Welcome to the roundup for Weekend Herb Blogging #321. Feast your eyes on some unbelievably beautiful photos and some delicious dishes from all around the globe. If I have missed anyone, please let me know. My brain sometimes switches off especially when I’ve been partying with my grandkids in North Carolina this weekend where it began snowing at exactly the same hour the birthday party was to be held. We don’t see much snow here in Georgia where I live so it was exciting. Without further ado—
This flavorful and colorful stir-fry comes together easily with some advance preparation of each component. Using a combination of fresh vegetables, baked tofu, quinoa or a favorite grain with an orange and sesame enhanced sauce, Janet comes up with a winner.
Also, hosting the Italian version of WHB #321 , Terry submits these delightful mini carrot cakes with ground almonds, heady with lemon oil and a perfect breakfast treat.
Crumpets and Co
Stir-fried separately with garlic and ginger, preserving the integrity of each of the trio of vegetables with the cabbage-green onion stir-fried last for caramelization, allows Tigerfish to construct a an Asian composed salad each with distinct flavors.
Tigerfish-Trio of Vegetables Stir Fry
An Escape to Food
Johanna whirs up an emerald green basil pesto to spread on a tomato cheese sandwich as well as adding a dollop to a hearty minestrone soup.
Discarding conventional wisdom on how to keep the color green, Johanna leaves the top off in the refrigerator. Looks like I misread Johanna’s advice on how to keep the pesto green. She does, in fact, store the pesto covered in the refrigerator-just loved the bright color when she opened the lid.
Green Gourmet Giraffe Blog
Haalo’s intensely flavored chili sauce made from the moderately picante dried Guajillo chili comes from a recipe on the iPad version of Bon Appetit and used in the preparation of the delicious breakfast dish called chiliquiles, a casserole of fried wedges of tortillas layered with cheese and topped with a fried egg.
Haalo-Guajillo Chili Sauce
Cook (almost) Anything Once
Not only are nuts delicious dipped in chocolate, but also tantalizing and novel are these heart-shaped slices of roasted beets dipped in dark chocolate from Simona who suggests that when buying fresh beets with greens, cut the stems about an inch above the beet.
Simona-Chocolate-Covered Red Beet Hearts
With lovely travel photos of sunshine and snow to accompany, Brii brings us a old recipe revisited using mandarins. Her mandarin cake topped with mandarins in syrup looks like decadence on a plate.
Brii-Soft Mandarin Cake with Mandarins in Syrup
Garda Lake and the Monte Baldo, Italy
Lovely little confections fashioned from cornflakes and various chocolates are served to us by Cinzia who is kind enough to post this delightful sweet even while on holiday in the mountains. Even though the sweets share a common ingredient, they look entirely different.
Garda Lake, Italy
Two vegetable dishes, mushrooms and spinach, can be either served as sides to a grilled steak, chicken or fish entree or part of a small plate meal. Serrano ham flavors the already flavorful mushrooms and pine nuts add crunch to the wilted spinach.
Hosting WHB #322 will be the trio of Aitina, Branka and Conchita or A.B.C of Fragoliva
Until next time,
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