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.
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.
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.
Chorizo-Potato Tacos with Collards
Classic chorizo-potato tacos get a nutrition boost from hearty chopped collard greens in this weeknight-easy recipe.
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.
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.
The House Soda
This elegant beverage is a fizzy, slightly tangy nonalcoholic option for a brunch menu (or any spring or summer party).
Thai Chicken Wraps
Collard greens take the place of rice paper wraps for heartier and more nutritious spring rolls.
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.
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.
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.
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.
Gardener's Bloody Mary
A few simple ingredient twists make for a fresher, veg-forward version of the classic.
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.