Monday, March 8, 2010

Weekend Herb Blogging #223 - The Round-Up

This is getting to be a habit. I have hosted Weekend Herb Blogging several times over the last few years and have re-upped again. It's always been one of my favorite food blogging events, a pleasure to participate in and host. Thanks to Haalo for her leadership, Kalyn for her brainchild, and all of you for your wonderful contributions every week. If there's anything I need to correct or add, please let me know so that I can make amends right away. See you soon!

~~~~~~~~~~~

A few sprigs of curry leaves are all you need for a scent
you can smell around the world as well as the kitchen.

Sri Lankan Fish Cutlets
Maninas - Maninas: Food Matters
U.K.

~~~~~~~~~~

A splash of lemon makes its own splash in a recipe
known for its spices as well as its key ingredient.

Bhendi Masala (Okra with Spices)
Kiran - Sumadhura
Massachusetts, U.S.A.

~~~~~~~~~~

Beet tops are the leaf to beat for super nutrition
that reads like a bottle of multivitamins.

Carrot-Beet Greens Fry/Sauté
Preeti - Relishing Recipes
Arkansas, U.S.A.

~~~~~~~~~~

A careful method and scant ingredients ensure that
the most delicate greens don't tough it out on your tongue.

Sweet Pea Shoots
Tigerfish - Teczcape
California, U.S.A.

~~~~~~~~~~

Sicilian simplicity shines with a handful of herb-spiked
breadcrumbs to cover thin cutlets of pork.

Cotolette Alla Palermitana (Aromatic Tenderloin)
Graziana - Erbe in Cucina (Cooking with Herbs)
Italy

~~~~~~~~~~

A classic American writer knows the difference between
cabbage and cauliflower. You "Mark" his words.

Curried Cauliflower Stalks
Sra - When My Soup Came Alive
Chennai, India

~~~~~~~~~~

When you live on the girdle of the Earth, let your long,
cold glasses of infused ice tea do the sweating for you.

Lemongrass Ice Tea
Aqua - Served with Love
Singapore

~~~~~~~~~~

Leaving the peel on tomatoes for a slow-roasted passata
makes the resulting flavor that much more appealing.

Cooking with Fruit: Tomatoes
Ozoz - Kitchen Butterfly
The Netherlands

~~~~~~~~~~

Thick coins of sweet potatoes are worth their weight in health
gold when roasted for maximum flavor with minimal fat.

Rosemary Sweet Potatoes
Katie - Eat This
Michigan, U.S.A.

~~~~~~~~~~

The luck of Chinese New Year lasts a little longer
when leftover fruit becomes a tray of fresh muffins.

Mandarin Orange Muffins with Walnuts
Huan - Eat.Live.Recipes
Singapore

~~~~~~~~~~

An invitation to a potluck picnic invites a baker to
innovate a dessert recipe for vegan, gluten-free eaters.

Pumpkin Cheesecake Brownies
Johanna - Green Gourmet Giraffe
Melbourne, Australia

~~~~~~~~~~

A Mexican fruit travels far south of its borders in a hot
and lively crushed sauce prepared Down Under.
Tomatillo Salsa Verde
Haalo - Cook Almost Anything at Least Once
Melbourne, Australia

~~~~~~~~~~

Grains and greens get dressed up for the camera
when tossed with a mix of glistening ingredients.

Wheat Berry Salad with Almonds & Spinach in a Citrus Dressing
Janet (Saveur) - The Taste Space
Toronto, Canada

~~~~~~~~~~

A bumper crop of allium rewards a casual gardener
with a loaf of fragrant bread baked for a busy day.

Erba Cipollina (Chives)
Simona - Briciole
California, U.S.A.

~~~~~~~~~~

Natural disasters may slow the Earth's rotation, but
it shouldn't take more than a millionth of a second
to decide to bake a batch of buttery bar cookies.

Cinnamon Butterscotch Bars
Joanne - Eats Well with Others
New York, U.S.A.

~~~~~~~~~~~~

Hastily gathered greens quickly dipped in boiling water
make for a broth worth savoring very slowly.

Wet Vegetables
Christine - Kit's Chow
Vancouver, British Columbia, Canada

~~~~~~~~~~

Gently fried fennel enriches the simplest stock into a
stand-alone soup to enrich the blood on cold winter days.

Creamy Fennel Soup
Cinzia - Cindystar
Lake Garda, Italy

~~~~~~~~~~

If at first you don't succeed, bake, bake again.



Please join Huan of Cook.Eat.Live who is hosting the current edition of Weekend Herb Blogging #224.

19 comments:

  1. great round up, a real goal!
    wonderful dishes and pics.
    thanks for hosting, Susan, have a nice week!

    ReplyDelete
  2. Very eclectic collection of recipes. Strung together so well as usual, thanks, Susan!

    ReplyDelete
  3. Susan, your round-ups are always such a treat to read!

    ReplyDelete
  4. Thanks for the round-up! Very informative.

    ReplyDelete
  5. amazing round-up, you did a great job!

    ReplyDelete
  6. A lovely roundup! There are so many yummy dishes!

    cheers,

    Rosa

    ReplyDelete
  7. may you host many more whb rounds as your round up is always a joy to read - and I am pleased to finally see your cake - it looks beautiful - just shows that your perseverance was rewarded

    ReplyDelete
  8. Nice job hosting and it looks like such an interesting collection of dishes. I've turned into kind of a WHB dropout lately, but it's nice to see that the event goes on just as well without me.

    ReplyDelete
  9. Gorgeous roundup--sorry I missed this one, again! The sauteed cauliflower stems are intriguing. The blondies look divine (though I'm still not quite sure how they got into this roundup!).

    ReplyDelete
  10. What a lovely round-up! Thanks for hosting, Susan. :)

    ReplyDelete
  11. A delicious round-up Susan!!!!Weekend Herb Blogging has been around for quite some time:D

    ReplyDelete
  12. Beautiful round-up! There's so much variety here...I love it!

    ReplyDelete
  13. A nice read to start the week: thanks Susan! Every edition of WHB is a treat.

    ReplyDelete
  14. Delicious round-up.............Well done!

    ReplyDelete
  15. What a wonderful round-up. This is my first visit to your blog. I stopped by to say hello and stayed much longer than I planned. You have a wonderful blog. I'll be back often to see what's cookin'.

    ReplyDelete
  16. Thank you very much, everyone! It is always a pleasure to serve you a WHB round-up!

    Welcome, Mary! Thank you very much!

    ReplyDelete
  17. Very lovely roundup. Really yummy.

    ReplyDelete
  18. Dear Susan,
    It is alaways nice to be a part of your events.Today a friend has passed me an award for my blog and I would like to share it with you.Please come and collect it from my blog.
    Thank you.

    ReplyDelete