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.
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!)
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.
Roasted Poblano and Corn Pizzas
Baked Strawberry Preserves
Rainbow Soba Noodle Bowls
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.
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).
Garlic and Herb White Bean Dip
Plum and Port Jam
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.
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.