I has been my pleasure to host the Weekend Herb Blogging event started by Kalyn’s Kitchen for this week and below are the entries that were make for this event. I thank all the fellow blogger’s for your participation and making this week appetizing.

Ning of Heart and Hearth presents Stuffed Eggplant
Ning’s stuffed eggplants are delicately flavored with cilantro, onions and garlic, enhances the flavor of this dish.

 

Maggie of Je le vous dirais presents Watermelon and Blue Cheese Salad
Maggie’s watermelon salad is herbed with cilantro and blue cheese that is surely a salad that will get into our recipe books.

 

Archana of Archana’s Kitchen presents Taboulleh
Tabouli is a Middle Eastern Arabic salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

 

Ivy of Kopiaste presents Karpouzi Glyko - Watermelon spoon sweet
Watermelon with loads of sugar and herbed with geranium. Spoon sweets are sweet preserves, served in a spoon (occasionally with a small fork) as a gesture of hospitality.Whole fruit preserves can be found in most Greek and Cypriot homes. They are made by slowly simmering fruit in water and sugar over several hours or days, until the syrup sets.

Pam of Side Walk Shoes presents Orange and Thyme grilled Shrimp
Grilled shrimp marinated in orange zest, orange juice, garlic, oil, thyme, and more.

Kalyn of Kalyn’s Kitchen presents White Bean Salad with Roasted Red Peppers and Roasted Tomato-Basil Dressing
The double basil and roasted peppers adds the zest to the salad, another salad keeper

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Lauren of Harmless Foma presents Garlic Scape and Coriander Chutney
If you like things that are spicy and flavourful and look like radioactive toxic waste but taste like heaven, then you shouldn’t be disappointed with this chutney.

Mandira of Ahaar  presents Panch Mishali Tarkari
Panch Mishali Tarkari, which literally means Five Vegetable Medley. Five vegetables (this had radish and radish greens, green beans, eggplant, potatoes, carrots) are cooked with panch-phoron, ginger and chillies and tastes delicious with some rice and simple dal. It’s usually eatan as the first course of a Bengali meal.

Sweetnicks presents Tomato Basil Pasta Salad  
Thirty minutes from start to finish, it truly is summer on a plate, taking full advantage of the very best the season has to offer. With the start ingredient being basil, it surely kicks off this pasta salad.

Cook Almost Anything presents Mushrooms al Cartoccio
Layers of mushroom, interspersed with garlic slivers and herbs, a dash of wine, some butter, salt and pepper is baked, doing so releases all the flavours that are trapped within the parcel, the butter and mushroom juices amalgamate with the herbs to form the most intoxicating broth. It’s served at the table unopened, the diner being treated to a most wonderful treat of the senses

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Living in the Kitchen with Puppies presents Minted Gin Collins with Herd Roasted Soy Nuts
A highlight how you can use herbs from your garden to make simple pub fare more exotic and healthy while costing less.

Kits Chow presents  Water Convolvulus
Water convolvulus, aka water morning-glory. This vegetable is grown widely in Asia and is a very popular. It is similar to spinach in nutritional values. It is usually cooked stir fried. Like spinach, it shrinks when cooked and one bunch will serve about two or three people for a side dish.

Beach Lovers Kitchen presents Stewed Chicken with Goji Berries and Shitake Mushroom
Wolfberries or Goji Berried are good for eyes sight accordingly to the herbalist.Wolfberries (枸杞子 Gou Qi Zi in Mandarin) are also called “Fructus Lycii Wolfberries” or “Goji Berries”. They look like bright red raisins.

Noob Cook presents Old Cucumber Soup
Chinese Herbology, foods have ‘yin’ and ‘yang’ properties. Yin foods have ‘cooling’ properties while yang foods, on the other hand, have ‘heaty’ properties. Some foods are ‘neutral’. Since ancient times, the Chinese firmly believed that diet (along with other factors like stress, climate and lifestyle) plays an important part in acheiving a balanced ying/yang quotient for an individual. So in a country like Singapore, where it is warm & humid all year round, consuming cooling foods to counter the ‘heat’ - such as this old cucumber soup - is definitely a must.

 

Kelly of Sounding My Barbaric Gulp! presents Beet Ravioli with Poppy Seed Butter and Basil
A delicious looking dish with white and red pilWHB- Round Up - Google Docslows with flecks of black seeds and green leaves. The ravioli’s are stuffed with oven roasted beets, ricotta cheese thyme and garlic. A nice way to include beets into your diet.

Katie of Thyme for Cooking presents Barley with Chives
A perfect and simple medley of barley, chives and basil. Good food doesn’t have to be complicated, check out Katie’s Barley Risotto recipe as well.

Elizabeth of Blog from Our Kitchen presents Eggs Fauxrentine
Elizabeth likes to call this dish as an ultimate weekend breakfast. This wonderful dish uses radish greens as its herb.

Jerry of Jerry’s Thoughts, Musings, and Rants! presents Fennel Orange Salad
An absolutely delicious looking fennel flavored salad is sure to make into any fennel lovers palate.

Genie of The Inadvertent Gardener presents Enchiladas for the Journey

Genie shows an interesting way to make these enchiladas containing roasted asparagus and sliced avocados.

 

Angela of A Spoonful of Sugar presents Trofie al Pesto
One of the traditional Ligurian ways of serving pesto is on troife pasta.Troife is a simple, hand-rolled pasta shape that looks like little twisted spirals–also reminiscent of a unicorn’s horn–which cleverly catches pesto in its spirals and grooves.

Susan of The Well-Seasoned Cook presents Brussels Sprouts Baaji
Indian spiced Brussels Sprouts mildly flavored with coarsely crushed coriander seeds, black mustard seeds and some red chilli peppers sure brings out the flavors of the Brussels to your palates.

 

 

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