First from Oz of KitchenButterfly a very elegant Rhubarb Tian with excellent tips on cooking rhubarb successfully. The roasted rhubarb tops a cream filled cookie and is glazed with a rhubarb jam. Oz lives and works in the Netherlands.
Next, from Joanna in Melbourne, Australia who blogs at greengourmetgiraffe, we have some very tasty looking strawberry scones using marscarpone cheese and some strawberries she had in her fridge. Her mother commented they tasted like the strawberry jam was in the scones instead of on top. Yummy!
A rhubarb and strawberry compote comes from Katie in Michigan who blogs at Eatthis. The rhubarb gets its natural sweetness from being cooked with the strawberries with just a tad of honey to finish them off. Great with yogurt and oatmeal for breakfast or eaten by itself.
From Garda Lake in Italy, Cinzia prepares Meatballs with Olives and Cherry Tomatoes, a favorite recipe from a friend in Rome. Cinzia uses a Taggiasca olive from Liguria-one of my favorite regions in Italy.
Using the Alphonso mango, a sweeter variety, Janet from Tastespace prepares a Thai sticky rice with mango dish. A colorful sweet rice dish cooked in coconut milk and topped with mangoes and toasted sesame seeds. Janet lives in Toronto.
Next up, Soma from Texas who blogs at ecurry prepares for us a green bean tomato and almond vegetable dish using her favorite spice, sumac,a red powdered spice with a light lemony flavor and somewhat sour taste. Soma cautions against using American sumac which is an ornamental shrub and highly toxic.
From her own asparagus patch, Rachel from TheCrispyCook blogging from New York, uses the first three or four spears to add to a broccoli salad along with other veggies and cheese she had on hand. A thrifty, yet delicious salad tossed with a light vinaigrette.
With rosemary flourishing in her garden, Mango Cheeks who blogs at Allotment 2 Kitchen uses it as a substitute for ginger in a rhubarb and rosemary cookie. She also uses rosemary oil in her bath after a long day gardening.
I have just planted some more sage this year and I will definitely try this Sage Tea from TS and JS who blogs at Eating Club Vancouver. Sage seems to grow well for them and this lovely bright green sage tea is testament to that.
Healthy watercress is used by Christine from Kitschow in a Vietnamese Watercress and Tofu salad dressed with a chili garlic vinaigrette and topped with fried shallots. A South Beach friendly diet and an elegant dish.
This lovely jicama and apple cake comes from Haalo of CookAlmostAnything and manager of WHB. I have used jicama many times raw, but never cooked. Haalo tells us that jicama tastes like apple and nashi, an Asian pear. A lovely cake
My contribution is a pina colada yeast bread made with all the ingredients of the popular drink-the pina colada. Homemade vanilla rum adds an island flavor to the bread.