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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>
		<wfw:commentRss>http://www.yankeecook.com/grilled-baby-artichokes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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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>
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		<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>Asparagus on Toast with Poached Duck Eggs</title>
		<link>http://www.yankeecook.com/asparagus-toast-poached-duck-eggs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=asparagus-toast-poached-duck-eggs</link>
		<comments>http://www.yankeecook.com/asparagus-toast-poached-duck-eggs/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 00:46:22 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3132</guid>
		<description><![CDATA[Sometimes I wish I spoke French fluently. Because the title of this dish would surely sound less awkward in French. But if I went around calling it Asperge sur le Pain avec l&#8217;Oeuf de Canard, it would be way longer. Also, this dish has nothing to do with France. My husband votes for Duck Egg [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/asparagus-toast-poached-duck-eggs/feed/</wfw:commentRss>
		<slash:comments>0</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>
		<wfw:commentRss>http://www.yankeecook.com/sundried-tomato-spread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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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>
		</item>
		<item>
		<title>Sautéed Broccoli</title>
		<link>http://www.yankeecook.com/sauteed-broccoli/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=sauteed-broccoli</link>
		<comments>http://www.yankeecook.com/sauteed-broccoli/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 02:40:41 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2737</guid>
		<description><![CDATA[When I was in school and living on my own for the first time, for some reason I was really concerned about scurvy. While all the other students lived happily on ramen and frozen pizza, I&#8217;d come home and steam broccoli as a snack between classes. Unfortunately, I overdid it on the steamed broccoli, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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