If March was the amuse-bouche of the growing season, April is the tasting menu. March teases, April delivers. With gardens and markets brimming with tender, sun-kissed produce, April ushers in a true celebration of the spring season. This month, look out for delicate greens like arugula, butter lettuce, and sorrel - perfect for tossing into fresh salads or layering on open-faced sandwiches. Sweet peas, snap peas, and spring onions bring a burst of crunch and subtle sweetness, while asparagus and artichokes continue to shine in pastas and tarts. Rhubarb finally makes its tart, ruby-red appearance, ideal for jams, salads, or pairing with strawberries in seasonal desserts. Baby carrots, new potatoes, and radishes offer both color and crunch, and herbs like mint, chives, and parsley add bright, fragrant finishing touches. Here you'll find fifteen recipes to help make the most of April’s colorful offerings.