The one entry I didn't get in my inbox was from none other than Kalyn. My apologies, Kalyn!
Strawberry Spinach Salad with Almonds and Dill
Kalyn serves a spinach dill salad topped with fresh strawberries and dressed with a vinaigrette with just a hint of sweetness. Toasted almonds add a nice crunch. To have a constant supply of dill in your garden, Kalyn suggests you trim if often to keep the plant from going to seed.
This is my first time hosting Weekend Herb Blogging created by Kalyn of Kalyns Kitchen in the Fall of 2005. Serendipitously begun when Kalyn remarked to a friend that she had no dog or cat photos to post as many of her blogging friends had done; maybe she should post a photo of one of her plants. Which she did! Now, nearly four years later, WHB has grown to be a first rate event with bloggers all over the world submitting recipes and photos of herbs, vegetables, flowers and tasty tidbits of information.
Over this past week, I have received some scrumptious recipes and photos from food bloggers around the globe. Thanks to everyone for submitting. I will begin the roundup in no particular order. If I have missed anyone, please let me know?
Asian Cabbage Salad with Cilantro and Toasted Almonds
Winnie from healthygreenkitchen grows her favorite herb, cilantro near tomato plants to shade them from the heat of the summer sun. This delicious version of coleslaw has toasted almonds to give some extra crunch to this delicious coleslaw variation.
Brussels Sprouts with Pancetta and Sage
Haalo briefly cooks her brussels sprouts in a pancetta sage saute to preserve the color and flavor of the sprouts. If you can't find pancetta, bacon can be used instead. Served alone or with Haalo's favorite side-mashed potatoes, this dish is a sure winner.
Yogurt and Basil Cream with Red Sauce
Traditionally used in pesto, Cinzia adds a layer of sweetened basil cream to her yogurt based Bavarian cream. This lovely dessert set in a pool of strawberry coulis and garnished with fresh strawberries is definitely a keeper.
Crustless Cherry Cinnamon Pie
Stories told to us as children sometimes to make a point of integrity sometimes aren't true as Susan relates the famous, but untrue story of our founding father, George Washington confessing that he did indeed cut down a cherry tree. Cherries are the star in this lovely dense cross between a clafoutis and a bread pudding. Indeed the truth!
Mushroom and Rice Stuffed Collard Greens
Inspired by a stuffed cabbage roll recipe, Katie uses collard greens from her CSA box as a substitute for the traditional cabbage leaves. Stuffed with a mushroom-brown rice mixture and topped with a chunky tomato sauce, this would make a great meatless entree.
Loaded with fresh herbs, the piquant sauce from Soma at eCurry was named for an Irishman named Jimmy McCurry who first prepared the sauce in the 19th century for marching troops sympathetic to Argentine independence. Apparently, his name was a difficult one for the natives to pronounce, so Jimmy McCurry's sauce became chimichurri. Soma serves this on grilled meats and empanadas.
Herbed Radish Butter
Radishes are great on their own, but Elizabeth uses them in a buttery spread chock full of mint, parsley,and chives. Although there are several different herbs in the mix, the focus is on the mint family. Mint has many culinary and medicinal uses.
Sudeshna serves us an Indian style scrambled egg dish redolent with green chilies, Tumeric, cilantro, and garlic as well as tomato and onion. An easy, yet delicious breakfast dish to serve with
brown bread spread with herbed cheese.
Trinidad Perfume with Chervil Sauce
Trinidad perfume is a milder variety of the Habenero chile, one of the hottest peppers known to man. Graziana grows these peppers and serves them with a simple sauce of cottage cheese and the delicate herb, Chervil. Such a romantic name for a lovely pepper.
Five Herb Ice Milk
Pam makes this lemon balm, basil, tarragon, mint and lavender herb ice milk from her flourishing herb garden. I'm envious of such a bounty. A lovely sherbet like concoction with a mild flavor in which no one herb flavor is dominant.
Bri makes this relish with small green peppers and celery. The process takes several days, but from the looks of this sweet, yet tart relish, it's well worth the effort. Bri serves this relish with a plate of bread, eggs and caprino cheese.
My entry as host of WHB #192 is Watermelon and Raspberry Popsicles. Watermelons are plentiful and so versatile. You can read a few facts on watermelons here on the original WHB #192 announcement.
Watermelon and Raspberry Popsicles
You can buy popsicle sticks and molds online. For a non alcoholic version, just omit the raspberry liqueur. Original recipe on Epicurious. Makes 10 large popsicles.
5 cups seeded and diced watermelon
1 cup fresh or frozen raspberries, thawed
3/4 cup sugar
3 tablespoons fresh lime juice
2 tablespoons raspberry liqueur
Combine all ingredients in a blender;puree until smooth. Strain into a large bowl or measuring cup pressing on solids with a spatula to extract as much liquid as possible. Pour puree into desired molds, dividing equally. Freeze overnight. Can be prepared one week ahead. Keep frozen. When ready to serve, run some warm water over the molds to release pops.
Printer Friendly Recipe for Watermelon and Raspberry Popsicles.