Midwest Living March/April 2020 Recipes

By Hannah Agran
February 19, 2020
Cameron Sadeghpour
Find brunch recipes, fresh ideas for collard greens and a bright lemon pavlova in our March/April 2020 issue.
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Roasted Tomato Chilaquiles

Cameron Sadeghpour
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Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.

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Meat-and-Veg Hand Pies with Cheddar Pastry

Cameron Sadeghpour
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Inspired by Nebraska's Runzas and Michigan's pasties, these pocket pies hold beef, sausage, onion, and shredded greens. The crust is like a buttery, flaky Cheez-It, but pastry-phobes can use purchased pie crust and add cheddar to the filling.

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Chorizo-Potato Tacos with Collards

Brie Passano
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Classic chorizo-potato tacos get a nutrition boost from hearty chopped collard greens in this weeknight-easy recipe.

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Sunny-Side Up Pavlovas

Cameron Sadeghpour
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Perfect farm-fresh eggs are the inspiration for these crisp, mini meringues topped with cream and lemon curd. Serve au naturel or scatter them with fresh mint leaves, if you like.

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Ricotta Hotcake with Lemon Cream, Blueberry Syrup and Hazelnuts

Cameron Sadeghpour
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In Australia, gorgeously topped fluffy pancakes are a bonafide Instagram phenomenon. Down Under, they're served individually at cafes; our version is scaled up to be cut into wedges for a crowd.

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The House Soda

Cameron Sadeghpour
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This elegant beverage is a fizzy, slightly tangy nonalcoholic option for a brunch menu (or any spring or summer party).

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Thai Chicken Wraps

Brie Passano
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Collard greens take the place of rice paper wraps for heartier and more nutritious spring rolls.

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Rosy Rhubarb, Raspberry and Cheese Danish

Cameron Sadeghpour
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These beauties use frozen puff pastry for ease, but the filling has an optional fancy ingredient: rose water. It gives a lovely, floral je ne sais quoi to the punchy fruit.

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Overachiever's Mimosa

Cameron Sadeghpour
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We love a mimosa's two-ingredient simplicity—but oh, this ambrosial riff is good. The recipe scales up easily to serve from a pitcher.

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Chia Pudding with Cashew-Coconut Granola

Cameron Sadeghpour
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Yogurt doesn't have to be humdrum, work-a-day fare. See: This sexy yogurt bowl, flecked with chia, flavored with real maple and vanilla, and topped with a killer, not-too-sweet granola.

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Flaky Biscuits

Cameron Sadeghpour
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This is our all-time favorite biscuit recipe. The flavor is fabulous with pure butter, but it can weep out a bit in baking. For a cleaner pan, use the butter-shortening combo option.

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Gardener's Bloody Mary

Cameron Sadeghpour
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A few simple ingredient twists make for a fresher, veg-forward version of the classic.

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Green Veggie Pasta

Brie Passano
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Go green with three superfood veggies—collard greens, asparagus, and peas. It's delicious as a meat-free meal, but if you like, add some ham for extra flavor and protein.

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By Hannah Agran