Midwest Living May June 2013 Recipes
Try fresh veggie dishes, a simple stir-fry and a light, fruity dessert.
-
Pea and Mint Pesto
Fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you’ll find even more ways to use it for a burst of early-summer flavor.
-
Choose-a-Fruit Fools
No one knows how fools (a centuries-old blend of whipped cream and fruit) got their playful name. Maybe it's because, with just 4 ingredients, you'd be foolish not to make one!
-
Pineapple Chicken Stir-Fry
Garden-fresh veggies and juicy pineapple give classic stir-fry a seasonal refresh. For an easy substitute, switch the chicken for thinly sliced boneless pork or peeled, deveined medium shrimp.
-
Sauteed Swiss Chard and Pine Nut Bruschetta
If you’ve never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.
-
Ribs made easy
When we say easy, we mean it! With our foolproof technique, you don't need fancy gear or secret spices. See our "Ribs Made Easy" story for step-by-step instructions, and check out our recipes for All-Purpose Rib Rub and Chipotle BBQ Sauce.
-
Potato-Thyme Frittata
This flavorful frittata can be a simple brunch or weeknight supper dish; if you don't have fresh thyme, just substitute dried. The recipe comes from Urban Roots Farm in Springfield, Missouri.
-
Raspberry Swirl Angel Food Cake
A subtle swirl of fresh raspberries infuses this homemade angel food cake with light fruit flavor. Like all angel food cakes, it has no fat or cholesterol.
-
Grilled Pork with Cranberry Chutney
This sweet-and-savory recipe features a Circle B Ranch product called Marina's Cranberry Chutney. Buy it at circlebranch.com or just substitute another chutney.
-
Roasted Carrots
Carrots’ natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren’t heirloom.
-
Peach-Topped Honey Rice Pudding with Chocolate
Peaches poached in sweet wine and rich dark chocolate add a sophisticated twist to homey rice pudding. The recipe comes from Urban Roots Farm in Springfield, Missouri.
-
Oven-Roasted Squash and Beets with Arugula
This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. The recipe comes from Urban Roots Farm in Springfield, Missouri.
-
Roasted Jalapeno Gazpacho
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.
-
Whipped Fresh Herb Butter
Homemade butter is a great conversation starter; your friends won’t believe you made it from scratch! This fresh, herby version from Urban Roots Farm in Springfield, Missouri, is perfect for melting over sweet corn or spreading on bread.
-
Pickled Green Beans
Dilly Beans are a farmhouse staple and common to old preserving books. They’re equally happy as part of a relish or antipasto tray or at a picnic with burgers and brats. This recipe is from Urban Roots in Springfield, Missouri.
-
Ice Cream Chocolate Shell
This super-easy homemade ice cream topping doesn't harden quite as fast as that magical store-bought stuff, but it packs a lot more chocolate flavor. Plus, it's totally customizable with different flavors of chips! Store it in the pantry to zap in the microwave whenever you want to crack your spoon into something delicious.
-
