1. Clay Pot Meyer Lemon Tree

Description: Amazon.com has this great lemon variety planted in a terra cotta clay pot ready to ship. Excellent for gift giving! Fragrant flowers produce thin skinned, juicy lemons year round. Different than conventional lemons in that the taste is more sweeter, and less acid. Rind is thinner and more orangish in color than typical lemons. Evergreen. Full sun. Growing to about 8 to 10 feet tall, or pruned shorter. Makes great tub plant. Indoors the blossoms will make any house smell good.

Description:Enjoy fresh greens at every meal no matter what the season. With AeroGrow’s AeroGarden garden kit, it’s easy to cultivate lettuce, cherry tomatoes, herbs, chili peppers, edible flowers, and more in an energy-efficient, organic-based environment right in the kitchen.

3. The Good Home Cookbook: More Than 1000 Classic American Recipes

Description: With more than 1,000 no-nonsense recipes, The Good Home Cookbook reminds us that a good home cooked meal is as special as the company who enjoys it. In a highly ambitious effort, Richard J. Perry led his editorial team to identify recipes that formed the foundation of American cuisine as we know it today. Then, hundreds of home cooks from all 50 states tested and cross-tested the recipes in the first-ever public recipe tested cookbook.

4. Caribbean Flavours

Description: Wendy Rahamut is a Trinidadian TV Chef, and this is a marvellous collection of recipes giving the wonderful taste of Caribbean Flavor

Description: A magazine for smart entertaining, delicious food and spur of the moment travel. In every issue you’ll find 30-minute meals, Rachael’s Diary, small party gatherings for special occasions, stolen weekends, Real Cooks Networks, Every Day Menu Planner, the No Recipe Zone & much more!

Description: Atlas (Vegetariana) and food writer Kayte serve up a slew of recipes for cooks who don’t have time for the lengthy preparation often required by vegetarian dishes. The recipes, grouped in menus that help to minimize even the decision-making time, depend heavily on such “convenient foods” as canned beans, frozen vegetables, quick-cooking rice and packaged, pre-cut vegetables while making good use of tofu and pasta.

7. Island Cooking: Recipes from the Caribbean

Description: Home cooking from the Caribbean

8. Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library (Hardcover))

Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.

9. Modern Caribbean Cuisine

Description: Modern Caribbean Cuisine demonstrates the new directions into which Caribbean cooking is now moving.

Description: Homemade is much more than a collection of recipes. Since a big part of every gift’s appeal is its presentation, author Judith Choate includes plenty of ideas and tips on how to wrap, pack, and ship food gifts with creativity and style. You’ll learn how to cleverly combine food gifts into the perfect package, how to decorate jar tops, where to find beautiful bottles for condiments and flavored oils, and more.

With fluid poetic prose I-Ling paints a vivid picture of how this luscious tart came into being. It definitely sounds as though her kitchen is a happening place to be!

Inspired by Donna Hay’s Caramelized Onion and Anchovy Tarts (shown below), Shaun decided to make his own caramelized onion tart using homemade pastry dough (w00t!) and his own take on caramelised onions. To top things off he even added mascarpone cheese, delish!

My submission this time around came straight from Donna Hay magazine. It was my first attempt of one of her recipes and I confess that I am now hooked!

Pam’s entry was the inspiration behind this round up’s title. Her entry had me chuckling from start to finish as she detailed an amusing case of ’selective’ deafness on her husband’s part re: this month’s theme. Just as last month’s theme forced me to confront my fear of making pasta from scratch, this month’s theme forced her to confront her fear of pastry. Fortunately she had nothing to fear. The tart looks divine!!

I don’t know how she did it, but Hilda was able to submit not just one tart recipe this time around, but two! This, her first submission, is for a savoury pizza tartlet Bon Appetit!

Like some of the previous bloggers, Dolores is developing her confidence in seeing recipes less as rules set in stone, and more as guidelines for creative fancy. Her Spicy Fresh Corn Tart with Chipotle Cream is a joyful improvisation on a standard Cooking Light recipe.

This time around Joey in the Philippines breaks one of his unwritten rules and submits a *gasp* non-Donna Hay recipe to the roundup. With a picture and title this captivating though I don’t think she (or anyone else) would mind

The timing couldn’t have been better for Steph of A Whisk and A Spoon. The theme of this month’s round (tarts) co-incided with her having leftover chocolate tart dough in her freezer. Never having been a fan of butterscotch, I knew she was on to something when the picture of her butterscotch tarts made me salivate and endeavour to give them a try in my own kitchen! Glad to accomodate ya Steph!

Desie prepared Donna Hay’s Candied Lemon and Lime Tarts for a lovely tea party that she had with her girls. I certainly hope she has room for one more guest the next time around

Melody of Fruittart tackled a topic this time around that I think every food blogger has wrestled with at one time or another. How much does one say about one’s culinary mishaps when they occur? Well I think we’ll all agree that to some extent we all gain some reassurance and confidence from learning that others run into less than stellar kitchen moments. In Melody’s case quick thinking on her part saved the day and I think that even if the results veered from the original recipe they are quite stellar none the less

Initially Eunice thought that this challenge would be the perfect opportunity to overcome her fear of pastry, that was until she found a tart recipe that *gasp* didn’t require any! Sneaky sneaky Still with chocolate AND cherries who could blame her?

Linda made her Chocolate Ganache and Coffee Caramel Tart using Donna Hay’s recipe for sweet shortcrust dough. After considering several flavour pairings for her chocolate ganache she finally settled on some coffee caramels that she had on hand from another food event. I think you’ll agree that the pairing looks (and I’m sure it also tasted) out of this world

It took Tami of Running With Tweezers more than a few tries to perfect the pastry for her tartlets (I’m blaming the oven ) but in the end the results were nothing short of mouthwatering AND breathtaking! Love the interesting use of candied grapefruit peel, definitely not something that I see (or hear about) on a daily basis!

Elisabeth’s submission this time around is a Classic Berry Tart from Dorie Greenspan’s “From My Home To Yours”. I’ve heard a lot about Dorie Greenspan via the food blogosphere and after seeing the outcome of this recipe I am even more determined to get my hands on 1 (or more) of her books!

Barbara, the creator of Hay Hay it’s Donna Day, didn’t let a pesky thing like a vacation and computer troubles get in the way of getting her submission in, and on time :lol:. Written on another computer, and baked in another kitchen, her ‘Freeform Fruit Tart’ is easily adapted to whatever fruits may be in season in your locale

Helen’s tale of how her family got involved in the making of her Lemon Almond Blueberry Tarts had me smiling from start to finish Probably one of the few times when I’m made aware that I do have the makings of a little ‘biological clock’ ticking somewhere… Those tarts look heavenly and I’m sure they tasted just as swell

Mansi’s Mango and Mascarpone Cheese Tart combines two of my favorite dessert ingredients in one sweet and creamy go Yay for Food Network and Mango fans !

Hilda’s back for her second go at this month’s theme. This time it’s a sweet miniature blueberry and lemon tart that looks like it belongs in the store window of a chichi patisserie Now I’m all nostalgic for fresh blueberries, I haven’t had any since I left the US, and that was over 7 years ago!

A round of applause everyone to Cakelaw. It’s her first time submitting to Hay Hay it’s Donna Day, and I sure hope it won’t be her last! Like me she makes her recipes choices based on what she has on hand (and more importantly what products are reaching their expiration dates hehehehe!). She modified a Donna Hay recipe for peach tarts by using pears instead, although she wasn’t too thrilled with the end results I think the tart looks great. I can’t wait to see what she comes up with the next time around

For the longest while pomegranate has been on my list of ‘mystery foods’ to try one day. That along with rhubarb and leeks. This submission of a Pomegranate and Quince tart has only increased my desire and curiousity. The fruit looks positively jewel-like, and you can tell that Eva is a true culinary adventurer by her creation of a chickpea-cardamom tart shell Kudos!

Last but not last is Brilynn all the way north in Canada Brilynn was the first food blogger to introduce me to the phenomenon that is Dorie Greenspan. Not surprisingly, her submission this time around is from *drumroll please* Dorie Greenspan This Puffed Plum Tart appears almost too picturesque to consume. I’m sure each juicy sweet slice was devoured with a smile!

This dish is part of the traditional Trinidadian Sunday lunch and is also offered in cubed form at BBQs and other casual outdoor functions. Feel free to play around with the proportions. - recipe here

This sauce runs over with the complex salty fermented richness of oil-cured anchovies and garlic. It is a takeoff on the classic Roman dip bagna cauda, enhanced with Romano cheese. - recipe here

3.Gnocchi Pomodoro - recipe

Silky, light, buttery, almost melt in your mouth good. “This is really comfort food defined”- recipe here.