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	<title>DaVero Recipes</title>
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	<description>Olive Oil Recipes from Top Chefs</description>
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		<title>Olive Oil Rosemary Cake with Chocolate Chunks</title>
		<link>http://www.davero.com/recipes/?p=170</link>
		<comments>http://www.davero.com/recipes/?p=170#comments</comments>
		<pubDate>Thu, 21 Jul 2011 18:36:41 +0000</pubDate>
		<dc:creator>Colleen</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Extra Virgin]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=170</guid>
		<description><![CDATA[This is my &#8220;go to&#8221; dessert these days.  I have been experimenting with whole grains and when I saw the combination of olive oil and spelt flour plus chocolate and rosemary in a dessert, I had to try.  This cake is a revelation.  Moist, not too sweet, the chunks of chocolate intriguingly followed by the [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Wild Mushroom Pasta</title>
		<link>http://www.davero.com/recipes/?p=163</link>
		<comments>http://www.davero.com/recipes/?p=163#comments</comments>
		<pubDate>Sat, 12 Feb 2011 17:00:05 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Entrees]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=163</guid>
		<description><![CDATA[The key to this amazing &#8212; and amazingly simple &#8212; dish is wild mushrooms and well-seasoned broth. It&#8217;s beautiful on the plate, and will leave everyone wanting more. If you&#8217;ve recently robbed a bank, adding fresh truffles is a perfect way to gild this lily! 1½-2 lbs. mixed wild mushrooms (Chanterelles, trumpets, morels, oyster are [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Easy-peasy Flatbread</title>
		<link>http://www.davero.com/recipes/?p=160</link>
		<comments>http://www.davero.com/recipes/?p=160#comments</comments>
		<pubDate>Fri, 11 Feb 2011 15:44:46 +0000</pubDate>
		<dc:creator>Colleen</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=160</guid>
		<description><![CDATA[This recipe can be baked to a cracker-hardness or it can be almost like a pita if you bake it just a little less. Vary the toppings to suit your menu. Different cheeses, seeds, or herbs will give you different flavors. Drizzled with olive oil it is delicious or can be used to scoop up [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Grilled Quail with Farro and Salsa Verde</title>
		<link>http://www.davero.com/recipes/?p=157</link>
		<comments>http://www.davero.com/recipes/?p=157#comments</comments>
		<pubDate>Fri, 11 Feb 2011 15:39:40 +0000</pubDate>
		<dc:creator>Colleen</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=157</guid>
		<description><![CDATA[Colleen developed this delicious recipe for her cooking class at the Ocean Reef Club. Huge hit! It looks more complicated than it is, since you can do things in parallel. For the quail 4 dressed quail, about 5 ounces each 2 Tb. Balsamic vinegar Sprigs of fresh thyme, rosemary, or sage leaves, finely chopped Salt [...]]]></description>
		<wfw:commentRss>http://www.davero.com/recipes/?feed=rss2&#038;p=157</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Olive Oil &amp; Herb Bread</title>
		<link>http://www.davero.com/recipes/?p=145</link>
		<comments>http://www.davero.com/recipes/?p=145#comments</comments>
		<pubDate>Thu, 25 Nov 2010 17:33:22 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=145</guid>
		<description><![CDATA[This bread is always welcome at our table. It&#8217;s aromatic, delicious, and simple to make. It&#8217;s based on a recipe from a long-gone and much missed restaurant in San Diego, Silas St. John &#8211; one of the truly innovative restaurants I&#8217;ve encountered. The bread is a meal in itself: rich, dense, and flavorful. It&#8217;s best [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Spring Quinoa Salad</title>
		<link>http://www.davero.com/recipes/?p=137</link>
		<comments>http://www.davero.com/recipes/?p=137#comments</comments>
		<pubDate>Wed, 30 Jun 2010 16:21:52 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=137</guid>
		<description><![CDATA[This recipe was the winner of our inaugural Recipe Contest. It&#8217;s from long-time customer Linda Noble Brown, and is her husband Ken&#8217;s favorite use of our oil. As Linda says, it&#8217;s very quick and easy, keeps beautifully and shows off the oil. 3 cups organic chicken or vegetable broth (homemade preferable) 1-1/2 cups uncooked whole [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Dungeness Crab Salad</title>
		<link>http://www.davero.com/recipes/?p=135</link>
		<comments>http://www.davero.com/recipes/?p=135#comments</comments>
		<pubDate>Fri, 12 Feb 2010 17:57:10 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Meyer Lemon]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=135</guid>
		<description><![CDATA[This terrific recipe comes to us from Mark Dommen of San Francisco&#8217;s acclaimed One Market Restaurant, where it is one of their most popular dishes. Mark was named a Food &#038; Wine magazine Rising Star Chef in 2007, and deservedly so. This dish will delight your guests, and is relatively easy to make, despite the [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Winter Soup with Meyer Lemon Oil</title>
		<link>http://www.davero.com/recipes/?p=133</link>
		<comments>http://www.davero.com/recipes/?p=133#comments</comments>
		<pubDate>Fri, 12 Feb 2010 17:41:15 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Meyer Lemon]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=133</guid>
		<description><![CDATA[This delicious soup comes right out of the winter garden, and features turnips and potatoes. Turnip soup might conjure up images of peasants and thin gruel but I discovered that these root vegetables are nuanced bundles of flavor. I managed to get a winter garden in and am happily eating these buggers both raw and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Yukon Gold/Roasted Garlic Mashed Potatoes</title>
		<link>http://www.davero.com/recipes/?p=126</link>
		<comments>http://www.davero.com/recipes/?p=126#comments</comments>
		<pubDate>Mon, 16 Nov 2009 14:15:00 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Extra Virgin]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=126</guid>
		<description><![CDATA[A great twist on an old favorite, this recipe is not only delicious; it&#8217;s also much better for you because it contains no butter, no cream, no milk &#8212; only olive oil (preferably olio nuovo). This is an incredibly simple recipe, with no measurements because everything is &#8220;to taste.&#8221; Actual prep time is only about [...]]]></description>
		<wfw:commentRss>http://www.davero.com/recipes/?feed=rss2&#038;p=126</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CarneVino Carne Cruda</title>
		<link>http://www.davero.com/recipes/?p=121</link>
		<comments>http://www.davero.com/recipes/?p=121#comments</comments>
		<pubDate>Sun, 11 Oct 2009 18:20:07 +0000</pubDate>
		<dc:creator>Ridge</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Extra Virgin]]></category>
		<category><![CDATA[Restaurants we ♥]]></category>

		<guid isPermaLink="false">http://www.davero.com/recipes/?p=121</guid>
		<description><![CDATA[Carne Cruda (literally, &#8220;raw meat&#8221;, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients. This recipe is from CarneVino, the first restaurant from Joe Bastianich and Mario Batali in the tradition of the great American steakhouses. Naturally, they bill it as an Italian steakhouse, and with good reason as you&#8217;ll see here. [...]]]></description>
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