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	<title>Yankee Cook &#187; Pescatarian</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>Mushroom and Spinach Lasagna</title>
		<link>http://www.yankeecook.com/mushroom-and-spinach-lasagna/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=mushroom-and-spinach-lasagna</link>
		<comments>http://www.yankeecook.com/mushroom-and-spinach-lasagna/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 14:38:53 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5249</guid>
		<description><![CDATA[As you are well aware, lasagna has a few components. It&#8217;s a  very complicated dish, dear reader. A lot of ins, a lot of  outs, a lot of  what-have-yous. A lot of strands to keep in one&#8217;s head. Not really.  It&#8217;s just a lot of layers. Pasta, tomato sauce, ricotta mixture, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Fried Stuffed Pumpkin Blossoms</title>
		<link>http://www.yankeecook.com/fried-stuffed-pumpkin-blossoms/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=fried-stuffed-pumpkin-blossoms</link>
		<comments>http://www.yankeecook.com/fried-stuffed-pumpkin-blossoms/#comments</comments>
		<pubDate>Mon, 15 Aug 2011 22:47:00 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers, Nibbles and Dips]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Edible Flowers]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5472</guid>
		<description><![CDATA[We are former city-folk and this was the first blessed summer that I&#8217;ve had the opportunity to grow a vegetable garden since growing up in the &#8216;burbs (I don&#8217;t count the tomato plants I had on my fire escape in college). I was so eager to get started that I planted the seeds in little [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Flounder Meuniere</title>
		<link>http://www.yankeecook.com/flounder-meuniere/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=flounder-meuniere</link>
		<comments>http://www.yankeecook.com/flounder-meuniere/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 16:41:22 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=5003</guid>
		<description><![CDATA[Sole and flounder are similar in that they&#8217;re both flatfish and they share similar tastes and textures. They are both also difficult to fillet without a good sharp knife. We got five yellowtail flounder from our fish share last week. We&#8217;ve gotten flounder a few times from the share and often I&#8217;ve not done the [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/flounder-meuniere/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Pumpkin Seeds</title>
		<link>http://www.yankeecook.com/spiced-pumpkin-seeds/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=spiced-pumpkin-seeds</link>
		<comments>http://www.yankeecook.com/spiced-pumpkin-seeds/#comments</comments>
		<pubDate>Sun, 31 Oct 2010 23:55:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers, Nibbles and Dips]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Pumpkin]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4726</guid>
		<description><![CDATA[Simplicity is a beautiful thing. I have been making this recipe for Spice Pumpkin seeds for years and they are always a big hit. Sugar pumpkins are your best bet for pies and other seasonal side dishes, so this is a good recipe for any time you crack one open, but it also works well [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash and Shallot Tartlets</title>
		<link>http://www.yankeecook.com/butternut-squash-shallot-tartlets/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=butternut-squash-shallot-tartlets</link>
		<comments>http://www.yankeecook.com/butternut-squash-shallot-tartlets/#comments</comments>
		<pubDate>Thu, 28 Oct 2010 00:19:58 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Savory Pie]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4686</guid>
		<description><![CDATA[Who doesn&#8217;t love a little tiny pie? Tartlets take less time to bake than a full sized pie and, thanks to their petite size, they offer a smaller margin of error in bake time. Also, they&#8217;re adorable.
Butternut squash is in season and widely available in New England this time of year. Simply roasted and served [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nectarine Upside-Down Graham Cake</title>
		<link>http://www.yankeecook.com/nectarine-upside-down-graham-cake/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=nectarine-upside-down-graham-cake</link>
		<comments>http://www.yankeecook.com/nectarine-upside-down-graham-cake/#comments</comments>
		<pubDate>Wed, 29 Sep 2010 02:36:45 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Graham flour]]></category>
		<category><![CDATA[Nectarines]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4540</guid>
		<description><![CDATA[It&#8217;s always upsetting when fresh produce begins to go. We bought some lovely nectarines at last week&#8217;s farmer&#8217;s market and sadly, due to a week of entertaining and a subsequent plethora leftovers, the nectarines sat, virtually ignored for much of the week until at one point my husband resigned them to the refrigerator. They&#8217;re not [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/nectarine-upside-down-graham-cake/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Roasted Stuffed Figs</title>
		<link>http://www.yankeecook.com/roasted-stuffed-figs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=roasted-stuffed-figs</link>
		<comments>http://www.yankeecook.com/roasted-stuffed-figs/#comments</comments>
		<pubDate>Thu, 23 Sep 2010 19:51:18 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers, Nibbles and Dips]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4506</guid>
		<description><![CDATA[There is a chill in the air as Summer hangs up its floppy sunhat, puts on a scarf and goes by the name of Autumn again. While it&#8217;s sad to say goodbye to summer&#8217;s warm weather and produce, the best has just begun. Fall&#8217;s harvest brings all kinds of goodies, as you know. Aside from [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/roasted-stuffed-figs/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cucumber Salad</title>
		<link>http://www.yankeecook.com/cucumber-salad/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=cucumber-salad</link>
		<comments>http://www.yankeecook.com/cucumber-salad/#comments</comments>
		<pubDate>Thu, 16 Sep 2010 02:12:46 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[cucumbers]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3243</guid>
		<description><![CDATA[We&#8217;re having what may be the final barbecue of the year for us this weekend.  After a season of potato salads and coleslaw, I was thinking a lighter  side dish might be in order. Cucumbers are still going strong in our area, and so I was reminded  of this Eastern European dish. [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/cucumber-salad/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pan-Seared Bluefin Tuna</title>
		<link>http://www.yankeecook.com/pan-seared-bluefin-tuna/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pan-seared-bluefin-tuna</link>
		<comments>http://www.yankeecook.com/pan-seared-bluefin-tuna/#comments</comments>
		<pubDate>Thu, 09 Sep 2010 01:31:46 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4444</guid>
		<description><![CDATA[We were very fortunate yesterday to be given four fresh, local tuna steaks. The tuna was caught by harpoon off the coast of Massachusetts by a friend of a friend. Bluefin tuna are enormous and can reach over 900 lbs. Needless to say, the gentleman who caught the tuna had lots of excess meat and [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/pan-seared-bluefin-tuna/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Boiled Lobster</title>
		<link>http://www.yankeecook.com/boiled-lobster/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=boiled-lobster</link>
		<comments>http://www.yankeecook.com/boiled-lobster/#comments</comments>
		<pubDate>Sat, 04 Sep 2010 00:24:19 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=4408</guid>
		<description><![CDATA[Seasonality is a wonderful thing. Along with all of the fantastically fresh local veggies this time of year, there are a few other things that are at their peak and lobster is one of them. Lobsters shed their shells in the spring and form newer, softer shells which are much easier to crack.
Fortunately for my [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/boiled-lobster/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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