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	<title>Fork Fingers Chopsticks &#187; Vegetarian</title>
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	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Purslane: Egg Purslane Tacos &#8211; Tacos de Verdolagas y Huevos</title>
		<link>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/</link>
		<comments>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 01:44:00 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Verdolagas]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2554</guid>
		<description><![CDATA[I'm excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer. I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Parsley:  Italian Salsa Verde with Anchovies and Capers</title>
		<link>http://forkfingerschopsticks.com/parsley-italian-salsa-verde-with-anchovies-and-capers/</link>
		<comments>http://forkfingerschopsticks.com/parsley-italian-salsa-verde-with-anchovies-and-capers/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 21:19:11 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Italian green sauce]]></category>
		<category><![CDATA[parsley sauce]]></category>
		<category><![CDATA[salsa rustica]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2449</guid>
		<description><![CDATA[In Italy and especially the Tuscan region, Italian salsa verde is paired with steamed vegetables and more traditionally with bollito misto, mixed boiled meats. Made from fresh parsley, anchovies and capers, it certainly awakens the tastebuds. . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/parsley-italian-salsa-verde-with-anchovies-and-capers/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Green Chile Cheese Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/#comments</comments>
		<pubDate>Fri, 28 May 2010 19:44:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[grits polenta difference]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2249</guid>
		<description><![CDATA[Do you call ground dried corn "grits" or "polenta?"  You’d be right if you said either one. Yes, polenta, the haute cuisine of the last two decades, is equivalent to good ol’ grits. If you’re scratching your head, it’s completely understandable. The labeling is inconsistent and I suspect regional – in the South, I’d reckon you’d find “grits” on store shelves but in northern Italy, you’d see “polenta” . . . .  
]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Popcorn Basics: How to Make Great Popcorn</title>
		<link>http://forkfingerschopsticks.com/popcorn-basics-how-to-make-great-popcorn/</link>
		<comments>http://forkfingerschopsticks.com/popcorn-basics-how-to-make-great-popcorn/#comments</comments>
		<pubDate>Fri, 30 Apr 2010 23:17:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Boulder Popcorn]]></category>
		<category><![CDATA[great popcorn]]></category>
		<category><![CDATA[heirloom popcorn]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tips]]></category>
		<category><![CDATA[yellow v. white popcorn]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2166</guid>
		<description><![CDATA[Normally, I like food with exotic flavors and sauces. But, popcorn, I like simple – popped fresh with a dash of salt and, on occasion, lightly buttered. After talking with folks here and there about how they eat p-corn, it seems I’m not alone. Most adults, or at least the ones I spoke with, prefer to nosh on popcorn that’s simply salted and buttered. It’s most often eaten while watching flicks. So this post is about the basics. . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/popcorn-basics-how-to-make-great-popcorn/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Sofrito &#8211; Puerto Rican Fresh Bouillon</title>
		<link>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/</link>
		<comments>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 00:46:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Culantro]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Puerto Rican]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[bouillon]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[racao]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2067</guid>
		<description><![CDATA[Sofrito is the essence in Puerto Rican dishes like arroz con pollo  – the next rice recipe in the queue. It’s also the foundation of flavor for beans, soups and other good eats. What is sofrito? It’s a blend of fresh vegetables and herbs. You could liken it to fresh bouillon because it can be added to a dish to round it out and give it depth. This version is Puerto Rican. It is not spicy. But, it is flavorful! The main ingredients include. . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/sofrito-puerto-rican-fresh-bouillon/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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