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