Midwest Living September/October 2020 Recipes
Our fall issue brings you globally inspired recipes for beans; ideas for cooking with red grapes; lemon-ricotta hotcakes; recipes with cocktail cherries; and a new twist on a classic—an apple-almond betty.
Sweet Potato with Moroccan Chickpeas
Like chili on a baked potato—except so much more alluring, with caramelized roasted sweet potato and spiced chickpeas. Tie it all together with lemon-tahini dressing, fresh mint and dreams of far-off places.
Red Lentil Dal with Zucchini
A staple on the Indian subcontinent, dal spans a whole category of bean dishes. It sometimes has a loose texture, but this version—thick like a stew and bolstered with zucchini—satisfies as a meat-free meal.
Apple-Almond Brave Betty
We gave a classic dessert a new name, in honor of all the people who have cooked in servitude or fought for social justice over the centuries—and we updated the flavors, too, with almond cookies and a splash of bourbon.
Smoky Beef, Black Bean and Corn Chili
This hands-off, slow-cooker recipe has just a pound of ground beef and a can of stock. All the rest of the heft and taste comes from black beans, fire-roasted tomatoes, smoked paprika, chipotle peppers and corn tortillas.
Cheesy Rosemary and Pecan Snack Mix
On game day, plan to find us parked by this bowl of maybe the best snack mix we've ever published.
The recipe for this classic cocktail comes from Traverse City Whiskey Company; for a delicious upgrade, use their premium cocktail cherries (available online) as a garnish.
Halibut with Garlicky Beans
For deep garlic flavor without turning on the oven to roast, this recipe uses a technique called confit, which translates as simmering slowly in fat or oil. Result: evenly soft, mellow cloves and a bonus gift of flavorful olive oil you can elsewhere.
Pork Chops with Grapes and Onions
This dinner for two is weeknight-easy. Use bone-in chops for the best flavor and serve with mashed potatoes or rice.
When life gives you lemons, make the legendary lemon-ricotta hotcakes from Hell's Kitchen, a Minneapolis favorite.
If you have partial bags of dried beans loitering in the pantry, throw them all in the pot to make this anything-goes fall soup. Perfumed with thyme and sage, it's creamy, homey and gratifyingly resourceful.
This classic country French dish is a meat-lovers' fantasy that's heavy on the beans—because why not use all the proteins? Add a blanket of crispy breadcrumbs and serve with both red wine and an elastic waistband.
Try this kicky chutney with any meat or on a cheese board, or make a killer grilled cheese sandwich of sourdough bread, chutney and an ultra-creamy cheese like Brie or Havarti.
Beans on Toast with Fried Egg
Inspired by British pub fare, this breakfast-for-dinner (or brunch!) dish tops buttered toast with bacony stovetop baked beans, tomatoes and a fried egg.
Chili-Ginger Mung Bean Soup
Mung beans are petite beans with a toothsome texture and earthy flavor. They're sold dry and simmer right in the broth of this deliciously sinus-clearing soup.
The syrup in a jar of gourmet cocktail cherries makes a Shirley Temple that's way too good to waste on the kids. We recommend Traverse City Whiskey Company's delicious cherries; Bada Bing is another good brand.
Waldorf Salad with Grapes and Wild Rice
This salad is all about balance—sweet vs. tart and crunchy vs. chewy. Take it to a potluck or serve it at the holiday table.