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	<title>Fork Fingers Chopsticks &#187; Side</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Kale: Irish Colcannon Mashed Potatoes &amp; Halloween</title>
		<link>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/</link>
		<comments>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 04:28:03 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Irish]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3566</guid>
		<description><![CDATA[For the Irish, mashed potatoes mixed with kale and cabbage are prized. This national dish is also a favorite for Halloween - creamy potatoes with butter, garlic and nutmeg and the added texture of sauted kale and cabbage. The cultural connection makes the dish even more tasty.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Brazilian Orange Raw Kale Salad</title>
		<link>http://forkfingerschopsticks.com/brazilian-orange-raw-kale-salad/</link>
		<comments>http://forkfingerschopsticks.com/brazilian-orange-raw-kale-salad/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 23:15:49 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Salad dressing]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3485</guid>
		<description><![CDATA[The first time I ate feijoada, it was served with an excellent collard green salad. It was the perfect compliment to the rich and thick black bean stew. Brazilian green salad is also made with kale. Since I grow kale in my garden and I know that many of you are looking for additional ways to use this healthy green, I created this easy recipe that does not involve turning on the stove or oven.]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Black Beans:  Molletes &#8211; Mexican Refried Bean Open Sandwich</title>
		<link>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 13:40:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3378</guid>
		<description><![CDATA[Molletes (pronounced mo -YEY -tes) are a simple Mexican snack made from refried black beans, melted cheese and bread.  When I lived in Mexico, these open sandwiches quickly became a favorite, especially when topped with fresh pico de gallo.
]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Black Beans: Cuban Frijoles Negros</title>
		<link>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/#comments</comments>
		<pubDate>Tue, 31 May 2011 01:55:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bean]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[frijoles negros]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turtle beans]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3359</guid>
		<description><![CDATA[In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, it’s the black beans in the freezer and the fridge that are prized and a necessity. Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<item>
		<title>Zucchini Balsamella &#8211; Zucchini Bechamel</title>
		<link>http://forkfingerschopsticks.com/zucchini-balsamella-zucchini-bechamel/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-balsamella-zucchini-bechamel/#comments</comments>
		<pubDate>Wed, 25 Aug 2010 00:23:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[Bechamel French]]></category>
		<category><![CDATA[Italian white sauce]]></category>
		<category><![CDATA[Pelligrino Artusi]]></category>
		<category><![CDATA[Tortino di Zucchini]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2683</guid>
		<description><![CDATA[My garden runneth over with zucchini. I know. I’m not alone. About this time of year the excitement in finding one or several zucchini beneath a canopy of green begins to wear thin. If you’re like some of my gardening friends you take the easy way out and give most of them to friends and neighbors.

Yes, it’s nice to share. But, don’t do it because you’re uninspired. There are two excellent recipes for zucchini here, plus this newest addition for zucchini balsamella (zucchini bechamel) . . . .]]></description>
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		<slash:comments>8</slash:comments>
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