Hosting GYO#33 was just amazing! I received 13 entries, two from California, two from Virginia, one each from Texas, Wisconsin, Washington, Oklahoma, Oregon, Hawaii, Philippines, Australia and Scotland.
The ingredients were so diverse and interesting. I just love the unique and delicious combination of fruit, herbs and spices---quince, cranberries, ground cherries, pineapple, green apple, amaranth, purslane, zucchini, eggplant, carrot, tomato, scallions, basil, mint, cinnamon, cloves....
From Melbourne, Australia, Johanna sent in her recipe for Paradise chutney made with quince, sweetened cranberries, apples, oranges, lemons, cloves and cinnamon.
Amy I. from Oregon, USA had a surplus of basil from her garden so she played with a sorbet recipe using Granny Smith green apples as base for her tart, light and refreshing Green Apple Basil Sorbet.
Valerie of Western, WA made an appetizing Mozarella Pesto Sandwich using fresh basil and tomatoes from her garden with a unique pesto made of raw almonds in lieu of pine nuts.
Patricia from Northern California made Pickled Purslane. Who would think that portulaca, considered a "weed" in many well-kept gardens, actually is a great source of omega fatty acids? Purslane has a slight lemony taste making it perfect for pickling.
Andrea of Andrea's Recipes created a classic, easy to prepare Zucchini and Tomato Gratin by layering tomatoes and zucchini and tucking fresh basil chiffonade and minced parsley in between layers. This lovely dish was topped with parmesan cheese, sauteed onions and garlic forming a delicious crust.
Try also the complex symphony of flavors of Linda's Ground Cherry Cucumber Salsa--- it's supposed to be sweet, hot but refreshing at the same time.
The abundance of kamias, a tart tropical fruit related to star fruit, inspired Ela from the Philippines to make an interesting fish dish called kaswela.
Kim in Virginia, USA had fun creating a hearty dish combining onions, garlic, tomato, basil and parsley from her garden with eggplant and chicken to create Roasted Eggplant and Tomato Pasta.
From Soma in Texas, USA we have a traditional, spicy-hot, nutritious, Bengali/ East Indian comfort food called Shak Bhaja or Amaranth Stir-fry.
Nate and Annie of San Jose, CA, made an Asian inspired Tenderloin and Fettuccini dish for garlic lovers.
A one of a kind Pineapple Mint Sorbet was submitted by Claudia in Hawaii with fresh mint, white pineapple and agave nectar as natural sweetener.
Pretty as a picture, Carrot Runner Bean Flan, comes to us from Mangocheeks who flavored the delicate flan with lemon thyme, accenting the sweetness of the carrots and fresh runner beans.
Finally, for this GYO event, I created Grilled Eggplant Salad. The salty, sweetish-sour vinaigrette of lime juice, vinegar, sugar, scallions and fresh garlic complements the delicious, smoky flavor of roasted eggplant.
So to all who participated in this blogging event --my heartfelt thanks and congratulations for a job well done and ....special thanks go to Andrea of Andrea's Recipes for entrusting me with this exciting opportunity to host Grow Your Own # 33!