I love hosting Weekend Herb Blogging. It’s so much fun to see so many creative uses for herb and plant ingredients from cooks across the globe. So without further ado, here’s the recipe roundup for Weekend Herb Blogging 230.
Janet from The Taste Space in Toronto, Canada shared this Oyster Mushroom and Barley Risotto. This dish is sure to be a hit with all you mushroom lovers out there.
Sisters TS and JS of the blog [Eating Club] Vancouver in Vancouver, BC, Canada submitted a simple yet gorgeous recipe for Pho Ga (Vietnamese Chicken Noodle Soup) featuring Vietnamese herbs.
Graziana from Italy and the blog Erbe in Cucina (Cooking with Herbs) made this lovely (and I am sure extremely flavorful) Lemon and Coriander Chicken.
Marija from Palachinka created this beautiful sweet and savory Strawberry, Caramelized Pear and Blue Cheese Salad.
Joanne from Eats Well With Others in NYC also used strawberries, along with seasonal rhubarb. She submitted her amazing looking New York Cheesecake with Strawberry Rhubarb Topping.
Laurie from Mediterranean Cooking in Alaska sent in these awesome Asian Salmon Burgers with Lime. Cilantro and Edamame Spread.
Our wonderful WHB host Haalo from Cook Almost Anything made this incredibly interesting Fresh Green Peppercorn Sauce which she recommends over meats like steak and chicken.
And finally, my recipe for WHB 230 was this slightly decadent spring-inspired Pea Omelet with Mint and Mascarpone. You can use fresh peas if you have them, but frozen organic peas work just fine.
I really enjoyed putting this round-up together…thanks for your participation everyone! Janet from Tastespace is next week’s host, and you can find more info on Weekend Herb Blogging over at Haalo’s site Cook Almost Anything!
Did you know that violets, the pretty purple flowers that dot many a yard, are edible? And that all parts of the plant have many medicinal uses, as well?
Violet flowers appear in early spring and are often found along forest edges. According to the book Wild Medicinal Plants by Amy Schneider, they also appreciate soil that is rich in clay (which explains why they grow happily on my property).
I love using herbs and edible plants like violets in my kitchen. When candied/crystallized, violets make a wonderful decoration for cakes and other desserts, but most of the time I just grab some of the flowers and throw them in spring salads, like this one. The violets have a very mild taste, and they boost the vitamin/mineral content of an already nutritious salad even higher.
If you don’t have access to violets, this is still a tasty salad without them. And feel free to swap out any of the ingredients for what you have on hand, or use a vinaigrette instead of the sweet yogurt dressing.
Spinach Salad with Blood Oranges, Pistachios, and Violets
Adapted from the Violet Vision Salad that appears in Healing Wise by Susun Weed
For the salad:
*4 cups baby spinach (more or less), preferably organic
*1 blood orange, supremed, and then cut into smaller pieces
*1/2 cup dry-roasted, shelled pistachios (mine were salted, but unsalted is preferable)
*about 15 fresh violet blossoms
For the dressing:
*1/4 cup plain organic yogurt
*1 tablespoon pure maple syrup
Mix all salad ingredients (except for the flowers) in a medium-large bowl. Mix the dressing ingredients and combine with the salad. Compose salad on plate(s) and garnish with the violets.
This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!
Happy Earth Day! No recipe today…instead I’m sharing some recent photos. It’s a gorgeous day here and I’m off to get some seeds planted in my garden. What are you doing that’s “green” today? I’d love to know ;)
And don’t forget about OpenSky’s Earth Day Promotion…it’s going on all week!