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	<title>Vino &#187; italian</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Tru Food Kitchen Kale Salad</title>
		<link>http://www.eatatvino.com/2011/05/07/trufoodkalesalad/</link>
		<comments>http://www.eatatvino.com/2011/05/07/trufoodkalesalad/#comments</comments>
		<pubDate>Sat, 07 May 2011 22:58:06 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[Italian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1022</guid>
		<description><![CDATA[We absolutely love Tru Food Kitchen in Phoenix and finding one of their recipes online just made me ecstatic. Enjoy Dr. Weil's tangy, yummy, summery traditional Tuscan salad!]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Summer = Tomatoes!</title>
		<link>http://www.eatatvino.com/2010/08/29/summer-tomatoes/</link>
		<comments>http://www.eatatvino.com/2010/08/29/summer-tomatoes/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 03:00:27 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=770</guid>
		<description><![CDATA[Nothing novel here, of course.  Ujj&#8217;s garden&#8217;s tomatoes are just reaching full ripeness, so we are about to be deluged&#8230; in the meantime, part of our lunch today included some tomato slices, topped with fresh basil, olive oil, balsamic vinegar, and some salt and pepper.  The only thing missing was some fresh mozzarella, but we [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrot Pasta</title>
		<link>http://www.eatatvino.com/2010/08/25/carrot-pasta/</link>
		<comments>http://www.eatatvino.com/2010/08/25/carrot-pasta/#comments</comments>
		<pubDate>Wed, 25 Aug 2010 14:45:17 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[simple]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=752</guid>
		<description><![CDATA[This recipe is ideal when you've bought a bunch of carrots and have run out of options to use them (other than probably gajar ka halwa :)). I like to keep it simple by adding nothing else other than the carrots and onions/tomatoes/garlic.

]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fresh Herb Risotto</title>
		<link>http://www.eatatvino.com/2010/07/22/fresh-herb-risotto/</link>
		<comments>http://www.eatatvino.com/2010/07/22/fresh-herb-risotto/#comments</comments>
		<pubDate>Thu, 22 Jul 2010 14:06:25 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[italian]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=714</guid>
		<description><![CDATA[Servings: 4 (as main dish) Source: NYT&#8217;s Martha Rose Shulman INGREDIENTS: 7 cups chicken stock or vegetable stock 4 garlic cloves, minced 2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula or baby spinach (should be about 4 cups leaves) 2 tablespoons extra virgin olive oil 2/3 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eggplant and Roast Tomatoes Gratin</title>
		<link>http://www.eatatvino.com/2010/07/16/eggplant-and-roast-tomatoes-gratin/</link>
		<comments>http://www.eatatvino.com/2010/07/16/eggplant-and-roast-tomatoes-gratin/#comments</comments>
		<pubDate>Fri, 16 Jul 2010 15:12:02 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[eggplant]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=674</guid>
		<description><![CDATA[Yield 4 servings Time 1 1/2 hours (most of this is oven time) Source: NYT&#8217;s The Temporary Vegetarian column Ingredients FOR THE BREAD CRUMBS: 1/2 cup grated pecorino or parmigiano 1 cup panko (Japanese bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 2 teaspoons minced parsley [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rigatoni with Goat Cheese, Kale, and Radicchio</title>
		<link>http://www.eatatvino.com/2010/05/13/rigatoni-with-goat-cheese-kale-and-radicchio/</link>
		<comments>http://www.eatatvino.com/2010/05/13/rigatoni-with-goat-cheese-kale-and-radicchio/#comments</comments>
		<pubDate>Fri, 14 May 2010 02:02:35 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=571</guid>
		<description><![CDATA[This recipe comes from an LA Times article that Ujjaini (of course) found.  The squid ink rigatoni and parchment paper are a bit much for the everyday meal, but if you substitute like we did here, it&#8217;s still really tasty.  If you like the taste of a slightly bitter green, then the radicchio and kale [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/13/rigatoni-with-goat-cheese-kale-and-radicchio/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Penne with Poblanos and Chipotle Sauce</title>
		<link>http://www.eatatvino.com/2009/09/20/penne-with-poblanos-and-chipotle-sauce/</link>
		<comments>http://www.eatatvino.com/2009/09/20/penne-with-poblanos-and-chipotle-sauce/#comments</comments>
		<pubDate>Mon, 21 Sep 2009 03:51:43 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=212</guid>
		<description><![CDATA[Source:Gourmet Magazine Prep Time:30-60 Minutes Servings:6 The chipotle sauce gives this pasta dish a unique and distinctive flavor. You may want to deseed the poblano peppers if you think it may make it too spicy. You will find the roasted red pepper bottle and the chipotle in adobo sauce in the international aisle at your [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Simple Marinara Sauce</title>
		<link>http://www.eatatvino.com/2009/02/22/simple-marinara-sauce/</link>
		<comments>http://www.eatatvino.com/2009/02/22/simple-marinara-sauce/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 09:09:11 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=127</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:2 I made this one day when we realized at the last minute that we had no tomato sauce for a dish we had already started making. It&#8217;s quite simple and very tasty. I used canned tomatoes, but if you have fresh ones (that are nice and sweet), use those. [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/22/simple-marinara-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta with Tuna and Olives</title>
		<link>http://www.eatatvino.com/2009/02/22/pasta-with-tuna-and-olives/</link>
		<comments>http://www.eatatvino.com/2009/02/22/pasta-with-tuna-and-olives/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 08:37:30 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[italian]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=126</guid>
		<description><![CDATA[Source:Martha Rose Shulman &#8211; New York Times Prep Time:1-10 Minutes Servings:4 Really tasty and healthy pasta recipe that we got from the New York Times. We have made it quite a few times, just cause it a great quick dish to make. Use any marinara sauce you like, there is one in vino that we [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/22/pasta-with-tuna-and-olives/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto With Beet Greens and Roasted Beets</title>
		<link>http://www.eatatvino.com/2009/02/03/risotto-with-beet-greens-and-roasted-beets/</link>
		<comments>http://www.eatatvino.com/2009/02/03/risotto-with-beet-greens-and-roasted-beets/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 05:23:29 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[italian]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=204</guid>
		<description><![CDATA[Source:Martha Rose Shulman (New York Times) Prep Time:30-60 Minutes Servings:5 Beets are my favorite vegetable this winter I love colorful meals so this recipe won me over&#8230;. and oh, it helped that the risotto tasted really good and I did not feel &#8220;beeted out&#8221; at the end of dinner! This is definitely an involved recipe [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/03/risotto-with-beet-greens-and-roasted-beets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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