Food Midwest Living March/April 2021 Recipes By Hannah Agran Hannah Agran Hannah Agran is executive editor at Midwest Living, where she oversees travel, food, home, garden and culture content. Born in Wisconsin, raised in Ohio, and now living in Iowa, she's a proud lifelong Midwesterner (aside from that stint in Massachusetts for a B.A. in American Studies from Brandeis University). On her off time, she loves to travel, here and abroad. (A perfect trip involves hiking, art museums and pastries, in equal measure.) At home, she's either puttering in the kitchen or garden--or on the couch with her cat, Clementine, bingeing a good show when she should be reading her book club book. Midwest Living's Editorial Guidelines Published on February 19, 2021 Trending Videos Photo: Brie Passano Find fresh ideas for asparagus, new ways to toss up a salad, an almond-rhubarb braid, cauliflower Parmesan and Irish cream shakes in our spring 2021 issue. 01 of 13 Bagel Strata with Asparagus and Ham Brie Passano Weekend guests? Create a bagel bar for Saturday's breakfast, then grab a couple of bagels to make this strata for Sunday morning. View Recipe 02 of 13 Greek to Me Tomato Salad Blaine Moats Tuck grilled Halloumi cheese among ripe heirloom tomatoes. Scatter with quick-pickled red onion, oregano, pepper and olive oil. Dive in like it's the Aegean. View Recipe 03 of 13 Mocha Irish Milkshake Brie Passano This milkshake actually has no milk. Why? Because the alcohol in the Irish cream speeds the melting of the ice cream. No milk means a perfect thick texture. View Recipe 04 of 13 Feel the Beet Salad with Ricotta Blaine Moats Marinate roasted beets with shallots and champagne vinegar, then toss with sauteed chard (or other greens). Serve over ricotta with pistachios. View Recipe 05 of 13 Cauliflower Parmesan Brie Passano Wisconsin blogger Erin Clarke gives cauliflower "steaks" the chicken Parm treatment in her new book, The Well Plated Cookbook. View Recipe 06 of 13 Seeing Green Potato Salad Blaine Moats Slice boiled new potatoes, then toss with blanched green beans, fresh mozz and pine nuts. Dress in purchased pesto, brightened with red wine vinegar. Brilliant! View Recipe 07 of 13 Roasted Asparagus and Gnocchi Brie Passano Keep it simple. Roast your entire dinner in one pan, then clear a little space in the corner of the pan to mix up a simple dressing. Bonus--one less dish to wash! View Recipe 08 of 13 Rhubarb-Almond Danish Braid Brie Passano Feeling ambitious? Make this "rough puff" pastry for a true from-scratch Danish pastry braid. Be sure to use fresh rhubarb instead of frozen for the filling. View Recipe 09 of 13 Unforbidden Fruit Salad Blaine Moats Learn to love your melon by dousing it in lime juice, with zippy chilies, cilantro and crunchy pepitas. Can you eat it with your morning eggs? A bowl of yogurt? Fajitas? A beer? Yep. View Recipe 10 of 13 Berries and (Irish) Cream Milkshake Brie Passano The alcohol in the Irish cream makes the ice cream melt faster, so it's added at the end and just blended in. All to ensure a thick, rich milkshake! View Recipe 11 of 13 Cucumber-Radish Salad with Toasted Garlic Blaine Moats Cucumber and radish soak up the flavors of soy sauce, sesame oil, toasted garlic and chili paste. Fresh mint joins the party. Happy dances all around. View Recipe 12 of 13 Spicy Asparagus Relish Brie Passano Pickling is no mystery, especially if you leave out the canning part. Serve this kicky condiment on a relish tray or charcuterie board, or spoon it over grilled Italian sausages. View Recipe 13 of 13 Say Peas (and Fennel) Salad Brie Passano A bold dressing of garlic, parsley and fennel seeds lands a perfect punch on sweet snap peas and shaved fennel. Add salty cheese for the knockout. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit