It’s looking a lot more like Spring so it’s time to enjoy seasonal recipes to make in April!
There are so many green vegetables that come to mind to cook with.
But let’s not forget we start to see rhubarb and tomatoes at the market too. Let’s get cooking!
While March is more of transition month in terms of seasonal ingredients, we really start to see more delicious Spring fruits and vegetables in April.
I am all about fresh, crunchy salads, adding vegetables to pizzas and using fresh fruits and vegetables as a topper to a built-up toast. There are SO many ways to enjoy seasonal ingredients!
Do you know what else is lovely this time of year?! FRESH FLOWERS! When I’m at the market shopping, I love to grab a bouquet of seasonal flowers too. Place them on your dining table or maybe it’s the breakfast bar where you generally eat. Flowers add such a lovely, bright touch in the Springtime too.
Two recipes that I’m sooo looking forward to making are this Loaded Vegetable Pizza from What’s Gaby Cooking AND these Rainbow Peanut Chicken Wraps from Whole Beet Kitchen. If you haven’t heard of these blogs I HIGHLY recommend checking them out for even more recipe inspo!
And from my archives, here are my fav recipes to make in April:
Apples – Apple Cheddar Toast
Cucumber – Minty Cucumber Gin Spritz
Leeks – Leek and Pancetta Pasta
Lettuce – Market Spring Vegetable Salad
Microgreens – Spring Toast with Radishes, Pea Shoots and Feta
Rhubarb – Rhubarb Cake
Tomatoes – One Pan Baked Chicken with Tomatoes & Oregano
If you’re in the baking mood, here are a few delicious recipes I’m looking forward to trying:
I hope you’ve found some inspiration for lunches, dinners and desserts – I’d love to know what you’re going to make first!
Personally I would go with the Rhubarb Snack Cake (if you can get your hands on some rhubarb) or the Spring Toasts for brunch on the weekend.
Enjoy!
Until the next cooking adventure,
Jess
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