Casting an unscientific eye on the amount of entries I have this week, I think this may be our biggest ARF/5-A-Day round-up yet. So no rambling from me, let’s get right to it.
Patti from Adventures in Food and Wine in Indiana is up first with her Cheesy Zucchini and Red Onion Flatbread … mmmm, looks delicious!
Ali from Something So Clever joins us for the first time this week with her Rhubard and Strawberry Tart – love the heart!
Urban Drivel from MA gets to work on cleaning out her cupboards, and turning her stash into this divine looking Strawberry, Blueberry, Blackberry Crisp:
Sumitha from Kitchen Wonders in Switzerland showcases her very gorgeous Strawberry and Yogurt Jelly:
Megan from Chez Megane in Paris is another first-timer — check out her Zucchini and Tomato Quiche, perfect for this time of year:
Claire from Cooking is Medicine in Mississippi checks in with her Curry Chicken Divan:
Vaishali from Happy Burp in Germany is up next with her Chutney with Red Bell Pepper and Ridge Gourd Peels:
Another newcomer joins us, Katerina from Daily Unadventures in Canada keeps her kitchen cool with Blueberry and Arugula Salad:
It certainly is all about the new faces this week. Next up is Cheryl from Free Range Living in Canada with a Blueberry Banana Bread that is very ARF-friendly:
Saffron Trail in India serves up the very colorful Pulao with Yogurt Curry:
Sarah from Cucina Bella in Connecticut is a woman after my own heart. I had SUCH a craving for Oatmeal Raisin cookies yesterday … a shame she doesn’t live just a teensy bit closer. ;) Her Oatmeal Raisin Chocolate Chip Cookies would have been perfect!
Alysha from The Savory Notebook, now in PA, whips up a batch of Gazpacho, perfect for the Summer heat.
Julie from The Suburban Apron Company shares something that hasn’t hit our round-ups before … Steamed Green Tea Cake:
Kalyn’s Kitchen in Utah is keeping it cool with her take on a Tomato and Garbanzo Salad:
If only Jennifer from The Weekly Dish lived closer, I’d finally have a Scrabble partner! In the meantime, her Spinach Salad with Crawfish, Goat Cheese, and Bacon-Maple Dressing will have to do. ;)
I know a certain BBQ King that will appreciate this next entry from Meeta from What’s for Lunch, Honey? in Germany. Featuring a barbecue meal with assorted vegetables, her Pesto Aubergine Wraps sound scrumptious!
The Cookbook Junkie in Pennsylvania shares a recipe for Maquechoux, along with the wonderful history of the recipe and a cookbook recommendation. What more could you want?
Food, In the Main in the UK contributes a veggie-laden Vegetable Rice Medley:
Catherine from Albion Cooks shares a Blueberry Smoothies that I know Nicholas will love:
Another newcomer, Annie from Mixed Salad Annie bakes up a sweet treat with her Italian Prune Cookies:
A fellow Jerseyan pops by, it’s Cook’s Hideout with Chocolate Cherry Bread … remember, dark chocolate is GOOD for you!
Susan from The Fat-Free Vegan in Mississippi goes Cajun with her Eggplant Creole:
The Chocolate Lady is getting adventurous with her Kimchi Fried Rice with homemade kimchi!
And last, but not least, my own contributions. I had a package of strawberries that needed to be used asap, so those became two loaves of warm Strawberry Bread – love that stuff! As a side dish for dinner, I made Marinated Chick Peas. I found this recipe three years ago when I was planning a Tapas menu for my sister’s engagement party. I love tapas – traditionally from Spain, they’re small dishes packed with flavor. The best part is they’re usually easy to make, and you can whip up 10 different ones in a short amount of time. My kind of party!
Awesome roundup. Welcome to all the newcomers; hope to see you next time! OK folks, all for tonight. Until tomorrow…
A year ago today… Supper Club planning.
Tapas Recipe – Marinated Chick Peas
Recipe courtesy of The Elegant Chef
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 cloves garlic
2 tablespoons minced fresh thyme
1 tablespoon capers
Salt and pepper to taste
1 hard boiled egg, chopped
1 15 ounce can chick peas, rinsed and drained
Blend the oil and vinegar, garlic, thyme, capers and the salt & pepper. Add the egg and chick peas. Cover and refrigerate overnight and serve at room temperature.
Makes two cups.