Food Midwest Living July/August 2020 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 Updated on July 11, 2020 Trending Videos Photo: Carson Downing Our July/August issue brings you recipes from chefs in Traverse City, Michigan, plus ideas for shrimp and cool summer frozen drinks. 01 of 19 Cherry Brownies a la Mode Carson Downing Traverse City's famous tart cherries get double billing in this sundae--baked in the brownies and spooned on top. But there's another local fruit hiding here. Chef Adam Raupp of Mission Table restaurant adds a little Riesling to the sauce. View Recipe 02 of 19 Smoky Peach-Bourbon Slushie Brie Passano Coat the rim of a chilled glass with smoked sea salt and garnish this slushie with fresh basil and peach chunks on a decorative pick. View Recipe 03 of 19 Pickled Shrimp Po' Boys Jay Wilde This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers— a light and tangy twist on the classic fried seafood sandwich. View Recipe 04 of 19 Paloma Slushie Brie Passano Garnish this twist on a classic tequila cocktail with some fringe: Peel a wide strip of grapefruit peel with a vegetable peeler, then snip along its length. Groovy! View Recipe 05 of 19 Stone Fruit with Burrata and Sweet Corn Carson Downing Chefs Eric Patterson and Jen Blakeslee of The Cook's House in Traverse City, Michigan, are pros at harmonizing flavors, textures and aromas. With creamy cheese, savory corn puree, fruit, herbs and olive oil, this is a mic drop of an appetizer that's much easier than it looks. View Recipe 06 of 19 Chipotle Shrimp Scampi Jay Wilde This south-of-the-border variation on a classic Italian-American dish has a little smoky heat. It's a quick weeknight dinner, served over hot rice. View Recipe 07 of 19 Seared Lake Trout with Summer Relish Carson Downing Chef Adam Raupp of the Mission Table restaurant in Traverse City, Michigan, serves caught-that-morning lake trout with tangy corn relish and garlicky spinach vinaigrette. You can substitute rainbow trout, ocean trout, Arctic char, bluefish or striped bass in this recipe. View Recipe 08 of 19 Chocolate Milkshake Brie Passano Using the best chocolate and ice cream you can find ensures a super rich shake. You won't want more than a small glass! View Recipe 09 of 19 Angel Food Cake with Strawberries and Elderflower Cream Carson Downing To "bring the smell of the field" into this dessert, chef James Bloomfield of Alliance restaurant in Traverse City, Michigan, infuses whipping cream with fresh elderflowers. Get the same effect with a splash of St-Germain. View Recipe 10 of 19 Vietnamese Shrimp and Noodle Bowls Jay Wilde These bowls check all the boxes with layers of flavors, textures and temperatures. Grab your chopsticks and dig in! View Recipe 11 of 19 Rhu-Berry Gin Punch Slushie Brie Passano Gin can be dry, piney, aromatic or any other style a distiller chooses. Go for a floral-tasting gin for this fruity slushie. View Recipe 12 of 19 Lobster Boil Jeremy Charles Chef Kevin Nashan of Peacemaker Lobster and Crab in St. Louis scaled this recipe for one (very hungry) person. Multiply quantities by the number of people eating, but you might want to dial down on some of the trimmin's or allow a half lobster per person to keep costs in check. (Not into lobster? We've also included tips for turning this into a shrimp boil!) View Recipe 13 of 19 Spiked Blue Lemonade Slushie Brie Passano You might associate it with college-era bar-hopping, but blue curaçao is actually more than 100 years old. Its orange flavor plays nicely with lemonade in this citrusy slushie. View Recipe 14 of 19 Blistered Green Beans with Fried Onions and Basil-Mushroom Cream Carson Downing At Trattoria Stella in Traverse City, Michigan, a farmer's bumper crop of beans inspired chef Myles Anton's twist on the classic Thanksgiving casserole. View Recipe 15 of 19 Malty Chip Milkshake Brie Passano Drink this thick, ultra-rich shake through an oversized straw or employ a spoon to eat it like ice cream. View Recipe 16 of 19 Coconut Shrimp and Watermelon Salad Jay Wilde This fresh and flavorful salad is a perfect dinner for a hot night, especially with a glass of crisp white wine. Be sure to use unsweetened coconut for the best flavor. View Recipe 17 of 19 Red Sangria Slushie Brie Passano Make this slushie with a big, bold red wine, like a Cabernet Sauvignon or Zinfandel. It will have better color and a more well-rounded flavor than with a lighter red. View Recipe 18 of 19 Buttermilk Biscuits Jeremy Charles St. Louis chef Kevin Nashan of Peacemaker Lobster and Crab restaurant serves these slightly sweet biscuits with his seafood boils; but even if you never throw a lobster or shrimp boil party, file this great recipe away. View Recipe 19 of 19 Piña Colada Slushie Brie Passano If you like piña coladas, you'll know that rimming the glass with chili seasoning is a rebel's move. Feel free to revert to a classic maraschino cherry garnish. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit