9 Food Editor-Approved Recipes To Make in April

The best recipes I'm making for my family this spring.

While I wish I had the ability to embrace winter like so many do, I tend to be ready for spring as soon as Christmas has come and gone. That’s why I couldn’t be more thrilled that April is finally upon us. I love to celebrate the arrival of longer, sunnier days in the kitchen, with produce-driven recipes that make the most of the long-awaited arrival of goodies like asparagus, peas, and strawberries. Here are spring-centric recipes I am most excited to make this April:

Spring Minestrone Soup

This vibrant minestrone will be the perfect antidote for chilly April evenings. The best part is how versatile the recipe is. I’ll likely use frozen peas, because I always have them on hand, and will swap the chickpeas for the can of cannellini beans that’s been lingering in my pantry.

Get Recipe: Spring Minestrone Soup

Carrot Cake

Baking a towering carrot cake at the end of the month for my dad’s birthday is an annual tradition. Leftovers freeze great, so I always send him home with slices double-wrapped in plastic wrap and placed in a zip-top freezer bag to take out and enjoy in the coming months.

Get Recipe: Carrot Cake

Grilled Dukkah-Crusted Chicken with Lemon Hummus Dukkah

With April comes the kickoff to grilling season at my house and I am eager to give this Middle Eastern-leaning chicken a try. Reader Courtney S especially loved the homemade hummus that the chicken is served over and enjoyed using the leftovers in lunchboxes.

Get Recipe: Grilled Dukkah-Crusted Chicken with Lemon Hummus

Ramp and Parsley Pesto

I always eagerly await ramp season—it’s fleeting but the bold flavor of the wild onion can’t be beat. I plan to make a double batch of this pesto to use now, swirled in risotto and folded into scrambled egg, and later, since it freezes so well. Green garlic is a great substitute for the ramps if you can’t find them where you live.

Get Recipe: Ramp and Parsley Pesto

Strawberry Mojito

Where I live, local strawberries arrive at the end of April, which coincides perfectly with porch sitting weather. You can bet I’ll be stirring up a batch of these fruity mojitos when that moment hits. While I don’t have a crushed ice maker, using a canvas ice bag makes easy work of the drink’s signature crushed ice.

Get Recipe: Strawberry Mojito

Lemony Spaghetti with Peas and Ricotta

This lemony pasta feels like spring in a bowl. I am a fan of using ricotta as a quick and creamy pasta sauce and I am here for the crunch the toasted breadcrumbs provide. The recipe calls for spring onions, but if I can’t find them, scallions are an equally delicious substitute.

Get Recipe: Lemony Spaghetti With Peas and Ricotta

Orange Poppy Seed Cookies

The bright flavor combination of lemon poppy seed is something I find myself craving this time of year. I am curious to try these buttery cookies that swap the lemon for orange. One reader, Jules, rolled the dough balls in sugar before baking to give them extra sparkle and crunch.

Get Recipe: Orange Poppy Seed Cookies

Roasted Radish and Feta Salad

I am always looking for ways to make use of the abundance of radishes that grace the farmers market in April. I love that this salad goes beyond the usual peppery raw slices by roasting halved radishes until they become juicy and sweet. Plus, the tip to save radish greens to turn into pesto or sautéed with olive oil and salt is extra smart.

Get Recipe: Roasted Radish and Feta Salad

Earl Grey Yogurt Cake with Macerated Strawberries

I am a little biased, given this is my own recipe, but this citrusy, floral cake is exactly how I want to end a spring dinner. I often skip the whipped cream and serve the cake plain with the macerated strawberries and more plain whole-milk yogurt for spooning onto each individual slice.

Get Recipe: Earl Grey Yogurt Cake with Strawberries

Read the original article on Simply Recipes.