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	<title>Fork Fingers Chopsticks &#187; Zucchini</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Quinoa:  African Peanut Quinoa Soup</title>
		<link>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/</link>
		<comments>http://forkfingerschopsticks.com/quinoa-african-peanut-quinoa-soup/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 03:27:52 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1438</guid>
		<description><![CDATA[If you haven’t tried quinoa yet, this toothsome African peanut soup will surely lure you in. It has a slew of nutritious vegetables in a creamy, peppery broth with lovely bits of crunchy quinoa. The soup makes the rotation in my comfort food repertoire several times during the cold-weather season because it is both healthy and decadent.

Although quinoa is native to the South American Andes region (read about its origins), it is now cultivated around the world – from Colorado to the Himalayas to Ethiopia and other areas of East Africa. This dish has a definite African influence . . . . ]]></description>
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		<title>Zucchini: Turkish Fritters &#8211; Kabak Mucveri</title>
		<link>http://forkfingerschopsticks.com/zucchini-turkish-fritters-kabak-mucveri/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-turkish-fritters-kabak-mucveri/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 02:01:10 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
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		<category><![CDATA[Zucchini]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=291</guid>
		<description><![CDATA[You probably have plenty of recipes that call for zucchini baked, grilled and stewed. I do too. So the first time I tasted a zucchini fritter at a community garden potluck, I was thrilled and inspired to do some research . . . What’s a fritter? Technically, something that’s coated in a batter and fried. [...]]]></description>
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		<title>Zucchini: Mexican Succotash &#8211; Calabacitas Con Elote</title>
		<link>http://forkfingerschopsticks.com/calabacitas-con-elote-mexican-zucchini-succotash-2/</link>
		<comments>http://forkfingerschopsticks.com/calabacitas-con-elote-mexican-zucchini-succotash-2/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 16:01:53 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Corn]]></category>
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		<category><![CDATA[Soup - Stew]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=182</guid>
		<description><![CDATA[Zucchini? Yes, zucchini. I&#8217;m launching my food blog with this humble, under-appreciated summer squash. Why? Because it&#8217;s used way, way too much to make stuff like zucchini bread (although I do make my own version). And, some folks are itching for another way to use all those zucchini that proliferate the gardens and markets this [...]]]></description>
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