Midwest Living May June 2019 Recipes

By Hannah Agran
April 12, 2019
Our May June 2019 issue highlights a domed and airy pavlova, ideas for using mint, and recipes inspired by outdoor classes at Chef Camp in Minnesota
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Towering Pavlova

Minneapolis-based Instagram star and pro baker Zoe Francois shared this recipe for a gorgeously shaped pavlova that rises higher than all the competition. It's filled with whipped cream, lemon curd, raspberries and-if you are feeling tropical and adventurous-passion fruit, too.Towering Pavlova

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Tomato-Butter Pan Sauce with Mint

This luscious (and easy!) sauce is good enough to eat with a spoon. If you're feeling more civilized than that, try it over pasta or seared or grilled chicken or whitefish, or as an appetizer dipping sauce with bread.Tomato-Butter Pan Sauce with Mint

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Chilean Pork Roast

At Chef Camp in Minnesota, this spiced pork roast is cooked over open coals, but we've streamlined it for the oven. It's fantastic, especially with grilled pineapple or Pineapple-Lemongrass Chutney.Chilean Pork Roast

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Buttermilk Biscuits

The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey & Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy.Buttermilk Biscuits

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Grilled Asparagus with Minty Lemon and Walnut Crumbs

Dress up grilled asparagus with this crispy crumb mixture, sort of a savory streusel made with panko, walnuts, lemon zest and mint. The combo is especially good alongside pork or chicken.Grilled Asparagus with Minty Lemon and Walnut Crumbs

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Pineapple-Lemongrass Chutney

Delicious with pork, this sweet, tangy chutney would also be a good match for chicken or a cheese board. At Chef Camp in Minnesota, it's served with Chilean-Spiced Pork Roast.Pineapple-Lemongrass Chutney

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Grilled Peach Cobbler

Pumpkin seeds and almond flour add wholesome nuttiness to this summer dessert, which is drizzled with an anise-flavored spirit (or brandy) before baking. The recipe was created by Nettie Colon, head cook at Chef Camp in Minnesota.Grilled Peach Cobbler

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Apricot-Mint Tea

Canned apricot nectar is the easy, fruity sweetener in this refreshing summer sipper.Apricot-Mint Tea

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Aji Verde (Peruvian Green Chile Sauce)

Creamy, zesty and tangy, this sauce (from Chef Camp in Minnesota) goes with just about anything: grilled steak, lamb, pork, chicken, seafood or vegetables.Aji Verde (Peruvian Green Chile Sauce)

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Vegan Gumbo

If you usually walk past the okra at the farmers market, stop-and make this nutritious meat-and dairy-free take on the New Orleans classic. The recipe comes from Lachelle Cunningham, who is a chef and advocate for the Twin Cities soul food scene.Vegan Gumbo

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Piña Piña Colada

"Garnish with a pineapple leaf, an umbrella, a lounge chair, the sun and a pool," say the founders of Mean Mule, the KC distillery that concocted this crazy-easy summer drink.Piña Piña Colada

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Greek Feta-Herb Sauce

Dollop this sauce on grilled chicken, fold it into a Greek wrap, or use it to top a hamburger, along with lettuce and tomato. The recipe comes from Chef Camp in northern Minnesota.Greek Feta-Herb Sauce

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Indian-Spiced Grilled Corn with Butter, Lime and Cilantro

This phenomenally good corn recipe from Janene Holig of Hot Indian in Minneapolis calls for making your own garam masala, an Indian spice blend, from whole spices that you toast and grind. It's not hard and produces the freshest spice flavor. But if you don't have a spice grinder, you can make the blend using pre-ground spices-or just cheat and purchase garam masala (available at large supermarkets or specialty stores) and give it a quick toast to release the oils.Indian-Spiced Grilled Corn with Butter, Lime and Cilantro

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Paloma

Mixology doesn't get any easier than this! Whip out this easy version of a classic Mexican cocktail for Cinco de Mayo, or just your average Taco Tuesday. The recipe comes from Kansas City's Mean Mule Distilling Co.Paloma

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Jamaican Curried Mayo

Slather this spicy mayonnaise on sweet corn or a chicken sandwich, or use it as a dip for grilled shrimp or fresh veggies. The recipe comes from Chef Camp in northern Minnesota.Jamaican Curried Mayo

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Piri Piri (Portugese-Southern African Pepper Sauce)

Inspired by the flavors of South Africa, Angola and Mozambique, this smoky pepper sauce will punch up any grilled meat or vegetable and would even be good spooned over a brat. The recipe comes from Chef Camp in Minnesota.Piri Piri (Portugese-Southern African Pepper Sauce)

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Mushroom Gravy

Loaded with sage, this creamy gravy packs the same nostalgic flavor as the classic sausage version. It's excellent spooned over warm split biscuits, or try it for dinner as a baked potato topper. The recipe comes from Nettie Colon, head cook at Chef Camp in Minnesota.Mushroom Gravy

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Sriracha Honey Butter

A natural with corn on the cob, this sweet and spicy butter sauce would be equally good spooned over cornbread, baked sweet potato or roasted Brussels sprouts. The recipe comes from Chef Camp in northern Minnesota.Sriracha Honey Butter

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By Hannah Agran