As the host of last week's edition of WHB, I am pleased to present an interesting set of posts submitted by bloggers from various countries. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description that summarizes it, a teaser that invites you to follow the link to read the relevant post. Follow me: it will be an interesting tour.
Janet of The Taste Space prepared Grilled Chili-Lime Vegetable Lentil Fajitas
"Have no grill? Roasting the vegetables would likely work just as well. Pick your favourite vegetables, but try not to skip the Portobellos... my favorite, with a slightly meaty taste."
Cathy of Delaware Girl Eats prepared Blueberry Peach Crisp
"All too soon it will be Labor Day and the Produce Guy will pack up his stand, leaving me longing until next year for vegetables so fresh they could have come from my backyard."
Barbara of My Italian Smörgåsbord shares with us Peperoni Ripieni with Bulgur and Tuna
"A... family recipe inherited from my grandmother (who learned it from a Sicilian neighbour long time ago – something like in 1940) which is based on tuna fish rather than meat."
Haalo of Cook (almost) Anything at Least Once made Pomegranate Vinegar
This recipe "gives us a way of enjoying pomegranate throughout the year. It's pretty simple but takes about one to two weeks to fully mature."
Brii of Briggishome prepared inlagd gurka - pickled cucumber
After a hot and dry summer, "Finally has the rain arrived! It has been so desired, so wanted, so needed." This is a Swedish recipe.
I am making a small detour here, but Brii's recipe put me on a little quest and I want to share the results. The Swedish word gurka reminded me of the English word gherkin, which indicates 'a small variety of cucumber, or a young green cucumber used for pickling.'
The dictionary explains that gherkin comes from the Dutch augurkje, gurkje, diminutive of augurk, gurk, from Slavic, based on medieval Greek angourion 'cucumber.'
Susan of The Well-Seasoned Cook presents Millet Frittata with Smoked Cheddar, Porcini Mushrooms, and Arugula — "Tasting like popcorn but cooking up like rice, millet makes a wonderful change from the everyday carbohydrates which usually balance our dinner plates."
Simona of briciole (your host for this week) prepared Roasted Zucchini and Red Onion Soup
"When in
doubt, I roast vegetables in the oven to concentrate their flavor, and
that is what I did with those [large] zucchini, together with a nice torpedo
onion."
A heartfelt Thank you! to all who contributed to the event. Elena of Lo Zibaldone Culinario is currently accepting submissions for this week's edition of Weekend Herb Blogging. You can always look ahead to who's hosting on this page. And if you are new to the event or need a reminder, the rules for participating are detailed on this page.
A final thank you to Haalo of Cook (almost) Anything at Least Once, who has been organizing for over three and a half years the event started by Kalyn of Kalyn's Kitchen. It gives me special pleasure to be part of an established tradition that links so many food bloggers around the world.
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Come ospite dell'edizione di Weekend Herb Blogging della scorsa settimana, ho l'onore di presentare due bellissimi post. Per ognuno, specifico i dati ufficiali (autore, nome del blog e titolo del post) e poi aggiungo una citazione o breve descrizione che riassume il post, un assaggino che vi invita a seguire il link per andare a mangiare leggere il resto.
Kris di Tutto a occhio presenta Melanzane rosse ripiene
"Mia mamma è la mia 'ricercatrice ufficiale' di verdure insolite. E' successo con gli agretti, che io non conoscevo assolutamente, ed ora è successo ancora, con le melanzane rosse.
Simona di briciole presenta Zuppa di zucchine e cipolle rosse arrosto
"Quando non so bene che fare, cuocio le verdure
in forno per concentrarne il sapore e questo ho fatto" in questo caso.
Grazie di cuore a Kris. Questa settimana l'ospite di WHB è Elena de Lo Zibaldone Culinario. Se volete saperne di più sull'evento potere andare su questa pagina. Qui invece trovate chi ospita e le raccolte delle edizioni passate.
Un ringraziamento finale ad Haalo di Cook (almost) Anything at Least Once, che organizza da oltre tre anni e mezzo la versione "madre" dell'evento creato da Kalyn di Kalyn's Kitchen e a Brii di briggishome che organizza la versione italiana. È bello far parte di una tradizione che unisce da tanto tempo food bloggers in tutto il mondo.
