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<channel>
	<title>Roasted peppers with Kathleen Bellicchi</title>
	<atom:link href="http://blog.ctnews.com/Bellicchi/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.ctnews.com/Bellicchi</link>
	<description>Exciting, different approaches to cooking</description>
	<lastBuildDate>Wed, 19 Oct 2011 19:49:37 +0000</lastBuildDate>
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		<title>Potatoes &amp; Apples &#8212; A Perfect Marriage</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/10/19/potatoes-apples-a-perfect-marriage/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/10/19/potatoes-apples-a-perfect-marriage/#comments</comments>
		<pubDate>Wed, 19 Oct 2011 19:49:37 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=247</guid>
		<description><![CDATA[The recipe is so simple and delicious.  The ingredients are potatoes and salt!  Served with a little bit of butter that melts into the pancakes and a side of warm applesauce(recipe below), it’s one of the best meals you can eat on a cool fall evening. 
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/10/19/potatoes-apples-a-perfect-marriage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Noank Clam Chowder</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/10/01/noank-clam-chowder/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/10/01/noank-clam-chowder/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 17:18:25 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=243</guid>
		<description><![CDATA[The Noank clam chowder sans cream was also super tasty; a perfectly balanced briny salty broth, plenty of chopped clams, and not too many potatoes.  My mouth had been watering for more and I knew exactly what to do with the clams that arrived in NC.  

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/10/01/noank-clam-chowder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Autumn Leeks w/ Roasted Chicken &amp; Pasta</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/10/01/autumn-leeks-w-roasted-chicken-pasta/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/10/01/autumn-leeks-w-roasted-chicken-pasta/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 17:11:58 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=238</guid>
		<description><![CDATA[Aromatic, pretty to look at, and luscious – just waiting for you to dig in!  
A one platter dinner -- perfect for a dinner party.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/10/01/autumn-leeks-w-roasted-chicken-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Welcome Back to You &amp; Me + Summer Couscous</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/09/06/welcome-back-to-you-me-summer-couscous/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/09/06/welcome-back-to-you-me-summer-couscous/#comments</comments>
		<pubDate>Wed, 07 Sep 2011 02:29:52 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=232</guid>
		<description><![CDATA[Welcome back to you and me. It’s been 3 months since my last Roasted Peppers blog entry; sad news and some good news. Sad news – my husband Eric who is 64 and has dementia (frontal temporal lobe) is now living in a nursing home. On the bright side Roasted Peppers has been named by [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/09/06/welcome-back-to-you-me-summer-couscous/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Perfect Gooey, Chewy, Chocolaty Treat –Congo Bars</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/04/03/the-perfect-gooey-chewy-chocolaty-treat-%e2%80%93congo-bars/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/04/03/the-perfect-gooey-chewy-chocolaty-treat-%e2%80%93congo-bars/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 14:57:47 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=227</guid>
		<description><![CDATA[Congo Bars are easy to make.  You only need one saucepan, a large wooden spoon and a baking pan.  The best part is… you can prepare, bake, and eat Congo bars in an hour.  Enjoy!]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/04/03/the-perfect-gooey-chewy-chocolaty-treat-%e2%80%93congo-bars/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Think Summer! Summer Rolls</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/03/16/think-summer-summer-rolls/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/03/16/think-summer-summer-rolls/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 18:41:15 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=224</guid>
		<description><![CDATA[Give everyone a job.  Making Summer Rolls works well for a friends get together. Ideal for a crowd; and it works for vegetarians, vegans, and carnivores.  Everyone gets what they want!
Check out my favorite, Lobster Summer Rolls, a French twist on an Asian staple.  Enjoy!

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/03/16/think-summer-summer-rolls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Authentic Swiss Muesli w/ Yogurt and Fresh Fruit</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/03/14/authentic-swiss-muesli-w-yogurt-and-fresh-fruit/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/03/14/authentic-swiss-muesli-w-yogurt-and-fresh-fruit/#comments</comments>
		<pubDate>Mon, 14 Mar 2011 16:01:03 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=220</guid>
		<description><![CDATA[Many recipes have a tip or a trick that turns a good tasting dish into something that is over the top in taste and texture.  The secret to real <a href="http://">Swiss Muesli </a>is the addition of grated apple and lemon.  This prevents the dish from taking on a gooey consistency; grated apple makes a great difference in texture and deepens the flavor.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/03/14/authentic-swiss-muesli-w-yogurt-and-fresh-fruit/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Osso Bucco Sides</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/02/26/osso-bucco-sides/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/02/26/osso-bucco-sides/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 16:45:39 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=217</guid>
		<description><![CDATA[Delicious sides to compliment Osso Bucco -- Creamy Polenta, Broccoli rabe, and Winter Bosc Pear Salad.  Enjoy!]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/02/26/osso-bucco-sides/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tiramisu</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/02/26/tiramisu-4/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/02/26/tiramisu-4/#comments</comments>
		<pubDate>Sat, 26 Feb 2011 15:00:00 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=166</guid>
		<description><![CDATA[Tiramisu is a dessert that hits on all cylinders. It is lush yet light, soft yet crunchy, and has rich chocolate flavor deepened by the taste and kick of Kahlua, Amaretto and espresso. Yummmmm! Tiramisu is an easy to prepare no bake dessert that can be made ahead of time.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/02/26/tiramisu-4/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Osso Bucco Winter Dinner</title>
		<link>http://blog.ctnews.com/Bellicchi/2011/02/22/osso-bucco-winter-dinner/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2011/02/22/osso-bucco-winter-dinner/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 21:37:46 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=167</guid>
		<description><![CDATA[Osso Bucco is an ideal entrée for a winter dinner to make and prepare with or for friends.   There are 2 Roasted Pepper blog posts (and 3 references to previous blogs) that make up this hearty feast for a toasty warm evening with good friends.

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2011/02/22/osso-bucco-winter-dinner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Light as Feather Potato Gnocchi</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/12/05/light-as-feather-potato-gnocchi/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/12/05/light-as-feather-potato-gnocchi/#comments</comments>
		<pubDate>Sun, 05 Dec 2010 16:04:36 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=154</guid>
		<description><![CDATA[You can serve <strong><em>Light as a Feather Gnocchi </em></strong>in a rich chicken broth with grated Parmesan cheese strewn with parsley or fennel fronds; in Brown Sage Butter; and they'll also stand up to Bolognese.  Enjoy!
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/12/05/light-as-feather-potato-gnocchi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Best Thanksgiving Dessert EVER!</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/11/20/the-best-thanksgiving-dessert-ever/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/11/20/the-best-thanksgiving-dessert-ever/#comments</comments>
		<pubDate>Sat, 20 Nov 2010 17:29:54 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=140</guid>
		<description><![CDATA[Cooking and serving food to family and friends can build and sustain relationships.  Cool and soothe your family and friends after Thanksgiving dinner with Maple Lemon Chiffon Pie.  (See Whole Grain Pie Crust recipe / Roasted Peppers blog)
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/11/20/the-best-thanksgiving-dessert-ever/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whole Grain Pie Crust</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/11/20/144/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/11/20/144/#comments</comments>
		<pubDate>Sat, 20 Nov 2010 17:24:38 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=144</guid>
		<description><![CDATA[Pie is a celebration of friendship and community.  You divide the whole into many pieces and share the bounty, the joy!  Often a pie shell is just a vehicle for a filling.  This <a href="http://">wholegrain pie crust </a>is tasty on its own and it’s not too hefty for a light chiffon filling (see Lemon Chiffon Pie / Roasted Peppers blog) 

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/11/20/144/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Have Fun, Relax, and Eat an Intriguing Meal</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/10/24/have-fun-relax-and-eat-an-intriguing-meal/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/10/24/have-fun-relax-and-eat-an-intriguing-meal/#comments</comments>
		<pubDate>Mon, 25 Oct 2010 00:41:13 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=138</guid>
		<description><![CDATA[Definitely the simplest meal I had ever eaten and to this day one of the most memorable. Fresh local ingredients simply prepared, in this case -- no stove cooking; offered an incomparable treat.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/10/24/have-fun-relax-and-eat-an-intriguing-meal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Last Blast of Summer – Corn Fritters</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/10/17/last-blast-of-summer-%e2%80%93-corn-fritters/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/10/17/last-blast-of-summer-%e2%80%93-corn-fritters/#comments</comments>
		<pubDate>Sun, 17 Oct 2010 13:02:17 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=133</guid>
		<description><![CDATA[You can still find corn on the cob at farm stands and markets.  Grab the corn and head home to make corn fritters.  Corn meal is the secret ingredient, it lends a crunchy texture to the fritter batter.  They are sooooo delicious, I KNOW you can't eat just one...]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/10/17/last-blast-of-summer-%e2%80%93-corn-fritters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Live to Eat… Pray Love/Oh, Mama! You Mama! Umami</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/08/28/118/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/08/28/118/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 16:01:38 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=118</guid>
		<description><![CDATA[Reading the book or watching the movie Eat Pray Love, Liz/Julia Roberts eats her way through Rome with a side trip to Napoli for pizza.  Did your mouth water reading about or watching Julia twirl a fork into a plate of plump spaghetti with red sauce and a shower of parmesan cheese?  Did your mouth open slightly along with Julia as she folded her first piece of pizza and guided it toward her mouth?  The pull of the eat portion in the Eat Pray Love equation is Umami, also called the fifth taste.  
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/08/28/118/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lemony Pasta</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/08/15/lemony-pasta/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/08/15/lemony-pasta/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 02:59:38 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=115</guid>
		<description><![CDATA[A refreshing pasta dish for hot summer days, you’ll feel like you’re sitting in a fragrant garden while you eat.
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/08/15/lemony-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Scallops Saute</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/08/01/scallops-saute/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/08/01/scallops-saute/#comments</comments>
		<pubDate>Sun, 01 Aug 2010 11:02:12 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[dry scallops]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=113</guid>
		<description><![CDATA[Turn scallops over, the tops will be a beautiful golden brown, tip pan to one side and use a soup spoon to frequently ladle butter mixture over scallops to finish cooking]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/08/01/scallops-saute/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Corn, Fennel, &amp; Leeks</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/07/27/109/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/07/27/109/#comments</comments>
		<pubDate>Wed, 28 Jul 2010 01:13:11 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=109</guid>
		<description><![CDATA[Corn, Fennel &#038; Leeks 
These three vegetables are a magical combination of blended flavors.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/07/27/109/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baba Ganoush/Baba Ganash</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/07/15/baba-ganoushbaba-ganash/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/07/15/baba-ganoushbaba-ganash/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 20:23:02 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=105</guid>
		<description><![CDATA[Here is a perfect appetizer to serve guests on warm summer evenings as you sit on a porch or at the beach sipping tall cool drinks.  Spread Baba-ganoosh out on a plate about one inch thick, drizzle with olive oil and a squeeze of lemon juice, garnish edge of serving plate with torn herbs.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/07/15/baba-ganoushbaba-ganash/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>July Fourth Flan</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/07/02/july-fourth-flan/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/07/02/july-fourth-flan/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 15:18:01 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=102</guid>
		<description><![CDATA[Close your eyes as you take the first spoonful and you’ll think you’re sitting at an outdoor café on the Costa del Sol with a glass of sherry nearby.  You'll be brought back to the USA by the red (raspberries), white (creamy flan), and (blue) blueberries. ]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/07/02/july-fourth-flan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gazpacho</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/06/18/gazpacho/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/06/18/gazpacho/#comments</comments>
		<pubDate>Fri, 18 Jun 2010 23:17:19 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=94</guid>
		<description><![CDATA[The secret to great gazpacho is adding bread crumbs.  It balances the acid of the tomatoes and holds the fresh flavor of the vegetables.  For an additional kick, sprinkle with hot sauce just before serving.  For an even bigger kick, swirl a shot of iced vodka into each cup as you serve.   Absolut Citron or Pepper are fab!


]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/06/18/gazpacho/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dandelion Greens Salad</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/06/13/dandelion-greens-salad/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/06/13/dandelion-greens-salad/#comments</comments>
		<pubDate>Sun, 13 Jun 2010 10:51:47 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Dandelion greens]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=91</guid>
		<description><![CDATA[Dandelion greens, one of the first crops of local produce to show up in the spring, are now available all summer long in many grocery stores.  Bitter greens cleanse the blood of toxins.  The egg tames the bitter green in this hearty salad!
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/06/13/dandelion-greens-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Arugula Watermelon Salad &#8212; serves 4</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/05/26/arugula-watermelon-salad-serves-4/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/05/26/arugula-watermelon-salad-serves-4/#comments</comments>
		<pubDate>Wed, 26 May 2010 18:26:19 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=87</guid>
		<description><![CDATA[A similar salad was on the menu of a French restaurant in Bangkok, the chef was from Budapest!  He told us his mother made this salad for him on hot summer days.  It is soooo refreshing.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/05/26/arugula-watermelon-salad-serves-4/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Arugula Orange Salad</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/03/27/arugula-orange-salad/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/03/27/arugula-orange-salad/#comments</comments>
		<pubDate>Sat, 27 Mar 2010 20:53:09 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[early spring salad]]></category>
		<category><![CDATA[Gorgonzola dolce]]></category>
		<category><![CDATA[mirin]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[rice wine vinegar]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=80</guid>
		<description><![CDATA[Early Spring you’re looking for intense flavor, tired of soft mellow comfort food.  This salad hits on all cylinders.  A different taste with each bite - sweet orange, peppery arugula, crunchy pecan, and rich Gorgonzola. ]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/03/27/arugula-orange-salad/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Spring Miso Soup</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/03/27/spring-miso-soup/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/03/27/spring-miso-soup/#comments</comments>
		<pubDate>Sat, 27 Mar 2010 19:00:11 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[brown rice miso]]></category>
		<category><![CDATA[fresh ginger]]></category>
		<category><![CDATA[hacho miso]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[mugi miso]]></category>
		<category><![CDATA[seaweed]]></category>
		<category><![CDATA[spring soup]]></category>
		<category><![CDATA[wakame]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=71</guid>
		<description><![CDATA[A perfect quick and easy to prepare big flavored soup for early spring days when there’s a chill in the air.
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/03/27/spring-miso-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Sausage &amp; Peppers</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/03/01/sausage-peppers/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/03/01/sausage-peppers/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 19:48:05 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=69</guid>
		<description><![CDATA[This past week-end we visited with long time friends in Ridgefield.  During the week I thought about what food – ingredients and prepared dishes we could bring that would be easy to get on to the table with a minimum of fuss in someone else’s kitchen.  The answer: Winter pesto (published in a previous blog), Sausage and Peppers, and Chocolate Sauce, and a bottle of Prosecco.  (Wouldn’t you like us to visit you for a week-end?)
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/03/01/sausage-peppers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Individual Molten Chocolate Cakes</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/02/15/individual-molten-chocolate-cakes/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/02/15/individual-molten-chocolate-cakes/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 13:55:31 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=67</guid>
		<description><![CDATA[Make this chocolate dessert for a delicious ending to your Valentine’s Day dinner.  It does all the perfect chocolate things; texture – gooey and crusty; taste – Valrhona 60% gives the perfect balance of intense chocolate and mild sweetness.  
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/02/15/individual-molten-chocolate-cakes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Kale -The Winter Jewel</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/01/31/kale-the-winter-jewel/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/01/31/kale-the-winter-jewel/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 16:19:45 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=65</guid>
		<description><![CDATA[Kale Kale is a hot culinary item right now. Kale is high in Vitamin K – aids blood clotting, protects the heart, and helps to build bones. It is also rich in Vitamin A, C, and Manganese – a trace mineral – helps keep bones strong and healthy. Kale is a hearty vegetable that you [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/01/31/kale-the-winter-jewel/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>White Bean Chili</title>
		<link>http://blog.ctnews.com/Bellicchi/2010/01/09/white-bean-chili/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2010/01/09/white-bean-chili/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 20:05:17 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=62</guid>
		<description><![CDATA[Just posting Saturday afternoon…  The White Bean Chili was a hit on a frosty cold Boston winter evening.  The fire was roaring our living room and dining room were packed with friends crunching on corn chips with salsa and guacamole, eating rice and beans, tequila marinated and grilled chicken, tacos and soft tortillas with all the fixings.

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2010/01/09/white-bean-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>New Year&#8217;s Leek Tart</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/12/29/new-years-leek-tart/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/12/29/new-years-leek-tart/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 15:14:02 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=59</guid>
		<description><![CDATA[This Leek Tart would make a beautiful and tasty centerpiece for a New Years buffet or brunch. 
I perfected the recipe after returning from a trip to the Loire Valley.  

]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/12/29/new-years-leek-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Almond Crescents</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/12/14/almond-crescents/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/12/14/almond-crescents/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 17:01:16 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Almond paste]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Celiac]]></category>
		<category><![CDATA[Christmas Cookies]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/2009/12/14/almond-crescents/</guid>
		<description><![CDATA[Almond Crescents Now a favorite Holiday cookie I first tasted these tasty cookies in Seattle visiting with my brother – Sea Captain Dan Quinn, his wife Maho, and son, Sterling, who is also a past Washington State Yo-yo Champion. Maho is a great cook and served these cookies along with tall frosty glasses of lemonade [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/12/14/almond-crescents/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Bouillabaisse</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/12/08/bouillabaisse/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/12/08/bouillabaisse/#comments</comments>
		<pubDate>Wed, 09 Dec 2009 00:47:45 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Bouillabaisse]]></category>
		<category><![CDATA[cockles]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Holiday Feast]]></category>
		<category><![CDATA[lobsters]]></category>
		<category><![CDATA[Monk fish]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=54</guid>
		<description><![CDATA[Bouillabaisse is a participatory event, roll up your sleeves and dig in!  
Bouillabaisse has a certain mystique about it. Legend has it that the goddess Venus prepared this dish for her husband, Vulcan, with a goal of inducing sleep so she could have her way with him!  Saffron was thought to induce sleep.  Another food writer credits an abbess in Marseilles... read on]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/12/08/bouillabaisse/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Sticky Buns</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/11/28/sticky-buns/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/11/28/sticky-buns/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 15:43:50 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Cinnamon buns; cinnamon; breakfast; sweet dough; brunch; frozen bread dough]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/2009/11/28/sticky-buns/</guid>
		<description><![CDATA[Sticky Buns (makes 24 2-inch Sticky Buns) If you have a house full of people, a hungry family, have been asked to bring a dish to a brunch, or just want a scrumptious leisurely morning treat, Sticky Buns are for you. When we were young Ella’s bakery in Mystic CT made wonderful cinnamon buns. They [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/11/28/sticky-buns/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Tasty Thanksgiving Alternatives</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/11/09/tasty-thanksgiving-alternatives/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/11/09/tasty-thanksgiving-alternatives/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 02:07:24 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Millet; whole grains; Yams; Garnet yams; Cauliflower; maple syrup; Thanksgiving; Macrobiotics]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/2009/11/09/tasty-thanksgiving-alternatives/</guid>
		<description><![CDATA[The next two Blogs will continue the theme – alternatives rather than substitutes – inviting you to a world of new tastes for Thanksgiving. Rather than looking for healthier substitutes for the comfort foods of childhood leave it all behind and venture into a world of new tastes. The following recipe, millet &#038; cauliflower, was [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/11/09/tasty-thanksgiving-alternatives/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Couscous &amp; Vegetables</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/11/01/couscous-vetebles/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/11/01/couscous-vetebles/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 23:03:04 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=49</guid>
		<description><![CDATA[Couscous I learned how to prepare couscous this way from a Macrobiotic chef who had grown up in Morocco. He served it every Friday evening for his family’s Seder. They ate the leftovers cold during the day on Saturday or waited until evening and pureed the vegetables to make a creamy soup; anyway you choose [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/11/01/couscous-vetebles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Spaghetti Carbonara with a Twist</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/10/26/spaghetti-carbonara-with-a-twist/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/10/26/spaghetti-carbonara-with-a-twist/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 12:59:57 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=47</guid>
		<description><![CDATA[Spaghetti Carbonara with a Twist Last night I created an interesting and delicious version of Spaghetti Carbonara. I had a few tomatoes from my garden that are beginning to get soft and needed to be used and a good size handful of fennel fronds. I wanted something more luscious than a tomato sauce. Why not [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/10/26/spaghetti-carbonara-with-a-twist/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Last Pesto Blast</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/10/17/last-pesto-blast/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/10/17/last-pesto-blast/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 14:44:30 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Pesto; herbs; Pasta; Fall Gardens;]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/2009/10/17/last-pesto-blast/</guid>
		<description><![CDATA[Basil Pesto (for 1 pound pasta + some leftover) (I know I’m pushing the date, we’re into October. I made the best pesto of the year from my garden last week-end.) By September basil is mature and at its flavor peak – the flavors are deep and rich. For my last Pesto blast I like [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/10/17/last-pesto-blast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Family Cobbler</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/10/06/family-cobbler/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/10/06/family-cobbler/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 15:09:16 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=31</guid>
		<description><![CDATA[I don’t know the origin of this recipe.  I do know the proportions are a classic sugar cookie recipe; half as much fat as sugar, equal amounts of flour and sugar, and one egg for a cakey texture that lies under the crisp crust.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/10/06/family-cobbler/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Real Swiss Muesli</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/10/02/real-swiss-muesli/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/10/02/real-swiss-muesli/#comments</comments>
		<pubDate>Fri, 02 Oct 2009 15:54:40 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[almond milk]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dried fruit]]></category>
		<category><![CDATA[fresh fruit]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[rice milk]]></category>
		<category><![CDATA[soy milk]]></category>
		<category><![CDATA[Swiss breakfast]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=28</guid>
		<description><![CDATA[Many recipes have a tip or a trick that turns a good tasting dish into something that is over the top in taste and texture.  The secret to real Swiss Muesli is the addition of grated apple and lemon. ]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/10/02/real-swiss-muesli/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Zucchini Time</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/09/10/23/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/09/10/23/#comments</comments>
		<pubDate>Fri, 11 Sep 2009 03:03:15 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=23</guid>
		<description><![CDATA[Zucchini Time!
Responding to a request from a reader, here are 2 zucchini dishes, one simple, quick, and easy.  The terrine is more involved and definitely worth the effort.  I created the terrine after enjoying it as a first course while staying in a chateau in the Loire Valley.  I’m convinced the terrine tastes even better with a flute of champagne (but then, doesn’t most anything?).  What do you do with a bountiful zucchini harvest?  Check in and share your favorites.
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/09/10/23/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Pasta Fagiole</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/08/30/pasta-fagiole/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/08/30/pasta-fagiole/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 19:27:14 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[horticulture beans]]></category>
		<category><![CDATA[Italian Bean Soup]]></category>
		<category><![CDATA[late summer cooking]]></category>
		<category><![CDATA[Macrobiotic Cooking]]></category>
		<category><![CDATA[Nail Soup]]></category>
		<category><![CDATA[Old wives tales]]></category>
		<category><![CDATA[Pasta Fagiole]]></category>
		<category><![CDATA[Pasta rags]]></category>
		<category><![CDATA[shell beans]]></category>
		<category><![CDATA[Summer vegetables]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[Zuppa Fagiole]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=21</guid>
		<description><![CDATA[Nail Soup
I’ve prepared Pasta Fagiole with a number of variations; the recipe below gives the deepest flavor.   Simmering the beans separately with the onion makes the most flavorful soup.  I learned how to maximize flavor from the simplest ingredients when we ate a Macrobiotic diet.  I often laughed and answered the question, “What’s for dinner?” with “Nail soup!”   I learned to sauté onions until golden brown, then add vegetables giving each a chance to let loose its essence, blending tastes to produce a deeply flavored yet simple dish of vegetables.
]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/08/30/pasta-fagiole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Eggplant Stuffed Peppers</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/08/21/eggplant-stuffed-peppers/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/08/21/eggplant-stuffed-peppers/#comments</comments>
		<pubDate>Fri, 21 Aug 2009 21:29:40 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=13</guid>
		<description><![CDATA[There are many variations and caveats for every recipe. Some make a big difference in the final product and others are often labor intensive steps that add nothing. I’ll share my short-cuts and secrets with you. Please pipe in with your own taste boosters and labor saving steps. This week I'm sharing a favorite recipe 'Eggplant Stuffed Peppers;' perfect for using garden or Farmers' Market booty.]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/08/21/eggplant-stuffed-peppers/feed/</wfw:commentRss>
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		<title>Why a blog named Roasted Peppers?</title>
		<link>http://blog.ctnews.com/Bellicchi/2009/08/03/5/</link>
		<comments>http://blog.ctnews.com/Bellicchi/2009/08/03/5/#comments</comments>
		<pubDate>Mon, 03 Aug 2009 23:58:32 +0000</pubDate>
		<dc:creator>Kathleen Bellicchi</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://blog.ctnews.com/Bellicchi/?p=5</guid>
		<description><![CDATA[Roasted Peppers Why a blog named Roasted Peppers? I love to roast food; I love to eat roast food. (The truth is I love to think about, cook, and eat any food.) Roasting is a low labor method of cooking, you can use a grill and keep your house cool in the summer, use an [...]]]></description>
		<wfw:commentRss>http://blog.ctnews.com/Bellicchi/2009/08/03/5/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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