Midwest Living January/February 2017 Recipes

This is a great dairy-free (and cholesterol-free, too) soup in its own right, but a drizzle of Asian-spiced maple syrup adds a wonderfully unexpected kick and dramatic red flourish. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Maple-Chile Butternut Soup

Curious to try making Indian food at home? This crowd-pleasing recipe is great for beginners because it's easy and all the ingredients are available at ordinary supermarkets. It comes from the marvelous cookbook Made in India (Flatiron, $35). If you like, serve the chicken with Mint and Yogurt Chutney (recipe link below).Oven-Roasted Chicken TikkaMint and Yogurt Chutney 

This refreshing salsa is a great topper for pan-seared or grilled chicken breasts, pork chops or even fish. (Try it in tacos!)Grapefruit-Avocado Salsa

When it comes to game-day snacking, we leave the messy task of deep-frying hot wings to the pros. But buffalo-flavor nachos? Game on. (Be sure to use kettle-cooked chips; they're crunchy enough to support all the toppings.)Loaded Buffalo Nachos

This main-dish salad is just what the doctor ordered after the holidays, bursting with color and fresh flavor. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95). (Note: You'll end up with extra dressing, but that's just fine ... stash it in the fridge to wake up any salad.)Smoked Turkey and Citrus Wild Rice Salad

Egg bread, extra egg yolks and half-and-half take a trusty diner classic to new levels of splurge. (Trust us, you won't regret going along for the ride.) Both the French toast and berries need to rest overnight, so this is an ideal make-ahead brunch dish. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Honey French Toast with Macerated Berries

These pretty little tarts are perfect for winter cocktail parties. They're best eaten soon after assembly, so to make ahead, prepare the crusts, sweet cream cheese and fruit in advance, but assemble just before serving.Grapefruit Tartlets

Many cookies call for just citrus zest, but these soft gems use a lot of juice, too, so they've got the same tart kick as lemon bars. They're a perfect match for hot tea. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Lemon Hazelnut Sea Salt Cookies

Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Also from The Birchwood Cafe Cookbook, a perfect accompaniment to the scramble: Green Tea Vinaigrette on mixed greens. Minneapolis chef Marshall Paulsen created the unusual dressing when matcha was the surprise ingredient in a chef's challenge.Spring Egg ScrambleGreen Tea Vinaigrette 

This creamy-tasting chilled soup is a natural for serving as an appetizer in small glasses or as a light lunch or supper on hot summer days. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).Cucumber Basil Gazpacho

Refreshingly tangy, this no-machine-required frozen yogurt is a delicious way to kick start a new year's diet (or just get a healthful sweet fix any time of year).Honeyed Grapefruit Frozen Yogurt

Who knew a pork shoulder seasoned with just salt and pepper could be so scrumptious? The recipe comes chef Marshall Paulsen of Minneapolis' Birchwood Cafe. The salsa recipe makes a very generous amount of the apple salsa, about 4 cups. It will keep fine for a day or so in the refrigerator to eat with leftovers, or just halve the recipe if you don't think you'll use it all. Any leftover pork makes a mean sandwich.Roasted Pork with Apple-Walnut Salsa

Health considerations aside, this recipe from chef Marshall Paulsen of Minneapolis' Birchwood Cafe will make you question the wisdom of always roasting veggies in olive oil. The butter browns to aromatic perfection while the sprouts cook-genius! If you want to fancy the sprouts up, add the bacon and pomegranate seeds.Butter-Roasted Brussels Sprouts