12 oz No Yolks® Dumplings
1 quart Spring Peas
1/2 cup fresh mint leaves
1 quart chicken stock
juice of 1 lemon
shallot, minced
1 Tbsp lemon zest
3 Tbsps olive oil
1/2 cup parsley, chopped
1 tsp mustard, dry, choice ground
4 oz white balsamic vinegar
1/2 cup Zucchini Julienne
1/2 cup Spring Peas
1/2 cup Squash Julienne
1/2 cup Red Peppers Julienne
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1/4 cup seasoned bread crumbs
1 tsp lemon zest
1 tsp minced parsley
1 Serving olive oil
pinch salt

Cooking Directions:

1. Boil No Yolks® Dumpling Noodles in salted water until done. Not too tender. Approximately 8-12 minutes. Strain and set aside.

2. Combine all of the sauce ingredients in a bowl, once mixed, place them in a skillet. Raise to med-high heat and let simmer for 15 minutes.

3. Pour ingredients from skillet into a blender and liquify. Pulse to check the consistency. Strain sauce and reserve in a bowl or container.

4. Combine the salad ingredients in a bowl. Combine the Gremolata Breadcrumbs ingredients in a separate bowl.

5. Pour the Spring Pea sauce over your No Yolks® Dumpling Noodles and mix them to make sure it coats evenly. Then portion the noodles into 4 bowls and top each with the vegetable salad mix. Sprinkle with the Gremolata breadcrumbs and enjoy!