From floral cocktails to lemongrass-scented pork, here are the recipes you should brave April showers to find the fresh, seasonal ingredients for.
Sunset Staff
Now’s the time to take advantage of spring produce like avocados and asparagus, and to squeeze the last drops out of oranges and other fruit that won’t be grown locally much longer. April’s bounty can take you from pre-dinner cocktails right through dessert.
Brandon Boudet, chef at Dominick’s, Little Dom’s, the 101 Coffee Shop, and Tom Bergin’s (all in Los Angeles), came up with this refreshing twist on a classic Old Etonian cocktail.
2 /5Thomas J. Story
Aatxe Aperitivo (Sparkling Cava Cocktail)
A twist on the classic Champagne cocktail, it’s made with cava (Spanish sparkling wine) and pacharán liqueur.
3 /5Rachel Weill
Green Gin Cocktail
The juniper flavor that predominates in gin goes really well with the herbs and celery in this refreshing combo.
4 /5Jeffery Cross
Kumquat KumbaYa
Although the drink is strong, gin and refreshing citrus flavors keep it tasting light.
5 /5Cassie Winslow
Plum Rosewater Gin and Tonic
Cassie Winslow, founder of the blog Deco Tartelette and the author of Floral Libations shares her fruity and floral take on the gin and tonic.
1 /5Jennifer Mariné
Chilled Cucumber, Avocado, and Yogurt Soup
The flavors are springy, but you’ll enjoy this chilled soup all through summer.
2 /5Thomas J. Story
Squash Blossom, Avocado, and Butter Lettuce Salad
Edible squash blossoms provide a pop of spring flavor–and color.
3 /5Thomas J. Story
Spring Greens and Peas with Ricotta and Preserved Lemon Herb Oil
This salad, from San Francisco cookbook author and teacher Michelle McKenzie, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth). For the herbs, she likes a mix of mint, dill, parsley, or chervil; fennel fronds work too.
4 /5Leigh Beisch
Leek and Chanterelle Tart
The simple salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar. You can substitute button or cremini mushrooms for the chanterelles.
5 /5James Carrier
Three Peas with Leeks, Mint, and Cream
This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it’s also delicious with any single type or two combined.
1 /3Thomas J. Story
Sushi Burrito
Sushi burritos were created in 2008 by Peter Yen, founder of the Bay Area’s popular Sushirrito, as a way to combine two of his favorite foods: sushi and burritos. You’ll need a bamboo sushi-rolling mat, which you can find at kitchenware stores, Asian grocery stores, or online. This easy sushi burrito recipe includes salty, crunchy, fresh, sweet, and creamy notes by using avocado, potato chips, mirin, and cucumber to accompany the fresh tuna, nori and rice.
2 /3Thomas J. Story
Moroccan Carrot Salad
Israeli chef Alon Shaya, of Denver’s Safta, buys bunches of young carrots. “The skins are more tender,” he says. “I roast them skin-on for the added nutrients.” Rather than throw out the carrot tops, he blanches them quickly in salted water to pull out the bitterness and turns them into a pesto.
3 /3Iain Bagwell
Grilled Vegetable Paella
For parties, says Portland chef Scott Ketterman, paella is a host’s dream. “You do most of the work beforehand, and then you just stand at the fire adding things to the pan, sipping wine and creating this amazingly impressive dish. People love to watch it cook.”
1 /6Annabelle Breakey
Spicy Lamb Tacos
Lamb makes for an interesting flavor break from beef. If you prefer less spice, just reduce the amount of chipotle powder.
2 /6Victor Protasio
Gaucho Steak with Four-Herb Chimichurri
The flavor in this dish just doesn’t stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri.
3 /6Ed Anderson
Roasted Salmon Steaks with Remoulade Butter
In the world of mid-1970s cooking, horseshoe-shaped salmon steaks were far more common than the now ubiquitous fillet, says L.A. chef Nancy Silverton, who cites the cut as her proving grounds when learning to cook. Now the old-school cut is back, seared in a hot pan, then roasted in the oven and topped with herby compound butter.
4 /6Thomas J. Story
Harissa-Roasted Chicken with Chickpeas
Tangy yogurt meets bold harissa in the topping for this gutsy chicken dish. Fletcher adapted the recipe from one by her friend Ed Blonz, author of the syndicated column On Nutrition.
5 /6Erin Kunkel
Chicken Sausage and Vegetables Sheet Pan Supper
“Fab, fuss-free dinners are my holy grail,” says Michelle Tam (nomnompaleo.com,@nomnompaleo) about sheet pan meals. This one is adapted from her and husband Henry Fong’s latest Nom Nom Paleo cookbook, Ready or Not! “Sheet pan suppers allow me to maximize the amount of veggies for dinner,” she says. “And cleanup is a breeze.”
6 /6Aubrie Pick
Lemongrass Pork Chops
Vietnamese cooks love thin pork chops because the chops pick up seasonings quickly, cook fast, and taste great—perfect for a weeknight meal. Sold at many supermarkets, the skinny chops have either a curved rib bone or T-shaped bone. An edge of fat and marbling signal good flavor. You can marinate the pork many ways, but lemongrass is a signature Viet flavor.
1 /5Victor Protasio
Coconut Tartlets with Poached Pineapple and Mascarpone Cream
Refreshing and bright, with the tropical flair of pineapple and coconut, these little tarts are a fun departure from typical desserts. Even better, most of the elements can be prepared a day ahead, then assembled just before serving.
2 /5James Carrier
Strawberry-Rhubarb Pie
Pie crust wraps around a sweet mixture of strawberries and rhubarb in this mouth-watering pastry recipe.
3 /5Norman A. Plate
Mini Pavlovas
These light, sweet meringue clouds with fresh fruit filling are named after the Russian ballerina Anna Pavlova. The dessert originated in Australia and New Zealand, where numerous variations make it as common as apple pie is in the United States. Jane Shapton adapted this classic from a recipe her parents brought back from a recent trip.
4 /5Annabelle Breakey
Coconut Avocado Ice Cream
This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.
5 /5Eva Kolenko
Chez Panisse Sugared Rose Petals
Chopped into colorful confetti or served whole on a cake or candy tray, the petals have a delicate crunch, inviting flavor, and subtle fragrance.
Veggie First Courses
1 of 5Jennifer Mariné
Chilled Cucumber, Avocado, and Yogurt Soup
The flavors are springy, but you’ll enjoy this chilled soup all through summer.
2 of 5Thomas J. Story
Squash Blossom, Avocado, and Butter Lettuce Salad
Edible squash blossoms provide a pop of spring flavor–and color.
3 of 5Thomas J. Story
Spring Greens and Peas with Ricotta and Preserved Lemon Herb Oil
This salad, from San Francisco cookbook author and teacher Michelle McKenzie, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth). For the herbs, she likes a mix of mint, dill, parsley, or chervil; fennel fronds work too.
4 of 5Leigh Beisch
Leek and Chanterelle Tart
The simple salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar. You can substitute button or cremini mushrooms for the chanterelles.
5 of 5James Carrier
Three Peas with Leeks, Mint, and Cream
This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it’s also delicious with any single type or two combined.
Light Entreés
1 of 3Thomas J. Story
Sushi Burrito
Sushi burritos were created in 2008 by Peter Yen, founder of the Bay Area’s popular Sushirrito, as a way to combine two of his favorite foods: sushi and burritos. You’ll need a bamboo sushi-rolling mat, which you can find at kitchenware stores, Asian grocery stores, or online. This easy sushi burrito recipe includes salty, crunchy, fresh, sweet, and creamy notes by using avocado, potato chips, mirin, and cucumber to accompany the fresh tuna, nori and rice.
2 of 3Thomas J. Story
Moroccan Carrot Salad
Israeli chef Alon Shaya, of Denver’s Safta, buys bunches of young carrots. “The skins are more tender,” he says. “I roast them skin-on for the added nutrients.” Rather than throw out the carrot tops, he blanches them quickly in salted water to pull out the bitterness and turns them into a pesto.
3 of 3Iain Bagwell
Grilled Vegetable Paella
For parties, says Portland chef Scott Ketterman, paella is a host’s dream. “You do most of the work beforehand, and then you just stand at the fire adding things to the pan, sipping wine and creating this amazingly impressive dish. People love to watch it cook.”
Meaty Mains with Spring Herbs
1 of 6Annabelle Breakey
Spicy Lamb Tacos
Lamb makes for an interesting flavor break from beef. If you prefer less spice, just reduce the amount of chipotle powder.
2 of 6Victor Protasio
Gaucho Steak with Four-Herb Chimichurri
The flavor in this dish just doesn’t stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri.
3 of 6Ed Anderson
Roasted Salmon Steaks with Remoulade Butter
In the world of mid-1970s cooking, horseshoe-shaped salmon steaks were far more common than the now ubiquitous fillet, says L.A. chef Nancy Silverton, who cites the cut as her proving grounds when learning to cook. Now the old-school cut is back, seared in a hot pan, then roasted in the oven and topped with herby compound butter.
4 of 6Thomas J. Story
Harissa-Roasted Chicken with Chickpeas
Tangy yogurt meets bold harissa in the topping for this gutsy chicken dish. Fletcher adapted the recipe from one by her friend Ed Blonz, author of the syndicated column On Nutrition.
5 of 6Erin Kunkel
Chicken Sausage and Vegetables Sheet Pan Supper
“Fab, fuss-free dinners are my holy grail,” says Michelle Tam (nomnompaleo.com,@nomnompaleo) about sheet pan meals. This one is adapted from her and husband Henry Fong’s latest Nom Nom Paleo cookbook, Ready or Not! “Sheet pan suppers allow me to maximize the amount of veggies for dinner,” she says. “And cleanup is a breeze.”
6 of 6Aubrie Pick
Lemongrass Pork Chops
Vietnamese cooks love thin pork chops because the chops pick up seasonings quickly, cook fast, and taste great—perfect for a weeknight meal. Sold at many supermarkets, the skinny chops have either a curved rib bone or T-shaped bone. An edge of fat and marbling signal good flavor. You can marinate the pork many ways, but lemongrass is a signature Viet flavor.
Spring Desserts
1 of 5Victor Protasio
Coconut Tartlets with Poached Pineapple and Mascarpone Cream
Refreshing and bright, with the tropical flair of pineapple and coconut, these little tarts are a fun departure from typical desserts. Even better, most of the elements can be prepared a day ahead, then assembled just before serving.
2 of 5James Carrier
Strawberry-Rhubarb Pie
Pie crust wraps around a sweet mixture of strawberries and rhubarb in this mouth-watering pastry recipe.
3 of 5Norman A. Plate
Mini Pavlovas
These light, sweet meringue clouds with fresh fruit filling are named after the Russian ballerina Anna Pavlova. The dessert originated in Australia and New Zealand, where numerous variations make it as common as apple pie is in the United States. Jane Shapton adapted this classic from a recipe her parents brought back from a recent trip.
4 of 5Annabelle Breakey
Coconut Avocado Ice Cream
This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.
5 of 5Eva Kolenko
Chez Panisse Sugared Rose Petals
Chopped into colorful confetti or served whole on a cake or candy tray, the petals have a delicate crunch, inviting flavor, and subtle fragrance.