5 Best Spring Comfort Food Dishes
Monday: Pistachio Pesto Pasta with Green Curry & Peas
Any warm pasta dish is automatic comfort food, but you can give yours a fresh, spring spin by tossing cilantro, peas, scallions, and green curry into the mix.
Recipe: Try our Pistachio Pesto Pasta with Green Curry & Peas
Tuesday: Tuna Poke Tacos with Fried Avocado
This Taco Tuesday, get a whole new kind of comfort food cooking! Deep fry avocados (don't worry, we'll teach you how) and pop 'em on top of seasoned tuna chunks. Trust us – this is the meal your life's been missing.
Recipe: Try our Tuna Poke Tacos with Fried Avocado
Wednesday: Sliced Steak with Early Summer Corn & Spring Onion Maque Choux
If you're really looking to treat yourself (or the fam), try this tasty, comforting dinner. That fresh-and-fancy maque choux on top is sure to get you excited for warmer days!
Recipe: Try our Sliced Steak with Early Summer Corn & Spring Maque Choux
Thursday: Carrot-Lemongrass Bisque
Never feel weird for craving soup in the springtime again, because that's what this bisque is made for! The secret ingredient is coconut milk, which provides a slightly-sweet flavor you'll quickly become obsessed with.
Recipe: Try our Carrot-Lemongrass Bisque
Friday: Brie & Apricot-Stuffed Chicken with Sautéed Radishes
Garden veggies make this dinner a true spring dish, but hot cheesy chicken offers up the coziest of vibes. It's the perfect excuse to cuddle up with a warm blanket on a cool spring night.
Recipe: Try our Brie & Apricot-Stuffed Chicken with Sautéed Radishes
Shopping List
For the pistachio pesto pasta with green curry & peas:
- 3/4 cup EVOO
- 8 scallions
- 2/3 cup chopped salted roasted pistachios
- 1/2 cup (packed) finely chopped fresh cilantro
- 5 tsp. Thai green curry paste
- 3/4 tsp. lime zest plus 3 tbsp. juice
- 1 clove garlic
- 12 oz. orecchiette
- 1 package (10 oz.) frozen peas
For the tuna poke tacos with fried avocado:
- 3 scallions
- 3 tbsp. soy sauce
- 2 limes
- 1 1/4 tsp. toasted sesame oil
- 1 tsp. chile-garlic sauce or sriracha
- 1 lb. sushi-grade tuna
- 1 qt. vegetable oil
- 1 cup flour
- 3 eggs
- 2 cups panko breadcrumbs
- 2 firm but ripe avocados
- 8 large hard corn taco shells
- 4 radishes
For the sliced steak with early summer corn & spring onion maque choux:
- 2 lbs. flatiron steak, flank steak or trimmed 1-inch-thick boneless ribeye
- Kosher salt and black pepper
- 1 tbsp. olive or canola oil
- 3 tbsp. butter
- 2 cloves garlic
- 4 sprigs thyme
- 2 tbsp. butter
- 3 ears corn
- 1 bunch spring onions or scallions
- 1 rib celery with leafy tops
- 1 Fresno or red finger chile
- 1 jalapeño
- 2 large cloves garlic
- 1/2 cup heavy cream
- 1/2 lime
- 1 tbsp. fresh thyme
- Hot sauce
For the carrot-lemongrass bisque:
- 1 can (13.5 oz.) coconut milk
- 1 lb. carrots
- 1 stalk lemongrass
- 4- to 5-inch piece of fresh ginger
- 3 cloves garlic
- 1 red Fresno chile
- Lemon wedges
For the brie & apricot-stuffed chicken with sautéed radishes:
- 2 tbsp. olive oil
- 1 large boneless, skinless chicken breast
- 1/4 pound Brie
- 6 dried apricots
- 2 tsp. fresh thyme leaves
- 1/2 cup seasoned panko
- 1/2 cup pecans
- 1 large egg white
- 1 large bunch radishes with leafy tops
- 1 clove garlic