Midwest Living March/April 2021 Recipes

By Hannah Agran
February 19, 2021
Credit: Brie Passano

Find fresh ideas for asparagus, new ways to toss up a salad, an almond-rhubarb braid, cauliflower Parmesan and Irish cream shakes in our spring 2021 issue.

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Bagel Strata with Asparagus and Ham

Credit: Brie Passano
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Weekend guests? Create a bagel bar for Saturday's breakfast, then grab a couple of bagels to make this strata for Sunday morning.

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Greek to Me Tomato Salad

Credit: Blaine Moats
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Tuck grilled Halloumi cheese among ripe heirloom tomatoes. Scatter with quick-pickled red onion, oregano, pepper and olive oil. Dive in like it's the Aegean.

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Mocha Irish Milkshake

Credit: Brie Passano
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This milkshake actually has no milk. Why? Because the alcohol in the Irish cream speeds the melting of the ice cream. No milk means a perfect thick texture.

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Feel the Beet Salad with Ricotta

Credit: Blaine Moats
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Marinate roasted beets with shallots and champagne vinegar, then toss with sauteed chard (or other greens). Serve over ricotta with pistachios.

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Cauliflower Parmesan

Credit: Brie Passano
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Wisconsin blogger Erin Clarke gives cauliflower "steaks" the chicken Parm treatment in her new book, The Well Plated Cookbook.

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Seeing Green Potato Salad

Credit: Blaine Moats
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Slice boiled new potatoes, then toss with blanched green beans, fresh mozz and pine nuts. Dress in purchased pesto, brightened with red wine vinegar. Brilliant!

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Roasted Asparagus and Gnocchi

Credit: Brie Passano
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Keep it simple. Roast your entire dinner in one pan, then clear a little space in the corner of the pan to mix up a simple dressing. Bonus--one less dish to wash!

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Rhubarb-Almond Danish Braid

Credit: Brie Passano
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Feeling ambitious? Make this "rough puff" pastry for a true from-scratch Danish pastry braid. Be sure to use fresh rhubarb instead of frozen for the filling.

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Unforbidden Fruit Salad

Credit: Blaine Moats
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Learn to love your melon by dousing it in lime juice, with zippy chilies, cilantro and crunchy pepitas. Can you eat it with your morning eggs? A bowl of yogurt? Fajitas? A beer? Yep.

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Berries and (Irish) Cream Milkshake

Credit: Brie Passano
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The alcohol in the Irish cream makes the ice cream melt faster, so it's added at the end and just blended in. All to ensure a thick, rich milkshake!

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Cucumber-Radish Salad with Toasted Garlic

Credit: Blaine Moats
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Cucumber and radish soak up the flavors of soy sauce, sesame oil, toasted garlic and chili paste. Fresh mint joins the party. Happy dances all around.

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Spicy Asparagus Relish

Credit: Brie Passano
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Pickling is no mystery, especially if you leave out the canning part. Serve this kicky condiment on a relish tray or charcuterie board, or spoon it over grilled Italian sausages.

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Say Peas (and Fennel) Salad

Credit: Brie Passano
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A bold dressing of garlic, parsley and fennel seeds lands a perfect punch on sweet snap peas and shaved fennel. Add salty cheese for the knockout.

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By Hannah Agran