Recipe Roundup for Weekend Herb Blogging 210

It was a pleasure to be the host for Weekend Herb Blogging this week.

whb-210-150x150Weekend Herb Blogging is a weekly group blogging event that was founded by Kalyn of Kalyn’s Kitchen. WHB is a great way to share recipes about herbs, vegetables, fruits and other plant ingredients. WHB is currently managed by Haalo of Cook (Almost) Anything At Least Once, and next week’s host will be Lynne from Cafe Lynnylu.

I loved getting so many great submissions from around the globe…thanks to everyone for participating! Here is the recipe roundup for weekend herb blogging 210…

We begin with Laurie, who hails from Anchorage, Alaska. She blogs at Mediterranean Cooking in Alaska and featured kale in this lovely Recipe for Kale Puttanesca. Make sure to read her analysis of artisanal vs. “regular” pasta (she recommends artisanal for this dish).


Tigerfish from California runs the blog Teczcape- An Escape To Food and also cooked with kale in a recipe for Chinese-Style Kale Stir-Fry with Garlic. So vibrant…looks delicious!


Marillyn Beard (Costa Rica) of the blog Just Making Noise used beets to make a simple yet gorgeous Classic Beet Soup. So lovely!


Sugar Plum Fairy of the brand new blog Vanilla Strawberry Fields used rosemary to make Herbed Chicken and Squid. Sugar Plum Fairy resides in Goa, India…welcome!


Kalyn from Kalyn’s Kitchen used persimmons for the first time in this Whole Wheat Couscous Salad with Persimmons, Grapes, Green Onions, Mint, and Pine Nuts. Wow, what a combination…


Nate from House of Annie used yams to make these luscious looking honey glazed yams. Nate resides in Sarawak, Malaysia!


WHB First timer Yeoh Cheng Huann from the blog Eat.Read.Live in Singapore sent in this extremely intriguing way to use avocado: an Avocado Shake. Welcome to Weekend Herb Blogging!


Katie from Haslett, Michigan blogs at Eat This and sent us this timely recipe
using cranberries. You can see her beautiful Cranberry Chutney Recipe here.


Janet/Saveur from Tastespace (Toronto, Canada) also cooked with cranberries; she used them in these incredibly yummy-looking Cranberry Orange Scones.


Anna from Morsels & Musings in Sydney, Australia features
parsley in this delectable recipe for Braciole Napoletana. Mmmm…


Mangocheeks from Alottment 2 Kitchen (Scotland) used home grown chives to make great looking Chive Potato Balls.


Cinzia of Cindystar (Lake Garda, Italy) used almonds and pistachios in these gorgeous Almond and Pistachio Biscotti.


The Chocolate Lady of In Mol Araan (NYC) harvested gingko nuts (from in front of her building!) to make these luscious Collard Green with Spices and Gingko Nuts.


Our illustrious weekend herb blogging manager Haalo of Cook (Almost) Anything At Least Once took unbelievable photos of/cooked with peaches in these divine Poached Donut Peaches.


And finally, I used parsnips to make a great fall/winter Parsnip and Apple Soup!


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14 thoughts on “Recipe Roundup for Weekend Herb Blogging 210”

  1. Wonderful roundup Winnie,

    And special thanks for including my submission even though I forgot to submit it!

    There are so many things I want to try this week. I have my eye on the kale pasta and those nut biscotti.

    There should have been a warning about that peach though–definitely NSFW!

  2. Graziana,
    So sorry for leaving you out!
    I didn’t receive any emails from you, though, nor do I see an incoming link from
    one of your posts…if you let me know which post it is, I can figure out the rest of the details and add you in…

  3. Pingback: Cranberry-Orange Scones « the taste space – steam, bake, boil, shake!
  4. Wowow ,this is one of the coolest round ups have ever seen virtually-winnie u rock!!!
    Thank u for ur warm warm welcome-sweet & cute!!
    ur parsnips &apple is a gorgeous rare combi-loved ur blog!!!!

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  6. What a splendid round-up with so many recipes, some with unusual ingredients.

    Once again, Thank you so much for hosting WHB, Winnie. It has been a pleasure to be part of your blog.

  7. Excellent roundup! Your parsnip and apple soup is an inspired dish. More people ought to cook with parsnips and apples in savory dishes.