Midwest Living September/October 2017 Recipes

Braising sounds slow, but it can be weeknight-fast. After a skillet sear, pork rib chops and apples simmer in cider for 10 minutes. A swirl of cream and Dijon makes a luscious pan gravy at the end.

Flash-Braised Pork Chops with Apples and Cream 

One oven temp, so much goodness: Bratwursts sizzle and crisp, fingerling potatoes become burnished golden nuggets, and cabbage turns nutty and sweet. A final drizzle of brown butter and fried sage leaves ties the elements together.

Sheet Pan Sausage and Fall Vegetables 

Swiss chard is usually cooked, but we keep it raw in this lightly sweet, Asian-inspired slaw that's packed with good-for-you ingredients.

Sesame Chard Slaw 

Compared to traditional super sugary glazed carrots, our recipe bridges sweet and savory. Come Thanksgiving, this dish is well worth a spot on the holiday table. 

Lazy-Braised, Maple-Glazed Carrots 

Short ribs are a splurge, but the payoff is enormous—meltingly tender meat and big beef flavor in the mulled-wine-esque sauce. Serve with mashed potatoes or creamy polenta. If time allows, make this dish ahead; it’s easier to skim the fat after it has chilled, and the flavor only gets better. 

Spiced Wine-Braised Short Ribs 

This simple, orchard-fresh dessert captures the flavor of vanilla ice cream melting into the warm apples in a pie—but more quickly, and with way less fat and sugar.

Vanilla Apple Gratin 

If you have a few chard leaves leftover from a recipe, this is a creative way to use them up. Chimichurri is pesto’s bolder Argentinian cousin and tastes incredible with steak. But it’s just as good with grilled chicken, pork and fish, or even eggs or baked potatoes.

Chard Chimichurri

Our version of the Indian restaurant staple has an easy spiced yogurt marinade and roasts in a hot oven with wedges of onion. Serve with basmati rice and mango chutney.

Tandoori Chicken Drumsticks and Roasty Red Onions 

David Fries, an amateur barbecue competitor from the Twin Cities, loves to serve this refreshing and subtly spicy margarita at family cookouts.

Cucumber Habanero Margaritas 

This beautiful, buttery beef tenderloin is so simple. Brown the beef in a cast-iron skillet, roast it in the oven, then take advantage of the hot pan to toss together the thyme- and sherry-glazed mushrooms.

Pan-Roasted Beef Tenderloin with Mushrooms

A side of salmon is as celebratory as a traditional meaty roast—in way less time. Elegant and easy, this recipe cleverly uses the same flavored mayonnaise for brushing and serving as a condiment.

Quick-Roasted Salmon with Lemon and Herbs 

Minneapolis amateur barbecue competitor David Fries shares his recipe for succulent smoked ribs.

Smoked Barbecue Ribs 

Because it calls for a full cup of fresh basil, this is a great dish to make in early fall, when the plants in your garden are huge and you’re looking for ways to use them. This dish starts on the stove top but finishes out of the way in the oven, leaving just enough time to make rice for sopping up the creamy sauce. 

Thai-Style Chicken Curry with Basil and Jasmine Rice 

If you have a big bunch of chard from the farmers market or a CSA box, this healthy, easy 30-minute dinner is a great way to use it up. 

Pasta with Chard and Basil 

Woodsy rosemary makes this a perfect dish for fall and a lovely change from traditional beef stew. Serve with crusty bread or ladled as a sauce over pappardelle noodles. 

Tuscan Lamb and White Bean Stew 

Roasting broccoli is a wonderful change from steaming or stir-frying, bringing out a sweetness and complexity you might not have known was there. A simple finish of bright lemon and salty cheese adds a burst of freshness and flavor.

Roasted Broccoli with Pecorino and Lemon 

Twin Cities-based barbecue competitor David Fries says the spicy sauce on his smoked chicken wings is also a great match for pork chops, pork tenderloin or any grilled chicken.

Smoked Wings with Kicky Asian Barbecue Sauce