Midwest Living July August 2018 Recipes

Our summer issue brings you Spanish-inspired party recipes, fresh ideas for cantaloupe, five ways to blend fruits and veggies into refreshing smoothies and juices, and an updated brown Betty dessert.

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Watermelon-Lime Sangria

Sangria is usually made with red wine, but white just says summer, doesn't it? Choose an affordable light and dry variety, such as Spanish Albariño, Portuguese Vinho Verde or Sauvignon Blanc. Watermelon-Lime Sangria recipe

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Tomato Bread

This simple tapa is served as a bar snack throughout Spain. The quantities are deliberately vague-this is a recipe you can (and should) improvise. Make it with ripe local tomatoes and the nicest olive oil you can afford for the best flavor.Tomato Bread recipe

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Garlic Shrimp

You aren't misreading the recipe: This classic Spanish appetizer delivers a lusty punch of roughly one garlic clove for every three shrimp! Serve with a crusty baguette for mopping up the luscious sauce.Garlic Shrimp recipe

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Classic Gazpacho

Most people think of gazpacho as a cold tomato soup, but the name comes from an Arabic word meaning "soaked bread." Aim to prep it a day ahead, so it's well-chilled and the flavors have time to mingle. Serve as shooters or in bowls.Classic Gazpacho recipe

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Peach-Blueberry Brown Betty

Traditionally made with apples, a brown Betty is the low-maintenance cousin to cobblers, pies and crisps. Drizzled in butter and dusted in sugar, plain bread cubes morph into dessert croutons that deliciously soak up the peach and blueberry juices.Peach-Blueberry Brown Betty recipe

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Tuna-Stuffed Peppers

Jarred roasted peppers hold a bright and zesty filling of tuna, mayonnaise, capers and lemon juice in this Spanish-style appetizer. (The tuna salad is great on its own, too!).Tuna-Stuffed Peppers recipe

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Polka-Dot Arugula Salad

Playful red grapes and melon balls add sweetness and whimsy to this ready-in-15 summer salad. To make it a main dish, just add chicken.Polka-Dot Arugula Salad recipe

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Cantaloupe-Mint Granita

This crazy-refreshing (and nonfat!) Italian ice requires no special gear. Make with a really ripe cantaloupe for the best flavor.Cantaloupe-Mint Granita recipe

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Smoothies and juices

Fruits and veggies are overflowing everywhere in summer-farmers markets, gardens, CSA boxes. But we have a solution. Blend that bounty into one of these five refreshing smoothies and juices.Matcha Smoothie recipe Beetroot Blend recipe Cinnamon and Ginger Carrot Juice recipe Cucumber-Mint Refresher recipe Berry Shake recipe

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Ham-Wrapped Asparagus

This iconic three-ingredient Spanish appetizer is an addictive finger food that's just salty and porky enough to go great with drinks.Ham-Wrapped Asparagus recipe

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Beer-Glazed Grilled Pork Chops

An easy brine makes for practically guaranteed juiciness in these thick grilled pork chops. The recipe comes from Kansas City chef Colby Garrelts, who likes to throw fruit like peaches on the grill, too.Beer-Glazed Grilled Pork Chops recipe

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Steak and Romesco Toasts

The almond-pepper sauce on these two-bite open-face sandwiches is delicious in its own right, especially as a sauce for grilled bread or vegetables. Steak and Romesco Toasts recipe

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Roasted Carrots with Lemon-Cumin Aioli

Better at room temperature than warm, these carrots are perfect for summer entertaining-a make-ahead dish full of earthiness, creaminess and crunch. Roasted Carrots with Lemon-Cumin Aioli recipe

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Egg and Potato Tortilla

Kettle chips offer a terrific shortcut to the usual slow-poached potatoes in our version of Spain's famous egg dish. Tasty both warm and at room temperature, the tortilla can be cut into small pieces for an appetizer or into wedges for a light meal with salad and bread.Egg and Potato Tortilla recipe

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Chili-Lime-Pistachio Yogurt and Melon

Loosely Mexican-inspired, this flavorful upgrade to the usual yogurt-fruit parfait is a cinch to make-either for a group, or just a single portion for yourself on a weekday.Chili-Lime-Pistachio Yogurt and Melon recipe

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Rosemary-Orange Marinated Olives

This is a dead-simple way to jazz up an ordinary jar of kalamata olives. If possible, give yourself time to chill the olives for two nights for maximum flavor.Rosemary-Orange Marinated Olives recipe

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Midwest Living July August 2018 Recipes

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Watermelon-Lime Sangria

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Tomato Bread

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Garlic Shrimp

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Classic Gazpacho

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Peach-Blueberry Brown Betty

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Tuna-Stuffed Peppers

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Polka-Dot Arugula Salad

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Cantaloupe-Mint Granita

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Smoothies and juices

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Ham-Wrapped Asparagus

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Beer-Glazed Grilled Pork Chops

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Steak and Romesco Toasts

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Roasted Carrots with Lemon-Cumin Aioli

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Egg and Potato Tortilla

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Chili-Lime-Pistachio Yogurt and Melon

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Rosemary-Orange Marinated Olives

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