Midwest Living July/August 2017 Recipes

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.

Grilled Fish with Lime and Tarragon 

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.

Choco-Banana Pops 

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. 

Old Bay Burger 

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.

Watermelon-Lemonade Pops 

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.

Tex-Mex Scramble with Tortilla Chips 

Made with cold-brew coffee concentrate, these lightly caffeinated pops are a sweet afternoon pick-me-up. 

Iced Coffee Pops 

Traditionalists may grumble, but we think topping St. Louis-style gooey butter bars with fresh berries is a stroke of midsummer genius.

Gooey Butter Bars 

Buttermilk brings a hint of tang and creaminess to these pops, but intense real-berry flavor wins the day. 

Strawberry Buttermilk Pops 

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.

Lake Chowder 

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.

Squash Blossom Pizza with Honey and Ricotta 

Can you hear the waves? Our recipe is virgin, so little ones can get in on the frozen tropical fun, too. 

Pina Colada Pops 

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.

Spicy Chip-Chocolate Bark 

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.

Chip-Crusted Chicken Tenders 

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.

Yogurt Tangerine Pops 

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.

Rosemary Lamb Burgers 

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.

Maple-Mustard Dressing 

Inspired by Mexican ice pops (paletas), these fruity pops pack a tart lime punch. Chili powder lends flavor, not heat. 

Mango Spice Pops 

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. 

Salmon Smorrebrod 

A rich vanilla custard base makes this recipe a bit more complicated than a typical fruit pop--but barely. It’s so worth it. 

Cookies and Cream Pops 

Even our kid tester loved the zingy combination of spinach, pineapple and fresh ginger in these healthy frozen pops.

Green Ginger Pops