I had a great time guest hosting this week's edition of Weekend Herb Blogging, which was started by the lovely Kalyn, at Kalyn's Kitchen. Wonderful recipes were submitted from some pretty terrific bloggers, I must say. Thanks to everyone who participated. I hope I didn't leave anyone out of the Roundup. I was having some e-mail problems for part of the week, so if you aren't listed, I apologize profusely. Contact me and I'll rectify it immediately. Next week WHB travels to Glenna, at A Fridge Full Of Food...And nothing To Eat. I'll be there, will you?
At Live To Eat, Drink, Laugh And Enjoy Life LiberalFoodie makes one of my favorite things to eat, gnocchi. And she dresses them up with sage butter, which is one of the best ways to eat these delectable morsels of heaven.
Over at Kitchen Unplugged the amazing Gattina has done it again! She always astounds me with her creations and this time it's Fried Mixed-Herb Dough and Roasted Pepper Sauce. And get this folks: The little beauties contain 5 herbs.
I can't believe I forgot to include one of my favorite blogs: The Incredible Anh, at Food Lover's Journey. Forgive me Anh! This week she shows us a beautiful South Vietnamese inspired recipe for Chunky Meat And Taro Soup, made with an herb new to me called rice paddy herb. It looks delicious, and I hope to find this herb someday and use it myself.
Another overlooked person is the fabulous Katie at Thyme For Cooking, The Blog. How could I forget her fabulous Artichokes With Aoli? Forgive me Katie, I will flog myself for 10 minute, as penance. Go see her gorgeous pictures of artichokes, with a yummy looking blender method aoli. Personally, I could eat that aoli with a spoon.
Have you worried that the love affair between cilantro and our fearless leader Kalyn, of Kalyn's Kitchen, had come to an end? She seemed to be spending a lot of time with parsley. But, now she has returned to her true love with this marvelous recipe for Cilantro-Lover's Leftover Chicken Salad.
Love potatoes? I do and Terry at Blue Kitchen will delight you with beautiful pictures of Skillet Roasted Potatoes With Parsley. Look at the perfect crust on the potatoes!
Please go see the beautiful Ramson Pesto prepared by the lovely Astrid at Paulchen's Food Blog. Besides enjoying beautiful pictures of her mother's herb garden, I learned about ramson, an herb new to me, which appears be very good for your health, as well as tasting good.
At Once Upon A Tart , the lovely Myriam has prepared the carrot cake of your dreams. It's a cake filled with her childhood memories and will haunt your sweet dreams, no doubt, until you can make one for yourself.
Please go to Writing At The Kitchen Table where the very creative Freya (inspired by a Lindsay Bareham recipe) has paired mutton and rhubarb, with an assist from saffron. I would have never thought to use rhubarb this way, but Freya realized it would be perfect! This is how great recipes are born.
Over at the The Well-Seasoned Cook , Susan will astound you with her gorgeous pictures of Pan-Grilled Portobello Mushroom Caps, dusted with parsley. You will have no trouble imagining yourself as Alice in Wonderland, gazing at a fluted mushroom cap.
By the Bay at Gluten-Free By The Bay has me drooling with pictures of wonderful Fried Leeks With Tarragon Vinegar. The leeks were fried in rice flour, resulting in a perfect crust, judging by the photo. And I can't imagine anything better than tarragon and vinegar to pair with the sweet leeks.
Please go to the lovely Christine's site at Christine Cooks. There you will find an enchanting picture of Farmers Market Fresh Herbs And Lettuce. Stay tuned folks, there was a leg of lamb that went with the salad made from these beautiful greens.
In our house Brussels sprouts appear on our table at least once a week, so I was thrilled to see this lovely recipe for Cream Braised Brussels Sprouts offered by ChichaJo at 80 Breakfasts. If you love Brussels sprouts as we do, this is the recipe for you. Or maybe it will convert you into a Brussels sprout lover?
Over at Trinigourmet.com the lovely Sarina prepares a Steamed Cho-Cho (Christophene Pudding) with mixed spice and nutmeg, which looks delicious. It turns out that the main ingredient is chayote, which is often sold in grocery stores here in the United States. Perfect!
Go to What's On My Plate where Truffle has devised a wickedly delicious dessert made of quinces, red wine, and a touch of vanilla. It's beautiful, and good for you. Now that's wicked indeed!
At The Inadvertent Gardener Genie masters using filo dough beautifully with her marvelous Phyllo-Wrapped Prosciutto And Asparagus. And to think she was nervous about using it, they look perfect.
Over at Superspark, Emily prepares a Mecca Azteca Salad, which is the type of salad we dote on in our household. This is a beautiful full meal salad, including quinoa, jicama, avocado, and lots of cilantro.
I'm glad to see that someone else loves beets, and that is the case at Mele Cotte. She shows how to prepare them, and offers some sage advice about cleaning beet stained fingers before going on a date!
You will almost swoon (I did) when you see the gorgeous dragonfruit Angie at My Kitchen: My Laboratory features this week. I've never seen one of these fruits and now I feel quite deprived. Go see her beautiful fruit salad made with this lovely fruit.
At News From The Kitchen, Helene is preparing delicious and healthy Spelt Rolls With Carrot-Ricotta Tarragon Filling. Now, if only I could get my hands on one of those spelt rolls, I would make this recipe all the time.
Over at A Fridge Full Of Food...But Nothing To Eat Glenna has problems with her oven or her flour, but still manages to make yummy looking Rosemary Garlic bread. Make sure to visit Glenna's site next week when she hosts WHB.
I grew up thinking of dandelions only as weeds, but that has changed. They're now sold at my grocey store next to the spinach. At Kuchenlatein, Ulrike handles the weed problem beautifully by making Dandelion Honey out of the flowers. Very clever, and delicious too.
Haalo at Cook (Almost) Anything...At least Once prepares beautiful Stuffed Baby Peppers With Chevre, dusted with parsley. These tapas are delicious and since they are full of vitamins, very good for you too.
Ashley at WWW.Ashleystravel.Com has prepared a dish that would score a big hit in our house, Sweet And Spicey Green Beans. Can it be the garlic chili and soy sauce that's calling to me? Yes!
Potato lovers will jump for joy when they see what Sra at When My Soup Came Alive has done to those wonderful tubers. She cooked them with Curds And Cumin, Coriander, And Turmeric. It makes my potato loving heart jump for joy.
Anna at Morsels And Musings prepares Walnut & Pomegranate Spatchcock, one of the best dishes she's ever eaten, so you know it must be good. Containing cinnamon and mint, it looks fabulous.
Kate at Veggie Friendly has created a marvelous looking Potato, Fennel, And Chickpea soup. Since those are all favorites of mine, I think she has a winner there. And she used up leftover veggies in her fridge, which is always a good thing.
Do you love meatballs? If you do, hurry over to Only Turkish Food where Ceviz has created a delicious dish of Turkish Meatballs flavored with dried mint and lemon myrtle.
Valentina at Trembom In English , offers us a beautifully elegant and delicious Confit Of Leeks, Tomatoes, And Mushrooms With Arak And Almonds. The recipe also includes a bit of thyme and fennel seeds, with Pernod replacing the hard to find arak. Well, done!
Tomato season is either here or just around the corner for many of us. How nice of the lovely Patricia at Technicolor Kitchen to provide us the recipe for Roasted Tomato Salad, which is packed with basil. I'm already dreaming of making that with vine ripened tomatoes.
The creative Rinku over at Cooking In Westchester--The Practical, Spicy, Flavorful Way used carrot greens for the first time and discovered they are delicious. She used them and carrots in a lovely stir fried dish with cumin seed. Looks yummy.
And finally, here is my own contribution, a vegetarian "muffuletta" sandwich, featuring capers as my herb of choice for this last week.