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What’s In Season – Recipes to Make in April

April 10, 2022 By Jess Leave a Comment

Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April
Recipes to make in April

Let’s chat about all of the bright and fresh recipes to make in April!

Recipes to make in April

While this month is still a bit of transition to Spring, there are still a lot of delicious dishes to make.

Plus I’ve got ideas for your Easter and Mother’s Day menus!

If you enjoy cooking more seasonally, I highly recommend Six Seasons by Joshua McFadden. He walks you through all of the ways to enjoy vegetables from early-Spring through Winter. This book has given me so many new ideas on how to cook different vegetables during this time of year.

Recipes to make in April

And speaking of vegetables, I’m currently planning what to plant in my vegetable garden! Growing your own food is absolutely so satisfying. Once we’re in the midst of the summer I love being able to go outside and pick what I need for the recipe I’m cooking.  This year I’m going to try a different type of kale along with watermelon radishes and some of our other favourites like beets, carrots, lettuces, peppers and tomatoes.

Head to this post for some of my top gardening tips!

So, what other recipes are there to make in April?

Recipes to make in April

Carrots – Coconut Carrot Cake with Cream Cheese Frosting

Brussels Sprouts – Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Herbs – Easy Herb Drop Biscuits

Leeks – Leek and Pancetta Pasta

Radishes – Honey Butter Roasted Carrots and Radishes

Spinach – Bacon, Mushroom & Spinach Quiche

Looking for some more recipe inspiration? Two more books which keep things super simple in the kitchen that my family has been enjoying lately: Jaime Oliver’s 5 Ingredients and Snacking Cakes from Yossy Arefi.

Recipes to make in April

And, with Easter in April and then Mother’s Day in May, I’ve got you covered with two super helpful posts full of menu ideas!

Easter Brunch Menu

Simple and Elegant Easter Brunch Ideas

Mother’s Day Ideas

Recipes for Mother’s Day Brunch

How to Celebrate Mother’s Day at Home

Until the next cooking adventure,
Jess

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Filed Under: Recipe, What's In Season Tagged With: april, April recipes, brussels sprouts, carrots, Easter brunch, herbs, leeks, mother's day, radishes, recipes to make in april, spinach

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INSTA-GRATIFICATION

One of my fav year-round recipes are these Easy Ca One of my fav year-round recipes are these Easy Cauliflower Tacos! And, they’re even better right now with allll the produce that’s in season. 

Hands up if you’d enjoy these tacos for #tacotuesday 🙋🏼‍♀️

Recipe is on the blog friends, linked in bio above!

https://www.cookinginmygenes.com/easy-cauliflower-tacos/
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#cookinginmygenes #30minutemeals #beautifulcuisines #bhgfood #yycfoodblogger #tacosarelife #creativefoodphorography #makeitdelicious #whatsfordinner #myseasonaltable  #makeewhole #healthyfoodideas #eattherainbow #cauliflowerrecipes #cauliflowertacos
I looove these Blueberry Oatmeal Pancakes with fre I looove these Blueberry Oatmeal Pancakes with fresh summertime berries! Perfect for the weekend or meal prep them by making the batter ahead of time - you can leave the batter in the fridge overnight & cook the next morning OR cook them up and pop in the toaster for a quick breakfast. Either way SAVE THIS POST and get the recipe below!

INGREDIENTS:
1 cup all-purpose flour
1/2 cup old fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk
2 tbsp melted butter
2 tbsp maple syrup
2/3 cup fresh blueberries
more fresh blueberries for topping
butter or olive oil for cooking

INSTRUCTIONS:
1. In a medium bowl stir together the flour, oats, baking powder, baking soda and salt.
2. In a small bowl whisk together egg, milk, butter and maple syrup.
3. Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in blueberries. 4. Let the batter rest for 10 minutes to soften the oats.
5. When you're ready to start cooking, head a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add pancake batter 1/3 cup at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.
6. Serve pancakes with fresh blueberries, butter and maple syrup.

https://www.cookinginmygenes.com/blueberry-oatmeal-pancakes-recipe/
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#easybreakfast #pancakerecipe #blueberries #blueberrypancakes #mealprepmonday #oatsforbreakfast #recipereels #blueberryseason #healthyrecipeideas #weekendbrunch #brunchideas
It’s the perfect season to make these Zucchini O It’s the perfect season to make these Zucchini Oatmeal Breakfast Cookies🙌🏻🙌🏻

Packed with tons of good-for-you ingredients like oats, coconut & zucchini AND they’re made in just one bowl!

Great to take on-the-go or as a snack - get the recipe on the blog, linked in bio above 👆🏻

https://www.cookinginmygenes.com/zucchini-oatmeal-breakfast-cookies/
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My kind of summer toast! 

Get my 3 Easy Summer Toast recipes by clicking the link in my bio above friends 👆🏻

https://www.cookinginmygenes.com/easy-summer-toast-recipes/
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#cookinginmygenes #inseasonnow #tomatoseason #howisummer #eattherainbow #toasttuesday #tomatotoast #heirloomtomatoes #stylingtheseasons #summerfood #f52farmstand #toastrecipes #easybreakfast #easylunchideas
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INGREDIENTS:

500g rotini, penne or fusilli pasta
4 cups baby or cherry tomatoes
1/3 cup olive oil
1 tbsp red wine vinegar
3/4 tsp garlic powder
3/4 tsp dried thyme
1/2 tsp dried oregano
3/4 tsp coarse sea salt
Ground pepper
Optional: red chili flakes
1/2 cup chopped fresh basil
3/4 cup parmesan cheese shredded

INSTRUCTIONS: 
1. Pre-heat oven to 375F. Line a baking sheet with parchment paper. 
2. Mix together olive oil, red wine vinegar, garlic powder, dried thyme, dried oregano, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet, pour the olive oil mixture over and stir to make sure tomatoes are coated. 
4. Roast tomatoes for 25-30 minutes until tomatoes are soft and lightly caramelized.
5. While the tomatoes are roasting, bring a large pot of salted water to a boil (large enough to mix all ingredients back in when done). Cook the pasta according to package directions and reserve a ¼ cup of cooking water before draining pasta.
6. When tomatoes are done, add tomatoes along with all the juices from the baking sheet and 1/4 cup cooking water back to the pasta pot. Stir in pasta, pinch of pepper flakes (if using), fresh basil and parmesan cheese.
7. Serve warm or at room temperature and top with more basil and parmesan.
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#summerpasta #easydinnerideas #recipereels #pastalover #tomatoseason #lightandbright #gatheringslikethese #picnicfood #pastarecipe #inseasonnow #whatsonmyplate #dinnerrecipes #summerrecipes #meatlessmondays #feedfeedvegetarian #veggiegarden
This Cucumber Cider Smash Cocktail is made with ju This Cucumber Cider Smash Cocktail is made with just 4 INGREDIENTS!

So simple for the summertime - here’s how to make it:

INGREDIENTS:
1/2 tsp sugar
6 mint leaves
3 cucumber slices
6-8 oz chilled dry cider
ice cubes
optional: mint leaves and cucumber slices for garnish

INSTRUCTIONS:
1. Add a 1/2 tsp sugar to a cocktail glass along with mint leaves and cucumber slices.
2. Using a muddler or wooden spoon, muddle / crush the mint and cucumber with the sugar to release the cucumber and mint flavours. Crush for about 20-30 seconds.
3. Add a few ice cubes and cider, stir a few times. Garnish with mint leaves and cucumber slices.

Sip responsibly!
https://www.cookinginmygenes.com/cucumber-cider-summer-cocktail/
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Recipe is on the blog friends! Link in bio above👆🏻

https://www.cookinginmygenes.com/grilled-peaches-with-oat-crumble-vanilla-ice-cream/
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It’s packed with flavour AND perfect for any summer meal. Here’s how to make it:

INGREDIENTS:
2 cups baby tomatoes, halved
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp coarse salt
ground pepper
8 slices halloumi cheese (about half-inch slices)
6 packed cups arugula
1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
lemon
4 tbsp prepared pesto 

INSTRUCTIONS
1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
4. To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
5. To make the salad, divide the arugula between two large plates.
6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
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