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	<title>Fork Fingers Chopsticks &#187; By Ingredient</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>Zucchini:  Lebanese Stuffed Zucchini &#8211; Kousa Mahshi</title>
		<link>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/#comments</comments>
		<pubDate>Fri, 03 Sep 2010 22:43:46 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[kousa mihshi]]></category>
		<category><![CDATA[kussa mihshi]]></category>
		<category><![CDATA[Lebanese kousa]]></category>
		<category><![CDATA[stuffed vegetable]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2715</guid>
		<description><![CDATA[Life can get hectic. Trying to keep up with the many things pulling us in different directions – family, work, commitments, community . . . A few days ago I got into my “me time” while cooking these kousa mihshi, Lebanese stuffed zucchini . . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/zucchini-lebanese-stuffed-zucchini-kousa-mahshi/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<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>
		<wfw:commentRss>http://forkfingerschopsticks.com/zucchini-balsamella-zucchini-bechamel/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Salsa Wars &#8211; Recipes for Roasted Tomato, Beet &amp; Tomatillo Salsas</title>
		<link>http://forkfingerschopsticks.com/salsa-wars-recipes-for-roasted-tomato-beet-tomatillo-salsas/</link>
		<comments>http://forkfingerschopsticks.com/salsa-wars-recipes-for-roasted-tomato-beet-tomatillo-salsas/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 22:10:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beet]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beet salsa]]></category>
		<category><![CDATA[Denver]]></category>
		<category><![CDATA[Denver Public Library]]></category>
		<category><![CDATA[Fresh City Life event]]></category>
		<category><![CDATA[roasted tomato salsa]]></category>
		<category><![CDATA[Salsa Contest Winner]]></category>
		<category><![CDATA[tomatillo salsa]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2628</guid>
		<description><![CDATA[Over the years, I’ve become a bit of a salsa virtuoso. I point to my Mexican roots for precipitating the fondness for chile-based condiments. . . So, when I got the chance to be a judge at Salsa Wars, Denver Public Library’s salsa recipe contest, I jumped on it. The event was part of DPL’s Street Food series in July, which highlighted food from Peru, Brazil and Mexico. . . Finalist recipes included salsas made of roasted tomatoes, roasted tomatillos, roasted beets, green tomatoes, caramelized onions, and anchovies.  View recipes and pictures.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/salsa-wars-recipes-for-roasted-tomato-beet-tomatillo-salsas/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<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[Mexican]]></category>
		<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></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[Mexican]]></category>
		<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[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: Deviled Eggs with Italian Salsa Verde</title>
		<link>http://forkfingerschopsticks.com/parsley-deviled-eggs-with-italian-salsa-verde/</link>
		<comments>http://forkfingerschopsticks.com/parsley-deviled-eggs-with-italian-salsa-verde/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 03:31:45 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Anchovies]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[deviled eggs]]></category>
		<category><![CDATA[Italian green sauce]]></category>
		<category><![CDATA[Italian salsa verde]]></category>
		<category><![CDATA[no mayonnaise deviled eggs]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2474</guid>
		<description><![CDATA[Until last week I was not a deviled egg fan. I admit to frowning when someone showed up to a party with a plate of ho hum deviled eggs – you know the ones – mashed yolks flavored with too much mayonnaise. Pretty BLAH.

Call me a food snob, but to me, it’s just a notch above bringing cheap hotdogs. (Fear not, I’m gracious and appreciate the thought.) My attitude changed last week when I made these deviled eggs with Italian salsa verde. . . . ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/parsley-deviled-eggs-with-italian-salsa-verde/feed/</wfw:commentRss>
		<slash:comments>10</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>
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		<slash:comments>5</slash:comments>
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