Midwest Living January February 2020 Recipes
Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs
The details that elevate this recipe from a typical roasted dish are the briny olives and crispy breadcrumbs. Any olive works, but chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables, uses a bright green Sicilian variety called Castelvetrano.
Gâteau au Chocolate
This exceedingly moist and rich (but so simple!) cake is all about chocolate and butter; if you can swing it, choose top-quality brands.
This traditional Greek chicken soup made with egg, lemon and rice is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice.
Peperonata with Potatoes and Egg
This classic Italian braised-pepper stew freezes beautifully. Abra Berens suggests heaping it over potatoes (or even pasta, polenta or couscous) and topping it with a poached or boiled egg. This recipe is from her book Ruffage: A Practical Guide to Vegetables.
Braised Green Beans with Tomatoes and Lentils
At Des Moines restaurant Tacos Mariana's, the classic avocado-lime-cilantro mash is doctored with cucumber, Cotija cheese, and chiles—the result is one of the best guacs we've ever tasted.
Winter Squash, Mushrooms and Arugula with Parmesan
Tuna and White Bean Salad with Lemon
This light and bright tuna salad tastes as fresh as a day on the Mediterranean sea. We recommend using high-quality canned or jarred tuna that's packed in olive oil—you'll taste the difference.
Roasted Potatoes, Fennel and Lemon
Roasting lemon mellows it out without losing its brightness. All the while, it adds a lemony taste to the potatoes, fennel and sweet shallots.
Want to know how the sausage gets made? Mix your own Italian, chorizo, breakfast sausage and more, and you'll never wonder again. It's way easier than you think!