Midwest Living May June 2020 Recipes

By Hannah Agran
April 16, 2020
Blaine Moats

Find recipes with fresh-from-the-farm blackberries, new ideas for green beans, a how-to for Vietnamese summer rolls and an old-fashioned Strawberry Charlotte in our May/June 2020 issue.

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Blackberry Galette

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Chef Katharine Elder at Elderslie Farm makes her fold-over berry tarts in two sizes: petite for sharing with a friend or pie-size like this, to slice and top with the farm's goat milk gelato.

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Blackberry and Goat Milk Gelato

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Chef Katharine Elder's stunning gelato gets zippy flavors from Elderslie Farm goat milk and blackberry puree. Instant nonfat dry milk is one of those secret ingredients that helps stabilize frozen treats for ultra-creamy results.

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Green Bean and Tofu Stir Fry

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Extra-firm tofu is the choice for this quick, pretty and nourishing dish. It's least likely to stick in the pan or fall apart when turned.

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Summer Rolls

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Vietnamese summer rolls are a great party food to make with friends. Chef Thai Dan, owner of HaiSous Vietnamese Kitchen in Chicago, shares his favorite method and recipe.

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Soy-Ginger Pulled Pork with Tangy Sesame Slaw

Credit: Andy Lyons
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Your crew will love this Asian twist on classic pulled pork. Feeding a crowd? Swap the sesame buns for slider rolls, and you'll get twice as many sandwiches.

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Blackberry Lemon Scones

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These scones are a signature item in the cafe on Elderslie Farm in Kechi, Kansas. Use a silicone spatula to gently stir in the berries so they stay intact and don't stain the dough purple.

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Blackberry Lemonade

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Refreshing, zingy and just a little flamboyant, the fruity lemonade at Bramble Cafe at Elderslie Farm is a summer favorite. If you like, add a splash of vodka to the glass for a patio cocktail.

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Pesto Veggie Gyros

Credit: Jason Donnelly
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Halloumi, veggie kabobs and flatbreads all get a turn on the grill and are paired with tangy pesto vinaigrette for a fast, warm-weather supper.

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Moroccan Chicken Stew

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Golden raisins and almonds are classic Moroccan ingredients that are essential to this comforting weeknight stew. The raisins add sweetness and the almonds add texture.

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Strawberry Charlotte

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This old-fashioned cake holds up to slicing after 6 hours, but the cookies soften more with a longer rest, making it a make-ahead dream.

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Blackberry Preserves

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At Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes.

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Farro and Olive Salad

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This salad is a great barbecue side, or hearty enough for a stand-alone meal. At Elderslie Farm, chef Katharine Elder likes to keep a big batch on hand to eat for lunch.

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Sweet Cream Goat Milk Gelato

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At Elderslie Farm in Kansas, Katharine Elder infuses her gelato with edible blossoms (such as peony, black locust or lilac), but it's also delicious plain---rich, creamy, lightly "goaty," and nicely salted.

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Green Bean Tabbouleh

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This is a perfect salad to take to a picnic or potluck since it is best at room temperature.

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Greek Salad with Halloumi

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Halloumi is a salty Greek cheese that you can grill with delicious results--like a fried mozzarella stick that showed up at a barbecue. Find it at Whole Foods, Trader Joe's and some supermarkets.

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