With the weather being up and down in April, I love a good mixture of hopeful Spring dishes and cozy cold-weather dishes because, in Wisconsin, you just never know if it’s going to be 30 or 70 in any given week!
What should I cook in April?
As springtime arrives, fresh asparagus is everywhere! Being in Wisconsin, we are just at the very start of fresh vegetable season, so I always get very excited this time of year.
Beyond asparagus, you will find some great broccoli, greens and herbs around as well. And, it’s the best time of year to get excited for fresh citrus flavors, like lemon!
BREAKFAST
Avocado toast with hard-boiled eggs and tomatoes – an absolutely delicious breakfast that is a healthy way to start your day!
Broccoli egg breakfast bowl – Another protein-packed breakfast option that you can make with your favorite vegetable and cheese. Simple, easy and delicious.
Fluffy Buttermilk bunny pancakes – with Easter falling in April, these pancakes had to make the list!
Make ahead quiche – great for a freezer meal and a perfect way to add any mix of veggies you have on hand.
Vanilla scones with orange glaze – I love this recipe alongside my morning coffee so I’m always thinking of it for brunch events like Easter. You could even save this one for May and give it as a food gift to any loving Mom in your life!
LUNCH
Classic egg salad – a great recipe to make with all of those leftover eggs from Easter time.
Tuna salad with pickled celery – great as a dip or perfect on a sandwich. Adding pickled celery to tuna salad brings it up to a next (very delicious) level!
Yogurt lemon chicken and feta – this salad is topped with chicken, marinated in yogurt and lemon, giving it the most amazing flavor. Plus it’s super easy to make, you can enjoy it as lunch or as lighter dinner.
Ham & Swiss Sandwich – the maple mustard mayo on the sandwich is what really sets it apart.
Crispy chicken and arugula salad – the combination of parmesan and lemon are the perfect compliment to arugula and all brought together with a beautifully crispy chicken breast.
Arugula salad with roasted chicken and potatoes – one more arugula salad that combines some of the same flavors I talk about above; lemon, arugula and chicken. Plus, this salad can be made as a simple sheet pan meal; my favorite!
DINNER
Italian turkey sausage & couscous – a 20 minute meal that includes tasty spring asparagus, but also allows you to be creative with whatever vegetables you have on hand.
Fire-roasted lemon garlic tilapia with asparagus fries – I created this recipe many years ago, but had to be sure to share these amazing asparagus fries during asparagus season!
Balsamic mushrooms over arugula and cheesy polenta – this vegetarian dish is balanced bold flavors on the mushrooms with rich, creamy polenta. A combination you’re going to love!
Prosciutto fig and arugula flatbread – flatbread is great for a light dinner, lunch meal or even an appetizer at a party. Since arugula is great this time of year, give this flatbread a try.
5 ingredient sheet pan pork chop – sheet pan meals never go out of style and pork is a great option for feeding a family. I like to make this recipe with broccoli on the side, making it perfect this time of year.
Instant Pot Asian shredded beef bowls – I love using my Instant Pot for quick dinners that are packed with flavor. This one is topped with quick pickled vegetables and cabbage, giving it the perfect mixture of texture.
Chilled lemon basil beet soup – another older recipe that I had to dig up from the archives so you could enjoy it this spring. The combination of beet and lemon helps create an airy soup that you can enjoy in any weather.
OTHER (Dessert, Sides and more!)
Lemon basil pesto – April is a great time of year to get in the kitchen and make some pesto. Adding a kick of lemon is the perfect Spring boost.
Challah bread – light and airy and perfect on a brunch table!
Miso deviled eggs – great any time of year, but also a super fun twist for a recipe you could bring to any Easter celebration.
Lemon loaf – a Starbucks copycat recipe that you’ll find yourself making over and over. It’s much cheaper than buying at a coffee shop and tastes even better because you’re using real ingredients!
Grilled cabbage – when I discovered you could make cabbage this delicious by simply making it on the grill, we ended up eating it on repeat all summer long. So, as soon as the weather warms up, recipes call for the grill!
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