What to cook in April: Dishes that celebrate the return of fresh produce
Incorporate veggies into your puff pastry, embrace the return of salads and explore new ways to use rhubarb!
It's time to celebrate the return of fresh produce. After the anticipation of March, we're finally seeing a variety of in-season fruits and vegetables to inspire our menus. This month, we're focusing on the vibrant flavors and crisp textures of spring's offerings, like asparagus, radishes, peas, and the first tender rhubarb. You can, of course, bake with it, but have you tried our recipe for Rhubarb Shrub Martinis? They're a refreshing cocktail with a tangy twist, perfect for springtime sipping
Don't miss out on the short season of fiddleheads. You can learn how to forage them yourself from Chef Shawn Adler. Wild leeks, or ramps, are cropping up around this time, too. It's also the perfect time to open up salad season, as warmer temperatures shift our cravings towards big bowls of everything green and zesty. We've suggested a couple of hearty options below.
If you're celebrating Eid this month, we have some fabulous new recipes for you to try, including a vegetarian maqluba by Amina Al-Saigh. This Palestinian recipe is a showstopper for a crowd.
Finally, we have so many recipes for your Passover Seder table, including two great dishes from Amy Rosen: herb-filled lokshen for chicken soup and matzo brittle done three different ways.
Asparagus, Prosciutto and Parmesan Turnovers
Fiddlehead and Caramelized Leek Ricotta Tart
Grilled Radicchio Salad with Tahini & Chive Dressing
Kale Salad with Tahini Ranch Dressing
Spring Pea Soup with Dungeness Crab
Lamb and Apricot Pine Nut Pilaf
Red Lentils with Crispy Garlic and Greens
Herb-filled Lokshen — Passover Soup Noodles
Strawberry Rhubarb Custard Tart
Rhubarb Shrub and Rhubarb Shrub Martini
