<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Haute Kitchen &#187; Veggies</title>
	<atom:link href="http://thehautekitchen.com/category/veggies/feed/" rel="self" type="application/rss+xml" />
	<link>http://thehautekitchen.com</link>
	<description>Inspired Eats</description>
	<lastBuildDate>Wed, 23 Feb 2011 18:37:25 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1</generator>
		<item>
		<title>Teriyaki Chicken Stirfry with Fennel</title>
		<link>http://thehautekitchen.com/teriyaki-chicken-stirfry-with-fennel/</link>
		<comments>http://thehautekitchen.com/teriyaki-chicken-stirfry-with-fennel/#comments</comments>
		<pubDate>Sun, 20 Jun 2010 20:55:34 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Baby Bok Choy]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Red Bell Pepper]]></category>
		<category><![CDATA[Stirfry]]></category>
		<category><![CDATA[Teriyaki]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=1077</guid>
		<description><![CDATA[Being a member of a CSA is a little like being invited to a stranger&#8217;s house for dinner and then being told that you have to cook it with whatever they have on hand. Since you never know for sure what you&#8217;re going to get it&#8217;s hard to know what you&#8217;re going to make. That [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/teriyaki-chicken-stirfry-with-fennel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Lemon &amp; Rosemary Dressinated Asparagus Spears</title>
		<link>http://thehautekitchen.com/grilled-lemon-rosemary-asparagus/</link>
		<comments>http://thehautekitchen.com/grilled-lemon-rosemary-asparagus/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 15:00:48 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Grilling]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=836</guid>
		<description><![CDATA[It may come as no surprise to anyone, but we really dig on Asparagus around here. Even the baby loves it (no kidding). For that matter, even the cat loves it&#8230;go figure. Since it&#8217;s been so hot here lately we&#8217;ve avoided cooking anything in the kitchen (because we&#8217;re not&#8230;hmmm, what&#8217;s the word? Oh, stupid) and [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/grilled-lemon-rosemary-asparagus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cream of Asparagus Soup with Lemon Zest &amp; Parmesan</title>
		<link>http://thehautekitchen.com/cream-of-asparagus-soup-with-lemon-zest-and-parmesan/</link>
		<comments>http://thehautekitchen.com/cream-of-asparagus-soup-with-lemon-zest-and-parmesan/#comments</comments>
		<pubDate>Sun, 03 May 2009 13:00:47 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lemon Zest]]></category>
		<category><![CDATA[Parmesan]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=712</guid>
		<description><![CDATA[As with most of the food ideas we have, this soup started out as something completely different. Originally, it was a recipe from Emeril for Garlic-roasted Asparagus that we were asked to make for Easter. That recipe was deceptively simple: toss the Asparagus with some crushed/minced Garlic, Olive Oil, and Salt &#38; Pepper and roast [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/cream-of-asparagus-soup-with-lemon-zest-and-parmesan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bleu Cheese Stuffed Artichokes</title>
		<link>http://thehautekitchen.com/bleu-cheese-stuffed-artichokes/</link>
		<comments>http://thehautekitchen.com/bleu-cheese-stuffed-artichokes/#comments</comments>
		<pubDate>Sat, 25 Apr 2009 13:00:26 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Artichokes]]></category>
		<category><![CDATA[Bleu Cheese]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=667</guid>
		<description><![CDATA[This may be one of the richest (and best) ways to serve Artichokes ever: steamed, cored, and stuffed with a heavenly blend of Bleu Cheese, Cream, and Thyme. Top it all with a crunchy/savory layer of Parmesan, Breadcrumbs, and even more Thyme, then roast it&#8230;whew! Essentially it&#8217;s an Artichoke with a creamy little fondue pot [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/bleu-cheese-stuffed-artichokes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Orecchiette Salad with Fresh Mushrooms &amp; White Beans</title>
		<link>http://thehautekitchen.com/orecchiette-salad-with-fresh-mushrooms-white-beans/</link>
		<comments>http://thehautekitchen.com/orecchiette-salad-with-fresh-mushrooms-white-beans/#comments</comments>
		<pubDate>Sun, 12 Apr 2009 13:00:09 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Green Peas]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[White Beans]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=666</guid>
		<description><![CDATA[Giada recently had a deliciously different and simple salad on her show that needed only sliced fresh Mushrooms, shaved Parmesan, and a very simple Lemon Juice &#38; Olive Oil dressing. It was so elegant and fresh tasting that we loved it right away, and leaving the Mushrooms raw gave it a lighter than air texture. [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/orecchiette-salad-with-fresh-mushrooms-white-beans/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Green Beans with Crispy Pancetta and Roasted Hazlenuts</title>
		<link>http://thehautekitchen.com/green-beans-with-pancetta-and-hazlenuts/</link>
		<comments>http://thehautekitchen.com/green-beans-with-pancetta-and-hazlenuts/#comments</comments>
		<pubDate>Sun, 22 Mar 2009 15:00:45 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Green Beans]]></category>
		<category><![CDATA[hazlenuts]]></category>
		<category><![CDATA[Pancetta]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=500</guid>
		<description><![CDATA[We had our friend Cassie from Eugene and our friends Lyndie, John, and Sophia (happy 1st birthday, Sophia!) from Portland over for dinner a couple of weeks ago and tasked Lyndie with a very general &#8216;bring something green&#8217; request, which we can do with Lyndie because she&#8217;s a fabulous cook and has superior taste. Not [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/green-beans-with-pancetta-and-hazlenuts/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Asparagus with Rosemary</title>
		<link>http://thehautekitchen.com/asparagus-with-rosemary/</link>
		<comments>http://thehautekitchen.com/asparagus-with-rosemary/#comments</comments>
		<pubDate>Sun, 08 Mar 2009 15:00:04 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Rosemary]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=517</guid>
		<description><![CDATA[We can&#8217;t really remember exactly where this recipe came from (which means we can&#8217;t remember who we stole it from) but it&#8217;s our default non-salad vegetable for the most part. We love Rosemary anyway (which is good, because if you plant one you&#8217;ll have Rosemary for the rest of your life) and Asparagus is such [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/asparagus-with-rosemary/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mixed Bean Chili with Squash &amp; &#8216;From-Scratch&#8217; Chili Powder</title>
		<link>http://thehautekitchen.com/autumn-mixed-bean-chili-with-squash/</link>
		<comments>http://thehautekitchen.com/autumn-mixed-bean-chili-with-squash/#comments</comments>
		<pubDate>Mon, 08 Dec 2008 13:00:41 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Ancho Chilis]]></category>
		<category><![CDATA[Black Beans]]></category>
		<category><![CDATA[Butternut Squash]]></category>
		<category><![CDATA[Chipotle Chilis]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Diced Tomatoes]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Kidney Beans]]></category>
		<category><![CDATA[New Mexico Chilis]]></category>
		<category><![CDATA[Onion]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=404</guid>
		<description><![CDATA[The foodie magazine Bon Appetit recently had a great cover shot of a chili made with Beef Brisket and Butternut Squash that looked incredible. We thought it was really inspiring, but we don&#8217;t normally keep whole Beef Briskets lying around so we had to come up with something on our own that would round out [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/autumn-mixed-bean-chili-with-squash/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butter and Brown Sugar Roasted Acorn Squash</title>
		<link>http://thehautekitchen.com/butter-and-brown-sugar-roasted-acorn-squash/</link>
		<comments>http://thehautekitchen.com/butter-and-brown-sugar-roasted-acorn-squash/#comments</comments>
		<pubDate>Mon, 17 Nov 2008 13:00:22 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Acorn Squash]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Butter]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=340</guid>
		<description><![CDATA[We&#8217;ve been on sort of a squash &#8216;bender&#8217; recently since they&#8217;re in season. And, as the weather turns colder we tend to start craving the warmth of comfort foods. Squash is great no matter how you cook it: roasted, cubed and sauteed, in soup, as a rich mash instead of potatoes, the list goes on. [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/butter-and-brown-sugar-roasted-acorn-squash/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Roasted Butternut Squash Soup with Bleu Cheese and Toasted Hazelnuts</title>
		<link>http://thehautekitchen.com/roasted-butternut-squash-soup-with-bleu-cheese-and-toasted-hazelnuts/</link>
		<comments>http://thehautekitchen.com/roasted-butternut-squash-soup-with-bleu-cheese-and-toasted-hazelnuts/#comments</comments>
		<pubDate>Mon, 10 Nov 2008 13:00:01 +0000</pubDate>
		<dc:creator>Gavin &#38; Julie</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[Bleu Cheese]]></category>
		<category><![CDATA[Butternut Squash]]></category>
		<category><![CDATA[Hazelnuts]]></category>

		<guid isPermaLink="false">http://thehautekitchen.com/?p=310</guid>
		<description><![CDATA[Roasting the Butternut Squash first really brings out the sweetness and the flavor melds beautifully with the tang of the Bleu Cheese and the toastiness of the Hazelnuts. This soup is great served with some crusty bread and a spinach salad, or as a starter for a warming winter meal. This recipe makes a pretty [...]]]></description>
		<wfw:commentRss>http://thehautekitchen.com/roasted-butternut-squash-soup-with-bleu-cheese-and-toasted-hazelnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

