What To Cook with April’s Best Produce: Recipes & Phone Wallpapers
Eating with the seasons isn’t just about taste, it’s the Italian way. And if we should be following anyone’s lead in the world of food, it should be the Italians. In the northern hemisphere, April marks a shift in the kitchen. As the weather warms, markets begin to bloom with fresh greens, tender herbs, and vibrant spring vegetables. Italian cooking follows nature’s lead, focusing on what’s local and at its peak rather than what’s available year-round. These seasonal ingredients aren’t just more flavorful – they’re often more affordable, more nutritious, and kinder to the planet too.
I’ve put together some recipes that celebrate Early Spring’s best offerings here in the United States. Think tender artichokes, fragrant wild garlic, juicy strawberries, bright oranges, and tangy rhubarb. These ingredients bring color, freshness, and a touch of excitement back into the kitchen after Winter’s slower pace. I hope you enjoy them and if any of these dishes make their way into your kitchen, I’d love to hear about it.
For those who need a phone wallpaper refresh, I’ve put together a few free wallpapers using my Early Spring-inspired ingredient illustrations. Download here.
Leek Risotto
Creamy risotto with soft, buttery leeks, finished with lemon zest and Parmigiano. Simple, elegant, and perfect for April.
Serves 4
Ingredients:
• 1 ½ cups Arborio rice
• 4 cups (1 litre) chicken or vegetable broth
• 3 tbsp unsalted butter (divided)
• 2 large leeks (white and light green parts only), thinly sliced
• ½ cup dry white wine
• ½ cup grated Parmigiano Reggiano
• Zest of 1 lemon
• Salt and black pepper, to taste
Instructions:
Warm the broth in a pot and keep over low heat.
In a large dry skillet, toast the rice over medium heat for 2–3 minutes. Set aside.
In the same pan, heat 1 tbsp of butter. Sauté the leeks with a pinch of salt for 8–10 minutes until soft and silky.
Return the rice to the pan and stir to coat.
Pour in the wine and stir until absorbed.
Add the warm broth, one ladle at a time, stirring and letting each absorb before adding more. Cook for 18–20 minutes until creamy and al dente.
Turn off heat. Stir in remaining 2 tbsp butter, Parmigiano, and lemon zest. Season with salt and black pepper.
Let sit for a minute before serving. Garnish with extra Parmigiano and more lemon zest.
Carciofi alla Romana (Roman-Style Artichokes)
Tender braised artichokes stuffed with herbs and garlic, Roman style.
Serves 4
Ingredients:
• 4 large globe artichokes
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 garlic cloves, finely minced
• Salt and black pepper
• Olive oil
• 1 cup water or white wine
Instructions:
Prepare artichokes by trimming stems, removing tough outer leaves, and scooping out choke. Rub with lemon to prevent discoloration.
In a bowl, mix herbs, garlic, salt, and pepper. Stuff into center of each artichoke.
Place artichokes stem side up in a deep pan. Drizzle with olive oil and add water or wine.
Cover and simmer on low for around 30 minutes, until tender.
Serve warm or room temp, with extra olive oil and a sprinkle of salt.
Lemon & Orange Olive Oil Cake With Ricotta Icing
Bright and citrusy, this cake is light, fragrant, and feels like spring on a plate.
Serves 8
Cake Ingredients:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• 2 eggs
• ¾ cup olive oil
• Zest of 1 lemon
• Zest of 1 orange
• ½ cup lemon juice
• 1 tsp vanilla extract
Ricotta Icing:
• 1 cup ricotta
• Zest of 1 orange (or lemon)
• 1-2 tbsp powdered sugar, to taste
• Optional topping: Pistachios, crushed
Instructions:
1. Preheat oven to 350°F (175°C). Grease a loaf or round cake pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, whisk sugar and eggs until light. Add olive oil, zests, lemon juice, and vanilla.
4. Fold in dry ingredients until just combined. Pour into pan lined with a coating of olive oil and a dusting of plain flour.
5. Bake 35-40 minutes, or until golden and a toothpick comes out clean. Cool completely.
6. Mix ricotta, orange and powdered sugar. Spread over cooled cake. Garnish with orange (or lemon) zest.
Optional garnish idea:
• Add custom lemon candles for a playful, scented centerpiece. Tutorial here.
• Top with candied lemon slices for a glossy, citrusy finish.
• Sprinkle on a few edible flowers like chamomile, violets, or nasturtiums for a spring garden feel.
• Or keep it simple with a handful of crushed pistachios for a subtle crunch and pop of green.
Tagliatelle with Wild Garlic Pesto (Ramps)
A vibrant spring pesto made by hand with a mortar and pestle, tossed with ribbons of pasta.
Serves 2
Ingredients:
• 200g (7 oz) tagliatelle
• 1 bunch wild garlic (ramps), roughly chopped
• ¼ cup toasted pine nuts
• ½ cup Pecorino Romano, finely grated
• ½ cup olive oil (or as needed)
• Zest of 1 lemon
• Salt and black pepper, to taste
Instructions:
In a mortar, crush the pine nuts into a paste.
Add the chopped wild garlic in batches, grinding it into the pine nuts until you have a fragrant, bright green paste.
Add the Pecorino and continue to work the mixture until well combined.
Gradually drizzle in the olive oil, stirring and grinding until you reach a loose, creamy consistency. Season with salt and pepper.
Cook the tagliatelle in salted water until al dente. Reserve a splash of pasta water.
Toss the pasta with the pesto in a bowl, using pasta water to loosen if needed until it’s glossy and well coated.
Serve immediately with extra Pecorino and a touch more lemon zest on top.
Snow Peas with Garlic and Lemon
A quick, bright side dish with crisp-tender snow peas and garlicky zing.
Serves 4
Ingredients:
• 200g (about 7 oz) snow peas, trimmed
• 1 tbsp olive oil
• 1 clove garlic, finely sliced
• Zest of ½ lemon
• Salt and pepper
• Squeeze of lemon juice
Instructions:
Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown.
Add snow peas and sauté for 2–3 minutes until just tender but still crisp.
Season with salt, pepper, lemon zest, and a little juice. Serve warm or at room temp.
Spring Onion & Potato Frittata
A hearty, fluffy frittata packed with potatoes and sweet spring onions.
Serves 4
Ingredients:
• 6 large eggs
• ½ cup milk or cream
• 2 medium waxy potatoes, peeled and diced
• 1 bunch spring onions (scallions), sliced
• 2 tbsp olive oil
• 2 tbsp chopped herbs (parsley, dill, or chives)
• Salt and pepper
• Grated Parmigiano Reggiano or Pecorino Romano
Instructions:
Boil potatoes in salted water until just tender, about 7–8 minutes. Drain and set aside.
Preheat oven to 190°C (375°F).
In a bowl, whisk eggs, milk, herbs, salt, and pepper.
In an oven-safe skillet, heat olive oil. Add spring onions, cooking until golden, about 5 minutes. Add potatoes and cook for 1 minute.
Pour in egg mixture and cook over low heat until edges begin to set.
Cover with freshly grated cheese, then transfer to the oven. Bake for 10–12 minutes until puffed and golden.
Cool slightly and serve warm or at room temp.
Tagliatelle with Morel Mushrooms
Morel mushrooms, combined with lots of butter and Parmigiano, make for an earthy, creamy pasta dish.
Serves 2
Ingredients:
• 200g (7 oz) tagliatelle
• 150g (5 oz) fresh morel mushrooms, cleaned and halved
• 3 tbsp unsalted butter (divided)
• 3 cloves of garlic, sliced into chunky, even pieces
• ¼ cup dry white wine
• Salt and black pepper
• ½ cup freshly grated Parmigiano Reggiano (plus more to serve)
• Italian flat leaf parsley
Instructions:
Cook tagliatelle in salted water until al dente. Reserve at least 1 cup of the pasta water before draining.
In a large pan, melt 2 tbsp butter over low heat. Add garlic and sauté until soft and translucent, about 2–3 minutes.
Add the morels and cook for 4–5 minutes until tender and aromatic.
Deglaze with white wine and let it reduce for a minute or two.
Add the cooked pasta directly into the pan with the mushrooms. Add ¼ to ½ cup of reserved pasta water and remaining 1 tbsp butter. Toss well.
Off the heat, stir in Parmigiano and keep tossing until a silky sauce forms. Add more pasta water as needed to loosen.
Season with salt and plenty of black pepper. Serve immediately with chopped parsley and more Parmigiano on top.
Dandelion Greens with Fava Bean Purée (Fave e Cicoria)
A rustic Southern Italian dish pairing creamy fava bean purée with garlicky sautéed greens and a bright hit of lemon.
Serves 4
Ingredients:
• 1 cup dried fava beans, soaked overnight
• 1 clove garlic (for boiling beans)
• Salt and olive oil
• 1 bunch dandelion greens (or escarole/chicory), trimmed
• 2 tbsp olive oil (for sautéing)
• 2 garlic cloves, thinly sliced
• Fresh lemon juice
Instructions:
Drain the soaked fava beans. In a pot, cover with fresh water, add the whole garlic clove, and boil until very soft (about 40–50 minutes). Drain and mash or purée with a drizzle of olive oil and a pinch of salt until smooth and creamy.
Blanch the dandelion greens in salted boiling water for 3–4 minutes until tender. Drain and squeeze out excess water.
In a skillet, heat 2 tbsp olive oil over medium heat. Add sliced garlic and cook until just golden. Add the greens and sauté for 5–7 minutes. Season with salt and finish with a generous squeeze of fresh lemon juice.
Serve the warm fava purée topped with the sautéed greens and a final drizzle of olive oil.
Orange and Fennel Salad
A light, zesty salad with juicy orange slices, crisp fennel, and a drizzle of olive oil.
Serves 4
Ingredients:
• 2 oranges
• 1 small fennel bulb, thinly sliced (fronds reserved)
• 1 tbsp lemon juice or white wine vinegar
• 2 tbsp extra virgin olive oil
• Flaky salt and black pepper, to taste
• Fennel fronds and/or mint for garnish
Instructions:
Peel and slice oranges into rounds or segments.
In a bowl or on a platter, layer the fennel and orange slices.
Whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad.
Garnish with fennel fronds or fresh mint. Serve chilled or room temp.
Pizza with Arugula and Prosciutto
A crispy pizza topped with peppery arugula, salty prosciutto, and a hint of lemon.
Serves 2–4
Ingredients:
• 1 ball pizza dough (homemade or store-bought)
• ½ cup shredded mozzarella or burrata
• Olive oil
• 1–2 handfuls fresh arugula
• 4–6 slices prosciutto
• Parmigiano shavings
Instructions:
Preheat oven to the highest setting (250°C / 475°F). Place a pizza stone or sheet inside to heat.
Roll out dough on a floured surface. Transfer to parchment paper.
Brush dough with olive oil, top with cheese, and bake for 8–12 minutes or until bubbly and golden.
Remove from oven and immediately top with arugula, prosciutto, and Parmigiano.
Drizzle with olive oil and serve warm.
Zabaglione with Strawberries
A light, creamy Italian custard traditionally served warm over fresh strawberries.
Serves 4
Ingredients:
• 4 egg yolks
• ¼ cup sugar
• ¼ cup Marsala wine (or dry white wine)
• 2 cups fresh strawberries, sliced
Instructions:
In a heatproof bowl, whisk egg yolks and sugar until pale. Add Marsala.
Set bowl over a saucepan of gently simmering water (double boiler style). Whisk constantly for 8–10 minutes until thick, pale, and frothy.
Remove from heat. Serve warm over fresh strawberries, or chill briefly for a cooler version.
Rhubarb Crostata
A rustic tart with buttery pastry and tangy-sweet rhubarb.
Serves 6
Ingredients:
• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 115g (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3 cups rhubarb, cut into 1-inch pieces
• ½ cup sugar (plus more for sprinkling)
• 1 tbsp cornstarch
• Zest of ½ an orange
• 1 tsp vanilla extract
• 1 egg (for egg wash)
Instructions:
In a bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Add ice water, one tbsp at a time, until the dough just comes together. Wrap and chill for 30 minutes.
Preheat oven to 200°C (400°F).
In a bowl, toss rhubarb with sugar, cornstarch, orange zest, and vanilla.
Roll out dough into a rough circle (about 12 inches) on parchment paper. Transfer to a baking sheet.
Pile the rhubarb mixture in the center, leaving a 5 cm (2 inch) border. Fold the edges of the dough over the filling, pleating as you go.
Brush dough with beaten egg, sprinkle with sugar, and bake for 35–40 minutes until golden and bubbling.
Cool slightly before serving. Best with cream or gelato.
Radish and Fennel Salad
A crisp and refreshing salad with peppery radish, sweet fennel, and citrus dressing.
Serves 4
Ingredients:
• 1 bunch radishes, thinly sliced
• 1 small fennel bulb, thinly sliced (reserve fronds)
• 1 orange, segmented
• Juice of ½ lemon
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fennel fronds and mint or parsley, to garnish
Instructions:
In a large bowl, combine radish slices, fennel, and orange segments.
In a small jar, whisk lemon juice, olive oil, salt, and pepper.
Drizzle dressing over the salad and toss gently.
Top with fennel fronds and fresh herbs just before serving.
Asparagus Risotto
A vibrant green risotto with tender asparagus tips, finished with Parmigiano and lemon for brightness.
Serves 4
Ingredients:
• 1 ½ cups Arborio rice
• 4 cups (1 litre) chicken or vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter (divided)
• 1 small onion or shallot, finely chopped
• ½ cup dry white wine
• 1 bunch asparagus (trimmed), chopped into 2 cm pieces
• ½ cup grated Parmigiano Reggiano
• Zest of 1 lemon
• Salt and black pepper, to taste
Instructions:
Cut the very bottoms off the asparagus stems and add them to the broth. Bring to a gentle simmer and let them infuse for 10–15 minutes. Strain and discard the stems, then keep the broth warm over low heat.
Slice the rest of the asparagus into two parts: mids and tips. Keep them separate.
In a large dry pan, toast the Arborio rice over medium heat for 2–3 minutes, stirring constantly until lightly golden and fragrant. Transfer to a bowl and set aside.
In the same pan, heat 1 tbsp of olive oil. Sauté the asparagus mids with a pinch of salt for 4–5 minutes, until just tender and bright. Remove and set aside. In the same pan, sauté the tips for 2–3 minutes in 1 tbsp of olive oil until tender and vibrant. Set aside separately for serving.
Without cleaning the pan, melt 1 tbsp of butter. Add the chopped onion and cook for about 5 minutes, until soft and translucent.
Return the rice to the pan and stir to coat. Pour in the wine and cook, stirring, until mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring often. Let each ladleful absorb before adding the next. Continue for 18–20 minutes, or until the rice is creamy and al dente.
Stir the sautéed asparagus mids into the risotto.
Turn off the heat. Stir in the remaining butter, and Parmigiano. Season with salt and pepper to taste. Let the risotto rest for 1 minute.
Spoon onto plates and top with the asparagus tips, grated lemon zest, and extra Parmigiano.
Thanks for reading!
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Buon Appetito,
Bianca xx
Can’t wait to try these! Thanks for sharing.