I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
Yes, it’s technically spring. But. It snowed last night here. So it’s not time just yet to delve into super springy recipes. Sigh. So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well) Ingredients: Pesto: 1/4 cup walnuts 1/4 cup pine nuts 4 cloves garlic, roughly chopped 3 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pasta: 3/4 pound fusilli pasta 3/4 pound bow tie pasta fresh pesto (see recipe below), to taste 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1/4 cup mayonnaise Grated Parmesan, to taste 1/2 cup frozen peas, defrosted 1/4 cup pine nuts salt and pepper, to taste
It can be tough to prepare a side dish to go with your dinner on busy weeknights. It’s just one more step you probably don’t want to deal with when you get home and you just want to eat. But this recipe for Asparagus with Tomato and Feta is so simple, you can easily make this delicious side to go with sauteed chicken breasts or seared salmon in no time! This side can be made in about 15 minutes and cooks in the stove, leaving the stovetop free for you to cook the rest of your meal. Ingredients: 1 1/2 cups halved grape tomatoes 1 tablespoon olive oil 1 pound trimmed asparagus 1 tablespoon white balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 ounce crumbled feta cheese