Mouth Watering Tuesday!!! Zucchini Tagliatelle

Just back from vacation and of course today is Tuesday but I didn’t do a Mouth Watering Monday for you yesterday. Here is one of my favorites from this time last year. It was from a cookbook I reviewed called Raw Essence. This is a fantastic side dish for spring. Bright, beautiful and full of flavor. I will have to make this one again as I adored it!!

Zuccchini Tagliatelle by Noshing With The Nolands


Click HERE for the recipe!!

Kumquat Poppy Seed Vinaigrette by It’s Yummi

This is an amazing post, filled with gorgeous pictures and a perfect Spring recipe!!! Becca is such a wonderful person and the creative mind behind It’s Yummi, an amazing blog with recipes like Cabbage Rolls with Turkey Sausage and Farro. Come and see her site, you will be there for awhile admiring all her wonderful recipe and photography.

I would love for you to follow her on Facebook, Twitter, Pinterest, Google + and Instagram.

I now give you the lovely Becca!!

Hi everyone! I’m Chef Becca, from It’s Yummi! and I’m so glad to be here with you today! When Tara announced that she needed someone to help her out with a guest post, I was sort of glad that she was asking in a virtual setting and not in person, because I adore her so much, I would have tackled the other bloggers in that room to stand first in line to volunteer!

Okay, so let’s give a cheer, because Spring is here! Although there’s still about 18 inches of unmelted snow on much of my lawn in Appleton, Wisconsin, the date on the calendar tells us that the season of Spring has sprung, and I’m overjoyed about it! I look forward to daffodils popping through the soil, warm air blowing in through the screen door, and rain falling from the skies, because all of that means that seasonal spring veggies are right around the corner!

Recipe for Kumquat Poppyseed Vinaigrette from Its Yummi

Asparagus is one of my favorite veggies in the Spring. The pencil sized stalks are the best, in my opinion. If they’re any thicker than that, they can get woody and stringy and not as yummi, especially if you like to eat them raw, like I do. But when they’re a dainty size and steamed to a perfect crisp, I’ll sprinkle them with a little sea salt and eat them like candy! OR, I’ll drizzle kumquat poppy seed vinaigrette over them and fall in mad love.

Recipe for Kumquat Poppyseed Vinaigrette from It's Yummi

If you have a high speed blender or a food processor, this recipe will take you less than 2 minutes to make. If you’re going to try and make it with a good whisk and a strong wrist, it’ll take you a lot longer, because you’ll need to somehow pulverize the kumquats. I love my Ninja blender, but you don’t need an expensive appliance to make this dressing. There are decent blenders to be had for about $30, maybe less if you have a connection to a good thrift shop. Regardless of how you make it, you’re in for a sweet yet tangy dressing that is beyond light and refreshing! If you’ve never tried kumquats, allow me to #FeedYourSpirit with a few facts:

FOOD FACTS – Kumquats

  • Kumquats are a citrus fruit. They’re very tart on the inside, with an edible, sweet rind. Almost like a miniature, inside-out orange.
  • High in vitamin C
  • The word “kumquat” literally means “golden orange” in Chinese, which is why it’s so popular during Chinese New Year!
  • The Nagami, or Oval Kumquat (Fortunella.margarita) is the most common variety in the United States. It was introduced into Florida from Japan in 1885 and has been grown commercially in the “Kumquat Capitol,” Saint Joseph, Florida since 1895. (data source)
  • Nutritionally, a single kumquat, eaten raw and with the skin, has just 13 calories, no fat, cholesterol or protein, 2 net grams of carbohydrates, and 2 mg of sodium. I’m not a licensed nutritionist, but I’d say that a suitable serving size would be about 3 kumquats.

Recipe for Kumquat Poppyseed Vinaigrette from ItsYummi (2)

Making this kumquat poppy seed vinaigrette is easy peasy. Just put all of the ingredients except for the olive oil and the poppy seeds into the blender. Run it on medium speed for a minute or so, then slowly drizzle in the olive oil. This is called making an emulsion.

What the heck is an emulsion, Becca? I’m so glad you asked! :)

An emulsion is a mixture of two liquids that wouldn’t ordinarily blend together, like oil and water. The molecules of one (in this case, the oil) are heavier than the molecules of the other liquid, and they’re stubborn, so they won’t allow the water molecules to enter its “territory”. By blending them together under high speed, the molecules of one will become suspended inside of the other, creating a thick, creamy, and delicious dressing!

Ta da! We’ve had a chance to #FeedYourSpirit with great information, so now it’s time to #FeedYourStomach! Before I give you the recipe, I’d like to once again thank Tara for having me here today. If you’ve enjoyed this recipe, I welcome you to stop over and visit my virtual kitchen some time. My mission is to help you turn ordinary food into extradorinary meals, and to keep your stomach AND your spirit well fed! I hope you’ll try this recipe and say, “Ooo, it’s yummi!

Fresh like Spring! Recipe for Kumquat Poppyseed Vinaigrette from ItsYummi (2)


Kumquat Poppy Seed Vinaigrette
15 whole kumquats, scrubbed well and rinsed with cold tap water
1/4 cup apple cider vinegar
1 Tablespoon raw honey
1/2 teaspoon sea or kosher salt
1/4 teaspoon freshly cracked black pepper
4 liquid ounces (1/2 liquid cup) extra virgin olive oil
1/2 Tablespoon poppyseeds
Place kumquats, vinegar, honey, salt, and pepper into a blender or food processor. Cover with lid and process on medium speed for about 45 seconds, or until kumquats are pulverized and the mixture is a pale orange color.
Reduce the speed to low and use the small opening in the top of the lid to slowly drizzle the olive oil into the mixture. Once the olive oil has been incorporated, allow it to blend for another 30 seconds or so. This will help the mixture to emulsify and incorpoate air.
Turn off the blender or processor, remove the blade, and use a spatula to stir in the poppyseeds. Taste and adjust the seasonings if necessary.
Pour the vinaigrette into a covered container with an airtight lid. Store in the refrigerator. If kept chilled, the kumquat poppyseed vinaigrette will stay fresh for up to a month. You may need to shake it up a bit or even blend quickly for 30 seconds if the mixture has separated.

Grilled Asparagus Panzanella by The Texan New Yorker

Today we have Julie Wallace from The Texan New Yorker with a fresh spring dish for you. I love asparagus and grilling it, even better. I didn’t have to look far on her site to be completely drooling when seeing this recipe, White and Dark Chocolate Pudding with NOLA Bourbon Sauce!!!

I would love for you to follow Julie on her tasty adventures on Facebook and Twitter.

I now give you the lovely Julie!!

Hello, Noshing with the Nolands readers! I am so excited and honored to be guest posting for Tara today! She asked me to do something Spring-y for today, and as I’m just as sick of this bitterly cold winter as you, I was happy to comply. Spring sounds like a fine idea (hint, hint Mr. Groundhog!).

Spring makes me think of two produce items in particular: rhubarb, and asparagus. Unfortunately, my area of the general northeast United States doesn’t really get much rhubarb until late April/early May, so that was out. But the asparagus is blooming and looking gorgeous right now – so, easy decision made!

For whatever reason, lately I haven’t been able to get the idea of panzanella out of my head. And even though it’s more of a summery dish, I thought I could adapt it to a spring preparation – using grilled asparagus!

Grilled Asparagus Panzanella4 (Small)Well. This was amazingly delicious. My husband and I scarfed it for dinner one night. It sated my panzanella craving, and the grilled asparagus was a lovely addition. I did choose to lightly char the cherry tomatoes. I think we would all agree that winter tomatoes need a little help in the flavor department, so I threw those on the grill too. It worked beautifully, but if the tomatoes are looking good in your area then of course feel free to leave them as is. I hope y’all enjoy this one. And thanks so much Tara for allowing me to take over your wonderful blog for a day!

Grilled Asparagus Panzanella3 (Small)

Source: adapted from Homemade with Love by Jennifer Perillo


2 cups cubed day-old baguette or Italian loaf

1 tsp dried Italian seasoning

2 tbs grated Parmesan cheese

Kosher salt and black pepper

2 tbs unsalted butter

3-4 tbs extra-virgin olive oil, plus more for grilling

2 tsp cider vinegar

1 tsp honey

1 bunch of asparagus, tough ends snapped off

1 pint cherry tomatoes

3 oz. fresh mozzarella, cut into small cubes

Handful of fresh basil leaves, torn


Preheat a large skillet over medium heat. In a mixing bowl, add the bread cubes, Italian seasoning, Parmesan, plus salt and pepper to taste. Toss to combine. Melt the butter in the preheated skillet and add the bread cubes. Cook, turning occasionally, until golden all over and fairly crisped, 6-8 minutes. When they are done, add them to a large salad bowl. Set aside.

Make the dressing: in a small bowl, whisk together the olive oil, vinegar and honey. Season to taste with salt and pepper. Set aside.

Preheat an indoor or outdoor grill; half of the grill should be on medium heat, half on medium-high heat. Drizzle or wipe the grill with olive oil. Add the asparagus to the side heated on medium-high, and add the tomatoes to the half preheated to medium. Season both veggies with salt and pepper. Cook, turning occasionally with tongs, until cooked through and lightly charred, about 2-3 minutes for the tomatoes and 4-5 minutes for the asparagus. Remove the veggies to a bowl or plate when done.

Let them cool slightly, then chop the asparagus into bite-size pieces. Add to the bowl with the bread. Halve the cherry tomatoes, then add to the salad bowl.

Now add the mozzarella to the salad bowl. Pour the dressing over and toss well with tongs. Add the basil and lightly toss again. Serve immediately.

Grilled Asparagus Panzanella2 (Small)

Link to credit the cookbook I used:

Book author’s blog:





Sweet Potato and Quinoa Salad #TheSaladBar

For #TheSaladBar this month’s theme was sweet potatoes. I kept trying to think of a warm potato salad, a variation of a German potato salad but it never came to fruition in my noggin. I then started thinking more festive, something that would go well with turkey.

Sweet Potato and Quinoa Salad (3) (Small) (2)

So I added cranberries to start, then went the quinoa root, kept adding a few more ingredients like the crunch from a pine nut and a lovely simple dressing and MAN was this salad good. We had it with a thin quick grill steak. I loved the addition of goat’s cheese, it added just the right zing and creaminess. This is a great make ahead salad for Thanksgiving or Christmas. ENJOY!!!

Sweet Potato and Quinoa Salad (4) (Small) (3)

This is a great make ahead salad for Thanksgiving or Christmas. ENJOY!!!

Sweet Potato and Quinoa Salad (5) (Small)

Sweet Potato and Quinoa Salad #TheSaladBar
Recipe type: Salad
Serves: 6-8

A great combination of flavors for the holidays!!
  • 2 large sweet potatoes, peeled and cubed
  • 2 Tbsp. olive oil
  • Salt and pepper
  • 1 cup quinoa, cooked per manufacturer’s instructions
  • ½ cup craisins
  • ½ cup toasted pine nuts
  • 4 green onions, chopped
  • ⅓ cup olive oil
  • 3 Tbsp. white wine vinegar
  • Goat cheese

  1. Preheat oven to 350F. Toss sweet potatoes with the olive oil and salt and pepper to taste. Roast for 15-20 min. until browning slightly. Toss again and cook for another 10 min. or until tender. Remove from oven and let cool.
  2. Whisk together the ⅓ cup olive oil and white wine vinegar, salt and pepper to taste. Toss quinoa with craisins, pine nuts and 2 of the green onions. Add the sweet potatoes and the dressing. Garnish with goat cheese and more green onion.


Come and join in the fun monthly on #TheSaladBar Facebook page.

Wendy’s Copycat Berry Almond Chicken Salad

Need a quick fix for dinner!! Not into cooking lots tonight!! Try this wonderful salad with lots of great ingredients. Berries are of course still available but they are pricier so stretching them in a salad makes sense.

Here is my third salad I did doing Wendy’s Copycat salads. How I love a chicken/berry/nut salad. All of my favorites mixed together with an unbelievable raspberry/acai fat free dressing. You will love this salad for sure!! It is the perfect mix of sweet and savory. Enjoy!!

Wendy's Copycat Berry Almond Chicken Salad (Small)

Wendy’s Copycat Berry Almond Chicken Salad
Recipe type: Salad
Serves: 1

A delicious combination of fresh flavors with an amazing fat free salad dressing.
  • For each salad you will need:
  • ½ chicken breast, pounded thin
  • ⅓ cup blueberries
  • ⅓ cup strawberries
  • 3 cups romaine lettuce or mixed greens
  • ⅛ toasted almonds with sea salt
  • Shaved parmesan or asiago
Raspberry/Acai Fat Free Salad Dressing
  • 2 teaspoons Dijon mustard
  • ½ cup Acai Blend Juice
  • 1 tablespoon raspberry jam
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • ½ cup water
  • 1 tablespoon apple cider vinegar

  1. Heat the acai juice in a small sauce pan, whisk in the mustard and raspberry jam and heat until melted. Whisk the corn starch and vinegar together. Bring mixture to a simmer and add the cornstarch/vinegar mixture. Simmer until thickened and add salt and pepper to taste. Add ½ cup water and whisk and let cool. Refrigerate, if too thick add a little more water to desired thickness.
  2. Season the chicken breast and grill in a grill pan until cooked through.
  3. Add the lettuce to a individual large bowl and top with the strawberries, blueberries, almonds and Parmesan. Top with warm sliced chicken and drizzle with dressing.
  4.