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	<title>Fork Fingers Chopsticks &#187; Parsley</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>Coconut Milk:  Brazilian Fish Stew &#8211; Moqueca de Peixe</title>
		<link>http://forkfingerschopsticks.com/coconut-milk-brazilian-fish-stew-moqueca-de-peixe/</link>
		<comments>http://forkfingerschopsticks.com/coconut-milk-brazilian-fish-stew-moqueca-de-peixe/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 02:48:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Fish/Seafood]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Afro-Brazilian]]></category>
		<category><![CDATA[Bahia]]></category>
		<category><![CDATA[Fish Stew]]></category>
		<category><![CDATA[moqueca]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3292</guid>
		<description><![CDATA[From region to region in Brazil, there are various versions of moqueca de peixe (fish stew). The Bahian version, which includes coconut milk and palm oil, is generally considered “the” favorite.]]></description>
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		<slash:comments>13</slash:comments>
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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>
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		<slash:comments>6</slash:comments>
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		<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>
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		<slash:comments>10</slash:comments>
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		<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>
		</item>
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		<title>Parsley:  Chimichurri – Argentinean Herb Sauce</title>
		<link>http://forkfingerschopsticks.com/parsley-chimichurri-%e2%80%93-argentinean-herb-sauce/</link>
		<comments>http://forkfingerschopsticks.com/parsley-chimichurri-%e2%80%93-argentinean-herb-sauce/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 00:22:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Argentina]]></category>
		<category><![CDATA[fresh herbs]]></category>
		<category><![CDATA[gaucho sauce]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2426</guid>
		<description><![CDATA[For people who enjoy cooking or eating, the Fourth of July is as much a holiday related to grilling as it is to fireworks. Whether you’re throwing down on grilled beef, chicken, fish or tofu this weekend, one sauce you should serve your guests is chimichurri.  It’s easy to make and will earn you some culinary cred. Chimichurri is a parsley-based sauce originating out of Argentina. . . .]]></description>
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		<slash:comments>8</slash:comments>
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