What to Cook This April

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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.

Simple Ramp Pasta / Photo by Kerri Brewer / Katie Workman / themom100.com

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.

Ok, April!!!

13 Seasonal Recipes to Make This April

Classic Baked Ham

The classic, perfect baked ham — shiny with a tangy sweet glaze, crosshatched, ideal for Christmas, Easter, and any large gatherings that call for a ham.

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Greek-Style Butterflied Leg of Lamb with Feta Sauce

This Greek-style leg of lamb has a little spiral of extra flavor inside, and looks like it was more complicated than it really is to make.

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Spring Vegetable Salad

Simple, perfect, crisp-tender, goes with everything.

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“This is a fantastic salad! It’s light and fresh and crunchy, all the things you crave as Spring starts to bloom.”
Annie

Korean Pork Chop, rice, and salad on a plate with silverware.

Korean Pork Chops

Please, just look at that glorious crust.

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“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

Honey Garlic Shrimp

A handful of ingredients turns a pound of shrimp into a terrific quick and easy weeknight dinner in under 30 minutes.

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“Great Flavor…The sauce was so tasty….Easy too. Would not change a thing.”
Charleen

Ground Turkey Tacos

These old school hard shell tacos made with ground turkey will become a much-loved part of the weekly rotation.

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Person using a fork and a spoon to toss Ramp Pasta.

Simple Ramp Pasta

A simple ramp pasta to make the most out of the ultra seasonal ingredient.

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“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