This is my third time hosting Weekend Herb Blogging which is in its fourth year and going strong with so many participants who submit tantalizing recipes, great food photos and in the process teach WHB’s readers about the variety of plants and herbs; how they grow, their use in culinary or medicinal means and sometimes, a history lesson. Many food bloggers know how WHB came to be, but for those who are new to this event, read all about it here. Over this, our Thanksgiving week in the United States, I have received some fabulous dishes and photos from all over the world. Thanks to everyone! Without further ado-First off, Graziana from erbeincucina(Cooking with Herbs) in Italy celebrates cooking Thanksgiving dinner with a special tea brewed from some of the same herbs and fruits that make up the holiday dishes.Apple Tea with Thanksgiving Herbs is a lovely brew of sliced apples,green tea leaves, rosemary, sage and thyme.Home grown spring onions and sprouting broccoli in an easy tofu Thai curry sauce served over cauliflower “rice” comes from Mangocheeks in Scotland who blogs at allotment2kitchen. We learn that the grated cauliflower cooks quickly and an excellent low carbohydrate, healthy substitute for rice.From Goa in India, renowned for its lovely beaches and seafood, Sugar Plum Fairy at vanillastrawberryspringfields cooks up a colorful Squids in Lemon Butter Sauce.The squids are marinated briefly, then cooked in butter and oil resulting in a velvety sauce. Red peppers add a nice touch at the end.I wish I had seen Winnie’s Sweet Potato Indian Pudding before I planned my desserts for Thanksgiving. This dense, spicy and flavorful dessert is based on the American colonist’s version of the British “hasty pudding”. But the colonists used cornmeal, once known as Indian meal-thus the name, Indian Pudding. Winnie blogs from healthygreenkitchen and, just recently hosted WHB#210 .Another lovely fall dish, a Pan-fried Pumpkin Gnocchi with Brown Butter Sage comes from Saveur who contributes to the thetastespace. Sage and pumpkin, cooked for the first time by Saveur, marry well in this Italian specialty.Marillyn, who blogs from paradisal Costa Rica at justmakingnoise brings us Eggplant Artichoke Heart Galettes, a delicious pan-fried vegetable cake seasoned with garlic, chili, rosemary and goat cheese. Marillyn will be the lovely host for WHB#212.Inspired by his pomegranate and pistachio couscous salad, Kevin from closetcooking brings us this tantalizing Mediterranean salad- Pomegranate Tabbouleh Salad. This vivid main dish salad has traditional tabbouleh ingredients, but becomes unique when dressed with a pomegranate vinaigrette and the pomegranate’s scarlet (seeds)arils.Cinzia, from cindystar enjoys baking her Pumpkin Buttons , not only for her afternoon cup of tea, but gives them as gifts at Christmas time. Rolled in powdered sugar after baking, these cookies remind me of the Mexican wedding cookies, but with the lovely delicate flavor and color of pumpkin.Yeoh Cheng Huann at eatliverecipes prepares for us a highy nutritious Lotus Root with Black Fungus Stir Fry, an appetizer recipe he got from his Mum’s vegetarian cookbook. Huann gives us some excellent tips on how to clean and store the lotus root before using it in a dish. Haalo, of cookalmostanything and the excellent manager of WHB revamps the French classic, Aioli, with garlic which has been cold smoked using a mix of fruit and nut woods. Her Smoked Garlic Aioli must smell as lovely as it looks. You can find smoked garlic in the USA here.Kalyn of kalyn’skitchen, creator of the Weekend Herb Blogging event, prepares two versions of her Turkey and Pinto Bean White Chili. One recipe utilizes the leftover Thanksgiving turkey and the other uses ground turkey. Cilantro, both dried and fresh, as well as other Mexican herbs are showcased in this warming turkey chili. Red, green and yellow bell peppers add color and a healthy dose of Vitamin C to Marisa’s Tri-Colore Pepper and Lentil Salad.Blogging from thecreativepot in South Africa, Marisa suggests this salad will make your meatless meals definitely POP! I love the feta cheese crumbles on top of the salad.Given a cookie by a friend who asked her to figure out how they were made, Brii of briibloginenglishrenamed the cookie, iris’sembraces, for her mother-in-law.Brii uses very fine olive oil from Brenzone territory, the largest in the Verona province along Lake Garda, near Valsorda,her home.Lastly, my contribution to this event is a Pomegranate Sangria sweetened with a homemade pomegranate syrup instead of the traditional sugar syrup which adds an intense pomegranate flavor. Again, thanks to everyone for submitting posts to this edition of Weekend Herb Blogging. Marillyn from justmakingnoise is host for WHB#212.