April showers bring... spring bounty! As April approaches, we are welcoming it all with open arms. Along with moody weather, we also welcome the arrival of snap peas, green garlic, early summer squash, Asian pears, and more at local farmers markets.
I used green garlic in a handful of ways this past week: finely chopped and mixed into greens for a salad tossed with a simple vinaigrette, and blended into a pesto-inspired sauce for pasta. For a final showstopper, I sautéed them in large strips with pea shoots (also in season for a few more weeks) and served the crisped combination alongside butter-poached shrimp.
If a simple seasonal herb can be stretched across a handful of meals, imagine what you can make with mushrooms, fingerling potatoes, and fresh fennel also in hand. To take the guesswork out of deciding what’s for dinner, we’ve rounded up our favorite recipes to make in April below! Happy almost April, |
—Magdalena O'Neal, assistant editor |