30 (Really Good) Spring Recipes To Make Now That It's April

If you've never tried a Dutch baby before, it's sort of like a pancake-popover hybrid, and it's well worth waking up for.

Recipe: Lemon Strawberry Ditch Baby With Ricotta Cream

The prettiest hummus you ever did see, this creamy dip gets its color from roasted beets, and it's flavor comes from a combination of roasted tahini and garlic.

Recipe: Roasted Beet Hummus

Better than takeout, this Thai-inspired papaya salad is the perfect balance of sweet, savory, and tangy.

Recipe: Thai Green Papaya Salad

This lightened-up, springy carbonara is loaded with the season's bounty like peas, asparagus, and mushrooms.

Recipe: Spring Orecchiette Pasta

Delicious hot or chilled, serve this salmon and orzo salad from now through picnic season.

Recipe: Salmon With Bacon, Corn, and Chive Orzo

It's still comfort food weather, and what better idea than a hearty risotto loaded with spring's best produce?

Recipe: Mushroom and Leek Risotto

These savory-meets-sweet scones can be breakfast, dessert, or anything in between.

Recipe: Strawberry Rhubarb Scones

April can still be chilly, which means it's still soup season. Take advantage by whipping up this comforting vegan-friendly medley made with cauliflower and sunchokes.

Recipe: Roasted Sunchoke and Cauliflower Soup

Fresh, colorful, and totally delicious, you'll want to serve this corn and radish salad with just about anything.

Recipe: Grilled Flank Steak With Sweet Corn and Radish Salad

Can't find sashimi-grade salmon? Use canned salmon, canned tuna, tofu, or really whatever protein you like best.

Recipe: Salmon Poke Bowls With Pickled Radishes and Ponzu

Foil pack fish is a total game-changer. Not only does it get rid of any mess, but it ensures that salmon is cooked to moist and flaky perfection.

Recipe: Lemon Parmesan Salmon and Asparagus Foil Packs

Quiche is perfect for breakfast, lunch, or dinner — and this is a great way to use up produce and cheese.

Recipe: Quiche With Ramps, Mushrooms, and Brie

Browned butter makes everything better.

Recipe: Roasted Artichoke Lemon and Browned Butter Pasta

Use this recipe as a guide but opt for whatever fresh spring veggies are in your fridge from mushrooms and peas to zucchini and broccolini. The more vegetables, the merrier.

Recipe: Pasta Primavera

Let your slow cooker help you transition from winter to spring with the help of this cozy yet light sesonal soup.

Recipe: Tuscan Crock Pot White Bean and Lemon Soup

Buttery, flaky shortbread crust topped with sweet rhubarb filling, these bars are totally irresistable.

Recipe: Rhubarb Shortbread Bars

Even if you're intimidated by the idea of baking, this no-bake key lime pie is virtually impossible to mess up...especially when you top it with a generous serving of whipped cream.

Recipe: No-Bake Key Lime Pie

Believe me when I say: these frozen margs are better than anything you'd order at a restaurant. They get a tangy kick from rhubarb, and they're as refreshing as can be.

Recipe: Frozen Papaya Pineapple Margaritas