From Hearty Salads to Quick & Easy Dinners, Here’s What We’re Cooking This April

It’s April and we are into spring, for real. We’re shedding layers, getting back into the swing of going to the farmers’ market, and craving foods that feel fresh, nourishing, and life-affirming. What does that look like? To start: green, green, and more green.  Vibrant salads that showcase spring produce, quick and easy dinners that let us make the most of the extra hours of daylight, and plant-forward meals that are substantial enough to fill us up. More specifically? These 10 perfect-for-April recipes.

1. Baked Cod with Lemon, Garlic, Thyme and Asparagus from Feasting at Home

Cod is flaky, mild, and a little sweet. It takes well to the flavors of lemon, garlic, thyme, and asparagus, one of our first spring veggies. It all comes together in one pan and takes just 12 minutes to bake. Serve with rice, cauliflower rice, or quinoa and dinner is done.

2. Everything Spring Green Salad with Basil Lemon Vinaigrette from Ambitious Kitchen

Think of everything you love about spring, put it in a bowl, and toss it together with a killer lemon-basil vinaigrette and you have this hearty and healthy salad. Packed with peas, avocado, sprouts, cabbage, and more, it’s pretty substantial on itss own, but add some chicken, shrimp, canned tuna, or hard-boiled eggs for additional protein.

3. Colorful Beet Salad with Carrot, Quinoa and Spinach from Cookie and Kate

It’s hard to get more spring-like than this salad with beets, carrots, and spinach, all of which are easily available in April. Add in edamame, quinoa, and avocado, and this bowl full of goodness will keep you going from lunch until dinner or make a fresh and filling dinner.

4. Easy Shrimp Pasta with Arugula Pesto from Root and Revel

Instead of basil, this pesto uses arugula, which starts to come back into season in spring. Right now, it’s especially tender and gently peppery; by mid season it’ll be much more pungent. In other words, make this recipe ASAP.

5. Peanut Noodle Salad from Pinch of Yum

Baby kale, carrots, cilantro, and green onion bring plenty of freshness and color to this warm noodle salad, which also tastes delicious as lunch the next day.

6. Low Carb Cauliflower Risotto with Mushrooms and Peas from Jessica Gavin

Cauliflower rice gets the risotto treatment with mushrooms and peas for a riff on the traditional dish that’s just as delicious, but sits a bit lighter in your belly.

7. Lemon Chicken Thighs with Artichokes from Foodie Crush

Meyer lemons and jarred artichokes brings plenty of bright flavor to everyone’s favorite quick dinner protein.

8. Grilled Flank Steak with Radish Chimichurri from the Original Dish

Radishes are a sure sign of spring’s bounty. Turned into a chimichurri, they’re zesty, peppery, and delicious drizzled over a grilled flank steak.  Make the chimichurri ahead of time, and throw the steak on the grill on a warm day. Dinner, done!

9. Green Goddess Pesto Bowls from Healthy Little Vittles

Potatoes, kale, and Brussels sprouts for the veggies, crispy chickpeas and toasted pumpkin seeds for some crunchy protein, and a pesto made from fresh peas — so good!

10. Creamy Vegan Asparagus Soup from Crowded Kitchen

For those days when there’s a chill in the air and you want something warm, but also green: the greenest soup. It’s also super creamy and comes together in just 45 minutes.