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	<title>Country Kitchen (in the city)</title>
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	<link>http://countrykitcheninthecity.com</link>
	<description>healthy delicious meal inspiration for everyone</description>
	<lastBuildDate>Tue, 23 Apr 2013 20:03:41 +0000</lastBuildDate>
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		<title>fish tacos w/ cabbage, pico &amp; chipotle sauce</title>
		<link>http://countrykitcheninthecity.com/2013/04/fish-tacos-w-cabbage-pico-chipotle-sauce/</link>
		<comments>http://countrykitcheninthecity.com/2013/04/fish-tacos-w-cabbage-pico-chipotle-sauce/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 20:02:21 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[chipotle sauce]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish tacos]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[pico]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[tilapia]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1842</guid>
		<description><![CDATA[&#160; You will need: - Arctic char, sole, tilapia &#8211; or another mild, firm white fish - Lemon pepper - Chipotle powder - Sour cream, low-fat - Limes - Corn tortillas - Roma tomatoes - Red onion - Jalapeno - Cilantro - Salt - Black beans, for the side The amount you use will vary [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2013/04/fish-tacos-w-cabbage-pico-chipotle-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>weekend special: the leftover veggie frittata</title>
		<link>http://countrykitcheninthecity.com/2013/03/weekend-special-the-leftover-veggie-frittata/</link>
		<comments>http://countrykitcheninthecity.com/2013/03/weekend-special-the-leftover-veggie-frittata/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 22:24:26 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[leftovers]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1801</guid>
		<description><![CDATA[I have a busy life, unlike my parents who went to the grocery store religiously, every Saturday morning, I&#8217;m only able to get the car out and do a big shop about once every two weeks (if I&#8217;m lucky). The rest of the time I find myself running out on my lunch break to scavenge [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2013/03/weekend-special-the-leftover-veggie-frittata/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>thai green curry cod</title>
		<link>http://countrykitcheninthecity.com/2012/10/thai-green-curry-cod/</link>
		<comments>http://countrykitcheninthecity.com/2012/10/thai-green-curry-cod/#comments</comments>
		<pubDate>Fri, 19 Oct 2012 20:51:12 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[thai eggplant]]></category>
		<category><![CDATA[thai green curry]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1665</guid>
		<description><![CDATA[I&#8217;m a huge fan of doing things from scratch, but cooking dinner every single night, while I love cooking, can sometimes be daunting. Every now and then you just need a cheat.  My cheat in this dish is green curry paste from Thai Kitchen. Here&#8217;s what you will need: - brown rice - Cod (a [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/10/thai-green-curry-cod/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>farmers market fresh</title>
		<link>http://countrykitcheninthecity.com/2012/08/farmers-market-fresh/</link>
		<comments>http://countrykitcheninthecity.com/2012/08/farmers-market-fresh/#comments</comments>
		<pubDate>Sat, 18 Aug 2012 07:57:28 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bagel]]></category>
		<category><![CDATA[farmers market]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[guyere]]></category>
		<category><![CDATA[micro greens]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1614</guid>
		<description><![CDATA[The only thing better than a morning stroll in the farmers market is going home and sampling the bounty. We start out with a rosemary olive bagel from Uncommon Grounds, and top it off with freshly made chèvre, a few thin slices of a goats milk Gouda, sliced grape tomatoes, a spicy micro green mix [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>simple shishito peppers</title>
		<link>http://countrykitcheninthecity.com/2012/08/simple-shishito-peppers/</link>
		<comments>http://countrykitcheninthecity.com/2012/08/simple-shishito-peppers/#comments</comments>
		<pubDate>Sun, 12 Aug 2012 17:12:52 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[little bites]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[peppers]]></category>
		<category><![CDATA[shishito]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1599</guid>
		<description><![CDATA[Many of the dishes I seek out to cook are items I once sampled at a restaurant or friends house. Shishito is no exception. If I remember correctly, the first time I had shishito was at Itacho (years ago) in Los Angeles, and I instantly fell in love. When I moved to New York, over [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/08/simple-shishito-peppers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>asian chilean</title>
		<link>http://countrykitcheninthecity.com/2012/08/asian-chilean/</link>
		<comments>http://countrykitcheninthecity.com/2012/08/asian-chilean/#comments</comments>
		<pubDate>Fri, 10 Aug 2012 14:10:11 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[beech mushrooms]]></category>
		<category><![CDATA[chilean seabass]]></category>
		<category><![CDATA[miso]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[sugar snaps]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1574</guid>
		<description><![CDATA[Chilean sea bass with beech mushrooms &#38; sugar snap peas in a gingered red miso broth. *This simple dish looks complicated, but only takes about 20 minutes start to finish* Begin by preparing the oven. Preheat the oven to 500 degrees Fahrenheit and make sure your oven rack is in the correct position for broiling. [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/08/asian-chilean/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>a good morning</title>
		<link>http://countrykitcheninthecity.com/2012/07/a-good-morning/</link>
		<comments>http://countrykitcheninthecity.com/2012/07/a-good-morning/#comments</comments>
		<pubDate>Tue, 31 Jul 2012 02:04:12 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[bagel]]></category>
		<category><![CDATA[smoked salmon]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1553</guid>
		<description><![CDATA[I&#8217;m trying to get back into the breakfast (and blogging) groove so why not start back in with a quick tasty treat: a toasted sesame bagel with cream cheese, tomato, smoked salmon, white pepper and a fresh chopped herb combo of basil, dill and green onion. &#160; &#160;]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/07/a-good-morning/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>asparagus mushroom and Gruyere frittata</title>
		<link>http://countrykitcheninthecity.com/2012/03/asparagus-mushroom-and-gruyere-frittata/</link>
		<comments>http://countrykitcheninthecity.com/2012/03/asparagus-mushroom-and-gruyere-frittata/#comments</comments>
		<pubDate>Fri, 30 Mar 2012 21:03:27 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[Gruyere]]></category>
		<category><![CDATA[mushroom]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1496</guid>
		<description><![CDATA[Tomorrow is Saturday and brunch is already on my mind. I think I&#8217;m going to start the weekend out slow and sweet with a little spring cleaning and a yummy frittata. A frittata is a great way to use up veggie stragglers, aka: the leftover vegetables that didn&#8217;t make it in to your weekday meals. [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/03/asparagus-mushroom-and-gruyere-frittata/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>superfood snack mix</title>
		<link>http://countrykitcheninthecity.com/2012/03/superfood-snack-mix/</link>
		<comments>http://countrykitcheninthecity.com/2012/03/superfood-snack-mix/#comments</comments>
		<pubDate>Thu, 29 Mar 2012 00:26:07 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[MIY (make it yourself)]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[cacao nibs]]></category>
		<category><![CDATA[gogi berries]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[Mulberries]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[raw unsalted almonds]]></category>
		<category><![CDATA[snack mix]]></category>
		<category><![CDATA[superfood]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1513</guid>
		<description><![CDATA[During the day I work for a totally awesome physical therapy practice in NYC with a beautiful, huge glass jar filled with…. candy! And, while not everyday, I often find myself reaching in to satisfy my craving for something sweet. This week, instead of gorging on Hershey&#8217;s and Nestle, I&#8217;m filling fists with a homemade [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/03/superfood-snack-mix/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tips: work lunch salad dressing</title>
		<link>http://countrykitcheninthecity.com/2012/03/tips-work-lunch-salad-dressing/</link>
		<comments>http://countrykitcheninthecity.com/2012/03/tips-work-lunch-salad-dressing/#comments</comments>
		<pubDate>Sat, 17 Mar 2012 13:42:01 +0000</pubDate>
		<dc:creator>tammy</dc:creator>
				<category><![CDATA[lunch]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken salad]]></category>
		<category><![CDATA[country mustard vinaigrette]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[old jar]]></category>
		<category><![CDATA[reusable ideas]]></category>
		<category><![CDATA[tips]]></category>
		<category><![CDATA[work lunch salad]]></category>

		<guid isPermaLink="false">http://countrykitcheninthecity.com/?p=1476</guid>
		<description><![CDATA[I&#8217;m always finding a way to incorporate last night&#8217;s leftovers into a tasty next day work salad. Here, I added a drumstick and asparagus to leafy greens and veggies for a hearty lunch treat. Top it off with a country mustard vinaigrette, for a well rounded balanced lunch. For an easy make-and-take salad dressing, instead [...]]]></description>
		<wfw:commentRss>http://countrykitcheninthecity.com/2012/03/tips-work-lunch-salad-dressing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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