Midwest Living May June 2018 Recipes
Our May/June issue features vegetarian recipes you can flex with meat options, creative ways to cook with snap peas, small-batch freezer jams and a French-inspired potato salad.
1 of 12
Pepper and Portobello Fajitas
Portobellos have such a meaty texture, you might not miss a traditional protein in these simple grilled veggie fajitas--but there's enough marinade to dress a steak, if you want. (Plus the recipe, which comes from the book Pretty Simple Cooking, includes a simple bean side dish to make on the grill, too!)
1 of 12
2 of 12
Thai Curried Salmon and Snap Peas
A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.
2 of 12
3 of 12
Roasted Poblano and Corn Pizzas
Roasting the vegetables is an extra step, but it adds incredible depth of flavor to this Latin-inflected pizza (and you have to heat up the oven anyway!). The recipe comes from the blog A Couple Cooks .
3 of 12
4 of 12
Baked Strawberry Preserves
Kissed with lemon and ginger, this easy freezer jam from the cookbook Savory Sweet calls for minimum sugar. It has a looser texture than traditional jams-all the better for spooning over oatmeal or ice cream!
4 of 12
5 of 12
Rainbow Soba Noodle Bowls
Dressed in creamy peanut dressing, these warm noodles are topped with tons of crisp fresh produce. (Feel free to swap different veggies-or add a few shrimp-based on your family's preference.) The recipe comes from the cookbook Pretty Simple Cooking .
5 of 12
6 of 12
Snap Pea Succotash with Basil and Cumin
Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.
6 of 12
7 of 12
Mediterranean Potato and Green Bean Salad
This beautiful, French-inspired, veggie-ful potato salad says "au revoir" to mayonnaise and instead features a light garlic vinaigrette. That means the dish can safely sit out for a while (and even tastes better at room temperature).
7 of 12
8 of 12
Garlic and Herb White Bean Dip
This hearty dip is a crazy-simple appetizer but also can be the heart of a light supper, served with an assortment of vegetables, cheese, crackers, sliced meat and fruit. The recipe comes from the cookbook Pretty Simple Cooking.
8 of 12
9 of 12
Plum and Port Jam
This simple three-ingredient freezer jam from the cookbook Savory Sweet gets wonderful depth and complexity from the addition of wine. It's sublime with vanilla ice cream.
9 of 12
10 of 12
Lentil and Rice Summer Salad
This is a fab potluck salad. If you make it for dinner at home, try it topped with a salmon fillet or, for a vegetarian entree, served over spinach or other salad greens. (A word of warning: Don't substitute a different rice. Arborio, the type used in risotto, definitely works best.) The recipe comes from the blog A Couple Cooks.
10 of 12
11 of 12
Italian Roasted Snap Peas
You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Try this hands-free side dish with roasted or grilled chicken.
11 of 12
12 of 12
Cajun Pizza
This easy pizza from Alex and Sonja Overhiser of the blog A Couple Cooks isn't overly spicy, but has enough flavor and kick to stand out from a standard pizza. We love how it relies on basic pantry ingredients.