Well, March is kind of crazy … sunshine one minute and a blizzard the next. I was getting eager for springtime, but it was a bit too soon. That doesn’t mean you can’t start eating like it’s spring.

I found this recipe for pasta that reminded me of springtime and  a recipe for leftover corned beef from St. Patrick’s Day. Easter is early this year and it made me think of deviled eggs and potato salad to go along with ham.

I’ve been doing this recipe column once a month for 17 years. It started back in 2007 when Sara Millhouse was the editor and she let me start putting recipes in the paper.

I hope you have enjoyed some of the recipes and tried a few. I have had a ton of fun trying new recipes and sharing with you all.

Lemon, Shrimp and Shaved Asparagus Pasta

12 ounces fettuccine or spaghetti

1 pound large shrimp, peeled, deveined and tails removed

4 tablespoons butter

3 cloves garlic, finely chopped

1/2 cup dry white wine

8 ounces asparagus, trimmed, halved and shaved or thinly sliced lengthwise

1 teaspoon lemon zest

2 tablespoons lemon juice

Salt and pepper

Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1-2 minutes shorter than package directions. Reserve 1/2 cup pasta water, then drain.

Meanwhile, pat shrimp dry with a paper towel; season with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook; 1-2 minutes.

Add shrimp and cook, stirring occasionally, about 3-5 minutes. Reduce heat to medium-low, add wine and simmer, stirring occasionally, until sauce begins to thicken, 1-2 minutes.

Add asparagus, fettuccine, 1 tablespoon pasta water and the remaining 2 tablespoons butter. Cook, stirring until sauce thickens and begins to coat pasta. Add pasta water if needed to help create a sauce.

Add lemon zest and juice and toss to combine. Serve immediately.

I used spaghetti noodles instead of fettuccine. This recipe is in the April-May 2024 edition of Country Living magazine.

Reuben-Style Irish Nachos

1 22-ounce package frozen waffle fries

1 cup shredded Swiss cheese

1 cup shredded white cheddar cheese

1 cup roughly chopped corned beef

1/2 cup sauerkraut, drained and squeezed dry

Thousand Island dressing for drizzling

Chopped chives for garnish

Cook the waffle fries according to the package directions. In a bowl, toss together the cheeses. On a baking sheet or a large cast iron skillet, spread half the waffle fries in an even layer.

Top with half the cheese mixture, half the sauerkraut and half the corned beef. Repeat a second layer on top.

Preheat the broiler or oven and cook until the cheese is bubbling. Drizzle with Thousand Island dressing and garnish with chives. Serve immediately.

I used sweet potato waffle fries. This recipe was found on the Pinterest board Flying on Jess Fuel.