Who are the Tiny Tarts?

The Tiny Tarts are the Country Tart's two young daughters who help out so much in the kitchen, in the creation of this blog and in the production of the SERVING up a SMILE weekly column, that it only seems fitting that they get their own space to share what it is they do.

Tuesday, March 9, 2010

VeeeeJaaaay's Slippery Sesame Nooooooodles!

It's a TINY COUSIN TART!   Anna and Maya's cousin VJ likes to help his momma in the kitchen, too.  He has an impressive little palate and a great sense of humor. From pesto to pomegranates, there's not a lot I haven't seen him try.  We love and miss you Veej!  Thanks for dropping in on the Tiny Tart.

VJ's momma shares: "This sauce tastes good on quinoa, too!" Gosh I love her! And I've tried it...it's darn good. Especially enjoyable with some BBQ chicken (or ribs) and steamed broccoli in a happy, flavorful, bowl of ancient grain, modern-method yum!


1 pound fresh thin whole wheat, whole grain noodles (or 1 cup of quinoa, cooked to make 3 cups)
2 tablespoons rice wine vinegar
1/4 cup sunflower seed butter
2 teaspoons soy sauce
2 tablespoons honey
1 tablespoon dark sesame oil
1 small clove garlic, crushed
2 scallions, trimmed and thinly sliced
6 springs fresh cilantro, stems trimmed, leaves chopped


1 - Cook pasta or quinoa according to package directions.

2 - While pasta is cooking, whisk together in large bowl: vinegar, sunflower seed butter, soy sauce, honey, sesame oil and garlic. 

3 - Drain pasta (no draining necessary with fully-cooked quinoa) and, while still hot, toss with sauce until pasta is thoroughly coated.  Toss in scallions and cilantro and serve warm or cool and serve as a cold salad. 

Nutritional info for 1/4 of recipe when made with quinoa, (approximatey 3/4 Cup serving):

~ Nutritional info carefully calculated using recipe/ nutrient compilation and is deemed close but not accurate. ~

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