Midwest Living March April 2019 Recipes

Whole-roasted carrots are an effortlessly glam side, perfect with ham. But the real genius here is the matchstick-sliced ginger that bakes with them. Candied in the glaze, it’s a chewy, intensely gingery topping you’ll be pinching right off the pan.

Maple-Glazed Roasted Carrots with Ginger

The malted whipped cream in these fruity cream puffs is a revelation--make it alone to top pies, sundaes or hot cocoa, and be sure to lick the beaters!

Malted Strawberry Cream Puffs

This moist, buttery pound cake has a triple threat of lemon: Chopped candied peel speckles the interior, and thin strips dance along the top, over a sheen of puckery lemon icing. The recipe comes from Nathaniel Reid Bakery in St. Louis.

Candied Lemon Pound Cake

Since no one wants the soggy middle piece of a square tart, we cut a sheet of puff pastry in half to make two small ones: crisp edges for everyone! Eat as a meal with a salad or slice into petite wedges for a grab-and-go party app.

Carrot Tart with Goat Cheese, Lemon and Mint

This lightly sweet potato salad is a great way to use up leftover Easter ham.

Spring Potato Salad recipe

No food coloring here--just the brilliant hue of pureed raspberries. Fresh berries also ripple through the cake, which has subtle floral and citrus notes from tea in the batter. The recipe comes from Nathaniel Reid Bakery in St. Louis.

Earl Grey and Raspberry Pound Cake

Serve these addictive, cumin-spiced fritters as an appetizer or a side dish with the creamy, Middle Eastern-style sauce.

Carrot Fritters with Tahini-Lemon Yogurt

This genius 5-ingredient weeknight side uses jalapeno jelly as an "instant" glaze and gets major flavor and crunch from smoked almonds.

Sweet and Smoky Skillet-Blistered Green Beans

No doubt, this is a chocolate-lover's cake, richly flavored and crusted on the outside with a coating of mini chips and a dusting of cocoa powder. The recipe comes from Nathaniel Reid Bakery in St. Louis.

Double Chocolate Pound Cake

Thickened with a little potato and flavored with leeks, shallot, white wine and the faintly anise-y herb tarragon, this sleeper hit of a soup is subtle, springy and unexpectedly special.

Carrot Soup with Tarragon and Cream

Italian salsa verde—no relation to the Mexican one—is a classic herb sauce made with parsley, garlic and capers. Our version includes carrot tops, too. The bold, tangy flavor is a perfect match for steak (or any protein or roasted vegetable).

Flank Steak with Carrot Top Salsa Verde

At Dante in Omaha, chef Nick Strawhecker serves a deceptively simple house salad that's all about letting good-quality greens shine. Finely grated cheese and chopped nuts add salt and crunch. It's perfect for spring and fall, when local lettuce is available.

Spring Salad with Lemon-Thyme Dressing

This recipe comes from Nathaniel Reid Bakery in St. Louis. Canola oil and yogurt make it more soft and tender than a traditional pound cake.

Yogurt Pound Cake with Apricots and Coconut

The name says it all--serve these baked Cajun-spiced wings with plenty of napkins and a cold drink!

Sticky, Kicky Chicken Wings with Cilantro Yogurt

Sit down on a Wednesday to a bowl of hearty whole-grain farro, seared salmon, and fresh spinach, cucumber and radish. The carrot-flecked dressing riffs off one that’s a standby at Japanese restaurants.

Salmon Grain Bowl with Carrot-Miso Dressing

Under the candy-bar coating of chocolate and nuts, this cake from Nathaniel Reid Bakery in St. Louis is flavored with ground hazelnuts and hazelnut butter (easily made in a food processor in one step), plus a whisper of orange and lemon zest. Note: If you don't have a food processor, make the cake with toasted almond flour and almond butter instead.

Hazelnut and Milk Chocolate Pound Cake

Bright with lemon and dill, the blanched carrots and snap peas get “dipped” in the pool of creamy dressing underneath when you spoon up a helping--a playfully pretty twist on two nostalgic carrot classics.

Peas 'n' Carrots Salad with Buttermilk Ranch

These super crunchy pickled carrots are a natural addition to a charcuterie spread, but they’re so easy to make, you might keep them around for snacking.

Pickled Carrots with Coriander and Chiles