9 Recipes To Make With The April Harvest

Young baby lettuce is called spring mix for a reason — it’s the time of year when tender greens are first poking up in the garden. This salad makes the most of seasonal veggies like asparagus, radishes and sugar snap peas and tosses them with a delicious lemony vinaigrette.

You can top this toothsome rice and pea dish with a piece of seared fish or eat it alone for a filling vegetarian meal.

There’s more to rhubarb than just pie. The tart veggie tastes great when stewed with sugar and though it’s great in crumbles and compotes, you can also puree and freeze it into sorbet. Here, it’s topped with a salty-sweet matcha pistachio brittle, also easy to make.

Justine is famous for her baked salads, especially when topped with crispy over baked quinoa. This one is a classic with kale, cabbage and a health splash of chili oil or chili crisp.

This tart is a celebration of peak asparagus season, framing it with delicate puff pastry and melty Gruyère cheese. From breakfast to dinner, it’s a great dish for any meal of the day.
Make it!

There’s lots of great stews that use canned fava beans, but since they are in-season right now, this flatbread with fresh favas is the way to go.

Sliced fresh radishes are delicious as a salad topper, but an unsung preparation for them is salty and roasted on a bed of miso and yogurt. It cuts down on their peppery flavor and makes them potato-like.
Make it!

Roast seared leeks in a nest of rice for an hour and they become so soft they almost melt. The rice on top develops a crisp crust while the rice below stays tender and soft.

Citrus and fennel are a natural pair as the acid sweetness of the citrus plays well with the crisp licorice flavor of the fennel. The burrata cheese adds heft and creaminess, making this a substantial salad.