Spring has officially sprung, at least on the calendar, and this year Mother Nature seems to be on board, too. Warmer temperatures usually mean lighter meals, but while we have had some beautiful weather lately, many of us are not ready to let go of the comfort foods quite yet.

No problem. We can ease into the season by weaving some spring produce into our winter classics. Not yet past the urge to make mac-and-cheese? How about adding some sautéed greens?

Stew sound good? Try switching out the onions, potatoes and carrots with leeks, parsnips and peas. You'll still get a satisfied feeling, but with that touch of lightness and optimism all things spring tends to bring.

Calzones are one of my family's favorite comfort foods. In the dark months we usually fill it with sausage or pepperoni, mozzarella and marinara. All good, but not exactly light. It works in the winter, when you've been out sledding or shoveling snow.

This time of year though it's nice to mix it up a bit. Adding a healthy amount of asparagus and a small touch of prosciutto and nixing the heavier meats transforms this Italian classic into a celebration of spring. Substituting part-skim ricotta for some of the mozzarella creates a creamy filling whose mild flavor doesn't overwhelm the asparagus. Roasting it brings out even more of the vegetable's earthy flavor.

I usually skip the marinara sauce with this calzone, as its strong flavors can take over the dish, but my kids like it, so I serve it on the side.

Soon, our local farmers markets will start popping up again and we'll all be loading our baskets with lettuce and filling our plates with beautiful salads. Until then, we can think spring with just a few fresh additions to our comfort food classics.

Meredith Deeds of Edina is the author of "Everyday to Entertaining" and "The Big Book of Appetizers." Reach her at meredith@meredithdeeds.com. Follow her on Twitter @meredithdeeds.