15 Comfort Food Spring Recipes With a Light Twist

Spring is a great time to try new foods that are yummy and good for you. You can find creamy pastas, roasted chicken, and sweet desserts with a light twist, featuring asparagus and strawberries. These foods are perfect for spring because they are fresh and delicious.

Are you ready to try something new and exciting? You'll discover many spring recipes that are easy to make and fun to eat. What spring recipe will you try first, a yummy pasta or a sweet strawberry dessert?

1. Spring Vegetable Beef Stew

A hearty and flavorful stew filled with tender beef and fresh spring vegetables.

Ingredients

• 2 pounds beef stew meat
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup spring vegetables (peas, asparagus, bell peppers)
• 1 cup beef broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the carrots and potatoes, cook for 5 minutes.
5. Add the spring vegetables, beef broth, and thyme.
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

2. Lemon Herb Chicken Pot Pie

Lemon Herb Chicken Pot Pie is an invigorating twist on traditional comfort food.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup ice-cold water
• 1/2 cup diced chicken breast
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine flour, butter, and ice-cold water to make the dough.
3. Roll out the dough and place it in a 9-inch pie dish.
4. In a separate bowl, mix together chicken, onion, carrot, peas, garlic, olive oil, thyme, salt, and pepper.
5. Spoon the chicken mixture into the pie crust.
6. Drizzle lemon juice over the filling and sprinkle with parsley.
7. Roll out the remaining dough to make a pie crust lid.
8. Place the lid on top of the filling and crimp the edges to seal.
9. Cut a few slits in the top crust for ventilation.
10. Bake the pie for 40-45 minutes, or until the crust is golden brown.

3. Asparagus and Mushroom Creamy Pasta

Spring-inspired creamy pasta with asparagus and mushroom.

Ingredients

• 8 oz pasta
• 2 cups mixed mushrooms
• 1 cup asparagus
• 2 cloves garlic
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper
• Grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, sauté the mushrooms and asparagus in olive oil until tender.
3. Add garlic to the skillet and cook for 1 minute.
4. Stir in heavy cream and thyme, and let it simmer for 2-3 minutes.
5. Drain the pasta and add it to the skillet, tossing to combine with the creamy sauce.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated parmesan cheese.

4. Roasted Carrot and Ginger Soup

Roasted Carrot and Ginger Soup is a creamy and comforting spring dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 4 cups carrots, peeled and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped carrots with olive oil, salt, and pepper.
3. Spread the carrots on a baking sheet and roast for 30 minutes.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the grated ginger and cook for 1 minute.
6. Add the roasted carrots, chicken broth, and heavy cream to the pot.
7. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
8. Purée the soup using an immersion blender or a regular blender.
9. Season with salt and pepper to taste.
10. Serve warm, garnished with chopped fresh herbs if desired.

5. Lighter Chicken and Waffles

Crispy fried chicken served with fluffy waffles and sweet syrup.

Ingredients

• 2 lbs chicken breast
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup buttermilk
• 2 cups waffle mix
• 1 cup maple syrup
• 2 large eggs
• Vegetable oil for frying

Instructions

1. In a large bowl, whisk together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
2. Pour buttermilk into a separate large bowl.
3. Dip each piece of chicken into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through.
6. Preheat waffle iron and cook waffles according to package instructions.
7. Serve fried chicken on top of waffles with maple syrup drizzled over the top.
8. Garnish with fresh herbs or powdered sugar, if desired.

6. Strawberry Spinach Salad With Feta

Fresh strawberries and spinach come together in a sweet and savory salad.

Ingredients

• 4 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/2 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the fresh baby spinach leaves and sliced strawberries.
2. Crumbling the feta cheese into small pieces, sprinkle it over the spinach and strawberry mixture.
3. Sprinkle the chopped pecans over the salad for added crunch.
4. Drizzle the balsamic vinaigrette over the salad, tossing gently to combine.
5. Season the salad with salt and pepper to taste, then serve immediately.

7. Baked Cod With Spring Pea Risotto

Flaky cod paired with creamy spring pea risotto makes a delicious spring dish.

Ingredients

• 4 cod fillets
• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 cups fresh spring peas
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse the cod fillets and pat them dry with paper towels.
3. Season the cod with salt and pepper.
4. Bake the cod in the oven for 12-15 minutes or until cooked through.
5. Heat the olive oil in a large saucepan over medium heat.
6. Add the onion and garlic and cook until the onion is translucent.
7. Add the Arborio rice and cook for 1-2 minutes.
8. Add the vegetable broth one cup at a time, stirring continuously until the liquid is absorbed.
9. Stir in the spring peas and cook until they are tender.
10. Remove the saucepan from the heat and stir in the Parmesan cheese.
11. Serve the cod on top of the spring pea risotto.

8. Grilled Cheese and Fig Jam Sandwich

Sweet and savory grilled cheese with fig jam.

Ingredients

• 2 slices of bread
• 1/4 cup of fig jam
• 2 slices of cheese
• 1 tablespoon of butter

Instructions

1. Preheat a grill or grill pan to medium heat.
2. Butter one side of each slice of bread.
3. Place one slice of bread, buttered side down, in the grill.
4. Spread fig jam on top of the bread in the grill.
5. Place one or two slices of cheese on top of the fig jam.
6. Place the second slice of bread, buttered side up, on top of the cheese.
7. Grill for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip the sandwich over and grill for an additional 2-3 minutes or until the other side is also golden brown.
9. Remove from heat and serve immediately.

9. Chicken and Leek Spring Frittata

A spring-inspired frittata filled with chicken and leeks, perfect for brunch.

Ingredients

• 6 eggs
• 1 cup diced cooked chicken
• 2 medium leeks, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat and cook the chopped leeks until softened.
3. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add the cooked chicken, shredded cheese, and cooked leeks to the bowl and stir to combine.
5. Pour the egg mixture into a greased 9-inch pie plate or skillet.
6. Dot the top of the frittata with the remaining 1 tablespoon of butter.
7. Bake for 35-40 minutes or until the eggs are set and the edges are golden brown.
8. Remove from oven and let cool for a few minutes before slicing and serving.

10. Spicy Shrimp and Pineapple Fried Rice

Spicy Shrimp and Pineapple Fried Rice is a flavorful Asian-inspired dish.

Ingredients

• 2 cups cooked rice
• 1 cup large shrimp
• 1 cup pineapple chunks
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 green onions for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. Add the diced onion, minced garlic, and grated ginger to the skillet and cook until the onion is translucent.
5. Add the pineapple chunks and cook for an additional 2 minutes.
6. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
7. Stir in soy sauce and red pepper flakes, and cook for 2-3 minutes.
8. Return the cooked shrimp to the skillet and stir to combine.
9. Season with salt and pepper to taste.
10. Transfer the fried rice to a serving platter and garnish with green onions.

11. Rhubarb and Raspberry Crisp

Sweet and tangy rhubarb and raspberry filling topped with crunchy oat crisp.

Ingredients

• 2 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb, raspberries, granulated sugar, and flour.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together oats, brown sugar, and cold butter until crumbly.
5. Add cinnamon and nutmeg to the oat mixture and stir to combine.
6. Spread the oat mixture evenly over the rhubarb and raspberry filling.
7. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

12. Zucchini and Tomato Quiche

A savory pie filled with zucchini and tomatoes.

Ingredients

• 1 9-inch pie crust
• 2 medium zucchinis, sliced
• 2 medium tomatoes, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a pie dish.
3. In a large skillet, heat the olive oil and sauté the onion and garlic until softened.
4. Add the sliced zucchinis and tomatoes to the skillet and cook for 5 minutes.
5. In a large bowl, whisk together the heavy cream and shredded cheese.
6. Add the cooked zucchini and tomato mixture to the bowl and stir to combine.
7. Pour the mixture into the pie crust.
8. Season with salt and pepper to taste.
9. Bake the quiche for 35-40 minutes or until the crust is golden brown.
10. Let it cool for 10 minutes before serving.

13. Creamy Broccoli and Potato Soup

Creamy Broccoli and Potato Soup is a comforting and nutritious meal.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups diced potatoes
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat, then add chopped onion and cook until softened.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli and potatoes, cooking for 5 minutes, stirring occasionally.
4. Pour in chicken broth and bring to a boil, then reduce heat and simmer until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped herbs or crusty bread.

14. Pan-Seared Salmon With Spring Vegetable Salsa

Pan-Seared Salmon With Spring Vegetable Salsa is a fresh twist on a seafood classic.

Ingredients

• 4 salmon fillets
• 1 cup mixed spring vegetables
• 1/2 cup red onion
• 1 jalapeño pepper
• 1/4 cup cilantro
• 2 tablespoons lime juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Season the salmon fillets with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Sear the salmon fillets for 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes.
6. Meanwhile, combine the spring vegetables, red onion, jalapeño pepper, and cilantro in a bowl.
7. Squeeze the lime juice over the vegetable mixture and toss to combine.
8. Serve the pan-seared salmon with the spring vegetable salsa spooned over the top.

15. Garlic and Herb Roasted Chicken With Spring Onions

Tender chicken infused with garlic and herb flavors, roasted to perfection with spring onions.

Ingredients

• 1 whole chicken
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 spring onions, sliced

Instructions

1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
4. Rub the garlic and herb mixture all over the chicken.
5. Place the chicken in a roasting pan and arrange the sliced spring onions around it.
6. Roast the chicken in the preheated oven for 45-50 minutes, or until cooked through.
7. Let the chicken rest for 10 minutes before carving and serving.

Conclusion

You'll love these comfort food spring recipes with a light twist. Did you know 70% of people crave lighter meals in spring? Try these rejuvenating dishes, like Lemon Herb Chicken Pot Pie or Asparagus and Mushroom Creamy Pasta, to satisfy your seasonal cravings with nutritious and flavorful ingredients.