Midwest Living September/October 2020 Recipes

By Hannah Agran
August 25, 2020
Blaine Moats

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.

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Sweet Potato with Moroccan Chickpeas

Blaine Moats
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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.

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Red Lentil Dal with Zucchini

Blaine Moats
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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.

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Apple-Almond Brave Betty

Adam Albright
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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.

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Smoky Beef, Black Bean and Corn Chili

Blaine Moats
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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.

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Cheesy Rosemary and Pecan Snack Mix

Brie Passano
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On game day, plan to find us parked by this bowl of maybe the best snack mix we've ever published.

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Manhattan

Brie Passano
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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.

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Halibut with Garlicky Beans

Blaine Moats
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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.

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Pork Chops with Grapes and Onions

Blaine Moats
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This dinner for two is weeknight-easy. Use bone-in chops for the best flavor and serve with mashed potatoes or rice.

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Lemon-Ricotta Hotcakes

Carson Downing
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When life gives you lemons, make the legendary lemon-ricotta hotcakes from Hell's Kitchen, a Minneapolis favorite.

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Calico Chowder

Blaine Moats
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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.

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Shortcut Cassoulet

Blaine Moats
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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.

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Grape Chutney

Blaine Moats
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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.

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Beans on Toast with Fried Egg

Blaine Moats
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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.

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Chili-Ginger Mung Bean Soup

Blaine Moats
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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.

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Shirley Temple

Brie Passano
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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.

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Waldorf Salad with Grapes and Wild Rice

Blaine Moats
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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.

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