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!!

Minted Peas with Goat Cheese by Mess Makes Food

Today I have for you Holly from Mess Makes Food. I know Holly through #SundaySupper and she has a great site with yummy recipes like Broccoli and Blue Cheese Tarts.  Go and have a look around, you will find loads to drool over. I would be thrilled if you followed her to on Facebook, Pinterest, Twitter and Instagram. You will love all that she creates. I now give you Holly, or as she is also known Miss Messy!!!

Hello everyone! I’m so happy to be guest posting for Tara today on her lovely blog whilst she’s away on holiday.

I’m Miss Messy (Holly) from Mess Makes Food, my little food blog that I’ve been running for just over a year now.

Tara asked me to think of a spring themed recipe and I had so many ideas. In the end I decided on this great little side dish. Quick and easy, but packed full of flavour.

Minted Peas With Goats Cheese by Mess Makes Food

Well actually my first choice was a minted pea and goats cheese tart , but I had a little accident.

It’s been beautiful weather here for the past few days (for the UK anyway) and that means my cat has decided to do something else but sleep. I was photographing the tart and she got under my feet and the tart made friends with the floor. There was no saving it.

Disheartened, I wanted to try something else, rather than making the tart again.

Minted Peas With Goats Cheese by Mess Makes Food

I’m so glad I did, this was so easy, but with so much flavour!

I ate half when I cooked them, then half later, and they taste great cold too. Perfect picnic food spring.

Minted Peas With Goats Cheese by Mess Makes Food

Are you excited for the warm weather and fresh dishes like this? Or do you prefer the winter and hot toddys?

I’m definitely a summer bunny. I can’t wait. I love that spring is on it’s way.

Roasted Asparagus with Roasted Garlic and Almond Vinaigrette

Today we have Roz with us whom I know through #SundaySupper and has a great site over at La Bella Vita Cucina. Look at what she made a couple of Sundays ago, Fontina Polenta with Sauteed Porcini Mushroom, my heavens that looks good!!

I would love for you to follow her on Facebook, Twitter, Pinterest, Google +Instagram and Bloglovin.  I now give you Roz and her wonderful springtime recipe!!


Ciao to all of Tara’s wonderful readers!

What an honor for me to be asked to guest post on Noshing with the Nolands!  When Tara requested that I prepare and write about a spring-themed recipe, I knew exactly what I wanted to focus on!
Gosh, aren’t we all just so ready for spring this year?  We sure are and we live in the South!  I’m just itching to start digging in our gardens!
Some of the first veggies that sprout every spring in my garden is asparagus!  Oh so yummy, we usually pluck the spears right out of the soil, brush them off, and plop them straight into our mouths.  Nothing could get any fresher or flavorful than that!
If you haven’t tried roasting your veggies, than you really need to experience the intensified flavor that roasting (or grilling) brings to food.  And nothing is easier or faster than roasting asparagus and garlic!  Your kitchen will be filled with the aroma of garlic as you prepare the table for your family and guests!
So without further chit-chat, let me give you this super easy, super-delicious, super-fresh, spring-themed asparagus!
And as we say around our table before digging in, “Mangia!”
Thank you once again to Tara, for kindly allowing me to say hello to all of you and to share a recipe with you!
Roasted Asparagus with Roasted Garlic and Almond Vinaigrette
Roasted Asparagus with Roasted Garlic and Almonds
2 Tbsp olive oil for baking pan
1 bunch fresh asparagus, trimmed, rinsed, and dried
4 large cloves of fresh garlic, minced
3 Tbsp. extra-virgin olive oil
1 Tbsp. freshly squeezed lemon juice
¼ cup slivered almonds
Salt and pepper
Italian seasoning
Set the oven on “Broil”.
Pour the first amount of olive oil on a rimmed baking pan.
Spread it around with a baking brush so that the surface is nicely oiled.
Lay the asparagus on the pan.
With your hands or utensil, roll the asparagus in the olive oil to completely core.
Sprinkle the minced garlic all over the asparagus.
Sprinkle the slivered almonds all over the asparagus and garlic.
Season with salt and pepper or your favorite Italian seasonings.
Mix the olive oil and lemon juice and drizzle over everything.
Roast on ‘broil’ for approximately 10 minutes, keeping a close eye on the asparagus so that it is not overcooked.

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:





Vegetable Tempura by Kudos Kitchen by Renee

Renee is here for you today and I know this hard working lady from #SundaySupper and her great site Kudos Kitchen by Renee. She has brought with her one of my favorites, Vegetable Tempura!! Then has taken it over the edge with an amazing garlic aoili, all in time for spring!! I would love for you to go to her site and have a look around at some of her recipes like this cute Brown Bear Pumpernickel Bread, I love it!! I would also love it if you followed her on Facebook, Twitter, Pinterest, Google+, and Instagram. I now give the floor to Renee!!

Vegetable Tempura by Kudos Kitchen by Renee

Thank you for the opportunity of guest posting on your site “Noshing with the Nolands”, Tara. I really appreciate it!

The recipe I’m sharing with you today is for Vegetable Tempura and is quite possibly the earliest memory I have of falling in love with food, and with the entire process of cooking it in all its various forms.

It all goes a long, long time back to when I was in elementary school, and it was parent day in one of my classes. I remember that a father of one of my classmates came into our classroom to demonstrate how to make the tempura that he had learned to make while living for a while in Japan. Don’t ask me how in the world he got permission to fry things in boiling oil, on a step stool while a bunch of little kids gathered around.  But that was a different time (the 60’s) when things weren’t always politically correct, and maybe, just maybe, not thought out as well as they should have been … but, I digress.  J

 My memory of that day may be a little foggy, but the impact that those crispy tempura vegetables had on my young impressionable mind is one I will never forget, and is, far and away, one my favorite school memories. Quite possibly it’s the one that made the biggest impression on me at my young age, and it’s one that I carried on into my adult life. Needless to say, I wasn’t that into academia, but my love of food and cooking is still going strong!

Tempura Collage by Kudos Kitchen by ReneeI chose to use spring asparagus and green beans for my tempura batter, but you can use any veggie you like, or even meat or seafood (you’ll just need to adjust the cooking time for the latter). This tempura batter is as light as air and is extra crunchy when fried because of the use of rice flour, but you can also use all-purpose flour if you’re in a pinch. The idea is to have the batter lightly kiss the veggies and not thickly stick to them as is the norm with other deep fried batters.

Vegetable Tempura by Kudos Kitchen by Renee


For the tempura:

Grape seed oil for frying (or you may substitute peanut oil)

2 cups rice flour (or you may substitute all-purpose flour)

2 teaspoons salt

1 teaspoon black pepper

3 egg whites

2 cups ice cold seltzer water (more if needed)

1 bunch asparagus, washed and trimmed

1 pound string beans, washed and trimmed

-Heat about 2 inches of oil in a large high sided pot to approximately 375-400 degrees.

-In a large shallow dish, whisk together the flour, salt and pepper.

-In a small bowl, whisk together the egg white and the seltzer.

-Pour the wet ingredients into the dry ingredients and whisk to form a thin, somewhat runny batter.

-Working in batches, add some of the vegetables into the batter and turn to coat completely. Allow some of the batter to run back into the bowl and then carefully lower the lightly coated vegetables into the hot oil, allowing them to fry for approximately 2-3 minutes per batch. *Note – these will not brown in color and are meant to remain pale.

-Remove the cooked vegetables from the oil with a slotted spoon and place them on a paper towel to drain. Season them immediately with a light sprinkling of sea salt.

-Continue coating and frying the remaining vegetables.

-Serve immediately with the garlic aioli dipping sauce.

For the garlic aioli:

4-5 cloves, garlic

6 egg yolks

2 cups canola oil

2 tablespoons fresh lemon juice

½ teaspoon salt

1/8 teaspoon black pepper

-Combine the garlic and egg yolks into a food processor and pulse to combine.

-With the processor running, stream in the canola oil until the mixture becomes thickened and a light yellow in color.

-Add in the lemon juice, salt and pepper and process until just combined. Refrigerate until ready to serve.