By Lydia Bolen
May is the perfect month to start preparing lighter recipes. All the fruits and vegetables are their ripest and most vibrant in color this time of year. I enjoy spending time searching for the perfect light salad, entrée, and dessert to prepare. With Mother’s Day being May 13, and graduations throughout May, many special meals are being planned.
I searched my recipes until I found a seafood dish, an interesting fruit salad, and a fun cake called a Pig Pickin’ Cake.
Shrimp is a family favorite, so this recipe for Shrimp and Asparagus is delicious and easy.
Fruit Salad is a beautiful addition to your spring menu. Suitable for brunch or an elegant evening gathering.
Pig Pickin’ Cake is my new all-time favorite cake. I had one on Easter Sunday and it was called Pineapple Mandarin Cake. Other names across the country it is referred to are Sunshine Cake, Cake Delight, Millionaire Cake, or Okoboji Sunrise. It is served chilled and has the lightest most delectable taste. It will be requested again at our next family gathering!
Shrimp and Asparagus
- 1 (16 ounce) package angel hair spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 bunch fresh asparagus, stalks trimmed and quartered
- 1 pound large shrimp, peeled and deveined
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup freshly squeezed lemon juice
- 2 lemons, thinly sliced
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
In a large pot, of salted boiling water, cook angel hair spaghetti according to directions.
Drain, reserving 1 cup of pasta water.
In a large skillet over medium heat, melt butter. Add garlic and stir until fragrant, then add asparagus, and cook until just tender. About 4 to 5 minutes.
Add shrimp and cook until pink, 3 minutes more.
Season with salt and pepper.
Add lemon juice, lemon slices, and Parmesan cheese. Lastly, add heavy cream and let simmer, then add cooked angel hair spaghetti.
Toss until coated, and then add pasta water as needed until sauce is creamy.
Fruit Salad with Lime Dressing
- 1 cup blueberries
- 1 cup blackberriea
- Green Grapes, cut in half
- Mangoes (2 or 3), peeled and chopped
- Kiwi (4 or 5), peeled and thickly sliced
Sweet Lime Dressing:
- 1 lime juiced (at least 2 or more tablespoons)
- 2 tablespoons powdered sugar
- Fresh mint for garnish
In a small bowl, whisk together the lime juice and powdered sugar.
Add to the fruit and toss lightly.
Garnish with fresh mint.
Yields 8 servings
Pig Pickin’ Cake
- 1 box yellow cake mix
- 1 stick margarine, softened
- 1 can (14 ounce) mandarin oranges drained; reserve half the juice
- 4 eggs
- 1 teaspoon vanilla extract
- 1 package (4 ounce) vanilla instant pudding mix
- 1 can (20 ounce) crushed pineapple, juice reserved
- 1/2 cup powdered sugar
- 4 ounces frozen whipped topping (Cool Whip)
- Extra mandarin oranges for garnish
Preheat oven to 350 degrees.
In mixer, combine cake mix, margarine, 1/2 cup juice from mandarin oranges, eggs, and vanilla.
Beat for four minutes on medium-high.
Add drained oranges and beat again until pieces are broken up.
Pour batter into greased and floured 9 by 13-inch baking pan and bake for 25 to 30 minutes, until golden brown.
Remove from oven and cool completely.
Can turn out cake at this point onto a large platter.
Once cake is cooled, blend juice from drained pineapple with the vanilla pudding mix.
Add powdered sugar and mix, then mix in whipped topping.
Stir in drained pineapple.
Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.
(Adapted from thepioneerwoman.com)