Hello, Folks!

It’s time for the WHB roundup of entries! In case you’re coming across this event for the first time, here’s a short explanation: Every weekend, food bloggers, worldwide, write about herbs, plants, veggies, or flowers.

To read more about WHB, how it started, and a backlist of previous entry lineups, look here. Check out the guidelines if you’re interested in participating in next weekend’s WHB event.

I encourage you all to visit these blogs during the week to read more about the WHB posts and see some awesome photos!

Kalyn, thanks for the opportunity to guest host!

Paz

Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese (Sorrel)

Creative WHB event founder, Kalyn from Kalyn’s Kitchen starts off our lineup. She blogs about sorrel, a perennial herb, and makes an original recipe of Spinach and Sorrel Chopped Salad with Pecans and Goat Cheese. Appetizing!

Baked Peach with Almond and Amaretti

Gattina from her self titled blog prepares a healthy and lovely breakfast of Baked Peach with Almond and Amaretti. Succulent!

Neil from Food for Thought blogs about vanilla pod and a fun story of how he prepared meals for a professional that may intimidate many – an executive chef. One winning recipe was his Goat’s Cheesecake. Delicious!

Shiso (Japanese Basil)

Haalo from Cook (Almost) Anything At Least Once focuses on two Japanese ingredients –Shiso, which is known as Japanese Basil and Umeboshi, known as Japanese Apricot. Haalo uses these two ingredients to make Iwashi No Umé Maki Yaki (Rolled Sardines with Plum Paste). Attention-grabbing!

Spaghetti Puttanesca (Capers)

Ruth from Once Upon A Feast blogs about capers, described as “a biennial spiny shrub.” She prepares a meal of Spaghetti Puttanesca, using Kalamata olives, anchovies and capers. Wonderful!

Ratatouille with Petrale Sole (Thyme)

Sher from What Did You Eat? features thyme for her WHB post and uses the herb in a recipe of Ratatouille with Petrale Sole. Yummy!

Spanakopita (Silverbeet)

Anna from Morsels & Musings spotlights Silverbeet also known as Swiss chard. She decides to use the vitamins and minerals-rich vegetables to make Spanakopita (Greek spinach and Feta pie) when spinach isn’t available. The results are a delicious dinner.

Nasturtiums

Christine from Christine Cooks showcases nasturtiums from her garden. She uses them in salads and as a garnish for salads, grilled chicken, or fish. Beautiful!

Focaccia topped with Fresh Figs and Fennel Seeds

Ilva from Lucullian Delights highlights fennel seeds. She makes a Sweet Focaccia, topped with Fresh Figs and Fennel Seeds. I believe her when she says it was really good. Thanks for not leaving me hanging, Ilva!

Please look below for the second part of the Weekend Herb Blogging roundup.