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	<title>Good Food Matters &#187; Soups/Stews</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>Fancy Shepherd&#8217;s Pie</title>
		<link>http://nancyvienneau.com/blog/recipes/fancy-shepherds-pie/</link>
		<comments>http://nancyvienneau.com/blog/recipes/fancy-shepherds-pie/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 15:12:50 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6393</guid>
		<description><![CDATA[
Living with a vegetarian restricts my intake of red meat. This is not a complaint&#8211;trust me. I consider it a benefit. I&#8217;m an omnivore who is happy&#8211;and better off&#8211; not consuming the vast quantity of beef that many Americans do. And, with just two in our household, it doesn&#8217;t make sense for me to buy [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<item>
		<title>Butternut Squash-Heirloom Bean Chili, olive oil cornbread</title>
		<link>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/</link>
		<comments>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/#comments</comments>
		<pubDate>Wed, 12 Oct 2011 20:51:20 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6121</guid>
		<description><![CDATA[

How strange to think of giving up all ambition!
Suddenly, I see with such clear eyes
The white flake of snow
That has fallen in the horse&#8217;s mane.
I found this Robert Bly poem, &#8220;Watering the Horse&#8221; tucked in the back of a mottled recipe notebook, long untouched. It was on a sheet of mimeographed paper, that odd purplish [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Seared Sea Scallops, sweet corn, in tomato-pepper broth</title>
		<link>http://nancyvienneau.com/blog/recipes/seared-sea-scallops-sweet-corn-in-tomato-pepper-broth/</link>
		<comments>http://nancyvienneau.com/blog/recipes/seared-sea-scallops-sweet-corn-in-tomato-pepper-broth/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 15:41:11 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Fish/Seafood]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5821</guid>
		<description><![CDATA[
Today&#8217;s beauteous recipe was inspired by the work of a Nashville chef, Roderick Bailey. He owns The Silly Goose, a charming restaurant in East Nashville, one of my favorite dining haunts. Don&#8217;t be misled by its name. While the Goose attitude is upbeat, light-hearted, and occasionally silly, the Goose Food is anything but.
In an economy [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/seared-sea-scallops-sweet-corn-in-tomato-pepper-broth/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Sweet Roots Soup (gingered parsnip and carrot)</title>
		<link>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/</link>
		<comments>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 18:54:12 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4742</guid>
		<description><![CDATA[
Like many of you, I am regularly astonished at how foodblogs have transformed the way that we approach our cooking. Indeed, I have a wealth of cookbooks and years of anchored-to-the-stove experience. But for fresh ideas and personal connection, nothing beats the community of dedicated cooks that I have at my virtual fingertips via the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
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		<title>Cousin Cathy&#8217;s Summer Soup</title>
		<link>http://nancyvienneau.com/blog/recipes/cousin-cathys-summer-soup/</link>
		<comments>http://nancyvienneau.com/blog/recipes/cousin-cathys-summer-soup/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 16:34:25 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=3796</guid>
		<description><![CDATA[
Too hot for soup?  
Think again&#8212;it&#8217;s really just as hot eating sauced pastas, or grilled kebabs, fluffy omelets, or stir-frys.  In a way, soup is lighter, less of a commitment.  And yet, it can still soothe, still satisfy.
Like this soup that my cousin cooked up one evening during her visit.
It highlights the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/cousin-cathys-summer-soup/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>A Pasta e Fagioli, heading into Spring</title>
		<link>http://nancyvienneau.com/blog/recipes/a-pasta-e-fagioli-heading-into-spring/</link>
		<comments>http://nancyvienneau.com/blog/recipes/a-pasta-e-fagioli-heading-into-spring/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 14:40:04 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2819</guid>
		<description><![CDATA[
&#8220;If there&#8217;s one thing I can do, I can grow leeks.&#8221;
That was Gigi&#8217;s pronouncement, as we trudged, shovels-in-arms, up the hill to the sunny patch where a long row of leeks stood tall and fat in the ground.
But as we surveyed the rest of her Wedgewood Urban Gardens, we leek-diggers were most amazed&#8212;and thrilled&#8212;to find [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/a-pasta-e-fagioli-heading-into-spring/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Snow Day Bread and Soup</title>
		<link>http://nancyvienneau.com/blog/recipes/snow-day-bread-and-soup/</link>
		<comments>http://nancyvienneau.com/blog/recipes/snow-day-bread-and-soup/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 20:22:13 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2479</guid>
		<description><![CDATA[
It has been at least eight years since we&#8217;ve had REAL snow in Nashville, the kind that starts in the morning as flurries and builds throughout the day, big fat clusters tumbling down, blanketing the trees, the front yards, the roads, diffusing light, muffling sound&#8230;. ultimately bringing the city to a standstill.    [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/snow-day-bread-and-soup/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Chicken in a Pot</title>
		<link>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/</link>
		<comments>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 20:05:13 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2420</guid>
		<description><![CDATA[
Yes, but no ordinary chicken, no ordinary pot. 
Seasoned with a pesto made of coarse grain mustard, garlic, sage, and rosemary, this free-range bird from Au Naturel Farms furthered the range of its Smiths Grove, Kentucky home with the tastes of Provence. With a savory paste both tucked under the skin and spread over the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/chicken-in-a-pot/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Christmas-Chestnut Inspiration, with limas?</title>
		<link>http://nancyvienneau.com/blog/recipes/christmas-chestnut-inspiration-with-limas/</link>
		<comments>http://nancyvienneau.com/blog/recipes/christmas-chestnut-inspiration-with-limas/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 21:51:50 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2269</guid>
		<description><![CDATA[
Here&#8217;s a tale of food blogging interconnections&#8230;.
I have been reading a most splendid foodblog written by a British woman living in Rome; please go meet rachel of rachel eats. Several of her December posts featured Chestnuts in marvelous incarnations&#8211;pâte, soup, cake. Both her pictures and prose really got me longing for them, in some fashion. [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/christmas-chestnut-inspiration-with-limas/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>And The Winner Is&#8230;</title>
		<link>http://nancyvienneau.com/blog/recipes/and-the-winner-is/</link>
		<comments>http://nancyvienneau.com/blog/recipes/and-the-winner-is/#comments</comments>
		<pubDate>Tue, 24 Nov 2009 15:55:35 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Meats/Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=2038</guid>
		<description><![CDATA[
Recently, Whole Foods and Le Creuset co-sponsored a pre-Thanksgiving fundraiser at our Second Harvest Food Bank. For a mere $5.00 donation to Second Harvest,  you got to sample quite the array of T-Day mainstays and sides, as cooked up by the Whole Foods catering department. 
Tasty stuff, too&#8211;including free-range heritage bird and gravy, green [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/and-the-winner-is/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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