Make the most of seasonal vegetables in April with our recipe collection that celebrates carrots, beets, peas, asparagus, kale, radishes, artichokes, and more.
Spinach Artichoke Pasta
Roasted Beets and Carrots with Feta
Garlic Butter Roasted Asparagus
Shredded Kale Salad with Roasted Beets, Pepitas, Currants, Pickled Onions, and Feta with an Orange Vinaigrette
Garlic-Roasted Carrots
Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette
Mediterranean Roasted Artichokes
Pasta Carbonara with Bacon and Peas
Loaded Garden Salad
Creamy Artichoke Parmesan Soup
Orange and Roasted Beet Salad
Superfood Salad
Whole Roasted Artichokes with Lemon-Garlic Aioli
Stir-Fried Spicy Asparagus
Baby Artichokes Stuffed with Panko, Parmesan, and Garlic
Roasted Beet Salad
Curried Carrot & Coconut Soup
No-Stir Brie Risotto with Lemon Butter Asparagus
Click below for more recipes for April’s seasonal vegetables
