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	<title>Capay Valley Farm Shop &#187; Peppers</title>
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		<title>Romesco Sauce</title>
		<link>http://capayvalleyfarmshop.com/farmnews/recipes/romesco-sauce/</link>
		<comments>http://capayvalleyfarmshop.com/farmnews/recipes/romesco-sauce/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 16:27:19 +0000</pubDate>
		<dc:creator>tnelson</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Walnuts]]></category>

		<guid isPermaLink="false">http://capayvalleyfarmshop.com/?p=1399</guid>
		<description><![CDATA[Here’s a simplified version of the classic, flavorful Catalan sauce called romesco. Great with spinach and other tender greens over pasta or with seafood or pork loin.
Ingredients

1 dried ancho chili
1 thick slice crusty white bread
2-3 [...]]]></description>
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		<title>Ratatouille</title>
		<link>http://capayvalleyfarmshop.com/farmnews/recipes/ratatouille/</link>
		<comments>http://capayvalleyfarmshop.com/farmnews/recipes/ratatouille/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 16:58:47 +0000</pubDate>
		<dc:creator>tnelson</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onions]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://capayvalleyfarmshop.com/?p=1067</guid>
		<description><![CDATA[Courtesy of FarmShares member Lisa Lawrence. Adapted from the Sunset Ideas for Cooking Vegetables cookbook, 1973 (!) edition. Makes 8 to 10 servings, and is even better the second or third day!
Ingredients

About 1/2 cup olive [...]]]></description>
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		<title>Panzanella (Bread Salad)</title>
		<link>http://capayvalleyfarmshop.com/farmnews/recipes/panzanella-bread-salad/</link>
		<comments>http://capayvalleyfarmshop.com/farmnews/recipes/panzanella-bread-salad/#comments</comments>
		<pubDate>Tue, 23 Jun 2009 16:12:30 +0000</pubDate>
		<dc:creator>tnelson</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cucumbers]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://capayvalleyfarmshop.com/?p=477</guid>
		<description><![CDATA[½ loaf day-old country bread, or French or Italian bread (brick oven style)
2 tomatoes, peeled, seeded, cut into ½ inch dice
1-2 tablespoons capers
1/3 cup fruity olive oil
¼ cup red wine vinegar
coarse salt and freshly ground [...]]]></description>
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		<title>Stuffed Peppers with Corn &amp; Manchego</title>
		<link>http://capayvalleyfarmshop.com/farmnews/5/stuffed-peppers-with-corn-manchego/</link>
		<comments>http://capayvalleyfarmshop.com/farmnews/5/stuffed-peppers-with-corn-manchego/#comments</comments>
		<pubDate>Tue, 12 Aug 2008 17:35:48 +0000</pubDate>
		<dc:creator>kolmstead</dc:creator>
				<category><![CDATA[]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Peppers]]></category>

		<guid isPermaLink="false">http://capayvalleygrowers.com/?p=71</guid>
		<description><![CDATA[This recipe first appeared in the San Francisco Chronicle and comes from Downtown restaurant chef David Stevenson serves 8 as a first course. The stuffing stays together well enough that you can place the peppers [...]]]></description>
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