A luscious and colorful array of dishes ranging from appetizers to desserts have been rolling in all week. As I’ve said as a past host for Weekend Herb Blogging, I’m constantly amazed at the talent of bloggers around the world who come up with the most interesting, informative, not to mention delicious, ways to prepare the herbs and plants that we enjoy growing and buying. Now on with the roundup for WHB#270-
My Southern heart skips a beat when I see a recipe with collard greens and as much as I love what I grew up with, this Collard Green and Cabbage Stir Fry from Tigerfish of Teczcape gets my gustatory system in an uproar. A much lighter and colorful way to prepare collards and I can still have my crusty hunk of cornbread!
Peppery radicchio lends color along with yellow bell pepper and red onion to this bright green salad dressed with a balsamic rosemary vinaigrette enhanced with Dijon mustard and a big splash of walnut oil. Lisa from London, Ontario who blogs Lisa’s Kitchen suggests serving her enticing Mixed Green and Radicchio Salad with a comfort food dish to combat the arctic weather this winter.
Winter squash are great keepers! Kristina of Tutto-a-occhio who hails from Trieste, Italy not only made this exotic Pumpkin Jam with Cardamom, (my very favorite spice) but had ample steamed pumpkin to put in the freezer for muffins, bread and ricotta gnocchi. Sounds divine! Kristin also participates in the Italian edition of WHB managed by Brii.
A quick, but super delicious pasta dish from Graziana from Erbe in Cucina(Cooking with Herbs) topped with ordinary bread crumbs brought to new heights by first sauteing in sage, oregano and dried onion. A brilliant way to keep a two year old from decimating the bread crumbs. A traditional Sicilian speciality with anchovies ,Breadcrumb Pasta with Aromatic Herbs will be on my list of pasta dishes to add to my repertoire.
Scented with an infusion of mustard seeds and curry leaves , this avocado chutney from Janet of Taste Space is a brilliant mixture of tamarind paste, cilantro leaves and chili pepper flakes served on pita bread. A great twist on guacamole!
A fabulous beet and hazelnut cake from accantoalcamino who sings the praises of the healthy attributes of the beetroot, a food rich in many vitamins and minerals. I’m a big fan of beets and will definitely try this recipe.
Seafood and dill are perfect partners and with no exception is this flavorful smoked trout and green flageolot bean salad from Haalo of Cook Almost Anything Once, the lovely manager of WHB. A mayonnaise style dressing made of a soft boiled egg, dill, parsley and oil is gently mixed with the trout and green flageolots then served on slices of toasted olive bread.
Simona from Briciole brings to our table an inviting soup, zuppa di verdure miste, made with a homemade chicken broth inspired by Julia Child and redolent with root vegetables, cumin, and smoked paprika. Pureeing the soup with an immersion blender facilitates the process of blending the ingredients. Added to this tantalizing soup are swiss chard ribbons for added color, texture and flavor. Delicious!
Ah, the smart phone comes in handy in the grocery store! While perusing the grocery aisles for bottled garam masala and finding none, Claire of Chez Cayenne uses her phone to search for a recipe for homemade garam masala and in the process learning more about the weight of whole spices vs ground spices. Her homemade garam masala not only taste better than the bought one, but Claire liked being able to tweak the spices and come up with her own special version.
“Friggitelli” small slender and thin green peppers are sliced, sauteed in garlic and olive oil, then cooked with a glass of rum, before adding prawns. Freshly cooked and drained parppardelle pasta is added to this tasty concoction, stirred lightly then sprinkled with chopped parsley. This tantalizing seafood pasta dish comes to us from Acky who lives in Rome and blogs at ackyart.
Ham and Parmesan cheese stuffed in a puff pastry blanket and brushed with an egg wash before baking until crisp and golden is a scrumptious appetizer or small plate dish from Cinzia who lives in the Lake Garda region of Italy. Cinzia blogs at CindyStar and also submitted this yummy dish to the Italian edition of WHB#270 coinciding with this English edition.
My very favorite dried fruit, the fig, stands in for sugar is this healthy bread made with whole wheat flour and organic eggs. This tasty Dried Fig Bread is served to us by Yasmeen from Health Nut who relates to us that figs are a symbol of abundance and fertility. Although fresh figs are seasonal, dried figs can be bought year round and are an excellent source of many vitamins and minerals.
Roasted eggplant, lime juice, and parsley come together with olive oil, salt and pepper to make this easy, yet flavorful roasted eggplant dip for chips or toasted bread. Huan and Clement of EatReadLive-recipes also suggests serving this delicious vegetable dip with an egg-sunny side up or as a sub for mashed potatoes.
A Lemon Rice Cake made with arborio rice, ground almonds and eggs is a light, but delicious dessert for any time of the year.
Thanks to all who submitted to WHB#270. If I missed anyone, blame it on Valentines Day! Just kidding, if I missed you, please let me know.
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