As host of Weekend Herb Blogging #284, I was thrilled to see some very colorful, innovative and tasty dishes pop up in my inbox this past week! Thanks to a talented group of foodies who participated in this edition of WHB. If I missed anyone or have incorrect links, etc., please don’t hesitate to email me with the correct information.
From Elly in Oxford, England who blogs at nutmegs,seven, a delightful dish of Stuffed Sardines with Samphire, Asparagus and Jersey Royals. Often called “sea asparagus”, samphire grows in rocky salt sprayed coastal areas in Northern England or in marsh areas. Combined with asparagus, Jersey Royal potatoes and a mix of broad beans and edamame makes this a perfect side dish for the fragrant bulgur wheat stuffing encased in the sardine fillets.
A recipe created to serve 12, Pam from sidewalkshoes roasts some red potatoes, fingerling potatoes, carrots and onions for her Lemon-Chive Roasted Potatoes using garlic chives from the abundant supply in her herb garden. Fresh lemon rind and juice add a fresh tartness to the roasted veggies. Pam blogging from her home in Tennessee enlightens us with the fact that garlic chives and regular chives do not grow well together, the former completely overtaking the latter.
In Chicago, one of my favorite cities to visit, Kalinda teaches us how to “supreme” the crimson flesh of the blood orange to make a colorful bloodorangeandradishsalad topped with chopped hazelnuts and drizzled with honey. To supreme the orange takes a bit of practice, but the effort is worth it.
Taking advantage of a bargain on watercress, Janet of
California grown green almonds are only available for about 8 weeks beginning in late April and ending mid June. Yasmeen of HealthNut takes advantage of this brief time to create a quick dish-Green Almonds Soba Noodles Stir-fry. With the texture of a firm grape, green almonds are a delicious and healthy snack, but also make a great addition to salads and stir fries.
Claire of ChezCayenne who blogs in Houston creates a greencurrypaste using the herb, cilantro which she feels overpowers food unless it’s used in dish with equal strong flavors. There are many brands of purchased green curry paste, but there’s nothing like the homemade version. Kaffir lime leaves are an essential ingredient in the green curry paste and Claire shares with us a photo of her dwarf citrus trees, including a prized Kaffir lime tree.
Drizzled with a fresh thyme lemon vinaigrette, these light and healthy Roasted Eggplant and Tomato Short Stacks will make you forget about the much beloved, but loaded with cheese, eggplant Parmesan. Krista,who has a passion for foods coming from the earth, blogs at TheBeetReporter. Using various spices to enhance fresh fruits and vegetables is a vital part of Krista’s cooking.
Perfectly beautiful and flawless padron peppers are pan-fried, then sprinkled with pink Murray River salt and according to Edward from Melbourne, one is gambling with padrons when enjoying these peppers as one is seven can be searingly hot. Blogging at Tomato-Melbourne+Food+Drink, Edward suggests a crisp textural white wine to accompany the fried peppers.
Haalo of CookAlmostAnything prepares luscious Rum Babas soaked in a dried blueberry rum sauce. Dried blueberries have more of an intense blueberry flavor and retain the nutrients during the drying process. Babas are traditionally mushroom shaped, but Haalo bakes her babas in a canele mold so they are more elongated. Rum Babas are a Christmas tradition in my house and I’m sure my family will love the dried blueberry sauce.
It’s a rarity for me to find at my farmers market beautiful green zucchini with the blossoms still attached, so I envy Simona who prepares for us a delectable zucchini frittata. Simona who blogs at Briciole has made countless frittatas using her mother’s recipe which calls for slicing the zucchini, but now grates her zucchini for the frittata.
My contribution to Weekend Herb Blogging is a Thai Chicken and Coconut Curry Soup with chopped Thai basil added at the end of the cooking process to add a fresh anise like flavor to the soup. Thai basil is easy to grow and is an integral part of many Asian dishes. The soup is served over basmati rice and garnished with more Thai basil, chopped fresh onion and diced mango.
Host for Weekend Herb Blogging #285 is Graziana from Erbe in Cucina.
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