Oh, April, hello! Hello! Welcome, welcome, welcome. We’ve been waiting for you, like…well, all year. But really, especially this year. You know why.
Easter is but moments away, and whether you celebrate Easter or not, this is the month we really truly shove those heavy coats into a back corner of the closet, and turn our attention from roasting to ramps. Though, I also know that some of those summer vegetables might get roasted on non-grilling nights. But I’m getting ahead of myself.
Depending on where you live, “Spring” may hit at different times. A mixture of envy and anticipation gets stirred up if you are in a part of the world where those fresh peas and strawberries are still weeks away. We’ll try and stick with the anticipation, since envy won’t make those asparagus spears grow faster.
Are you gardening this year? Last year I tried, and it was a pretty epic fail. The fault lies squarely with me. I think this year if I do it, it will only be if I have the discipline to put down one of those weed-preventing mesh mats under the top layer of soil. Last year it was me vs. the weeds, and the weeds were the clear victor. Me finding two tomatoes for dinner amidst the brush was something to see, I’m sure.
13 Seasonal Recipes to Make This April
“This is a fantastic salad! It’s light and fresh and crunchy, all the things you crave as Spring starts to bloom.”
“SOOOO good!! I marinated the pork chops then ended up freezing them because I got called out of town. DELICIOUS!!! However, one thing I had a problem with was getting the “crust” on the pork chops. At medium-high. I couldn’t get a crust without overcooking the chops. Next time, I will sear the chops on high, then add the marinade. I didn’t ever remove the chops; I added the marinade as soon as the chops looked close to being done. The marinade reduced quickly, and then I served it. DELISH!!! Thank you for an awesome recipe!!!”Jazz
“Great Flavor…The sauce was so tasty….Easy too. Would not change a thing.”Charleen
“I just made this and it was delicious! I did add a tiny bit of fresh lemon juice and lemon zest to it as well as used homemade fresh pasta for personal taste. Our ramps are at their peak right now (Southern Ontario) so this will go on the list to make again next year! Thank you for a lovely recipe.”Allison