Behind the Scenes

April’s Culinary Theme: Go Green

With its bounty of offerings, April’s “Go Green” theme is all about cooking up dinners that spotlight beautiful produce.

eat dumplings, and decide on monthly themes to unify the menus you choose from. The last item on the agenda ranges from cooking tools and seasonal ingredients to food fantasies and dream vacations. Below, recipe editor Jennifer En lets you in on why April is the perfect month for Going Green.

With the arrival of April and fresh foods around the corner, you might be inspired to go green in the kitchen. It’s easy to add seasonal veggies to your dishes when there’s so much to choose from. What lights our fires this time of year? Fresh asparagus, leafy bok choy, spring onions, and green garlic are great ones to start with. With its bounty of offerings, this month is about cooking up dinners that spotlight the beautiful produce. It’s time to emerge from hibernation and start thinking about possibilities for vibrant additions to your pastas, risottos, and tacos.

To add seasonal green pops of color to your favorite dishes, try Spring Onion Risotto, Creamy One-Pot Linguine with Broccoli and Edamame, and Chicken Paillard with Roasted Parmesan Asparagus. Save energy in the kitchen (both yours and the planet’s) by cutting down on stove and oven usage with a few quick recipes: Turkey Burgers with Spinach, Crispy Calamari with Asian Greens, and Roasted Spring Vegetables with Burrata fit the bill. If you’re hankering for your go-to takeout dish, try whipping up your own seasonal version of Steak and Green Garlic Stir-Fry. Celebrate Earth Day by updating your favorite sandwich with spinach and feta—as in “Spanakopita” Grilled Cheese with Greek Salad. And there’s no better way to end a meal on an eco-friendly note than by giving your oven a break with rich and creamy no-bake Peanut Butter Cheesecakes.

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