5 Best Spring Comfort Food Dishes

As much as we'd like to believe spring means warm weather all the time, you know we're bound for at least a few more chilly nights. On those not-so-springy evenings, whip up these warm, comforting dishes!
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Monday: Pistachio Pesto Pasta with Green Curry & Peas

pistachio pesto pasta 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

Tuna Poke Tacos

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

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

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

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