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	<title>Good Food Matters &#187; Vegetables</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>The Sides Have It</title>
		<link>http://nancyvienneau.com/blog/recipes/the-sides-have-it/</link>
		<comments>http://nancyvienneau.com/blog/recipes/the-sides-have-it/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 18:21:35 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6239</guid>
		<description><![CDATA[

The first of November! The lure of the Feast!
A couple of years ago, Kim Severson and Julia Moskin, food writers at the New York Times, staged a battle: Turkey vs. Sides.  Which brought more happiness to the Thanksgiving table, the noble bird or its myriad accompaniments?
Now I &#8216;m not one to take sides; I [...]]]></description>
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		<slash:comments>27</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>Roasted Rat-a-tat Stack</title>
		<link>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/</link>
		<comments>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/#comments</comments>
		<pubDate>Sun, 21 Aug 2011 13:56:41 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5878</guid>
		<description><![CDATA[
Aubergines.  Courgettes.
 Don&#8217;t the French words for eggplants and zucchinis seem more evocative of the summer bounty? 
I can imagine kitchen counters throughout homes in Provence strewn with these oblong purple and dark green beauties, along with other ripe jewels from the sun-drenched garden: plum tomatoes and sweet red peppers. I can imagine cooks [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Gluten-Free Summer Cookin&#8217;</title>
		<link>http://nancyvienneau.com/blog/recipes/gluten-free-summer-cookin/</link>
		<comments>http://nancyvienneau.com/blog/recipes/gluten-free-summer-cookin/#comments</comments>
		<pubDate>Sun, 17 Jul 2011 18:36:07 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5675</guid>
		<description><![CDATA[
How&#8217;s your summer going?
Some writing projects, a bit of catering, and teaching teen cooking camp this month have kept my days very full; and like those lumbering yellow squash in the picture below, summer is fast getting away from me. I&#8217;ve been remiss at blogging. 
But, I&#8217;m going to make it up to you today [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/gluten-free-summer-cookin/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Favas, Sun Golds, Lemon Basil, Summer!</title>
		<link>http://nancyvienneau.com/blog/recipes/favas-sun-golds-lemon-basil-summer/</link>
		<comments>http://nancyvienneau.com/blog/recipes/favas-sun-golds-lemon-basil-summer/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 19:09:27 +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[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5572</guid>
		<description><![CDATA[
A recent post of food blogger friend Tracy reminded me of the contemplative pleasures of repetitive vegetable prep&#8212;stringing sugar snaps, husking and de-silking corn, shelling peas. I recalled how, in my catering kitchen, my assistants&#8211;especially my sister and comrade Jennie&#8212; would always scramble and fight over who got to snap the bushel of green beans, [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/favas-sun-golds-lemon-basil-summer/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Ray&#8217;s Green Beans, with bacon, corn, buttermilk and dill</title>
		<link>http://nancyvienneau.com/blog/recipes/rays-green-beans-with-bacon-corn-buttermilk-and-dill/</link>
		<comments>http://nancyvienneau.com/blog/recipes/rays-green-beans-with-bacon-corn-buttermilk-and-dill/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 12:33:14 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5474</guid>
		<description><![CDATA[
With the currents of change ever in motion, I find comfort in certain annual arrivals, those things that show up, over and over,  almost like clockwork. Habits and rituals!  
Every March, coinciding with Bill&#8217;s goddaughter&#8217;s birthday, our plum tree puts out a shock of blooms&#8211;a portent of the fruit to come. By the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/rays-green-beans-with-bacon-corn-buttermilk-and-dill/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>A Risotto for Springtime</title>
		<link>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/</link>
		<comments>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/#comments</comments>
		<pubDate>Wed, 04 May 2011 14:31:40 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5187</guid>
		<description><![CDATA[
Making risotto invokes cooking tips I&#8217;ve come across that sound like life aphorisms, from the practical  &#8220;Your risotto is only as good as your broth.&#8221; to the lofty &#8220;Time and loving patience create the creamiest bowl.&#8221;  to the cautionary  &#8220;Never turn your back on a bubbling pot.&#8221;
I don&#8217;t make risotto often, so [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Tomato-Mozzarella Strata</title>
		<link>http://nancyvienneau.com/blog/recipes/tomato-mozzarella-strata/</link>
		<comments>http://nancyvienneau.com/blog/recipes/tomato-mozzarella-strata/#comments</comments>
		<pubDate>Tue, 18 Jan 2011 15:13:55 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Egg/Cheese Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4701</guid>
		<description><![CDATA[
While I&#8217;m not big on resolutions, I decided to begin this year by making an effort to use up Good Things that I had in my pantry: Good Things, before they go Bad. 
Too often I have been overly enthusiastic about a product, purchasing, for instance,  too much stone ground wheat flour, only to [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/tomato-mozzarella-strata/feed/</wfw:commentRss>
		<slash:comments>24</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>Hoppin&#8217; New Year</title>
		<link>http://nancyvienneau.com/blog/recipes/hoppin-new-year/</link>
		<comments>http://nancyvienneau.com/blog/recipes/hoppin-new-year/#comments</comments>
		<pubDate>Sat, 01 Jan 2011 22:04:12 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4612</guid>
		<description><![CDATA[
No self-respecting Southerner would dream of beginning a new year without a heaping bowl of Hoppin&#8217; John. No ma&#8217;am. Black-eyed peas simmered to creamy bite with jasmine rice plumped up in its savory broth insure the finest form of good luck, if only by the fact that you are mighty lucky to dine on such [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/hoppin-new-year/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
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