|
of 29
|
This dish is perfect for a brunch or light dinner with a mixed-greens salad. The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
Create a meatless main dish in minutes by sauteeing sweet potatoes, then adding canned corn and black beans. Top with a chipotle-flavor sour cream, avocado slices and fresh cilantro.
Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal. And it's ready in 20 minutes!
Corn adds sweet flavor and crisp texture to this easy pizza. The pesto practically melts into the warm crust for a flavor-packed base.
This hearty vegetarian salad teams up greens with grains, topped with a yogurt-mint dressing. Serve it alongside a bowl of soup or a warm-from-the-oven loaf of whole-wheat bread.
Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger add spicy flavor to the lentils.
The New Glarus Hotel in New Glarus, Wisconsin, serves up a taste of Switzerland with this potato cake -- pure comfort food made from just five ingredients.
Showcase fresh colors and flavors with a combination of honeydew, strawberries, cashews, pasta and snow peas, all mixed with poppy seed dressing.
Layers of creamy white and tomato-mushroom sauces crown this meatless noodle dish.
Diners at Ina's in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We like it with a marinaralike sauce, too.
Spinach Frittata, with only five ingredients, is a quick-and-easy meal that's ready in just 20 minutes.
Mustard-herb vinaigrette dresses cheese-filled tortellini, chopped broccoli, carrots and sweet peppers in our version of this deli classic.
We created Apple Bagel Sandwiches with Pumpkin Cream Cheese in honor of Illinois, which grows 80 percent of the pumpkins processed in the United States. They're a good option for a stick-to-your-ribs breakfast. Or try them as a meatless sandwich any time of day. We also like the added crunch of the nuts.
Summer squash adds texture to this easy dish, which combines stewed tomatoes with paprika, garlic, basil and pepper, as well as some melty mozzarella and Parmesan.
Italian Rice Salad includes fragrant, nutty-tasting brown basmati rice, bell peppers in a variety of colors, red onions and plenty of garlic. "It's kind of soft, kind of crunchy, a little sweet and a little tangy," says Ohio cooking school expert Bev Schaffer, who gave us the recipe.
This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
This dish is terrific for brunch or a light supper. The hard-cooked eggs are simmered in a delicate white sauce that's ladled over warm biscuits.
Toss pasta with fresh herbs, vegetables, feta cheese and olives for this Mediterranean-influenced salad.
Extra-firm tofu provides protein in this meatless main dish. Whole-grain pasta adds flavor and nutrition.
This popular version of the classic egg dish is named for the luscious summer tomatoes called "killers" at Classic Cup Cafe in Kansas City, Missouri.
The classic lasagna cheeses -- ricotta, Parmesan and mozzarella -- give this one-dish meal its trademark gooey texture. The recipe also calls for some nontraditional lasagna ingredients, such as fresh artichokes.
Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor, use spinach instead of arugula.
Here's a real crowd-pleaser: a creamy mac and cheese recipe using three kinds of cheese. It's from Army and Lou's restaurant in Chicago.
This recipe has a lot of steps, but it's worth the effort. Bread a poached egg with a crisp coating, then place it on top of a baked ricotta-fontina torte and drizzle the whole thing with a cheesy mushroom sauce.
This recipe combines the flavors of asparagus, pecans, dates and goat cheese, all in a balsamic dressing.
This recipe tosses fun curly pasta with spring vegetables ("primavera"). We added almonds and a hint of cheese for a colorful stir-fry dish with crunch.
This recipe, from the Chopping Block cooking school in Chicago, is a fast-fix mixture of pasta, goat cheese and vegetables. Serve with Italian bread.
This recipe comes from Bluestem Restaurant in Kansas City, Missouri. It has poached eggs, Feliciana Nevat cheese (a mild cow's milk and goat's milk cheese) and a toasted walnut vinaigrette.
This is a versatile recipe that's delicious over any type of pasta. A classic tomato sauce gets extra flavor from 2 tablespoons of vodka and smoothness from whipped cream. You can leave out the vodka, though, if you like, and experiment with different flavors of canned stewed tomatoes.
|
29 of 29
|
Pay $0 for a Full Year! Order NOW and pay nothing for your second year of Midwest Living® Magazine! That's 2 full years(12 issues) issues for just $15.00 (plus $4.97 postage and handling). HURRY this offer won't last! ( U.S. orders only)
