Midwest Living May/June 2021 Recipes
Find easy picnic foods, fresh ideas for cucumber, beer-battered fish tacos and a s'mores-flavored bar cookie in our May/June 2021 issue.
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Grilled Flank Steak with Pepper Relish
It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.
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Pan Bagnat
A sandwich that improves with age? Oui! The name of this classic French tuna sandwich means "bathed bread," a reference to brushing the baguette with olive oil to ward off sogginess.
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S'Mores Squares
These bars are a grown-up spin on a campfire classic: buttery graham cracker crust, chocolate mousse, toasty meringue.
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Spring Veggie Wedges
Made with a tube of crescent roll dough, herby cream cheese and fresh vegetables, this is a fancied-up version of a classic Midwest party app. Cut it into slim wedges for a crowd, or try it as an easy dinner that won't weigh you down.
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Jumbo Cherry-Oat Cookies
Sometimes it's fun to have cookies the size of your face—these are 5 inches in diameter! For smaller cookies that are still impressive, use a 1/3-cup measure to portion the dough for 15 or 16 cookies.
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Basil Fruit Salad with Cottage Cheese
This salad is a sleeper hit. You may not have thought to put these ingredients together before now, but here's your new favorite lunch (or breakfast) meal.
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Two-Bean Salad with Tarragon
Don't stop at beans. You'll want to use the lemony vinaigrette from this recipe all summer long on lettuce salads, asparagus or boiled baby potatoes.
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Penne with Lentils and Feta
Hearty and wholesome, this pasta salad is loaded with cherry tomatoes, cucumber, lentils, salty cheese and parsley, all cloaked in a light and bright red wine vinaigrette.
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Cucumber Paloma
Cucumber and grapefruit juice combine for ultimate refreshment in this happy hour cocktail. Jalapeño adds just a hint of heat.
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Corn Off the Cob
This recipe is so simple. Shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce for sass. It tastes great at any temperature.
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Beer-Battered Fish Tacos
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Baba Ganoush
This silky, smoky, garlicky spread—a staple of Middle-Eastern cuisine—will have you scrambling for extra dippers. Long cooking under the broiler gives eggplant a custardy texture.
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Beet and Orange Salad With Walnuts
Honey and orange juice boost the natural sweetness of beets. We couldn't resist adding goat cheese, but the salad's equally good without.
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Cucumber Kimchi
Kimchi is usually made of salted, fermented cabbage or Korean radish. The method used here is actually a quick pickle that boasts all the same bold flavors.
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Chilled Pea Soup with Fresh Mint
Built on a foundation of onion sauteed in butter, this elegant spring soup comes together in a flash and holds overnight, so you can make it a day ahead.