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	<title>Fork Fingers Chopsticks &#187; Salad</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Purslane:  Raw Purslane Weed Salad</title>
		<link>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/</link>
		<comments>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 14:15:19 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[Verdolaga]]></category>
		<category><![CDATA[Weed you can eat]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2506</guid>
		<description><![CDATA[Call it a weed if you want. Purslane is still good eating. Every summer growing up, my family planted a backyard garden with tomatoes, calabacitas (zucchini), chiles, cilantro, onions and a few other standards found in most Mexican family gardens. Yet, part of the bounty we enjoyed was something we didn’t plant . . .  weeds.

We would chow down on verdolagas. You might know the weed as “purslane.”]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[tabbouleh]]></category>
		<category><![CDATA[tabouleh]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Popcorn: Rosemary-Garlic Popcorn &#8211; Snack or Croutons</title>
		<link>http://forkfingerschopsticks.com/popcorn-rosemary-garlic-popcorn-snack-or-croutons/</link>
		<comments>http://forkfingerschopsticks.com/popcorn-rosemary-garlic-popcorn-snack-or-croutons/#comments</comments>
		<pubDate>Fri, 07 May 2010 21:38:19 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[herbed popcorn]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[popcorn cookery]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2223</guid>
		<description><![CDATA[The modern American palate considers popcorn snack food. However, the other night I watched a flick where the leading lady fed her family popcorn for breakfast. In the movie, she was broke. Nonetheless, it was way out of the box for me. Popcorn cereal? It may seem kitschy now, but decades ago, popcorn cereal was avant-garde. . . It was used to make puddings, stuffings and toppings for soup and salad.]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Lentils:  Lentil &amp; Plantain Salad &#8211; Ensalada de Lentejas Y Platanos</title>
		<link>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/</link>
		<comments>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 19:36:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Banana Lentil]]></category>
		<category><![CDATA[beans]]></category>
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		<category><![CDATA[Lentil Salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[unusual]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1754</guid>
		<description><![CDATA[Apparently, lentils and bananas are combined more commonly than we think.

I came upon a Banana-Lentil Salad recipe while browsing Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine by Douglas Rodriguez, a James Beard award-winning chef. His salad trails back to the Spanish Canary Islands.

In Mexico, as well as in other Latin American and Caribbean countries, lentejas y platano (lentils and plantains) are frequently eaten . . . . ]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Quinoa:  SAME Cafe’s Golden Sunshine Quinoa Salad</title>
		<link>http://forkfingerschopsticks.com/quinoa-same-cafe%e2%80%99s-golden-sunshine-quinoa-salad/</link>
		<comments>http://forkfingerschopsticks.com/quinoa-same-cafe%e2%80%99s-golden-sunshine-quinoa-salad/#comments</comments>
		<pubDate>Wed, 13 Jan 2010 00:09:54 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[citrus]]></category>
		<category><![CDATA[Denver]]></category>
		<category><![CDATA[golden raisins]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[SAME Cafe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1319</guid>
		<description><![CDATA[This post is my introduction to quinoa. It’s a little out of the ordinary because SAME Café is out of the ordinary . . .

It’s a sunny winter day in Denver, still several minutes before the doors open at SAME Café and there’s a line of people forming outside on this East Colfax sidewalk. The group is a mix of sorts – several in tattered clothes, others in suits, and a few hip folks with piercings and tattoos. They are here for lunch. This, however, is no regular café.

SAME is short for “So All May Eat” and the unusual mode of business here is that people pay what they want. Yeah, that’s right, there’s no set menu price. And, for folks who can’t pay, they can work in exchange. There's no cash register, just a donation box . . . .]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Pears: Sweet &amp; Peppery Pear Salad</title>
		<link>http://forkfingerschopsticks.com/pears-sweet-peppery-pear-salad/</link>
		<comments>http://forkfingerschopsticks.com/pears-sweet-peppery-pear-salad/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 02:12:33 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Balsamic]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=633</guid>
		<description><![CDATA[Sometimes cooking and eating should be simple - allowing fresh, seasonal ingredients to stand on their own without a belabored process. That’s what this recipe is about. And, also that I’m craving lighter, raw food the past few days.

It’s pear season and, like most of you, I enjoy eating pears as a healthy snack - whole. However, pears are also a tasty addition to a mixed green salad during the fall and winter months.]]></description>
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		<slash:comments>2</slash:comments>
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