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.

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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!)Pepper and Portobello Fajitas

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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.Thai Curried Salmon and Snap Peas

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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.Roasted Poblano and Corn Pizzas

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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!Baked Strawberry Preserves

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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.Rainbow Soba Noodle Bowls

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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.Snap Pea Succotash with Basil and Cumin

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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).Mediterranean Potato and Green Bean Salad

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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.Garlic and Herb White Bean Dip

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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.Plum and Port Jam

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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.Lentil and Rice Summer Salad

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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.Italian Roasted Snap Peas

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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.Cajun Pizza

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Midwest Living May June 2018 Recipes

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Pepper and Portobello Fajitas

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Thai Curried Salmon and Snap Peas

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Roasted Poblano and Corn Pizzas

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Baked Strawberry Preserves

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Rainbow Soba Noodle Bowls

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Snap Pea Succotash with Basil and Cumin

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Mediterranean Potato and Green Bean Salad

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Garlic and Herb White Bean Dip

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Plum and Port Jam

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Lentil and Rice Summer Salad

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Italian Roasted Snap Peas

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Cajun Pizza

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