This is a weird, in-between season. You start to see fresh green things at the market, but you still have cold nights (it snowed in New York just the other day!). Here’s some not-too-heavy comfort food with extra veggies to bridge the gap.

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Risotto Milanese with Asparagus & Shrimp

risotto milanese with asparagus & shrimp
Credit: Photography by Tara Donne

People don't think of risotto as a 30-minute meal, but it should take no more than 18 minutes from the time you start adding the liquid until it's ready to serve.

Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers

tomato-fennel soup with parm-crusted grilled-cheese soldiers
Credit: Photography by Tara Donne

No matter where you live, nothing warms a soul, or a spring cold, like tomato soup and grilled cheese cut into 'soldiers,' or sticks, for easy drinking.

Fish Francese on Toast with Vegan Tartar Sauce

fish francese on toast with vegan tartar sauce
Credit: Photography by Tara Donne

As soon as the Yankee Marina on Lake George, New York (where I grew up), opens, I look forward to driving our little wooden speed boat, Delicious, up the lake to the Algonquin. I always get a Fish Point sandwich. Here's an at-home version with my special tartar sauce. The sauce is vegan, thanks to mayo that's made with aquafaba (chickpea water). We bake frozen fries to serve alongside with malt vinegar and salt.

Orecchiette with Broccoli Rabe Pesto

orecchiette with broccoli rabe pesto
Credit: Photography by Tara Donne

Cook your orecchiette one minute shy of the package instructions, since it will continue cooking after you drain the pasta.

Go-Greek Grilled-Chicken Salad with Creamy Dressing

go-greek grilled-chicken salad with creamy dressing
Credit: Photography by Tara Donne

It's hard to get excited about salad night, but this garlicky greek-yogurt dressing will sell you on greens and veggies!

Sweet Spring Vegetable Linguine with Carrot-Top Pesto

sweet spring vegetable linguine with carrot-top pesto
Credit: Photography by Tara Donne

This is a fresh take on pasta primavera—hold the cream. These days most fruits and vegetables are "seasonless." But tender young carrots and sweet green peas make me think of spring.

Almond-Crusted Sole with Chard Pesto & Rice Pilaf with Peas

almond-crusted sole with chard pesto & rice pilaf with peas
Credit: Photography by Tara Donne

The secret to perfect rice? Fluff it with a fork before serving! 

Tuna Steak Patty Melts

tuna steak patty melts
Credit: Photography by Tara Donne

I love burgers! (I've done a burger recipe in nearly every issue of this magazine for the past 12 years.) However, I also love a tuna melt, so I decided to make a thin tuna steak melt with a pissaladière-inspired onion-and-anchovy topping. This is a fantastic, fancy cousin to tuna melts and patty melts. Serve with a frisée and Bibb lettuce salad with a light vinaigrette.

Try Rachael's Tuna Steak Patty Melts

Roasted Red Pepper & Hot Coppa Parmigiana

roasted red pepper & hot coppa parmigiana
Credit: Photography by Tara Donne

Sweet and spicy and gluten-free, this casserole is similar to lasagna, but with the pasta layers replaced by roasted red peppers.

Garlic-Ginger Chicken with Green Beans, Peppers & Peanuts

garlic-ginger chicken with green beans peppers & peanuts
Credit: Photography by Tara Donne

We all love a good MYOTO - Make Your Own Takeout!