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	<title>Good Food Matters &#187; Pastas</title>
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	<link>http://nancyvienneau.com/blog</link>
	<description>Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau</description>
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		<title>Lemons to the Rescue</title>
		<link>http://nancyvienneau.com/blog/recipes/lemons-to-the-rescue/</link>
		<comments>http://nancyvienneau.com/blog/recipes/lemons-to-the-rescue/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 13:29:06 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6615</guid>
		<description><![CDATA[
My friend Allison confessed that she was becoming a hoarder. Not in the Crazy Reality TV way&#8211;thank goodness. More like in the Fill the Pantry with Good Food way. She had been buying big crates of citrus&#8211;Cara Cara oranges, and organic lemons&#8212;and making batches of marmalades, limoncello, lemon curd, preserved lemons, and the like. And, [...]]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Ricotta Gnocchi, Dressed in Red</title>
		<link>http://nancyvienneau.com/blog/recipes/ricotta-gnocchi-dressed-in-red/</link>
		<comments>http://nancyvienneau.com/blog/recipes/ricotta-gnocchi-dressed-in-red/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 16:20:05 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Egg/Cheese Dishes]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6570</guid>
		<description><![CDATA[
Post-holiday drab winter funk settled in my kitchen&#8230;with an unsettling inertia.  I&#8217;ve had as much resistance to picking up a knife and a whisk, as my market shopping bags. It&#8217;s been an odd feeling, uncharacteristic of my general passionate-about-food ways, but December left me shopped and cooked out.  I&#8217;ve tried ignoring it, hoping [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/ricotta-gnocchi-dressed-in-red/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Paulette&#8217;s Fett! Real Roman Alfredo</title>
		<link>http://nancyvienneau.com/blog/recipes/paulettes-fett-real-roman-alfredo/</link>
		<comments>http://nancyvienneau.com/blog/recipes/paulettes-fett-real-roman-alfredo/#comments</comments>
		<pubDate>Sat, 28 May 2011 16:30:47 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5318</guid>
		<description><![CDATA[
I stopped eating Fettuccine Alfredo years ago. The once-beloved dish had become, to my tastes, a cream-laden tangle of starch, flat in flavor and leaden in the belly.  
I had pretty much dismissed it as something of-a-time, when, perhaps, my palate was less sophisticated.
But what I didn&#8217;t know&#8211;and only recently learned&#8211;is that the original [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/paulettes-fett-real-roman-alfredo/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Border Beans and Pasta: flageolets, ditalini, May garden veggies, pancetta</title>
		<link>http://nancyvienneau.com/blog/recipes/border-beans-and-pasta-flageolets-ditalini-may-garden-veggies-pancetta/</link>
		<comments>http://nancyvienneau.com/blog/recipes/border-beans-and-pasta-flageolets-ditalini-may-garden-veggies-pancetta/#comments</comments>
		<pubDate>Wed, 18 May 2011 13:58:40 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5278</guid>
		<description><![CDATA[
Several years ago, Bill and I spent a week in Menton, France, a small town on the French Riviera. Like many places dotting the Cote d&#8217;Azur, it is both port, and tourist destination. Part of the Alpes-Maritime department, Menton is at the sheltered base of the Alps, with a unique micro-climate favorable to citrus. Lemons [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/border-beans-and-pasta-flageolets-ditalini-may-garden-veggies-pancetta/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>White Bean Lasagna</title>
		<link>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/</link>
		<comments>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 17:51:41 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4783</guid>
		<description><![CDATA[
Think that thick lush-looking white sauce cascading over the lasagna stack is a heavy cream-based bechamel&#8212;rich beyond words?
Think again.
The sauce here doesn&#8217;t have a speck of dairy, let alone the high butterfat favorite. Nor does it use any soy or tofu based products to mimic cream or cheese.
It&#8217;s cannellini beans!

And, not just any cannellinis.  [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Monnezzaglia: The Leftovers</title>
		<link>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/</link>
		<comments>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/#comments</comments>
		<pubDate>Sun, 09 Jan 2011 19:02:45 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4657</guid>
		<description><![CDATA[
One of the most charming gifts I received this holiday was a package of Leftovers. Yes! In Italy, they are known as &#8220;Monnezzaglia.&#8221;  Pastas in all manner of shape and flavor, odds and end bits, are gathered from different runs and packaged together. My Leftovers came from a pasta factory in Puglia. 
These delicate [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Sweet Potato Gnocchi with Maple-Sage Brown Butter</title>
		<link>http://nancyvienneau.com/blog/recipes/sweet-potato-gnocchi-with-maple-sage-brown-butter/</link>
		<comments>http://nancyvienneau.com/blog/recipes/sweet-potato-gnocchi-with-maple-sage-brown-butter/#comments</comments>
		<pubDate>Wed, 15 Dec 2010 17:56:26 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4524</guid>
		<description><![CDATA[
In December, life moves at a crazy pace; it&#8217;s a giant snowball, hill-tumbling, avalanching to year-end. With all the demands of the season, it feels like I&#8217;m in a race to outrun it.  This puzzles me, as my life is scads simpler than it used to be.
When I was full time-full blown catering, outrunning [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/sweet-potato-gnocchi-with-maple-sage-brown-butter/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Dragon&#8217;s Lingerie</title>
		<link>http://nancyvienneau.com/blog/recipes/dragons-lingerie/</link>
		<comments>http://nancyvienneau.com/blog/recipes/dragons-lingerie/#comments</comments>
		<pubDate>Wed, 22 Sep 2010 17:50:31 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4062</guid>
		<description><![CDATA[
Dragon&#8217;s Lingerie&#8212;which could be a provocative line of ladies&#8217; underwear&#8212; is the whimsical name of this heirloom snap bean. Long, flat, rumpled like a dragon&#8217;s tail,  its pale yellow-green pods are curiously streaked and speckled in periwinkle.  So, these are not of the fearsome and fiery St. George-slaying sort&#8212;more the fanciful stuff of [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/dragons-lingerie/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Ode to Zephyr</title>
		<link>http://nancyvienneau.com/blog/recipes/ode-to-zephyr/</link>
		<comments>http://nancyvienneau.com/blog/recipes/ode-to-zephyr/#comments</comments>
		<pubDate>Tue, 27 Jul 2010 15:19:31 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=3668</guid>
		<description><![CDATA[
Zephyr is a breeze, a mild yet refreshing wind, hailing from the west. It is so named after Zephuros, mythic Greek god of the West Wind&#8212;considered the most benevolent of The Winds.
Zephyr is also a unique summer squash, a two-toned slender beauty: yellow with faint white striping and green-tipped at the blossom end.  Do [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/ode-to-zephyr/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Curried Fruit Couscous, fast and cool</title>
		<link>http://nancyvienneau.com/blog/recipes/curried-fruit-couscous-fast-and-cool/</link>
		<comments>http://nancyvienneau.com/blog/recipes/curried-fruit-couscous-fast-and-cool/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 00:38:47 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=3484</guid>
		<description><![CDATA[
Listen, what if I told you that the festive-as-confetti salad above was created using the stovetop for, say, five minutes. That&#8217;s the time it takes to  boil less than 2 cups of water, right?  Five minutes of cooking.
Sounds pretty compelling, especially when you consider the oppressive, in-the-nineties heat that barged in last week [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/curried-fruit-couscous-fast-and-cool/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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