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	<title>Yankee Cook &#187; Vegetarian</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Green Market Quesadilla</title>
		<link>http://www.yankeecook.com/green-market-quesadilla/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=green-market-quesadilla</link>
		<comments>http://www.yankeecook.com/green-market-quesadilla/#comments</comments>
		<pubDate>Thu, 17 Jun 2010 16:16:41 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers and Dips]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Farmers Market]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[Onion Scapes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3853</guid>
		<description><![CDATA[Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens &#8211; young kale, chard, lettuces and cabbages &#8211; all so fresh and bright, they emit the aromas of spring&#8217;s sun and rain. You can taste the photosynthesis, they&#8217;re that fresh.
There are plenty of wonderful things to make with [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Creamy Potato Salad</title>
		<link>http://www.yankeecook.com/potato-salad/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=potato-salad</link>
		<comments>http://www.yankeecook.com/potato-salad/#comments</comments>
		<pubDate>Sun, 23 May 2010 23:54:49 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3666</guid>
		<description><![CDATA[Potato salad is the obvious side for a barbecue. Sure you can buy a tub at the market, but it&#8217;s really not difficult to make at home. This recipe comes out thick and creamy. Red and green onions add color and flavor, and dill mellows out the mix.
It&#8217;s also a pretty fast recipe. The potatoes [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Baby Artichokes</title>
		<link>http://www.yankeecook.com/grilled-baby-artichokes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=grilled-baby-artichokes</link>
		<comments>http://www.yankeecook.com/grilled-baby-artichokes/#comments</comments>
		<pubDate>Wed, 05 May 2010 23:16:53 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[BBQ]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3127</guid>
		<description><![CDATA[Who doesn&#8217;t love a barbecue this time of year when the weather is just starting to warm up? After a winter of stews and bundling up inside (which is also nice &#8211; I&#8217;ll usually miss the winter sometime in July), it&#8217;s good to get outside and enjoy dinner from the open flame.
Meats are great on [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Barbecue Steamed Fiddleheads</title>
		<link>http://www.yankeecook.com/barbecued-fiddleheads/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=barbecued-fiddleheads</link>
		<comments>http://www.yankeecook.com/barbecued-fiddleheads/#comments</comments>
		<pubDate>Sun, 02 May 2010 19:35:58 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Fiddleheads]]></category>
		<category><![CDATA[Local]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3405</guid>
		<description><![CDATA[Fiddleheads, a type of fern harvested before the plant has a chance to  unfurl, are as much a harbinger of spring in New England &#8211; and as fleeting &#8211; as a migratory bird passing through. They come up in the middle of spring, around the end of April and into May, when the soil [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Stuffed Manicotti with Fresh Tomatoes</title>
		<link>http://www.yankeecook.com/stuffed-manicotti-with-fresh-tomatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=stuffed-manicotti-with-fresh-tomatoes</link>
		<comments>http://www.yankeecook.com/stuffed-manicotti-with-fresh-tomatoes/#comments</comments>
		<pubDate>Thu, 22 Apr 2010 00:36:18 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3247</guid>
		<description><![CDATA[I decided this morning that today was as good a day as any to reorganize our cabinets. I like to collect glass jars to use for storage, rather using than plastic containers that seep BPAs and chemical flavors into foods. It&#8217;s also a good way to reuse perfectly good glass jars and keep them from [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Gruyere Strata</title>
		<link>http://www.yankeecook.com/gruyere-strata/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=gruyere-strata</link>
		<comments>http://www.yankeecook.com/gruyere-strata/#comments</comments>
		<pubDate>Sun, 18 Apr 2010 22:34:58 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Gruyere]]></category>
		<category><![CDATA[Strata]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3160</guid>
		<description><![CDATA[Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday&#8217;s baguette or any other thick-crusted bread that&#8217;s past its prime.
The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/gruyere-strata/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sun-Dried Tomato Spread</title>
		<link>http://www.yankeecook.com/sundried-tomato-spread/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=sundried-tomato-spread</link>
		<comments>http://www.yankeecook.com/sundried-tomato-spread/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 01:18:40 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers and Dips]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Vermont]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3082</guid>
		<description><![CDATA[I know, I know, I know. Sun-dried tomatoes are a un peu 1992, but I guess I&#8217;m a child of the 90&#8217;s. For years I really didn&#8217;t care for sun-dried tomatoes, so I missed out on it the first time around. They say your taste can change over time and in this case it certainly [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Mushroom Spinach Quiche</title>
		<link>http://www.yankeecook.com/mushroom-spinach-quiche/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=mushroom-spinach-quiche</link>
		<comments>http://www.yankeecook.com/mushroom-spinach-quiche/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 15:20:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Egg]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2968</guid>
		<description><![CDATA[Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it&#8217;s not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just smack in the [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/mushroom-spinach-quiche/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Pan-Fried Rosemary Cod</title>
		<link>http://www.yankeecook.com/pan-fried-rosemary-cod/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pan-fried-rosemary-cod</link>
		<comments>http://www.yankeecook.com/pan-fried-rosemary-cod/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 19:09:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2823</guid>
		<description><![CDATA[This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/pan-fried-rosemary-cod/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vegetarian Lasagna</title>
		<link>http://www.yankeecook.com/vegetarian-lasagna/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=vegetarian-lasagna</link>
		<comments>http://www.yankeecook.com/vegetarian-lasagna/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 19:53:40 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2553</guid>
		<description><![CDATA[Making lasagna is like planning a wedding. There are thousands of varying traditions and just as many ways to go about it. Some say location and food are most important, others say music and color scheme. In the end, you just need to decide what&#8217;s most important to you.
Some prefer their lasagna with lots of [...]]]></description>
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		<slash:comments>0</slash:comments>
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