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	<title>Island Chef &#187; vegetables &amp; legumes</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>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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		<slash:comments>0</slash:comments>
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		<title>yellow tomato gazpacho</title>
		<link>http://www.islandchef.ca/2010/06/yellow-tomato-gazpacho/</link>
		<comments>http://www.islandchef.ca/2010/06/yellow-tomato-gazpacho/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 14:00:31 +0000</pubDate>
		<dc:creator>Fatima Da Silva</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>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2582</guid>
		<description><![CDATA[1 lb yellow tomatoes (peeled, seeded and chopped) 4 medium size yellow peppers seeded and chopped 5 Tablespoons extra virgin olive oil 1 Tablespoon red wine vinegar 1 Tablespoon lemon zest lemon juice to taste salt &#38; pepper to taste pinch of sugar Put all ingredients in a blender or food processor, blend it as [...]]]></description>
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		<title>hummos</title>
		<link>http://www.islandchef.ca/2010/05/hummos/</link>
		<comments>http://www.islandchef.ca/2010/05/hummos/#comments</comments>
		<pubDate>Wed, 26 May 2010 20:06:35 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2516</guid>
		<description><![CDATA[Hummos has been on my restaurant menus for 12 years now.  It was one of the first things I ever learned to &#8216;cook&#8217;. I first discovered it when I was doing &#8216;craft service&#8217; (supplying snacks) on for a television production I was working on in the early nineties call Missing Treasures: The Search for our [...]]]></description>
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		<title>grilled kale</title>
		<link>http://www.islandchef.ca/2010/04/grilled-kale/</link>
		<comments>http://www.islandchef.ca/2010/04/grilled-kale/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 00:33:58 +0000</pubDate>
		<dc:creator>Matt Rissling</dc:creator>
				<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=2261</guid>
		<description><![CDATA[By Chef Matt Rissling from Marina Restaurant. Ingredients: 1 pound kale (any variety) 2 Tablespoons olive oil 2 Tablespoons red wine vinegar salt and pepper to taste Method: Blanch kale in plenty of salted boiling water, drain and then shock in ice bath. Drain as much water out as possible. Toss with olive oil, salt [...]]]></description>
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		<title>french fries</title>
		<link>http://www.islandchef.ca/2009/12/french-fries-2/</link>
		<comments>http://www.islandchef.ca/2009/12/french-fries-2/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 04:03:49 +0000</pubDate>
		<dc:creator>Matt Horn</dc:creator>
				<category><![CDATA[our recipes]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=649</guid>
		<description><![CDATA[I have found the best potato to use when making homemade fries is the Kennebec. You might have look around a little to find these great potatoes. If you can’t find them, Russets are a good substitute. The best way to cut the fries is with a mandolin, but you don’t need one, a chef’s [...]]]></description>
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		<title>curried yam salad</title>
		<link>http://www.islandchef.ca/2009/12/curried-yam-salad/</link>
		<comments>http://www.islandchef.ca/2009/12/curried-yam-salad/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 00:44:02 +0000</pubDate>
		<dc:creator>Fatima Da Silva</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=591</guid>
		<description><![CDATA[Vinaigrette This can be done up to a week in advance and kept refrigerated. Whisk together: 1 ½ teaspoons dijon mustard 1 tablespoon mild curry paste (we use Patak’s) 1 teaspoon sea salt 1 ½ tablespoons of honey 1/3 cup cider vinegar 1 cup vegetable oil Salad: Pre-heat oven at 375 Peel &#38; dice 5lbs [...]]]></description>
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		<title>potato souffle</title>
		<link>http://www.islandchef.ca/2009/12/potato-souffle/</link>
		<comments>http://www.islandchef.ca/2009/12/potato-souffle/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 00:27:07 +0000</pubDate>
		<dc:creator>Matt Rissling</dc:creator>
				<category><![CDATA[breakfast & brunch]]></category>
		<category><![CDATA[celebrations]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=585</guid>
		<description><![CDATA[Yield 14 3lb Yukon gold potato, cooked, mashed, kept warm 6oz butter, melted 4oz cream, warm 6 egg yolks 1oz fresh chopped herbs (parsley, thyme, rosemary) salt &#38; pepper to taste 6 egg whites, whipped stiff Method: Cook potatoes, weigh three pounds and pass through ricer. Add cream, butter, herbs, seasoning, and then yolks. Mix [...]]]></description>
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