Better Homes & Gardens April 2016 Recipes

Arugula-Mint Pesto
The latest recipes from the pages of Better Homes and Gardens celebrate fresh spring produce. We've got creative ideas for fresh peas, tiny-tomato recipes (including pie!), and easy pesto recipes. Plus, get our go-to carrot cake recipe and quick ideas for dinner tonight.

Tiny Tomato Pie

When baked, tiny tomatoes become supersweet and juicy. Pile them onto a cheesy crust and top with fresh basil.

Carrot Snack Cake

Finally, the perfect just-because-it's-Tuesday cake. It's not too sweet, it's filled with carrots, and we won't tell anyone if you have a piece for breakfast.

Rosemary Chicken with Sweet Peppers

This sheet-pan supper is all about the method. Weighing down the chicken and peppers gives them a deep sear and major caramelized flavor.

Tiny Tomato Salad with Champagne Vinaigrette

Balance the sweetness of tiny tomatoes with peppery arugula and paper-thin fennel slices.

Spicy Tomato Gin and Tonic

Part gin and tonic, part bloody mary, this spicy cocktail starts with tomatoes muddled right in the glass. Add savory flavor with dill, hot peppers, and cucumber slices. Cheers!

Double-Pea Soup

Our favorite part of this fresh pea soup? The cheesy Gruyere croutons.

Hoisin-Glazed Tofu and Green Beans

If you haven't tried tofu, consider your dinner plate forever changed. This dish is packed with bold flavors like hoisin and ginger, while each serving clocks in at just 236 calories.

Chickpea, Leek, and Spinach Soup

This is the comforting vegetarian soup you've been looking for. Brighten things up with a big squeeze of fresh lemon.

Tiny Tomato Sauce

Just three ingredients and a one-step cooking method mean this is the easiest sauce ever. And in our opinion, the tastiest.

Lamb and Cucumber Salad Pitas

The trick to a better lamb burger? Cooking it diner-style. Scoop supercold meat right onto the skillet and press it into a juicy, caramelized patty.

Lemony Mac and Peas

Say good-bye to basic mac and cheese. We've mixed in fresh peas, ham, and pesto but kept the cheesiness you love.

Basil Pesto

The key to mastering this classic pesto? The perfect balance of fresh basil, pine nuts, garlic, and Parmesan cheese.

Provencal Pesto

Lavender gives this pesto a light, floral flavor. Try it on cooked potatoes or in pasta salad with shredded chicken.

Dijon and Dill Creamed Pea Sauce

Dress up plain peas with a creamy dill and Dijon cream sauce. Serve with broiled salmon or roasted chicken for an easy (and elegant!) dinner.

Melty Tiny Tomatoes

You're looking at the start of our favorite summer appetizer. Serve the roasted tomatoes on the vine and smush over crusty bread.

Spinach-Oregano Pesto

Try this walnut pesto on pizza, or do as we do and whirl it into your scrambled eggs. Finish both with a sprinkle of crushed red pepper.

Roasted Tomato Ketchup

Spice up classic ketchup with jalapeno pepper, lime, and honey. We like to make a big batch and freeze portions up to three months.

Arugula-Mint Pesto

This is the most refreshing pesto you'll try. We love it on green veggies like snap peas, zucchini, or green beans. It's also quite good on lamb or pork.

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