Midwest Living March/April 2017 Recipes

By Deputy Editor: Hannah Agran
Find recipes for upside-down cakes, a laid-back party with friends and the ultimate spaghetti carbonara in our March/April 2017 issue.
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Peach Melba Upside-Down Cake

Hello, color! Sunny peaches and ruby raspberries dance across  a tender buttermilk cornmeal cake. It's divine with whipped cream-if you're into that kind of thing.Peach Melba Upside-Down Cake

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Carrot and Honey Upside-Down Minis

Sweetly vying for a spot on your Easter brunch table, these cinnamony whole-wheat cakes bake over nests of glazed carrots. Serve warm with extra honey for drizzling.Carrot and Honey Upside-Down Minis

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Spaghetti Carbonara

This recipe for a classic pasta carbonara comes from the cookbook Michael Symon's 5 in 5 ($19.99), a fantastic source for weeknight dinner ideas. Plan to prep the ingredients (grate cheese, chop parsley) before you begin.Spaghetti Carbonara 

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Chilled Pea Soup

Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan shares this fresh take on a classic chilled pea soup, garnished with toasted almonds and tangy creme fraiche. (That's a French soured cream. You can make your own with Andy's instructions or purchase it-or just use sour cream!)Chilled Pea Soup 

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Spiced Pear-Chocolate Upside-Down Cake

Under those gorgeous slabs of buttery fruit, this chocolatey cardamom-laced afternoon tea cake holds a buried treasure of juicy pear bits. (Word to the wise: Our testers recommend keeping the photo of the cake handy when you're slicing the pears.)Spiced Pear-Chocolate Upside-Down Cake

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Flourless Rhubarb-Almond Upside-Down Cake

Our naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.Flourless Rhubarb-Almond Upside-Down Cake

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Herb-Crusted Lamb Chops

Brushed with mustard and coated with garlicky breadcrumbs, these petite chops are a quick alternative to a classic leg of lamb. The recipe comes from Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan.Herb-Crusted Lamb Chops 

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Shingled Potatoes with Thyme

Layering thinly sliced potatoes in a casserole dish means the tops get crisp while the bottoms are meltingly tender.Shingled Potatoes with Thyme 

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Double-Ginger Pineapple Upside-Down Cake

Crystallized ginger and powdered dry ginger add welcome zing to an American classic. Fanning the pineapple like flower petals is striking, but also functional--no bare spots between rings.Double-Ginger Pineapple Upside-Down Cake

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Shaved Asparagus Salad

Uncooked asparagus might sound strange, but this is essentially an elegant take on slaw-slicing a firm vegetable like cabbage or carrot thinly to break down its cell walls and allow a tangy dressing to soak in.Shaved Asparagus Salad

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Radish Lemonade

You read that right! Radishes turn this tangy homemade lemonade a soft pink color, and they lend a faint, garden-fresh flavor-similar to the taste of cucumber slices in water. In fact, we added cucumber slices as well, as a perfect summer garnish.Radish Lemonade 

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Crunchy Yogurt-Granola Upside-Down Cake

Pineapple who? No fruit here in this upside-down cake, just a brown sugary streusel-like layer of walnuts, coconut and granola baked under (then flipped over) a vanilla coffee cake.Crunchy Yogurt-Granola Upside-Down Cake

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Radish, Greens and Bacon Saute

This simple side dish is a great recipe for spring and fall, when you can buy local radishes with gorgeous fresh greens attached (or pick your own!).Radish, Greens and Bacon Saute 

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Roasted Cauliflower with Peppadews

Sweet-and-spicy jarred red peppers add festive color and wake-you-up flavor to a veggie standby. When he makes this dish, Andy Schudlich of Michigan's Epicure Catering and Cherry Basket Farm uses a mix of purple and white cauliflower, but all white is just fine!Roasted Cauliflower with Peppadews 

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Bourbon-Apple-Rye Upside-Down Cake

We hid shredded apple in the cake for extra flavor and moistness, but the real star here is the gorgeous array of fall fruit, glazed with bourbon-infused caramel.Bourbon-Apple-Rye Upside-Down Cake

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Dilly Chickpea and Radish Salad

Think of this as a welcome update on three-bean salad, with radishes and celery adding color and crunch to wholesome garbanzo beans. It travels beautifully and is great for potlucks and picnics.Dilly Chickpea and Radish Salad

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Lemon Curd and Shortbread

Make eating cookies an interactive experience by serving them alongside a jar of sweet-tart homemade lemon curd. The recipes come from Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan.Lemon Curd and Shortbread 

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Arugula Salad with Brioche Croutons

Any crouton is delicious, but a crouton made with buttery brioche? Divine. It's a luxe addition to this simple lemon-dressed salad from Epicure Catering in Michigan. (This recipe makes a generous amount of croutons; store extras in an airtight container for a day or two.)Arugula Salad with Brioche Croutons 

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