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	<title>Fork Fingers Chopsticks &#187; Tomato</title>
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	<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>
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		<slash:comments>6</slash:comments>
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		<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>
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		<slash:comments>11</slash:comments>
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		<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>Lentils:  Comforting Red Lentil Soup</title>
		<link>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/</link>
		<comments>http://forkfingerschopsticks.com/lentils-comforting-red-lentil-soup/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 01:52:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Lentil]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[cheap eats]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[ethiopian]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1699</guid>
		<description><![CDATA[This red lentil soup is comfort food.

It takes the edge off a cold, winter day and satiates my panza (belly).

It’s a souped-up tomato soup – made hearty with red lentils and flavorful with my favorite warming spices:  ginger, cumin and chile.  Several Ethiopian red lentil dishes are similar, except this one is more simple. . . .]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Green Tomatoes:  Chow Chow &#8211; Pickled Relish</title>
		<link>http://forkfingerschopsticks.com/green-tomatoes-chow-chow-pickled-relish/</link>
		<comments>http://forkfingerschopsticks.com/green-tomatoes-chow-chow-pickled-relish/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 15:11:07 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bell Pepper]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[fall]]></category>
		<category><![CDATA[green tomato]]></category>
		<category><![CDATA[pickled]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[relish]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[vinegar]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=380</guid>
		<description><![CDATA[I confess that even though I lived in the South (Austin, Texas) for several years and am married to a brotha, I’d never eaten chow chow until last summer. Chow chow, also called “cha cha” or “piccalilly” in some parts, is a pickled relish of chopped vegetables that has its origins in Southern fare and [...]]]></description>
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		<slash:comments>7</slash:comments>
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