Spaghetti with Arugula and Lemon Sauce

That’s What I Think (TWIT) Review

Cookbook time again and this is a big hefty one filled with 250 recipes using 67 leafy greens. Everyone should be incorporating more leafy greens into their diet.

Kale blasted onto the scene with a vengeance and has become a very trendy veggie. It is now cool to eat your greens. That is a good thing!!

FinalLeafyGreensCover (2) (Small)I really wanted to make this recipe but arugula is out of season for us, so a good leafy green substitute is the ever available spinach. This is a fabulous vegetarian meal, just one of so many that looked fantastic to try like, Dandelion Salad with Balsamic Pepper Strawberries, Tuscan Kale Pesto, Pickled Lime Beets and Greens and Fettuccine with Chard and Citrus Cream Sauce to name a few.

The cookbook offers loads of tips and tricks to help you in the kitchen plus factual information about all the leafy greens that are common and exotic. Great notes on how to store, prep and consume also.

There are many greens that you may not have heard of like the obscure mizuna or purslane and may only be familiar to foragers but more and more greens and vegetables are showing up in our markets or grocery stores. I know that fiddleheads and dandelion greens are more readily available now in our area when they are in season.


Spaghetti with Spinach and Lemon Sauce by Noshing With The Nolands (2) (Small)Susan Sampson is the author and lives in her kitchen (I know that feeling). She was born in Budapest and grew up in Toronto’s “Goulash Archipelago” and has worked for three decades as a newspaper journalist. She is also a recipe developer, blogger and has written two other cookbooks entitled, Kitchen and Cooking Secrets and 200 Best Canned Fish and Seafood.

Spaghetti with Spinach and Lemon Sauce by Noshing With The Nolands (3) (Small) (2)

The author writes:

Spaghetti with Arugula and Lemon Sauce

My peppery lemon sauce is luscious over pasta. It’s even better with arugula, which adds a pop of color and good nutrients to this dish.


For the finest minced garlic, push it through a press.

I prefer kosher salt because it tastes better than iodized table salt and (ideally) contains no additives. Table salts and some sea salts contain additives such as iodine compounds (iodides), anti-clumping agents and even sugar (in the form of dextrose, which is used to stabilize iodine). Although the North American Salt Institute states that kosher salt “contains no additives,” some kosher salt brands do contain additives such as anti-clumping agents. If you have concerns, check the label.

If substituting soy milk for the cream, use full-fat unflavored soy milk for best results. The sauce, however, will be thinner.


Spaghetti with Arugula and Lemon Sauce
Recipe type: Entree
Serves: 4

A fresh and lively pasta filled with spicy arugula in a lemon sauce.
  • 12 oz spaghetti 375 g
  • 1 tbsp unsalted butter or non-dairy alternative 15 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 6 green onions (white and green parts), cut diagonally into 1″ (2.5 cm) pieces
  • 1 large clove garlic, minced
  • 2 tsp finely grated lemon zest 10 mL
  • 3 to 4 tbsp freshly squeezed lemon juice 45 to 60 mL
  • 1 tsp kosher or coarse sea salt 5 mL
  • 1⁄4 tsp freshly ground white pepper 1 mL
  • 1⁄3 cup heavy or whipping (35%) cream 75 mL or soy milk
  • 1 bunch arugula (6 to 8 oz/175 to 250 g),trimmed and finely chopped
  • 1⁄4 cup chopped fresh parsley leaves 60 mL

  1. In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving 1⁄2 cup (125 mL) cooking water.
  2. In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp (30 mL) lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.
  3. Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste. Transfer to serving bowls and sprinkle with parsley. Serve immediately.

Excerpted from The Complete Leafy Greens Cookbook by Susan Sampson © 2013 Robert Rose Inc. Reprinted with publisher permission.



Sesame Orzo

That’s What I Think (TWIT) Review

Need a great side or starter, well this cookbook is for you. Starters and Sides Made Easy is a cookbook filled with 60 easy-to-make Kosher recipes. Not always does the star of the show have to be the main course. Let your sides shine too. This cookbook has full color photos with each recipe, along with plating and serving suggestions.

Starters & Sides Made Easy (2) (Small)Starters and Sides Made Easy cookbook has many recipes to choose from but I have been enamored with orzo lately. It makes a quick and delicious side that isn’t too filling. This Sesame Orzo fit the bill.

Sesame Orzo by Noshing With The Nolands Leah Schapira and Victoria Dwek are the co-authors of Starters and Sides Made Easy. Their recipes are triple tested, unique and made with ingredients that are readily available at any grocery store.

“When I am looking for a side dish to go with dinner, I want something quick and easy to make,” says Leah Schapira. Victoria writes, “When I am entertaining or having the family over for a holiday meal I don’t want my kitchen to be messy when guests arrive.”

Making easy and quick sides ahead of time helps. I know this as I want the same and this cookbook can help you out.

I have never browned pasta before, like the instructions for this recipe called for and I love the color and flavor that resulted.

Sesmae Orzo by Noshing With The Nolands Some of the delicious recipes that are included in this cookbook are:

Coleslaw Balls with Jalapeno Dip, Broccoli-Stuffed Artichokes, Tomato Tart, Green Bean, Basil and Pecan Salad, Forbidden Black Rice with Mango and Peaches, Sweet Potato and Leek Quiche, and Whiskey Sweet Potatoes to name a few.

Sesame Orzo by Noshing With The Nolands

Sesame Orzo
Recipe type: Side
Cuisine: Asian
Serves: 4

A fantastic easy side that will add an Asian flair to any main.
  • 1 Tbsp. oil
  • 1 cup orzo
  • 2½ cups chicken stock or vegetable stock
  • 2 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, crushed
  • 2 Tbsp. sesame oil
  • 1-2 scallions, sliced
  • sesame seeds for garnish

  1. Heat oil in a saute pan over high heat. Add orzo and toast until some of the poasta has browned, 1-2 min.
  2. Add chicken stock, soy sauce, sugar and garlic. Bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until liquid is mostly absorbed, 20-25 min. Remove from heat and stir in sesame oil, scallions and sesame seeds.
  3. If you are making this ahead of time add more oil when heating so that the pasta does not dry out.

Sesame Orzo by Noshing With The Nolands Leah Schapira is the co-founder of and the author of the bestselling Fresh and Easy Kosher Cooking. Leah lived in New Jersey with her husband and family.

Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine, publised weekly by Ami Magazine. She resides in New Jersey with her husband and children.

Spinach Proscuitto Macaroni and Cheese for #SundaySupper

Today we are celebrating an anniversary!!! #SundaySupper turns 2!! How exciting, I have been with #SundaySupper for almost 1 1/2 years, so it was just a baby when I started. We have so many more things happening now and it has grown strong with such a lovely group of bloggers to work with every week. Sunday Supper magazine is now up and running and there is a yearly conference in Florida also.

At the helm is the fantastic Isabel Reis Laessig, from Family Foodie,  this was her baby, her conception. So I thought what better way to celebrate than with one of her fabulous recipes!! Week, after week she has delicious recipes that inspire us all to gather around the Sunday Supper table to share with our families.

This is now one of my favorite mac and cheese, I could have devoured the entire casserole dish. I adored the walnut topping and the taste of the white wine mixed in with the cheese. In her recipe she said to add either chicken stock or white wine, well I added both and for me it was the perfect balance. Little bits of yummy proscuitto in every bite just adds to the deliciousness!!!

Spinach Proscuitto Macaroni and Cheese by Noshing With The Nolands (Small)We were asked to look back to think of one of our favorite times we have had at #SundaySupper. That is hard as I enjoy each week for so many different reasons. Instead I will give you my top ten things I love about #SundaySupper.

1. The comaraderie with my fellow bloggers

2. Being able to share my recipe within this fabulous group

3. Getting new and exciting recipes each week

4. Being creative and challenging myself at times to cook within the given theme

5. Fun and imaginative posts to look at each week

6. Learning about blogging, social media and all that it takes

7. Sharing all the other wonderful recipes

8. Having fun on Twitter chats

9. Having a solid and knowledgeable group to ask questions to

10. Sharing recipes also on #WeekdaySupper

When you have all these things it sure doesn’t seem like work, so much fun!!!

Spinach Proscuitto Macaroni and Cheese by Noshing With The Nolands (2) (Small) Now back to this dish, it would make an excellent side also but we had it with a big salad. I made it in the afternoon, covered it and baked it at supper with the foil still on. It kept the pasta from drying out. I am sad this dish is all gone, I will have to make it again soon. I hope you try it and come back to me to tell me how much you like it!!! ENJOY!!!

5.0 from 1 reviews

Spinach Proscuitto Macaroni and Cheese for #SundaySupper
Recipe type: Entree
Serves: 8

An amazing macaroni and cheese!!
  • 1 lb. of ditallini pasta or elbow macaroni
  • ¼ lb. of proscuitto, sliced thick
  • 1 cup fresh spinach
  • ¼ cup of red or sweet onion
  • 1 tsp. garlic paste or garlic cloves to taste
  • 4 Tbsp. butter
  • 2 cups milk
  • 2 cups of white wine or chicken stock (I used one and one of each)
  • 4 Tbsp. flour
  • Sea salt and fresh ground black pepper
  • 2 cups mozzarella cheese, grated
  • ½ cup walnuts, finely chopped

  1. Bring a large pot of salted water to boil. Add the macaroni and cook at a boil until just al dente.
  2. Drain, rinse in cold water and set aside.
  3. Cut the proscuitto in thin strips. Cut the spinach into thin strips.
  4. In a food processor or with chopper, mince the onion and garlic until very fine and smooth.
  5. In a large skillet or pan, melt 1 Tbsp. of butter and add the proscuitto and cook until crisp, approx. 5 min.
  6. Remove from pan and place on a paper towel, set aside.
  7. Add the remaining butter and melt, add the onion and garlic and cook for 5 min. until slightly browned.
  8. Add the flour and stir and cook for 3-4 min. Add the milk milk gradually and whisk.
  9. Add the white wine and chicken stock and continue to stir until the mixture starts to thicken but is very smooth. It will just start to coat the back of a wooden spoon.
  10. Add the mozzarella while stirring. It may appear stringy but will mix with the pasta later.
  11. Adjust seasoning with salt and pepper.
  12. Stir in the pasta, proscuitto and spinach.
  13. Butter a 9×13″ baking dish or 8 small ramekins to make individual portions
  14. Add the macaroni mixture and sprinkle with the chopped walnuts.
  15. (Wrap and refrigerate is you want at this point).
  16. Bake at 350F for 20 min. if made right away if chilled in the fridge bake for 30 min. with foil covering.
  17. Place under the broiler if desired to brown and serve immediately.

Spinach Prosuitto Macaroni and Cheese by Noshing With The Nolands (Small)

Now go and see all of these other recipes and the wonderful sites that make up #SundaySupper!!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Mexican Pasta by Feed Your Soul Too

First off I want to say, aren’t you excited that it is Christmas Eve!!!! Still last minute wrapping, shopping, groceries to be done. Pick up these ingredients for a quick and delicious meal for tonight. It is basically a one dish meal except for the roasting of the asparagus.

I am so happy that Peter from Feed Your Soul Too brought this dish for you today. You will be happy if you follow Peter on Facebook, Twitter and Pinterest to see what he is always up to. Here he is to explain this scrumptious pasta to you.

Hey, I am Peter from Feed Your Soul Too and am so pleased to be asked by Tara to do a guest post.  Tara and I started this blogging adventure at about the same time a couple of years ago.  She has been so helpful to me in helping me navigate the blogging world.  I am so excited for Tara and all the success she has had blogging.  I hope you enjoy my post of Mexican Pasta.


Peter pasta

This Mexican Pasta is another invention of what’s in the refrigerator.  I guess I play my own game of the Food Networks Chopped more often than I realize.   Am I creative or do I hate to throw things away.  Please don’t ask my wife for this answer.  Let’s go with both.  All kidding aside, using what you have in the fridge really allows for some different dishes.  Now I don’t mean that I got carried away because the ingredients left in the fridge are pretty regular but it gives me a chance to do a spin on a regular old recipe.

Peter pasta1

The genesis for this idea was the leftover queso sour cream dip I had bought.  I thought this ingredient would make a good base for a creamy pasta.  With this queso as a base, I grabbed my Mexican spice from my spice racked and I was off to the stove.

Peter pasta3


·         6 – 8 oz chicken tenders

·         2 tbsp canola oil

·         1/4 or a red onion, sliced

·         1 + tbsp achiote molido powder

·         salt & pepper

·         1/4 cup of queso sour cream dip

·         1/4 cup of chicken stock

·         3 oz cojita cheese

·         8 – 10 asparagus spears

·         1 lb bow tie pasta

·         2 oz Parmesan cheese


In a pot of boiling water (salt added), add the pasta and cook until al dente and drain.  In a saute pan, add the oil and the spices and heat for 1 minute.  Add in the chicken and cook on both sides for 2 -3 minutes.

Peter pasta4

Be sure to let the chicken soak up the spice.  Remove the chicken from the pan and slice into bite size chunks. Add the red onion to the pan using the oil and juice from the chicken to marinade.  Cook for 3 minutes to soften.

Peter Pasta5

Add in the queso in mix to incorporate.

Peter Pasta6

Once incorporated, add in the stock to thin out the sauce.

Peter Pasta7

When fully combined, add the bite size chicken back in and cook for 3 minutes.  Next add the cojita cheese and cook until it melts.

Peter Pasta8

The last ingredient to add is the asparagus.  I first baked the asparagus in a 325 degree oven with a little olive oil and kosher salt for 6 – 8 minutes.  Essentially, this is cooking them most of the way through but leaving the final cooking for in the pan.  After taking the asparagus out of the oven, I cut them into little pieces and added them to my saute pan.

Peter Pasta9

I cooked these with the other ingredients for maybe 2 minutes to allow the flavors to finish melding.  Finish by tossing in the bow tie pasta and top with Parmesan.

Peter Pasta10

Herb and Garlic Clam Linguini #GGHoliday2013 #SundaySupper

What an exciting post I have for you today. It is for Gourmet Garden Herbs and Spices. We were to come up with an easy entertaining recipes. Well, I didn’t have to think long and hard on this one. This recipe today is one of our favorites, we have made it I bet a hundred times. It is easy and so company worthy!! Also a nice break from all the traditional trimmings. If you are having unexpected company this dish can be brought to life with little effort and it will wow the crowd!!! It is full of wonderful herbs and garlic and with Gourmet Garden’s help it is an easy throw together meal.

Gourmet Gardens

I had not tried their products before but I was so impressed. I will be using them again and again. Fresh herb taste, in easy to use tubes, you can’t go wrong!!! They also have a huge variety to choose from. Herbs and spices that will last in your fridge so much longer than fresh!!! Herbs are a staple in our fridge at all times. I have already turned over my garlic for someone else to prep, it is a time saver for sure. From now on it will be Gourmet Garden doing the work for me. They are used on a 1:1 ratio for fresh herbs and a 2:1 for dried, 2 Tbsp. Gourmet Gardens to 1 Tbsp. dried. They are easy to find too in your grocery store, as they are close to the fresh herbs in the refrigerated section.

Herb and Garlic Clam Linguini by Noshing With The Nolands (2) (Small)

A big bowl of rich wonderful flavors awaits you with this recipe. Looks at all the herbs in there!!

Herb and Garlic Clam Linguini by Noshing With The Nolands (Small)

Gourmet garden will bring your dinners, appetizers and even desserts to life with ease!!!

Herb and Garlic Clam Linguini by Noshing With The Nolands (3) (Small)

Herb and Garlic Clam Linguini #GourmetGarden #SundaySupper
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

A wonderful combination of herbs, garlic, tomatoes, clams and linguini!!
  • 18 small clams in the shell
  • 2 Tbsp. olive oil
  • 1 Tbsp. Gourmet Garden Chunky Garlic
  • 2- 28 oz. can diced tomatoes
  • 1 tsp. salt
  • ½ cup red wine
  • ½ cup clam juice, drained from the can
  • 1 tsp. Gourmet Garden Chili Pepper paste
  • 1 Tbsp. Gourmet Garden Oregano
  • 2 Tbsp. Gourmet Garden Basil
  • 1 Tbsp. Gourmet Garden Parsley
  • 1-10 oz. baby clams, drained reserving a half cup
  • 1 lb. linguini
  • Parmesan cheese, fresh grated
  • Toasted fresh bread

  1. Scrub clams and set aside, don’t use any that are broken or don’t shut with a couple of taps.
  2. Heat olive oil in a large pot. Add garlic and saute until lightly browned. Add tomatoes and salt and let cook for 10 min.
  3. Add the remaining ingredients except the linguini, both clams and Parmesan and continue to simmer for 30 min. uncovered.
  4. Cook the linguini in salted water to manufacturer’s al dente.
  5. A few minutes before the pasta is cooked add the clams in the shell to the sauce and cook until they open. Right before serving add the baby clams from the can to heat through. Toss the linguini with the sauce and serve with toasted fresh bread and Parmesan cheese.


Recipe adapted from Jimmy Coco’s Linguini with Red Clam Sauce from Celebrity Cookbook by Johna Blinn

This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.

Follow Gourmet Garden on Twitter, Facebook and Pinterest

I am excited to tell you that you can subscribe to their monthly newsletter to receive information from their chefs on how you can incorporate herbs and spices in your everyday cooking. You will receive recipes, quick tips and herb facts!! You will love it!! Also you can receive a coupon for the their wonderful products all by going to their website Gourmet Garden.

Look at all the magnificent recipes that you can use with Gourmet Gardens. ENJOY!!

You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board.

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.