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	<title>bell&#039; alimento &#187; Vegetables</title>
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	<link>http://www.bellalimento.com</link>
	<description>beautiful food doesn&#039;t have to be complicated</description>
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		<title>Carolina Grown &#8211; Intuit Love a Local Business</title>
		<link>http://www.bellalimento.com/2011/08/09/carolina-grown-intuit-love-a-local-business/</link>
		<comments>http://www.bellalimento.com/2011/08/09/carolina-grown-intuit-love-a-local-business/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 19:00:26 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Carolina Grown]]></category>
		<category><![CDATA[Love a Local Business]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=9542</guid>
		<description><![CDATA[I believe that supporting local businesses is so important. It helps sustain the local economy and supports local community members. One of my favorite local businesses is CAROLINA GROWN. They source from local North Carolina Farmers and Ranchers and deliver their fresh, seasonal LOCAL products to your door! That&#8217;s right they even deliver! Photo Credit: [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/08/09/carolina-grown-intuit-love-a-local-business/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crostata di Porri {Savory Leek Pie}</title>
		<link>http://www.bellalimento.com/2011/01/10/crostata-di-porri-savory-leek-pie/</link>
		<comments>http://www.bellalimento.com/2011/01/10/crostata-di-porri-savory-leek-pie/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 15:56:15 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7825</guid>
		<description><![CDATA[Crostata di Porri {Savory Leek Pie} What you&#8217;ll need: 3 tablespoons unsalted butter 4 large leeks &#8211; sliced salt/pepper 1 egg &#8211; beaten 1 cup ricotta 1/2 cup Grana Padano &#8211; grated 1 refrigerated pie crust What to do: 1. Into a deep side pan, melt butter over medium &#8211; high heat. Add leeks, reduce [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/01/10/crostata-di-porri-savory-leek-pie/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Carote con Funghi {Carrots and Mushrooms}</title>
		<link>http://www.bellalimento.com/2011/01/03/carote-con-funghi-carrots-and-mushrooms/</link>
		<comments>http://www.bellalimento.com/2011/01/03/carote-con-funghi-carrots-and-mushrooms/#comments</comments>
		<pubDate>Mon, 03 Jan 2011 14:49:47 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Half and Half]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=7787</guid>
		<description><![CDATA[Carote con Funghi {Carrots and Mushrooms} what you&#8217;ll need: 3 tablespoons unsalted butter 3 tablespoons extra virgin olive oil 1 medium onion - minced 8 medium carrots &#8211; shaved 1/2 cup dry white wine 6 ounces mushrooms &#8211; thinly sliced 1/2 cup half/half salt/pepper what to do: 1. Into a deep sided pan {I used my [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2011/01/03/carote-con-funghi-carrots-and-mushrooms/feed/</wfw:commentRss>
		<slash:comments>49</slash:comments>
		</item>
		<item>
		<title>Zucca al Forno {Baked Squash}</title>
		<link>http://www.bellalimento.com/2010/10/01/zucca-al-forno-baked-squash/</link>
		<comments>http://www.bellalimento.com/2010/10/01/zucca-al-forno-baked-squash/#comments</comments>
		<pubDate>Fri, 01 Oct 2010 18:21:14 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Butternut Squash]]></category>
		<category><![CDATA[Grana Padano]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=6729</guid>
		<description><![CDATA[Zucca al Forno {Baked Squash} What you&#8217;ll need: 1 large butternut squash &#8211; peeled and sliced into rounds 5 tablespoons unsalted butter &#8211; room temperature 1 cup Grana Padano &#8211; grated salt What to do: 1. Preheat oven to 400 degrees. 2. Spray a rimmed baking sheet with cooking spray. Place squash rounds onto baking [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/10/01/zucca-al-forno-baked-squash/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Peperoni Croccanti {Crispy Bell Peppers Stuffed with Herbs}</title>
		<link>http://www.bellalimento.com/2010/08/09/peperoni-croccanti-crispy-bell-peppers-stuffed-with-herbs/</link>
		<comments>http://www.bellalimento.com/2010/08/09/peperoni-croccanti-crispy-bell-peppers-stuffed-with-herbs/#comments</comments>
		<pubDate>Mon, 09 Aug 2010 04:01:10 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bell peppers]]></category>
		<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Capers]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Vegetable Oil]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=6046</guid>
		<description><![CDATA[What you&#8217;ll need: 4 large bell peppers &#8211; various colors 1 large handful of fresh flat leaf Italian parsley &#8211; chopped fine 1 pinch of fresh oregano &#8211; chopped fine 1 clove garlic &#8211; minced 1 tablespoon capers &#8211; minced 3/4 cup of breadcrumbs 4 tablespoons of olive oil &#8211; additional if necessary salt/pepper flour [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/08/09/peperoni-croccanti-crispy-bell-peppers-stuffed-with-herbs/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Funghi Trifolati {Sauteed Mushrooms}</title>
		<link>http://www.bellalimento.com/2010/05/20/funghi-trifolati-sauteed-mushrooms/</link>
		<comments>http://www.bellalimento.com/2010/05/20/funghi-trifolati-sauteed-mushrooms/#comments</comments>
		<pubDate>Thu, 20 May 2010 14:42:43 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=4639</guid>
		<description><![CDATA[We love mushrooms! Yes, it&#8217;s true. If you search for mushrooms on bell&#8217;alimento you&#8217;ll be inundated with recipes. I make no apologies for that. Long live the shroom ; ) And now that I am a contributor for The Mushroom Channel you&#8217;ll be seeing even more shroom recipes! So naturally because we love them I&#8217;m always looking [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/05/20/funghi-trifolati-sauteed-mushrooms/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Asparagi con Prosciutto Crudo {Roasted Asparagus wrapped in Prosciutto}</title>
		<link>http://www.bellalimento.com/2010/05/10/asparagi-con-prosciutto-crudo-roasted-asparagus-wrapped-in-prosciutto/</link>
		<comments>http://www.bellalimento.com/2010/05/10/asparagi-con-prosciutto-crudo-roasted-asparagus-wrapped-in-prosciutto/#comments</comments>
		<pubDate>Mon, 10 May 2010 14:04:37 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Asparagus]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Prosciutto]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=4705</guid>
		<description><![CDATA[Asparagus are plentiful right now and I am taking full advantage of that. We LOVE asparagus and I&#8217;m always trying to find new ways to enjoy it. We&#8217;ve shown you how to make Asparagus alla Paper Bag {yes it really is cooked in a paper bag!} and Grilled Asparagus {which are ah-mazingly sweet &#38; caramelized} Now we&#8217;re shaking [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/05/10/asparagi-con-prosciutto-crudo-roasted-asparagus-wrapped-in-prosciutto/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Melanzane alla Parmigiana {Eggplant Parmesan}</title>
		<link>http://www.bellalimento.com/2010/02/25/melanzane-alla-parimigiana-eggplant-parmesan/</link>
		<comments>http://www.bellalimento.com/2010/02/25/melanzane-alla-parimigiana-eggplant-parmesan/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 03:00:11 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=4096</guid>
		<description><![CDATA[Ah, eggplants&#8230;AUBERGINES (even bettah)! Have I mentioned how much I LURVE them? They are really a vivacious veggie ; ) Like that do ya? They&#8217;re an amazing regal dark purple color &#38; have curves that go on for miles, my kinda veggie! A few of these babies are the backbone of this amazing dish. If you [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/02/25/melanzane-alla-parimigiana-eggplant-parmesan/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Cavolfiore Gratinati {Cauliflower au Gratin}</title>
		<link>http://www.bellalimento.com/2010/02/21/cavolfiore-gratinati-cauliflower-au-gratin/</link>
		<comments>http://www.bellalimento.com/2010/02/21/cavolfiore-gratinati-cauliflower-au-gratin/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 03:00:30 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cauliflower]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Salt]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=4079</guid>
		<description><![CDATA[Cavolfiore Gratinati {Cauliflower au Gratin} What you&#8217;ll need: 1 pound bag of Cauliflower 4 tablespoons unsalted butter 1 tablespoon flour 1 cup milk 1 teaspoon ground nutmeg salt/pepper 1/4 cup breadcrumbs 1/4 cup Parmigiano Reggiano - grated What to do: 1. Into a saucepan add about 1&#8243; of water (enough to steam your cauliflower)  over med-high heat [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/02/21/cavolfiore-gratinati-cauliflower-au-gratin/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Piselli alla Pancetta {Peas w/Pancetta}</title>
		<link>http://www.bellalimento.com/2010/02/16/piselli-alla-pancetta-peas-wpancetta/</link>
		<comments>http://www.bellalimento.com/2010/02/16/piselli-alla-pancetta-peas-wpancetta/#comments</comments>
		<pubDate>Wed, 17 Feb 2010 03:00:01 +0000</pubDate>
		<dc:creator>Paula</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Pancetta]]></category>
		<category><![CDATA[Peas]]></category>
		<category><![CDATA[Peas with Pancetta]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Vegetable]]></category>

		<guid isPermaLink="false">http://www.bellalimento.com/?p=4047</guid>
		<description><![CDATA[Piselli alla Pancetta {Peas with Pancetta} What you&#8217;ll need: 3-4 strips of Pancetta (bacon can be substituted) 1 tablespoon extra virgin olive oil 4 tablespoons unsalted butter 1/2 onion &#8211; minced 1 pound frozen peas salt What to do: 1. Cut your Pancetta into small strips. 2. Add olive oil to saute pan, over medium-high heat [...]]]></description>
		<wfw:commentRss>http://www.bellalimento.com/2010/02/16/piselli-alla-pancetta-peas-wpancetta/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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