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
Credit: Photography by Johnny Miller

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.

Tuesday: Tuna Poke Tacos with Fried Avocado

Tuna Poke Tacos
Credit: Photography by Victor Protasio

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.

Wednesday: Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

sliced steak with early summer corn spring onion maque choux
Credit: Photography by Joseph De Leo

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!

Thursday: Carrot-Lemongrass Bisque

Carrot-Lemongrass Bisque
Credit: Photography by Christopher Testani

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.

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