascarpone Flan Cake with Marinated Berries

Walleye Wild Rice Cakes with Wasabi Dressing

Cindi Rockwell of Berkley, Michigan, says this recipe, which has two signature Minnesota ingredients, was inspired by the resort her grandparents owned there.

Walleye Wild Cakes with Wasabi Dressing

Chai-Spiced Compote

Inexpensive chai tea bags infuse Chai-Spiced Compote with the tongue-tingling flavors of ginger, cloves and cardamom. Because the recipe calls for frozen peaches and cherries, you can make this colorful fruit dessert year-round. If you're watching fat or calories, leave off the pecans and coconut and just enjoy the flavorful fruit.

Chai-Spiced Compote

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