Midwest Living March/April 2020 Recipes
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
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
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
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
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
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
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
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
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
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
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
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
A few simple ingredient twists make for a fresher, veg-forward version of the classic.
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Green Veggie Pasta
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.