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Celebrate the month of April with these bright and healthy recipes. We’ve pulled together recipes that are packed with seasonal produce like asparagus, strawberries and radishes, so you can enjoy fresh fruits and vegetables in a dessert, side or main dish. Recipes like Spring Vegetable Lasagna and Strawberry Cobbler are colorful and tasty.
01of 30Spring Vegetable LasagnaView RecipeNo-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
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Spring Vegetable Lasagna
View Recipe
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
02of 30Strawberry CobblerView RecipeIn-season strawberries shine in this simple strawberry cobbler recipe. The biscuits on top are light and fluffy, with crispy tops and hint of sweetness. This strawberry cobbler creates the perfect amount of sauce for serving with vanilla ice cream.
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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. This strawberry cobbler creates the perfect amount of sauce for serving with vanilla ice cream.
03of 30Lemon-Asparagus RisottoView RecipeFred HardyThis creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy alongside roast chicken.
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Lemon-Asparagus Risotto
Fred Hardy
This creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy alongside roast chicken.
04of 30Moroccan Chicken Tagine with Apricots & OlivesView RecipeThis healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can 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.
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Moroccan Chicken Tagine with Apricots & Olives
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can 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.
05of 30Pan-Seared Cod with Radish & Lentil SaladView RecipeJason DonnellyThis pan-seared cod pairs with a whole-grain mustard vinaigrette for a pop of tangy flavor that elevates this simply cooked piece of fish.
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Pan-Seared Cod with Radish & Lentil Salad
Jason Donnelly
This pan-seared cod pairs with a whole-grain mustard vinaigrette for a pop of tangy flavor that elevates this simply cooked piece of fish.
06of 30Mushroom Ragout with Herbed Ricotta & PappardelleView RecipeJason DonnellyThis mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.
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Mushroom Ragout with Herbed Ricotta & Pappardelle
This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.
07of 30Whole-Wheat Strawberry MuffinsView RecipeKids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients.
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Whole-Wheat Strawberry Muffins
Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients.
08of 30Scallops & Spring Vegetables with Olive-Caper Pan SauceView RecipeJason DonnellyThis quick-cooking scallop dish can be on the table in just 20 minutes. 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. Snatch some up from the farmers' market early in the season.
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Scallops & Spring Vegetables with Olive-Caper Pan Sauce
This quick-cooking scallop dish can be on the table in just 20 minutes. 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. Snatch some up from the farmers' market early in the season.
09of 30Quinoa with Peas & LemonView RecipeTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.
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Quinoa with Peas & Lemon
Ted & Chelsea Cavanaugh
Green peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.
10of 30Hawaiian PorkView RecipeTake your guests on a culinary trip to the islands with this Hawaiian-inspired pork recipe. The tenderloin is roasted with pineapples, sweet peppers and onion in a mouthwatering sauce flavored with soy, lime juice and ginger. Add a bit of fresh cilantro to each serving and you’ll be eating like the island locals!
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Hawaiian Pork
Take your guests on a culinary trip to the islands with this Hawaiian-inspired pork recipe. The tenderloin is roasted with pineapples, sweet peppers and onion in a mouthwatering sauce flavored with soy, lime juice and ginger. Add a bit of fresh cilantro to each serving and you’ll be eating like the island locals!
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Apricot Glazed Chicken with Potatoes & Asparagus
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Sautéed Radishes with Bacon
13of 30Rhubarb-Strawberry GaletteView RecipeStrawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.
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Rhubarb-Strawberry Galette
Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.
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Buttermilk Fried Chicken Tenders with Snap Pea Slaw
15of 30Spring Pea Salad with StrawberriesView RecipeAs delicious as it is beautiful, this spring pea salad recipe is a potluck or dinner party stunner. Assemble the salad and dress just before serving–or serve the dressing next to the salad for people to drizzle. The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries.
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Spring Pea Salad with Strawberries
As delicious as it is beautiful, this spring pea salad recipe is a potluck or dinner party stunner. Assemble the salad and dress just before serving–or serve the dressing next to the salad for people to drizzle. The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries.
16of 30Easy Pea & Spinach CarbonaraView RecipeFresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
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Easy Pea & Spinach Carbonara
Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
17of 30Apricot CobblerView RecipePhotographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea ZimmerThis pretty apricot cobbler features tender biscuits that top sweet, jammy apricots sweetened with honey and flavored with ginger. It’s a great dessert that makes the most of the early-summer stone fruit season.
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Apricot Cobbler
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
This pretty apricot cobbler features tender biscuits that top sweet, jammy apricots sweetened with honey and flavored with ginger. It’s a great dessert that makes the most of the early-summer stone fruit season.
18of 30Grilled Pork Tacos with Jalapeño-Lime DressingView RecipeJacob FoxMaximum flavor in each bite of these colorful tacos comes from tossing the pork and peppers in the dressing rather than just drizzling it on top. 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.
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Grilled Pork Tacos with Jalapeño-Lime Dressing
Jacob Fox
Maximum flavor in each bite of these colorful tacos comes from tossing the pork and peppers in the dressing rather than just drizzling it on top. 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.
19of 30Pineapple Oatmeal Upside-Down CakeView RecipeAdding whole-grain oatmeal to this upside-down cake and topping it with fresh pineapple makes this diabetic-friendly dessert right-side-up.
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Pineapple Oatmeal Upside-Down Cake
Adding whole-grain oatmeal to this upside-down cake and topping it with fresh pineapple makes this diabetic-friendly dessert right-side-up.
20of 30Spring Vegetable Minestra with Mint & Basil PistouView RecipeRyan LiebeIf you don’t already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they’re not prepackaged. You’ll need six to eight rinds.
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Spring Vegetable Minestra with Mint & Basil Pistou
Ryan Liebe
If you don’t already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they’re not prepackaged. You’ll need six to eight rinds.
21of 30Asparagus CasseroleView RecipeJason DonnellyBlanching the asparagus before assembling this casserole helps to maintain its vibrant green color. Feel free to skip that step if you’re crunched for time, but the vegetables will be more army green.
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Asparagus Casserole
Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color. Feel free to skip that step if you’re crunched for time, but the vegetables will be more army green.
22of 30Grilled Chicken with Cucumber-Radish SalsaView RecipeFresh salsa dresses up grilled chicken–or any other meat for that matter–in this healthy chicken dinner recipe. Want an island vibe? Swap mango for the cucumber and lime juice for the rice vinegar.
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Grilled Chicken with Cucumber-Radish Salsa
Fresh salsa dresses up grilled chicken–or any other meat for that matter–in this healthy chicken dinner recipe. Want an island vibe? Swap mango for the cucumber and lime juice for the rice vinegar.
23of 30Roasted Mushroom SaladView RecipeVictor ProtasioThe mushrooms in this salad are tender and slightly caramelized when they come out of the oven. The barley adds texture and the radicchio adds freshness and a touch of bitterness, while the honey in the dressing helps to sweeten everything up.
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Roasted Mushroom Salad
Victor Protasio
The mushrooms in this salad are tender and slightly caramelized when they come out of the oven. The barley adds texture and the radicchio adds freshness and a touch of bitterness, while the honey in the dressing helps to sweeten everything up.
24of 30Ricotta Gnocchi with Spring VegetablesView RecipeTraditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken.
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Ricotta Gnocchi with Spring Vegetables
Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken.
25of 30Chocolate-Pistachio KiwiView RecipeDrizzle melted dark chocolate onto sliced kiwis and sprinkle with pistachio nuts for a fast healthy dessert or snack that satisfies your sweet, salty cravings.
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Chocolate-Pistachio Kiwi
Drizzle melted dark chocolate onto sliced kiwis and sprinkle with pistachio nuts for a fast healthy dessert or snack that satisfies your sweet, salty cravings.
26of 30Black Bean Wraps with Greens & Cilantro VinaigretteView RecipeJason DonnellyA simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.
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Black Bean Wraps with Greens & Cilantro Vinaigrette
A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.
27of 30Pea Pesto Gnocchi with BurrataView RecipeJacob FoxHere we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.
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Pea Pesto Gnocchi with Burrata
Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.
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Oven-Baked Salmon with Charred Onions & Old Bay Radishes
29of 30Seared Chicken with Apricot SauceView RecipeFresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. 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. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.
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Seared Chicken with Apricot Sauce
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. 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. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.
30of 30Strawberry TartView RecipeVictor ProtasioThis simple strawberry tart shines with the natural sweetness of fresh strawberries. A lightly sweetened cream cheese filling holds the berries in place, while a light glaze of strawberry jam gives the tart an extra boost of strawberry flavor.
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Strawberry Tart
This simple strawberry tart shines with the natural sweetness of fresh strawberries. A lightly sweetened cream cheese filling holds the berries in place, while a light glaze of strawberry jam gives the tart an extra boost of strawberry flavor.
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