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Midwest Living July/August 2017 Recipes
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Grilled Fish with Lime and Tarragon
At Angry Trout Cafe in Grand Marais, Minnesota, this grilled fish is often served as a salad, atop a "whatever is colorful and seasonal" mix of lettuce, veggies and fruits. (For the full effect, make the restaurant's Maple-Mustard Dressing, too.) But the fish is equally tasty as a stand-alone main.
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Choco-Banana Pops
You can taste the banana in these rich and chocolatey pops, but the fruit is really there to give the treat a fabulously fudgy texture.
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Old Bay Burger
This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.
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Watermelon-Lemonade Pops
We've tested a lot of pops over the years, and this one is the most refreshing of the bunch. It tastes like pure summer.
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Tex-Mex Scramble with Tortilla Chips
Inspired by the Tex-Mex dish called migas, this ridiculously easy breakfast (or breakfast-for-dinner) dish can be on the table in less than 15 minutes.
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Iced Coffee Pops
Made with cold-brew coffee concentrate, these lightly caffeinated pops are a sweet afternoon pick-me-up.
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Gooey Butter Bars
Traditionalists may grumble, but we think topping St. Louis-style gooey butter bars with fresh berries is a stroke of midsummer genius.
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Strawberry Buttermilk Pops
Buttermilk brings a hint of tang and creaminess to these pops, but intense real-berry flavor wins the day.
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Lake Chowder
Angry Trout Cafe in Grand Marais, Minnesota, makes this buttery, dill-flecked chowder with lake trout, a mild-flavored and relatively oily fish. The recipe tastes just as good with salmon or whitefish.
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Squash Blossom Pizza with Honey and Ricotta
The voluptuous blossoms that eventually turn into zucchini, pumpkins or other squash have a delicate flavor—squashy, really—that plays well with herbs and mild cheese. Buy them at farmers markets or snip them in your garden to try on this beautiful, delicious pizza.
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Pina Colada Pops
Can you hear the waves? Our recipe is virgin, so little ones can get in on the frozen tropical fun, too.
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Spicy Chip-Chocolate Bark
Sweet? Check. Salty? Check. Spicy? Check. (Well, just a little.) This three-ingredient bark made with chocolate, tortilla chips and chile flakes is a seriously addictive treat.
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Chip-Crusted Chicken Tenders
Tortilla chips provide the crispy coating for these kid-friendly (and kid-at-heart-friendly) chicken tenders. The easy dipping sauce can be flavored with Sriracha or honey mustard.
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Yogurt Tangerine Pops
This is like those orange-cream pops you remember, but all grown up. A generous dose of clementine zest gives the mixture a pleasant, bitter edge, while yogurt lends tang.
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Rosemary Lamb Burgers
This lamb burger explodes with flavor: aromatic herbs, tangy lemon mayo, sweet grilled onion. We love lamb’s earthy flavor, but if you aren’t sure your family or friends will agree, use a 50-50 blend of beef and lamb. Or seek out American-raised lamb, which is more mild than meat imported from New Zealand.
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Maple-Mustard Dressing
This easy, not-too-sweet variation on classic honey-mustard is Angry Trout Cafe's most popular dressing. Double the recipe if you like: It keeps well in the refrigerator for up to one month.
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Mango Spice Pops
Inspired by Mexican ice pops (paletas), these fruity pops pack a tart lime punch. Chili powder lends flavor, not heat.
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Salmon Smorrebrod
At Northern Waters Restaurant in Duluth, these open-face sandwiches are assembled in the kitchen, but you can array the components as a make-your-own appetizer or light brunch dish. Improvise with thinly sliced radish or by offering RyKrisp crackers in addition to bread.
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Cookies and Cream Pops
A rich vanilla custard base makes this recipe a bit more complicated than a typical fruit pop--but barely. It’s so worth it.
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Green Ginger Pops
Even our kid tester loved the zingy combination of spinach, pineapple and fresh ginger in these healthy frozen pops.
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