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  1. Midwest Living
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  3. Midwest Living May/June 2021 Recipes

Midwest Living May/June 2021 Recipes

Hannah Agran Author Headshot
By Hannah Agran April 08, 2021
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Grilled Flank with Pepper Relish
Credit: Brie Passano

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

Grilled Flank with Pepper Relish
Credit: Brie Passano
View Recipe this link opens in a new tab

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.

1 of 16

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Pan Bagnat

Pan Bagnat
Credit: Carson Downing
View Recipe this link opens in a new tab

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

S’Mores Squares
Credit: Jason Donnelly
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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

Spring Veggie Wedges
Credit: Brie Passano
View Recipe this link opens in a new tab

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

Jumbo Cherry-Oat Cookies
Credit: Brie Passano
View Recipe this link opens in a new tab

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

Basil Fruit Salad with Cottage Cheese
Credit: Brie Passano
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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

Two-Bean Salad with Tarragon
Credit: Brie Passano
View Recipe this link opens in a new tab

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

Penne with Lentils and Feta
Credit: Brie Passano
View Recipe this link opens in a new tab

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 Paloma
Credit: Brie Passano
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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

Corn Off the Cob
Credit: Brie Passano
View Recipe this link opens in a new tab

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

Beer-Battered Fish Tacos
Credit: Brie Passano
View Recipe this link opens in a new tab

Jose Alarcon, owner of Centro restaurant and the bakery-cafe and market Vivir in Minneapolis, shares his recipe for perfectly crispy fish tacos.

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Baba Ganoush

Baba Ganoush
Credit: Brie Passano
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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

Beet and Orange Salad With Walnuts
Credit: Brie Passano
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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

Cucumber Kimchi
Credit: Brie Passano
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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

Chilled Pea Soup with Fresh Mint
Credit: Brie Passano
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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.

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Limonana

Limonana
Credit: Brie Passano
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By Hannah Agran

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    1 of 16 Grilled Flank Steak with Pepper Relish
    2 of 16 Pan Bagnat
    3 of 16 S'Mores Squares
    4 of 16 Spring Veggie Wedges
    5 of 16 Jumbo Cherry-Oat Cookies
    6 of 16 Basil Fruit Salad with Cottage Cheese
    7 of 16 Two-Bean Salad with Tarragon
    8 of 16 Penne with Lentils and Feta
    9 of 16 Cucumber Paloma
    10 of 16 Corn Off the Cob
    11 of 16 Beer-Battered Fish Tacos
    12 of 16 Baba Ganoush
    13 of 16 Beet and Orange Salad With Walnuts
    14 of 16 Cucumber Kimchi
    15 of 16 Chilled Pea Soup with Fresh Mint
    16 of 16 Limonana

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