Our Best New Recipes From the April 2020 Issue of EatingWell Magazine
Spring has arrived with these new recipes from the April issue of EatingWell. Recipes like Asparagus & Purple Artichoke Pizza and Herb-Roasted Chicken with Potatoes, Olives & Feta celebrate the new season with fresh vegetables and bright flavors. We hope you love them as much as we do.
Massaged Kale Salad with Grapes & Cheddar
The kids participating in the California Farm to School Network who inspired this salad knew that they could make kale more tender and appealing to fellow students by massaging it first to break down tough cells in the plant. You probably won't find crumbled Cheddar at your market, but all you have to do is buy the cheese as a brick and then slice before breaking it into little chunks. Source: EatingWell Magazine, April 2020
Whole-Wheat Strawberry Muffins
Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 2020
Orange Ombre Cake
People will ooh and aah over the light-to-dark-shaded ombre-style frosting, but they'll be even more impressed to learn the colors come from fruit alone. The pro look of this ombre cake may seem daunting but it's easy to pull off. Just be sure that the three shades of frosting you mix differ enough to contrast nicely on the cake. Source: EatingWell Magazine, April 2020
Sesame Shrimp Stir-Fry with Spinach
This stir-fry recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce. Source: EatingWell Magazine, April 2020
Hand Pies with Curried Beef & Peas
These samosa-inspired savory hand pies call for curry powder and garam masala, spice blends that allow you to add the power of 10 spices in just two ingredients. Source: EatingWell Magazine, April 2020
Poached Salmon with Fennel & Lemon
This poached salmon recipe uses an aromatic broth to infuse the fish with flavor while keeping it moist. Cook it with the skin on and keep the simmer gentle to ensure the fish stays intact. If you can't find a fennel bulb with its greens still attached, don't panic. Just grab some dill to use instead. Source: EatingWell Magazine, April 2020
Quiche Lorraine is a classic French dish that makes for a hearty breakfast, lunch or dinner.
Pimiento Cheese Deviled Eggs
Looking for a seriously crowd-pleasing appetizer? Your search ends here with our easy deviled eggs recipe that celebrates the classic Southern spread.
Sugar Cookies with Berry Royal Icing
Here's a great, all-purpose recipe for sugar cookies, but the real gem is the method for making a beautiful set of royal icings to decorate them. We've used a trio of berry powders to make the colors here, but you can make other colors with almost any freeze-dried fruit (or vegetable).
These adorable bunny cupcakes are oh-so-simple to make. A split marshmallow dusted with colored sparkling sugar makes "ears" that say "rabbit" at a glance.
Pasta Salad with Arugula-Lemon Pesto
If you want proof that school gardens help create sophisticated and adventurous eaters, look no further. Just say "arugula-lemon pesto" to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont.
This sophisticated beet burger recipe tastes like a veggie patty from a restaurant. Maybe that's because Dave Horner, the food service chief in Vermont's Chittenden East school district who created it, taught at the New England Culinary Institute before cooking for the kids.
Baked Parsnip Chips
These parsnip chips have only 4 ingredients and couldn't be easier to make. They're best when the parsnips are sliced thinly and evenly, so if you have a mandoline this would be the perfect time to get it out. Recipe adapted from VT Feed.
Naturally Red Velvet Doughnuts
Cake batters require a lot of food coloring or they end up looking faded. For these un-fried doughnuts, we use both sweet red beets and powdered freeze-dried pomegranate arils to deliver a rich, natural red color along with bonus antioxidants and fiber.
Shortbread Cookies with Blueberry Sparkling Sugar
Store-bought decorative sugars just add color and sweetness to baked goods. But when you make your own, like the blueberry sugar here, you add flavor and antioxidants as well.
Strawberry Basil Quinoa Salad
The folks who promote California strawberries sponsored a national cook-off for kids and challenged them to come up with a quick creative recipe. A 12-year-old from Maryland took the prize for this grain salad, which the cook-off judge, a former MasterChef Junior winner himself, proclaimed easy, healthy and, of course most important, delicious.
Chicken Massaman Curry with Turmeric Brown Rice
Massaman curry is a traditional Thai-style curry, popular for being milder in flavor and rich in taste. When students in Georgia were challenged to use local ingredients to come up with a creative dish that could be easily made in cafeterias, this recipe was a finalist. The kids wanted to cook their rice in milk with turmeric to give it a creamy texture and golden color, but they swapped in rice milk to keep the dish dairy-free. Regular milk works just as well. Adapted from Georgia Farm to School.
Blackberry & Blueberry Cake Bars
These incredibly easy-to-make cake bars get a touch of sparkle and crunch from a sprinkle of turbinado sugar over the top. If you use frozen berries, thaw and pat them dry before topping the batter with them.
Sumac Chicken Thighs with Purple Cauliflower
Cauliflower has gone full technicolor, leaping from white to bright orange, neon green and—you guessed it—purple. The roast chicken in this recipe gets its hue from a marinade that's seasoned with tangy sumac.
Asparagus & Purple Artichoke Pizza
Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff. Source: EatingWell Magazine, April 2020
Coconut Black Rice Bowls with Tofu & Purple Asparagus
Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So "forbidden" rice isn't just striking, it's also a serious nutrition upgrade. Simmering it in coconut milk adds rich aroma and flavor.
Purple Power Slaw with Sesame-Ginger Vinaigrette
Combining a trio of purple vegetables—cabbage, carrots and daikon—makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.
German-Style Purple Potato Salad
Steamed potatoes are usually the base of this warm German potato salad, but here the roasted potatoes add another layer of flavor. Source: EatingWell Magazine, April 2020
Roasted Purple Carrots with Black Sesame Dukkah
We love how the Egyptian nut, seed and spice blend dukkah adds aroma, flavor and texture to this otherwise simple purple carrot recipe. Source: EatingWell Magazine, April 2020
Soft Scrambled Eggs with Truffle Butter
The technique for how to make soft scrambled eggs, which has its origins in France, requires you to whisk the eggs constantly as they cook and transforms the humble eggs into a light, savory custard. This is where the toast comes in: use it to scoop up every drop. Source: EatingWell Magazine, April 2020
Shaved Asparagus Salad with Truffle Vinaigrette
Raw asparagus and mâche give this salad a crisp bite and a spring vibe. Along those lines, chef Vitaly Paley, of Paley's Place in Portland, Oregon, sometimes swaps thinly sliced raw artichoke hearts for the asparagus to deliver a similar mild, fresh crunch. Source: EatingWell Magazine, April 2020
Beet Carpaccio with Truffles
Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets. Source: EatingWell Magazine, April 2020
Scallop Crudo with Truffle Vinaigrette
This scallop crudo recipe gets a flavorful addition with shaved truffles. To make thinly slicing the scallops easier, freeze them until they are firm but not frozen, about 20 minutes, and then slice. Source: EatingWell Magazine, April 2020
Kohlrabi & Carrot Salad with Cheddar
Kohlrabi's slightly sweet, broccoli-stem-like flavor adds excellent crunch to this salad. Either the green- or purple-skinned variety will work for this jazzed-up carrot salad recipe. Source: EatingWell Magazine, April 2020
Honey-Chile Glazed Baked Brussels Sprouts
We jump-start this baked Brussels sprouts recipe by preheating the baking sheet for quick roasting. Source: EatingWell Magazine, April 2020
Herb-Roasted Chicken with Potatoes, Olives & Feta
Roasting everything in one pan melds the flavors. The herby baked chicken absorbs the briny taste of the olives and the potatoes cook in the chicken drippings, making them extra savory. Source: EatingWell Magazine, April 2020
Pea Shoot & Crispy Ham Salad
Pea shoots are the tender leaves and stems of sugar snap pea plants--not to be confused with the more delicate pea sprouts, which, like microgreens, are the sprouted seeds. Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan. Source: EatingWell Magazine, April 2020
Asparagus & Potato Rösti
Preshredded potatoes for the rösti are the key to making this crisp pancake quickly. Top with fried eggs and a salad and it becomes a meal. Source: EatingWell Magazine, April 2020
The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist. Source: EatingWell Magazine, April 2020
Cheesy Baked Potato Skins
Serve these crispy baked potato skins as a side or cut them into 1-inch pieces and serve as an appetizer. Refrigerate or freeze the potato flesh to make mashed potatoes another night. Source: EatingWell Magazine, April 2020