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	<title>Fork Fingers Chopsticks &#187; Parsley</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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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>
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		<item>
		<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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		<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>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<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>
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