Weekend Herb Blogging #321-the Roundup

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.

Janet-Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl
The Taste Space

Toronto, Canada

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. 

Terry-Minicakes alle Carote e Mandorle

Crumpets and Co

Venice, Italy

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
California, USA

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.

Johanna-Basil Pesto
Green Gourmet Giraffe Blog
Melbourne, Australia

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
Melbourne, Australia

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
Briciole
California, USA

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
Briggishome
 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.

Cinzia-Melting Biscuits-Milk, Toffee and White

Cindystar

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.

-Lynne-Garlicky Fried Mushrooms and Spinach with Raisins and Pine Nuts

Cafe Lynnylu

Georgia, USA

Hosting WHB #322 will be the trio of Aitina, Branka and Conchita or A.B.C of Fragoliva

Until next time, 

Lynne

 ALL CONTENT © CAFE LYNNYLU

Please do not use images or text without my permission. 

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7 Comments

  1. Haalo
    February 21, 2012 / 10:40 am

    Just gorgeous! Thanks so much for hosting Lynne!

  2. f
    February 21, 2012 / 4:48 pm

    I always love to read the WHB round-up. It's such a great way to get exposed to new blogs and exciting cooks and recipes. Thanks for your efforts.

  3. janet @ the taste space
    February 21, 2012 / 5:59 pm

    Hey Lynne, Love your animated round-up! 🙂

  4. Chiara
    February 21, 2012 / 9:22 pm

    Lovely recipes,the last one(your recipe) it's perfect for me, I love mushrooms and spinach!have a good week, xoxo

  5. Simona
    February 25, 2012 / 12:10 am

    I was sure I had left a comment on the roundup, but I don't see it so I will do it again. Thanks for hosting and for the elegant roundup, Lynne.

  6. Lynne
    February 25, 2012 / 12:15 pm

    Thanks, Haalo, f, Janet, Chiara, and Simona. It's always fun to host WHB.

  7. christina
    March 11, 2012 / 12:59 am

    all this amazing food! it looks lovely. xo

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