Midwest Living March/April 2022 Recipes
This issue, your favorite dishes get a spring-forward twist—risotto with asparagus, tropical mango mousse, salsa verde deviled eggs and more.
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Seven-or-So Layer Cake
This rich (and gluten-free!) cake is inspired by the Jewish bakery classic, Seven-Layer Cake. Our simplified sheet-pan method alternates mocha glaze with almond cake.
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Risotto with Asparagus and Shiitakes
Brothy rice with mushrooms, tender asparagus, chives and Parmesan make this risotto truly luxurious. The only things that might make this meal better? A glass of white wine and a chunk of crusty bread to sop up leftover sauce.
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Fig and Pig Quiche
Satisfy sweet and salty lovers alike with this kicky bacon-topped quiche. It's one of the signature recipes at Maya-Camille Broussard's Chicago bakery, Justice of the Pies.
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Herb-Roasted Chicken with Bread Salad
In addition to slathering the bird in butter, herbs, shallots and lemon zest, you'll stuff a lemon and a bunch of thyme in the cavity. The result? Bronzed skin and huge flavor.
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Zucchini and Feta Frittata with Parsley and Arugula Salad
This simple, fresh frittata recipe is ideal for a make-ahead brunch, though it can also be served as a healthy lunch or dinner. Serve it at room temperature so the salad on top won't wilt (and the cooking is complete before the guests come knocking).
Related: Easy Frittata Recipes for Every Meal
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Sage Corn Muffins with Ham and Spicy Jelly
Slather these quick muffins with softened butter, purchased apple jelly with jalapeño and sage, then top with ham. The result? A satisfying and creative dish that's sure to please your crowd.
Related: Sweet Quick Bread Loaves You'll Love
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Mango Toast with Prosciutto
Cream cheese, mango, prosciutto and honey star in this easy toast recipe. Whip it up for a quick work-from-home lunch or light dinner.
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Salsa Verde Deviled Eggs
Salty, savory Italian salsa verde plays beautifully with the richness of mayonnaise in this punchy, rustic deviled eggs recipe.
Related: How to Make Classic Deviled Eggs
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Rosemary-Lillet Spritz
For a simple yet sophisticated sipper, try a Rosemary-Lillet Spritz. Lillet Blanc is a floral French aperitif that's boozier than wine but breezier than gin, and our refreshing take uses rosemary simple syrup and a splash of bubbly. Garnish with a fresh sprig of rosemary to catch its fragrance with every sip.
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Halibut en Papillote with Fennel, Olives and Leeks
Baking halibut with lemon, thyme and fennel in a parchment parcel yields effortlessly perfect texture and flavor. And as a fringe benefit, you get to open dinner like a present.
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Tropical Mango Mousse
This light, airy treat features the perfect level of mango sweetness. Top with sliced kiwi and toasted coconut, and it's ready for dessert or a brunch buffet.
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Chicken Katsu with Mango Sauce
Trade flavorful boneless thighs for breasts in this twist on a beloved Japanese comfort food, and you'll have super crispy,, juicy chicken to serve over a bed of rice with sweet-and-savory mango sauce.
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Sweet Pea Green Goddess Dip
In a food processor, whirl peas with chives, parsley, tarragon and a bit of tahini for a bright, creamy and healthy party dip that tastes like spring.
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Vietnamese-Style Noodle Soup
This comforting, spiced soup will warm you up on those chilly spring evenings. Our recipe echoes pho (pronounced "fuh") but has a shorter simmer time thanks to boxed broth and flank steak.