I love spring, don’t you? Every day I’d like to have a light lunch and go for a walk in the sunshine or paddle my kayak up the river to a picnic spot.

Here’s a menu idea that is quick and easy, which is always appealing. And as with other favorite spring menus, it packs well in the cooler for a picnic, day on the boat or lunch at the office.

The recipes that follow are for four, so adjust accordingly.

Shrimp, avocado and basil salad

Photos by Rod Aydelotte and Stephen Green

You can substitute cilantro, sorrel or parsley for the basil. If you like your food a little spicier, you can prepare the shrimp in a shrimp and crab boil. I prefer the one by Louisiana Fish Fry Products.

1 lb. shrimp, cooked and deveined

2 tablespoons + 1 cup extra virgin olive oil

Juice of 1 lemon

2 ripe avocados, sliced

1 clove garlic, minced

2 tablespoons chopped fresh basil

Salt and pepper to taste

Lettuce or spinach leaves

Cook, shell and devein the shrimp. Combine the remaining ingredients (except avocado and lettuce) for the dressing.

In a salad bowl, pour dressing over shrimp and mix until all are well-coated.

Cover and refrigerate for one hour. Sprinkle with fresh basil and add avocado slices before serving on lettuce leaves.

Fresh corn and tomatoes with onion

Photos by Rod Aydelotte and Stephen Green

2 cups of fresh corn kernels

 1/2 pint grape tomatoes

 1/2 large sweet onion, cut into thin strips

Juice of 1 lime

2 tablespoons to  1/4 cup rice vinegar

Kosher salt to taste

Blanch corn briefly with a tablespoon or so of sugar. In a large bowl, combine corn, tomatoes and sweet onion. Squeeze lime juice over mixture, and mix in.

Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn and the acidity of the lime.

Season with kosher salt. Cover and chill for 45 minutes to an hour. Stir before serving.

Summertime Citrus Salad

Photos by Rod Aydelotte and Stephen Green

1 cucumber, peeled and sliced

2 cups citrus segments, drained

1 cup grapes

1 celery stalk, chopped

2 tablespoons chopped fresh mint

1 tablespoon honey

 1/2 large avocado

Halve the cucumber horizontally, remove seeds and slice into a bowl. Add the citrus segments (I used pink and red grapefruit, and oranges), celery and mint. Blend avocado with honey, then pour over the top and serve decorated with fresh mint leaves.

Chocolate Fudge Cupcakes

Photos by Rod Aydelotte and Stephen Green

Makes 12 cupcakes

3 oz. unsweetened cocoa powder

12 1/2 oz. boiling water

5 large eggs

1 1/2 teaspoons vanilla extract

1 1/4 cups sifted cake flour

1 3/4 cups light brown sugar

2 teaspoons baking powder

 3/4 teaspoon baking soda

 3/4 teaspoon salt

8 oz. unsalted butter

Preheat oven to 350 degrees.

Grease and flour a 12-muffin tin, or use muffin cups.

In a medium bowl, whisk together the cocoa and boiling water until smooth. Cool to room temperature.

In another medium bowl, lightly combine eggs,  1/4 of the cocoa mixture, and vanilla extract.

In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for one minute.

Add the butter and remaining cocoa mixture, mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate. Scrape down the sides of the bowl.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition. Scrape down the batter between each addition.

Fill muffin tins approximately  3/4 from top. Bake 20-30 minutes or until a toothpick inserted in the cupcake comes out clean and the cupcake springs back to the touch.

Cool on a wire rack and frost with cream cheese frosting.

Cream cheese frosting

 1/2 cup cream cheese, at room temperature

2 tablespoons unsalted butter

 1/4 teaspoon vanilla extract

 1/4 cup powdered (confectioners) sugar, sifted twice

Using the paddle attachment of an electric mixer, beat the butter and cream cheese together until smooth.

Add the vanilla and powdered sugar and beat until spreadable. Do NOT overmix.

Food writer Barbara Hutson is a culinary student at Texas State Technical College in Waco.