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	<title>Island Chef &#187; quick &amp; easy</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>makeria farm rye salad</title>
		<link>http://www.islandchef.ca/2010/08/makeria-farm-rye-salad/</link>
		<comments>http://www.islandchef.ca/2010/08/makeria-farm-rye-salad/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 21:47:34 +0000</pubDate>
		<dc:creator>Bradford Boisvert</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[Amuse Bistro]]></category>
		<category><![CDATA[Chef Brad Boisvert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rye salad]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3216</guid>
		<description><![CDATA[This salad is on the Amuse Bistro menu. It is named after the farm in Duncan where we source the grain.  This year me and my wife Leah are growing some grain in own restaurant garden. 3 cups cooked rye grains 1 cup diced red peppers 1⁄2 cup diced red onion 3 cloves minced garlic [...]]]></description>
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		<title>thai corn chowder</title>
		<link>http://www.islandchef.ca/2010/08/thai-corn-chowder/</link>
		<comments>http://www.islandchef.ca/2010/08/thai-corn-chowder/#comments</comments>
		<pubDate>Mon, 09 Aug 2010 18:12:42 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[Corn Chowder]]></category>
		<category><![CDATA[Recipe for Corn Chowder]]></category>
		<category><![CDATA[Rock Salt Restaurant and Cafe]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3173</guid>
		<description><![CDATA[Sauté in stock pot until translucent: 2 yellow onions (minced) 1/4 cup vegetable oil 1 Tablespoon red or green curry paste Then add and sauté on low heat: 4 cups corn (fresh is best but frozen or canned will work) Add and bring to a boil: 1 can of coconut milk 4 cups good vegetable [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>raspberry vinaigrette</title>
		<link>http://www.islandchef.ca/2010/08/raspberry-vinaigrette/</link>
		<comments>http://www.islandchef.ca/2010/08/raspberry-vinaigrette/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 20:43:15 +0000</pubDate>
		<dc:creator>Travis Hansen</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Butchart Gardens]]></category>
		<category><![CDATA[rasberry vinaigrette]]></category>
		<category><![CDATA[Travis Hansen]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3168</guid>
		<description><![CDATA[3 Tablespoons of wildflower honey 1 pint of fresh raspberries 2 sprigs of fresh thyme (stems removed) 1/2 cup of raspberry vinegar 1  3/4 cup of olive oil Puree the honey, raspberries, thyme leaves and vinegar together then slowly incorporate the olive oil. This is a great dressing or local organic greens or fresh spinach.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>chilled canteloupe soup</title>
		<link>http://www.islandchef.ca/2010/08/chilled-canteloupe-soup/</link>
		<comments>http://www.islandchef.ca/2010/08/chilled-canteloupe-soup/#comments</comments>
		<pubDate>Fri, 06 Aug 2010 18:54:47 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3129</guid>
		<description><![CDATA[This week I made a chilled cantaloupe soup due to the heat.  My staff at Bistro 161 wanted to drink it all in tall glasses sitting on the our patio. Ingredients are so simple: 2 ripe (peeled &#38; cored) cantaloupes lemon juice + zest 1 cup of plain yogurt a few drops of Tabasco salt [...]]]></description>
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		<title>five onion polenta</title>
		<link>http://www.islandchef.ca/2010/08/five-onion-polenta/</link>
		<comments>http://www.islandchef.ca/2010/08/five-onion-polenta/#comments</comments>
		<pubDate>Tue, 03 Aug 2010 16:50:00 +0000</pubDate>
		<dc:creator>Garrett Schack</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[pasta & rice]]></category>
		<category><![CDATA[quick & easy]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3027</guid>
		<description><![CDATA[1/2 cup coarse grain cornmeal 2 cups of good quality chicken stock 1 cup mixed sauteed onions (shallot, walla walla, leek, cippolinni and torpedo ) 2 bay leaves salt and pepper 1 or 2 large peices of parmesan rind 2 Tablespoons whole butter Bring stock to the boil. Add cornmeal in a slow steady stream [...]]]></description>
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		<title>winter paremesan minestrone soup</title>
		<link>http://www.islandchef.ca/2010/07/winter-paremesan-minestrone-soup/</link>
		<comments>http://www.islandchef.ca/2010/07/winter-paremesan-minestrone-soup/#comments</comments>
		<pubDate>Wed, 28 Jul 2010 18:29:48 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2985</guid>
		<description><![CDATA[Start a soup pot on a medium heat with: 1/3 pound sliced pancetta, chopped 6 garlic cloves, finely chopped 3 medium red onions, minced 4 celery ribs, minced 2 medium carrots, minced 1/3 cup extra-virgin minced When the onions are translucent add: 1 bunch Swiss chard (coarse chopped) 2 tablespoons tomato paste 1 (28-ounce) can [...]]]></description>
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		<title>roasted eggplant dip</title>
		<link>http://www.islandchef.ca/2010/06/roasted-eggplant-dip/</link>
		<comments>http://www.islandchef.ca/2010/06/roasted-eggplant-dip/#comments</comments>
		<pubDate>Sun, 27 Jun 2010 14:00:33 +0000</pubDate>
		<dc:creator>Peter DeBruyn</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2849</guid>
		<description><![CDATA[Roast 4 large eggplants in oven at 450 for 20 minute. Prick the eggplant with a fork prior to roasting. Roast 100 grams of pine nuts to golden brown. When eggplants are finished, let cool slightly, scoop out all flesh into a food processor. Add, 30ml of lemon juice, pine nuts, 2 cloves of chopped [...]]]></description>
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