Weekend Herb Blogging (WHB) # 159 Roundup

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Hosting Weekend Herb Blogging was my long lasting wish, which became a reality this week. I received some yummy entries from every part of the globe and I wanna Congratulate Kalyn for successfully running this event for 3 successful years..:)) and now the baton is passed to lovely Haalo.

Without further ado, lets dig into this week's recipes...

Note: the entries are arranged in no specific order.






Name: Cheryl
Location: VA, USA
Recipe: Harvest Apple crisp



Name: Jerry
Location: Canada
Recipe: Balsamic Brussels Sprouts with Pancetta


Name: Cinzia
Location: Italy
Recipe: Biological dishwashing liquid


Name: Kalyn
Location:
Recipe: Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay Leaves



Name: Pam
Location: Australia
Recipe: Basil French Toast



Name: Virginie
Location: France
Recipe: Cocoa & Red Wine Biscuits




Name: Haalo
Location: Australia
Recipe: Blood Orange and Black Radish Salad


Name: Laurie
Location: Alaska
Recipe: Pork and Quince Stew



Name: Yasmeen
Location: USA
Recipe: Veggie Sprouts Noodles




Name: Heather
Recipe: Zirbenz Pine Liqueur



Name: Haley
Location: USA
Recipe: Conchiglie al Pomodoro


Name: Anna
Location: Australia
Recipe: Oysters with Horseradish & Parmesan


Name: Susan
Location: USA
Recipe: Roasted Brussels Sprouts and Pears


Name: Gay
Location: Philippines
Recipe: Thai Fried Rice




Name: Maria
Location: Greece
Recipe: All about Pumpkin



Name: Lisa
Location: Canada
Recipe: Chickpea Pumpkin Burgers




Name: Ning
Location: Philippines
Recipe: Oyster and Spinach Stir Fry


Name: Marija
Location: Serbia
Recipe: Herbed Chicken Skewers

and finally my entry to this week's WHB....


Baked Eggs with Vegetables (Adapted from here)

Ingredients:

2 cups of Veggies: I used coarsely chopped - yellow squash, zucchini, string beans, carrots, bell peppers, tomato, onion
2 eggs
1 clove of garlic, very finely chopped
1-2 tbsp Olive oil
Salt & Pepper
fresh Coriander

Preparation:

1. Preheat oven for 375 deg.

2. In a mixing bowl, mix veggies with garlic and olive oil. Then season with salt & pepper. Transfer the contents in an oven-proof dish and bake for 10-15 mins.

3. When the veggies and almost cooked, slip the eggs over them and again bake them for 5-15 mins, until the yolk is cooked.

4. Serve. We had this, as-is as a one pot meal one night and it was definitely a refreshing change for us, especially when we were bored of rice or roti for our dinner.

Happy Thanksgiving folks!

Cheers,
Siri