Weekend Herb Blogging #347-The Roundup

It’s with great pleasure that I host another edition of Weekend Herb Blogging. # 347 takes us deep into the seventh year now which I believe it may make it one of the longest running blog events. Today, I present you with a delicious array of sweets and savory. My grocery list has been written and all these recipes I hope to recreate in the next few weeks. Thanks to Haalo for managing this event begun by Kalyn and thanks to all who submitted recipes and photos for #347.Fragoliva will be hosting #348, both the English and the Italian version.

Photographed in a lovely outdoor setting, a refreshing soya yogurt based smoothie featuring summer watermelon, bananas and mixed frozen berries. No need for sugar in this naturally sweet libation. Bri is also hosting WHB #347-Italian.

Fruit Smoothie
Brii-Briggishome
Lake Garda, Italy

Chinese five spices add an Oriental touch to these pickled cherries perfect for enjoying in a salad as well as using the intensely flavored liquid for a dressing. Summer bounty at its best!

Five Spice Pickled Cherries
Janet-Taste Space
Toronto, Canada

Baby bella mushrooms supplant the commonly used Shitake mushrooms in this colorful broccoli stir-fry  dish. Baby bellas are also known in their larger cousin as portobello mushrooms. 

Baby Bella Mushrooms in a Chinese Style Broccoli Stir-Fry

Tigerfish-Tezscape-An Escape to Food

Red prunes star in confectioners’ sugar dusted clafoutis style tart made with Italian ladyfingers, whipped cream and yogurt. Nectarines can substituted for the red prunes. Cinzia is also submitting this lovely tart to WHB#347-Italian.

 

Tortino di Yogurt con Prugne

Cinzia-Cindy Star Blog

Italy

Truly a comfort dessert, an upside down pineapple cake elevated to new heights with amarena cherries nestled between the pineapple slices. An elegant substitution for the commonly used glace cherry.

Pineapple Amarena Upside Down Cake

Haalo-Cook(Almost) Anything Once

A vibrant cooked salsa made from guajillo chiles along with honey and vinegar creates a classic shrimp escabeche. Perfect for appetizers or as a first course.

Roasted Guajillo Salsa and Shrimp Escabeche

Lynne-Cafe Lynnylu

Savannah, Georgia

If I have left anyone out or need to correct anything, I do apologize, please contact me and I will correct the errors.

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Please do not use images or text without my permission.

6 Comments

  1. tigerfish
    August 20, 2012 / 7:57 pm

    I like the variety of cuisines featured. Thanks for the round-up.

  2. Haalo
    August 20, 2012 / 10:14 pm

    Delicious roundup Lynne. I've got a stash of guajillo chillies in the cupboard and your salsa looks a perfect use for them. Thanks for hosting!

  3. janet @ the taste space
    August 21, 2012 / 1:26 am

    Thanks for hosting WHB, Lynne! Great round up!

  4. Chiara Giglio
    August 21, 2012 / 5:07 am

    thanks for sharing Lynne,have a good day….

  5. Cindystar
    August 21, 2012 / 3:25 pm

    Great recap, Lynne, and a mix of colors & tastes very inviting! :-)Have a nice week!

  6. Lynne
    August 22, 2012 / 9:45 am

    Thanks, tigerish, Haalo, janet, Clare and Cindystar. It was a pleasure

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