Here’s What’s In Season In April and Some Recipe Recommendations
Blog | April 13th, 2020
Spinach and Artichoke Dip
A quick and easy dish that is definitely a favorite! Use it as an appetizer or a laid-back, snack-type meal!
2 cups of shredded parmesan cheese
10 oz box of frozen chopped spinach, thawed
14 oz can of artichoke hearts, drained and chopped
2 Tsp minced garlic
2/3 cup sour cream
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped leeks or green onions
1/2 cup ripe tomatoes, chopped
Preheat oven to 375 degrees. (Or use the microwave to keep the kitchen cool!)
In a medium bowl, mix together parmesan cheese, spinach, and artichoke hearts.
In a separate bowl, mix together sour cream, cream cheese, mayo, and garlic. Add to spinach mixture and mix until well combined.
Pour into an 8×8 dish and bake for 25 minutes (or microwave) until hot and bubbly.
Sprinkle chopped leeks and tomatoes around the outer edge for a beautiful and tasty garnish.
Serve immediately with tortilla chips.
Typically, an Irish dish but often served in America on St. Patrick’s Day. However, this is a delicious comfort food and side dish anytime! This one covers the potatoes, cabbage, and kale on our seasonal list.
8 medium potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup milk
1 small green cabbage and/or kale, cored and sliced thin
1 -2 cups of kale, ribs removed and sliced thin
6-8 scallions finely chopped
Salt and pepper to taste
Bring a large pot of water to a boil.
Add the potatoes and 1 tsp salt.
Cook until the potatoes are fork-tender.
Drain in a colander then return to the pot.
Mash the potatoes until smooth.
Add the milk and 6 tablespoons of the butter.
Add desired salt and pepper and set aside to keep warm while preparing cabbage/kale.
Add the sliced kale and cabbage to a pot of boiling, salted water.
Cook for 3-4 minutes or until tender.
Drain well. You may also sauté the cabbage and kale in a large skillet with a little olive oil until wilted if preferred.
Mix the potatoes and greens together and stir in the scallions.
Season with salt and pepper.
To serve, make a well in the center of the potato mixture. Add the remaining butter and garnish with a few pieces of chopped scallion.
Peanut Butter Banana Smoothie
This one is great for breakfast, lunch or dinner. Easy, filling and full of nutrition. Whether fueling up for the day or winding down with a refreshing, cool treat at night…this will quickly become a family favorite!
2 bananas…sliced and frozen
1/4 cup plant-based yogurt (Chobani coconut vanilla or plain is best)
2 cups of coconut milk
3 tablespoons of peanut butter
A handful of fresh spinach
1/2 avocado, frozen
Put all ingredients in a blender and mix until smooth and creamy! Makes approximately three 8-ounce servings.
There are so many combinations of recipes using the bounty of spring. These are just the tip of the iceberg. Whether using an old family recipe or searching for new ideas. Keep it simple, catch your breath, dig in and enjoy!