Celebrate the half-warm, half-cold nights with meals that nourish your soul while still feeling in season.


Monday: Rachael Ray's Pasta E Piselli

pasta e piselli
Credit: Photography by Kate Mathis

"Simple and sweet"—that's how Rach describes this dish. And it really is the best of both worlds. Thick ribbons of pasta, crispy pancetta, and cheesy parm bring all the comfort while fresh peas and herbs bring a bit of brightness. 

Recipe: Try Rach's Pasta E Piselli

Tuesday: Mezcal-Marinated Steak Tacos

mezcal-marinated steak tacos
Credit: Photography by Johnny Miller

Warmer weather means it's grillin' time! This smoky recipe is the perfect gateway grilling idea. You can use canned chipotle chiles and jarred Peppadew peppers, if you need. 

Wednesday: Shrimp in Coconut-Caramel Sauce

shrimp in coconut-caramel sauce
Credit: Photography by Kate Mathis

Shrimp's just about always a good idea, but drizzled in a sweet and savory coconut sauce, it's a weeknight winner. Serve with baby bok choy to get your greens in! 

Thursday: Pierogi en Brodo

pierogi en brodo
Credit: Photography by Kate Mathis

Drop store-bought mini pierogis into a canned tomato-chicken broth mixture for this low-effort dinner. It's genius for those chillier spring nights, and if you can't find pierogi, any dumpling will do! Try ravioli, tortellini, pelmini, kreplach, or wontons.

Recipe: Try our Pierogi en Brodo

Friday: Rach's Spring Baked Omelet with Garam Masala

spring baked omelet with garam masala
Credit: Photography by Kate Mathis

What's more comforting than brekkie for dinner? Add whatever fresh herbs you can find, garam masala, and potato to the egg mixture for a fragrant, filling meal. Oh, and you'll want a comforting springy dessert for later. Our citrus rice pudding fits the bill!

Recipe: Try Rachael Ray's Spring Baked Omelet with Garam Masala

Ingredient List

For the pasta e piselli:

  • 2 tbsp. olive oil
  • 1/3 lb. meaty pancetta
  • 1 large onion
  • 4 cloves garlic
  • 1/2 cup white wine
  • 3 cups shelled fresh peas
  • 1 cup chicken stock
  • Salt and pepper
  • 1 lb. egg tagliatelle or pappardelle pasta
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup mixed fresh mint and flat-leaf parsley leaves
  • 2 tbsp. butter

For the mezcal-marinated steak tacos:

  • 2 tbsp. mezcal or tequila
  • 2 tbsp. adobo sauce from canned chipotle chiles in adobo sauce
  • 1 lb. flank steak
  • 2/3 cup chopped fresh cilantro
  • 2 tbsp. finely chopped fresh ginger
  • 2 tsp. chopped red Fresno or jalapeño chile
  • 2 cloves garlic, chopped
  • 3 cups thinly sliced red cabbage
  • 1 1/2 tsp. fresh lime zest plus 4 tsp. juice (from about 2 limes)
  • 4 tsp. olive oil
  • 8 corn tortillas
  • 6 jarred Peppadew peppers
  • 1/3 cup Cotija cheese

For the shrimp in coconut-caramel sauce:

  • 1 1/3 cups coconut water
  • 4 1/2 tsp. fish sauce
  • 4 1/2 tsp. sugar
  • 1 1/2 tsp. molasses
  • 2 tbsp. virgin coconut oil
  • 1 large shallot, halved and sliced
  • 3 large cloves garlic, sliced
  • 1 1/4 lb. extra-large or jumbo shrimp
  • Freshly ground black pepper
  • 1 scallion
  • 3 baby bok choy
  • Steamed jasmine rice

For the pierogi en brodo:

  • 2 tbsp. butter
  • 6 cloves garlic
  • 1 tsp. caraway seeds
  • 5 cups chicken stock
  • 1 cup chopped canned tomatoes
  • 1 package (about 12 oz.) mini pierogi
  • 3 cups chopped savoy cabbage
  • Torn fresh dill

For the spring baked omelet with garam masala:

  • 4 tbsp. butter
  • 1 bunch spring onions or 2 medium leeks
  • 1 small russet potato
  • Salt and pepper
  • 2 large cloves garlic
  • 6 large eggs
  • 1 to 2 tsp. garam masala
  • 1 1/2 tsp. baking powder
  • About 2 cups (loosely packed) mixed fresh herb leaves with tender sprigs (such as dill, parsley, cilantro, and mint)