Close
Photo: Greg Dupree
These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring veggies on the side. There’s something in this mix of recipes for every occasion, from totable work lunches to delicious desserts. Recipes like our Mezcal Grapefruit Spritz and Sheet-Pan Sweet Potato Fajitas are healthy, tasty ways to shake up your routine and enjoy something tasty at any time of day.
01of 30Cucumber SandwichView RecipePhotographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth BlackburnThis creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together. Removing the crusts makes it more delicate than your average sandwich.
01of 30
Cucumber Sandwich
View Recipe
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together. Removing the crusts makes it more delicate than your average sandwich.
02of 30
Lavender Bee’s Knees
Rick Poon
03of 30Lemon-Raspberry BlondiesView RecipePhotographer / Brie Passano, Food Stylist / Annie ProbstThese blondies, made with whole-wheat flour and the bright and refreshing combination of raspberries and lemon, provide an invigorating snack for any time of day.
03of 30
Lemon-Raspberry Blondies
Photographer / Brie Passano, Food Stylist / Annie Probst
These blondies, made with whole-wheat flour and the bright and refreshing combination of raspberries and lemon, provide an invigorating snack for any time of day.
04of 30Sheet-Pan Sweet Potato FajitasView RecipeGreg DupreeThese vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.
04of 30
Sheet-Pan Sweet Potato Fajitas
Greg Dupree
These vegetarian sheet-pan sweet potato fajitas are mild and tender with a little bit of char from the broiler. The colorful toppings add freshness and texture.
05of 30Lemon-Garlic Grilled TilapiaView RecipePhotographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine KeelyLearn how to grill tilapia with this quick recipe. A flavorful garlic-butter mixture coats the grilled tilapia while charred lemons add a boost of acidity and brightness. Serve alongside rice and green beans or use the fish as a filling for tacos.
05of 30
Lemon-Garlic Grilled Tilapia
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Learn how to grill tilapia with this quick recipe. A flavorful garlic-butter mixture coats the grilled tilapia while charred lemons add a boost of acidity and brightness. Serve alongside rice and green beans or use the fish as a filling for tacos.
06of 30Cucumber Vinegar SaladView RecipePhotographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth BlackburnThis cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds nice crunch. Enjoy this salad right after you’re done making it or store it away to snack on for later.
06of 30
Cucumber Vinegar Salad
This cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds nice crunch. Enjoy this salad right after you’re done making it or store it away to snack on for later.
07of 30Use-It-Up Vegetable SoupView RecipePhotography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole LouieFor the best results, choose one “star” vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that’s growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.
07of 30
Use-It-Up Vegetable Soup
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
For the best results, choose one “star” vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that’s growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.
08of 30
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
09of 30
Mezcal Grapefruit Spritz
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
10of 30
Lemony Lentil & Chard Soup
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
11of 30Collard Green Salad with Peanut VinaigretteView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatA Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.
11of 30
Collard Green Salad with Peanut Vinaigrette
A Top Chef finalist and James Beard Award nominee, Dawn Burrell is also an Olympian. She found her love of food while traveling the world with the USA Track & Field team. That journey is what inspired her signature global comfort cooking style, which explores the intersection of African and Asian foods. Here, raw collard greens are massaged with a tangy peanut vinaigrette—featuring lime juice, ginger and fish sauce—to tenderize the leaves, like you would do with kale.
12of 30Caesar Salad with Crispy ArtichokesView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatThis Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.
12of 30
Caesar Salad with Crispy Artichokes
This Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.
13of 30Creamy Chicken, Mushroom & Ricotta PastaView RecipeJacob FoxRicotta cheese is the key to this creamy pasta dish made without the cream. It melts down along with Parmesan into a luscious cheesy sauce, thanks to a little pasta-cooking water. For the smoothest results, use freshly grated Parmesan—pre-grated cheese often contains cellulose that can prevent melting.
13of 30
Creamy Chicken, Mushroom & Ricotta Pasta
Jacob Fox
Ricotta cheese is the key to this creamy pasta dish made without the cream. It melts down along with Parmesan into a luscious cheesy sauce, thanks to a little pasta-cooking water. For the smoothest results, use freshly grated Parmesan—pre-grated cheese often contains cellulose that can prevent melting.
14of 30Lemon-Ginger Kombucha CocktailView RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisIf you like kombucha, it’s time to try it in a cocktail! We recommend lemon-ginger kombucha, but try this versatile vodka cocktail recipe with any flavor.
14of 30
Lemon-Ginger Kombucha Cocktail
If you like kombucha, it’s time to try it in a cocktail! We recommend lemon-ginger kombucha, but try this versatile vodka cocktail recipe with any flavor.
15of 30Sheet-Pan Shrimp FajitasView RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisFajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.
15of 30
Sheet-Pan Shrimp Fajitas
Fajitas make an excellent weeknight meal. These come together faster than ever, using quick-cooking shrimp and veggies all on one sheet pan so you can focus on family rather than cleanup.
16of 30Lemon-Honey DressingView RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisLemon and honey—a classic, crowd-pleasing pair. You may want to double or triple this recipe. Chances are, it’ll become your household’s go-to dressing. The lemon-honey-thyme flavor will work well with most any salad and may also be used as a marinade or a dip for fries or tenders.
16of 30
Lemon-Honey Dressing
Lemon and honey—a classic, crowd-pleasing pair. You may want to double or triple this recipe. Chances are, it’ll become your household’s go-to dressing. The lemon-honey-thyme flavor will work well with most any salad and may also be used as a marinade or a dip for fries or tenders.
17of 30Melting Beets with RicottaView RecipePhotographer / Brie Passano, Food Stylist / Annie ProbstCreamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren’t available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.
17of 30
Melting Beets with Ricotta
Creamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren’t available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.
18of 30Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
18of 30
Frittata with Asparagus, Leek & Ricotta
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
19of 30Herb Marinated BeansView RecipePhotography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige HicksIf you’re an avid meal prepper, consider adding these marinated beans to your weekly routine. They’re very versatile: try a spoonful on a salad, tuck some into a wrap or warm them up to spoon over a grain bowl. It’s worth letting the beans marinate for at least 24 hours to infuse them with deeper flavor. The olive oil will solidify in the refrigerator—just let the beans stand at room temp for an hour and stir before serving.
19of 30
Herb Marinated Beans
If you’re an avid meal prepper, consider adding these marinated beans to your weekly routine. They’re very versatile: try a spoonful on a salad, tuck some into a wrap or warm them up to spoon over a grain bowl. It’s worth letting the beans marinate for at least 24 hours to infuse them with deeper flavor. The olive oil will solidify in the refrigerator—just let the beans stand at room temp for an hour and stir before serving.
20of 30Seared Scallops with Green Goddess SlawView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatAvocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad.
20of 30
Seared Scallops with Green Goddess Slaw
Avocado, yogurt and buttermilk lend creaminess to the herbaceous dressing coating this salad.
21of 30Roasted Maple-Glazed Chicken & CarrotsView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatOlive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.
21of 30
Roasted Maple-Glazed Chicken & Carrots
Olive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.
22of 30
Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce
23of 30Creamy Spinach-Artichoke SalmonView RecipePhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisFor this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.
23of 30
Creamy Spinach-Artichoke Salmon
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
For this quick and easy dinner for four, the vegetables and sauce come together in one skillet in a matter of minutes while the salmon broils. Plus, salmon is swimming in heart-healthy omega-3 fatty acids and loaded with vitamins and nutrients like B vitamins and potassium.
24of 30Cod Fish TacosView RecipePhotographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors HallLet your oven do the work for these quick and simple cod fish tacos. Broiling the cod allows the fish to stay moist and flake easily once finished. Hot sauce adds a punch of acidity and mild heat, while sour cream makes a creamy slaw that adds crunch to the taco.
24of 30
Cod Fish Tacos
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Let your oven do the work for these quick and simple cod fish tacos. Broiling the cod allows the fish to stay moist and flake easily once finished. Hot sauce adds a punch of acidity and mild heat, while sour cream makes a creamy slaw that adds crunch to the taco.
25of 30Cheesy Spinach & Mushroom CasseroleView RecipePhotographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly RaibikisBoth homey and healthful, this cheesy dream of a casserole is loaded with nutrients from spinach, and super savory and lip-smack-y from all the sautéed mushrooms. Any ‘shroom will do, so pick your fave.
25of 30
Cheesy Spinach & Mushroom Casserole
Both homey and healthful, this cheesy dream of a casserole is loaded with nutrients from spinach, and super savory and lip-smack-y from all the sautéed mushrooms. Any ‘shroom will do, so pick your fave.
26of 30Grapefruit-Garlic VinaigretteView RecipePhotographer / Brie Passano, Food Stylist / Annie ProbstBittersweet and garlicky, this vinaigrette deserves to be tried out on an array of salads. The flavor combination pairs especially well with bitter greens like endive and radicchio, as well as with avocado.
26of 30
Grapefruit-Garlic Vinaigrette
Bittersweet and garlicky, this vinaigrette deserves to be tried out on an array of salads. The flavor combination pairs especially well with bitter greens like endive and radicchio, as well as with avocado.
27of 30French Onion Dip Pasta with ArugulaView RecipePhotographer / Brie Passano, Food Stylist / Annie ProbstFew flavors are as compulsively eatable as the flavor of onions cooked until golden. The classic Americana format for this flavor is, of course, dip. We’ve introduced that beloved favorite to spiral pasta and arugula for a more substantial and healthy dish—no dried flavor packets necessary.
27of 30
French Onion Dip Pasta with Arugula
Few flavors are as compulsively eatable as the flavor of onions cooked until golden. The classic Americana format for this flavor is, of course, dip. We’ve introduced that beloved favorite to spiral pasta and arugula for a more substantial and healthy dish—no dried flavor packets necessary.
28of 30Lemon-Garlic Grilled CodView RecipePhotographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors HallThis lemon-garlic grilled cod features charred lemon and garlic oil that adds an extra dimension to the moist and flaky fish.
28of 30
Lemon-Garlic Grilled Cod
This lemon-garlic grilled cod features charred lemon and garlic oil that adds an extra dimension to the moist and flaky fish.
29of 30Slow-Cooker Spicy Red Pepper ChickenView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatThis chicken has all the flavors of piri piri chicken, a Portuguese dish that usually marinates in a seasoned bell pepper sauce for hours before being grilled. Our take braises in a slow cooker first, then hits the broiler to get a little char.
29of 30
Slow-Cooker Spicy Red Pepper Chicken
This chicken has all the flavors of piri piri chicken, a Portuguese dish that usually marinates in a seasoned bell pepper sauce for hours before being grilled. Our take braises in a slow cooker first, then hits the broiler to get a little char.
30of 30Lemon-Blueberry BarsView RecipePhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisSweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child’s brown-bag lunch. Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.
30of 30
Lemon-Blueberry Bars
Sweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child’s brown-bag lunch. Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
