Celebrate the month of April with these bright and healthy recipes.
Recipes like Spring Vegetable Lasagna and Strawberry Cobbler are colorful and tasty.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast.
Fred Hardy
Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
Strawberry Cobbler
In-season strawberries shine in this simple strawberry cobbler recipe.
The biscuits on top are light and fluffy, with crispy tops and hint of sweetness.
Fred Hardy
This strawberry cobbler creates the perfect amount of sauce for serving with vanilla ice cream.
you might find it in well-stocked grocery stores–or substitute 1/2 tsp.
each ground cumin and ginger and 1/4 tsp.
each ground cinnamon, coriander and allspice.
Packed with vegetables, protein and a flavorful sauce, it makes a great weeknight main for two.
Petite carrots are harvested before they reach full maturity, making them thin and quick cooking.
Fred Hardy
Snatch some up from the farmers' market early in the season.
Plus, choosing frozen saves you timeno shelling required!
Want to save even more time?
Use a pouch of precooked quinoa.
Hawaiian Pork
Take your guests on a culinary trip to the islands with this Hawaiian-inspired pork recipe.
Add a bit of fresh cilantro to each serving and you’ll be eating like the island locals!
Jason Donnelly
Increase the heat in this dish by using a hot or red curry powder.
Sauteed Radishes with Bacon
Cooking radishes in bacon drippings mellows the flavor and tempers their bite.
The crispy bacon gives the dish a rich, meaty flavor that is complemented by garlic and thyme.
Jason Donnelly
Serve this easy side dish alongside pork chops or chicken.
Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.
The fresh crunchy slaw helps balance the richness of the chicken.
Don’t have buttermilk on hand?
Make a substitute by mixing the equivalent amount of milk with 1 tablespoon of lemon juice or white vinegar.
The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries.
Jason Donnelly
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
It’s a great dessert that makes the most of the early-summer stone fruit season.
Ted & Chelsea Cavanaugh
Use corn tortillas for their toasty flavor and hearty texture, which stands up perfectly to the grill.
Plus, they generally have negligible amounts of sodium.
You’ll need six to eight rinds.
Asparagus Casserole
Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color.
Want an island vibe?
Swap mango for the cucumber and lime juice for the rice vinegar.
Jason Donnelly
Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken.
The mix pairs well with mashed beans and avocado, which hold everything together.
We pound the chicken thin so that it cooks in just a couple of minutes.
Let this basic recipe inspire you to create your own variations.
Serve with: Quinoa or brown rice and sauteed spinach.
Strawberry Tart
This simple strawberry tart shines with the natural sweetness of fresh strawberries.
Jason Donnelly
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Jacob Fox
Ryan Liebe
Jason Donnelly
Victor Protasio
Jason Donnelly
Jacob Fox
Victor Protasio
