North Carolina is looking really green and I couldn’t be happier. Everything is coming back to life. This past weekend, I sunk my hands into the dirt to start up a modest little herb and vegetable garden. So far, I’ve planted tomatoes, cucumbers, basil, mint, thyme, rosemary, and parsley; more to come!

Whether you’re on the fence on what to plant this spring or are simply looking for some in-season produce to cook with, I hope our April Produce Guide offers some inspiration.

Here’s what to look for this month.

Asparagus

Seasoned asparagus in a glass bowl.

Much like broccoli, all asparagus needs in order to be delicious is a drizzle of olive oil, a sprinkle of salt and pepper, and a quick roast in the oven. (Or sizzle on the grill.) It makes for a perfect side to just about any main, but it’s also great when tossed into pasta. With plenty of nutrition and few calories, asparagus should be seen on your plate a lot this spring.

Try my Creamy One-Pot Pasta with Smoked Salmon and Asparagus!

Or try asparagus in these other recipes:

  1. Easy Asparagus Fillo Tart by Rainbow Nourishments
  2. Cheesy Baked Asparagus by Don’t Go Bacon My Heart
  3. Burrata Pizza with Shaved Asparagus Arugula Salad by Spices In My DNA

Avocado

Avocados that have been sliced open.

Avocados. We’re obsessed. We want it with chips, smashed onto toast, tossed into salads, and stacked onto sandwiches. Avocado is the perfect addition for those who love everything that is rich and creamy, but want to make smarter choices. This fruit is high in fiber, heart-healthy fats, and it offers up a ton of vitamins. It also contains more potassium than bananas!

Try avocado in my Grilled Tuna Steak Salad with Wasabi Vinaigrette!

Or try these other recipes:

  1. Citrus Avocado Salad by Fork in the Kitchen
  2. Spiced Flank Steak Tacos by The Original Dish
  3. Mexican-Style English Muffin Pizzas by Kitchen @ Hoskins

Beets

Bunch of beets.

A lot of people dislike beets because of their earthy taste; because they “taste like dirt”. But roasting them brings out a richness and sweetness that works really well in a hearty salad or as a side dish! It also has great health benefits. This nutritious root veg can help keep blood pressure in check, act as an anti-inflammatory, and improve digestive health. You can also blend it up and use it as food coloring, thanks to its natural bright fuchsia tone.

Try beets in my Fall Harvest Wild Rice Medley!

Or try them in these other recipes:

  1. Beet and Dill Lentils by The Nourished Mind 
  2. Roasted Beet Salad by Waves In the Kitchen
  3. Vegan Beetroot Risotto by Lazy Cat Kitchen

Broccoli

Two bunches of broccoli.

It’s funny how as a kid, broccoli was only tolerable if it was smothered in melted cheese. Today, roasted broccoli is hands down my favorite veg side. A simple drizzle of olive oil and a few dashes of kosher salt and cracked black pepper go a long way. However, my favorite way to eat it is with garlic salt and nutritional yeast so you get that cheesiness without the extra calories. When shopping, be sure to snag broccoli with tightly-packed green florets and firm stalks.

Try my Oven-Roasted Broccoli with Nutritional Yeast!

Or try broccoli in these other recipes:

  1. Broccoli Beef Soba Bowl by The Modern Proper
  2. Three Cheese Broccoli Soup by The Almond Eater
  3. Creamy Lemon Pappardelle with Roasted Broccoli by Hello Veggie

Brussels Sprouts

Bowl of Brussels Sprouts.

Brussels sprouts are another one of those veggies, like broccoli, that seemed best drowned in a cheese sauce as a kid. But as I’ve grown older (and wiser?) I’ve learned that these hearty sprouts are best served away from that stuff. There’s a reason why they’ve become such a popular starter or side at restaurants! When pan-fried or oven-roasted to a golden crisp, they’re undeniably delicious. But don’t worry, you can make delectable versions yourself at home, too.

Try my Sweet Curried Brussels Sprouts with Toasted Walnuts!

Or try them in these other recipes:

  1. Za’atar Bacon Brussels Sprouts with Pomegranate by The Nourished Mind
  2. Brussels Sprouts Caesar Salad by Sweet Simple Vegan
  3. Roasted Brussels Sprouts with Goat Cheese by Jar of Lemons

Cabbage

Head of savoy cabbage.

This healthy cruciferous vegetable comes with quite a few health benefits. Cabbage is a digestive tract cleanser which helps improve digestion. It’s also high in vitamin C and contains vitamin K. When it comes to cooking, it’s actually really versatile! You can cook it or eat it raw in salads and slaws.

Try cabbage in my Unstuffed Cabbage Rolls!

Or try it in these other recipes:

  1. Irish Colcannon by The View from Great Island
  2. Grilled Shrimp Tacos with Creamy Slaw by Isabel Eats
  3. Healthy Carrot Cabbage Coleslaw by Yay! For Food

Cauliflower

Cauliflower

Cauliflower has been viewed as a trendy health food for a while now. It’s being shredded to substitute rice and mashed to mimic potatoes; it’s even being used as pizza crust! In addition to helping folks who are trying to lessen their carb intake, the cauliflower has a bangin’ nutritional profile.

Try cauliflower in my Easy One-Pot Roasted Cauliflower Soup!

Or try it in these other recipes:

  1. Air Fryer Blackened Cauliflower Tacos by Sprinkles & Sea Salt
  2. Roasted Garlic Mashed Cauliflower by Every Little Crumb
  3. Maple Sriracha Cauliflower Wings by Cupful of Kale

Citrus Fruits

Bowl of oranges.

We often associate brightly-flavored citrus fruits with summer, but peak season for these gems is during the gloomier months. This is when they’re at their sweetest and juiciest. Choosing the best citrus fruits is easy—look for clean blemish-free rinds with a finely textured peel. Additionally, seek out the weightier fruits; heavier means juicer!

Try citrus fruit in my Lobster Ravioli with Orange Butter White Wine Sauce!

Or try it in these other recipes:

  1. Quick Lemon Thyme Chicken by Nourish and Fete
  2. Grapefruit Fennel Salad Za’atar Dressing by Cardamom and Tea
  3. Lime, Coconut, and Macadamia Granola by Full of Plants

Greens

Head of green and purple artisan lettuce.

Spring greens are about to sprout and our salads are about to get a whole lot brighter! Spinach, lettuce, arugula, and swiss chard are fantastic on their own or blended together. Don’t forget that these nutrient-dense greens aren’t meant for salads exclusively. You can twirl them into your pasta, toss them into soups, and blend them into your smoothies.

Try my Lemon Pasta with Arugula!

Or try these other recipes:

  1. Spinach Pasta Salad with Feta and Tomato by Peas and Crayons
  2. Giant Beans and Greens on Toast by With Spice
  3. Thai Lettuce Wraps by Cupful of Kale 

Leeks

A large leek.

Leeks are very easy to cook with, which makes sense since they’re related to other favorites in cooking like onions, garlic, shallots, and chives. You can blend them into soups, add them to stuffing during the holidays, roast them, or crisp them up and use them as a garnish.

Try leeks in my Vegetarian Slow Cooker Stuffing!

Or try them in these other recipes:

  1. Potato Bacon Frittata with Pickled Asparagus by The Original Dish
  2. Crispy Egg-In-a-Hole with Sauteed Leeks and Thyme by Vibrant by the Spoonful
  3. Green Shakshuka by Olive and Mango

Mushrooms

Bowl full of cremini and button mushrooms.

Fun fact: there are 20 species of mushrooms that are commercially cultivated. I think my use of them extends to about four: button, baby bella/cremini, shiitake, and oyster. Mushrooms, though a strange thing to consume if you think about it, are extremely versatile in the kitchen. They can be eaten raw, tossed into stir-frys, and scattered over pizza; they can even be used as meat substitutes in some recipes.

Try my Beer Butter Mushrooms as a side to your next dinner!

Or try mushrooms in these other recipes:

  1. Healthy Triple Mushroom Ramen by Well Is More
  2. Creamy Chicken and Mushrooms by Bowl of Delicious
  3. Parmesan Spinach Mushroom Pasta Skillet by Eatwell101

Peas

Bowl full of bright green peas with a pat of melting butter on top.

The small yet mighty pea is much more flexible than it gets credit for. Sure, peas are great smothered in melted butter. But they also make a fantastic addition to spring-inspired crostini, pot pies, pastas, and casseroles. Be sure to add them where you can—despite their size, they pack a fair amount of fiber and antioxidants.

Try my Spring Snap Pea and Radish Canapés!

Or try peas in these other recipes:

  1. Blistered Snap Peas with Burrata and Breadcrumbs by The Original Dish
  2. 20-Minute Bow Tie Pasta by Eight Forest Lane
  3. Instant Pot Split Pea Soup by Munchkin Time

Radishes

Bunch of radishes.

Thrown over tacos, tossed into a green salad, or pickled and served with charcuterie, radishes are one of my faves. There’s just something exhilarating about them with their snappy peppery flavor. Despite the fact that they’re mostly used as a garnish or addition, they’re also great on their own when roasted and they come with some pretty awesome health benefits—like supporting a healthy digestive system.

Try my Addictive Spicy Quick Pickle Radishes!

Or try radishes in these other recipes:

  1. Roasted Radish Mini Bagels by My Goodness Kitchen
  2. Roasted Radishes by Real + Vibrant
  3. Radish Potato Salad by With Food + Love

Sweet Potato

Sweet Potatoes

Sweet potatoes work in recipes both savory and sweet. I can enjoy them year long, but there’s something extra cozy about them come the cooler months. Maybe it’s the association with Thanksgiving, or maybe it’s just the rich and comforting texture they bring. Either way, when you’re scoping out sweet potatoes, look for small to medium-sized potatoes. They’re guaranteed to be sweet and creamy, whereas the larger ones tend to be starchier. And hey, fun fact: the deeper the color of the sweet potato, the richer it is in antioxidant beta-carotene.

Try my Smokey + Spicy Sweet Potato Soup!

Or try sweet potatoes in these other recipes:

  1. Sweet Potato Bowl by Lazy Cat Kitchen
  2. Cinnamon Honey Butter Baked Sweet Potatoes by Nourish and Fete
  3. Creamy Vegan Chickpea Curry by Supergolden Bakes