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	<title>Savor The Taste of Oregon &#187; Vegetable</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Sautéed Carrots, Sugar Snap Peas with Wilted Watercress</title>
		<link>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sauteed-carrots-sugar-snap-peas-with-wilted-water-cress</link>
		<comments>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 06:30:30 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14222</guid>
		<description><![CDATA[Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I'm in search of a simple side dish that's nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don't notice when it's raw. Then I'll drizzle a little champagne vinegar, toss and serve.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/sauteed-carrots-sugar-snap-peas-with-wilted-water-cress/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Roasted Parsnips, Carrots and Delicata Squash Tossed with Sautéed Mustard Greens</title>
		<link>http://www.thetasteoforegon.com/2011/11/14142/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14142</link>
		<comments>http://www.thetasteoforegon.com/2011/11/14142/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 08:54:31 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[mustard greens]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[Squash]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14142</guid>
		<description><![CDATA[For those of you making a mad dash to the grocery store because you've procrastinated until now to deal with your Thanksgiving dinner, this is probably too late for you, but if you're tired of yams and mashed potatoes, there's nothing that says fall to me more than some under-appreciated root vegetables like parsnips and beets. Add some delicata squash, a wonderfully sweet squash that beats out acorn squash, with it's edible skin, the old carrot stand-by and toss in olive oil and garlic seasoning and pop in the oven and before you know it, you'll have a wonderful melange of flavors that screams fall is here and enjoy the bounty.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/14142/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Garlic-tossed Sweet Potato and Beet Fries— Fall&#8217;s Sweet Treat</title>
		<link>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=garlic-tossed-sweet-potato-and-beet-fries%25e2%2580%2594-falls-sweet-treat</link>
		<comments>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 16:34:07 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[sweet potatoe]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13920</guid>
		<description><![CDATA[It's fall. Chilly nights. Rainy days. Movie night at home requires a throw blanket, a warm fireplace a chick flick or buddy flick to warm the heart, and a switch from a glass of white wine or amber beer to a glass of hearty red wine or a stout beer. What to do for finger food? Forget the popcorn or bag of chips. Savor the sweet flavors of fall with sweet potato and beet fries, kicked up a notch by tossing with garlic seasoning.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/garlic-tossed-sweet-potato-and-beet-fries%e2%80%94-falls-sweet-treat/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lentil and Wild Rice Loaf with Dragonwagon&#8217;s Mushroom-Miso-Mustard Gravy</title>
		<link>http://www.thetasteoforegon.com/2011/10/lentil-and-wild-rice-loaf-with-dragonwagons-mushroom-miso-mustard-gravy/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=lentil-and-wild-rice-loaf-with-dragonwagons-mushroom-miso-mustard-gravy</link>
		<comments>http://www.thetasteoforegon.com/2011/10/lentil-and-wild-rice-loaf-with-dragonwagons-mushroom-miso-mustard-gravy/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 17:33:10 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13510</guid>
		<description><![CDATA[I recently decided to step outside the meatloaf box that I grew up in and lovingly reinvent it for vegetarians. Legumes and rice, especially wild rice, immediately came to my mind as a tasty and nutritious foundation. Supporting characters such as onion, peppers, celery and seasonings will be the bling that makes it sing. If you’re making this for a special occasion or holiday, why not bring on the whole Mormon Tabernacle Choir and include chopped dried fruits (refreshed in a wee bit of your favorite spirit of course) and nuts – putting on the dog, or so to speak.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/lentil-and-wild-rice-loaf-with-dragonwagons-mushroom-miso-mustard-gravy/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Mom&#8217;s Secret for Stir-fried Broccoli: Bacon, Garlic and Balsamic Vinegar</title>
		<link>http://www.thetasteoforegon.com/2011/05/moms-secret-for-stir-fried-broccoli-bacon-garlic-and-balsamic-vinegar/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=moms-secret-for-stir-fried-broccoli-bacon-garlic-and-balsamic-vinegar</link>
		<comments>http://www.thetasteoforegon.com/2011/05/moms-secret-for-stir-fried-broccoli-bacon-garlic-and-balsamic-vinegar/#comments</comments>
		<pubDate>Tue, 31 May 2011 03:39:00 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12787</guid>
		<description><![CDATA[One of Mom's kitchen secrets that she's instilled in me is a method for preparing American or Chinese broccoli in stir-fry. If you try to stir-fry broccoli, sometimes it's difficult to get the stems cooked as much as the florets. Mom's secret: Blanch the broccoli before stir-frying it. Our sauce of choice for broccoli stir-fry at home is a combination of oyster and hoisin sauce. You need to cook the broccoli in the wok only long enough to coat it with the sauce and mix it with the other vegetables or meat that you're using. But Mom's technique can be applied to a more Western treatment of broccoli as well. I love the contrast between crunchy garlic and tender but still crunchy broccoli, savory bacon and a touch of sweet and tart balsamic vinegar, so I'll often use Mom's technique with this combination of ingredients.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/moms-secret-for-stir-fried-broccoli-bacon-garlic-and-balsamic-vinegar/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Collard Greens — A Southern Favorite</title>
		<link>http://www.thetasteoforegon.com/2010/12/collard-greens-%e2%80%94-a-southern-favorite/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=collard-greens-%25e2%2580%2594-a-southern-favorite</link>
		<comments>http://www.thetasteoforegon.com/2010/12/collard-greens-%e2%80%94-a-southern-favorite/#comments</comments>
		<pubDate>Mon, 06 Dec 2010 07:03:44 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10892</guid>
		<description><![CDATA[During all of the years we lived in Texas, I never learned how to make collard greens, even though it was a dish I loved to eat with fried chicken. It wasn't until we moved to Oregon that I actually mastered collard greens, from a true southerner who had moved here to Oregon. Mary Irby Jones is from Mississippi and learned to make collards from her mother. When I told her I wanted to learn to make them, she offered to come over to show me her mother's secrets. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/12/collard-greens-%e2%80%94-a-southern-favorite/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Summer Succotash of Corn and Soybeans</title>
		<link>http://www.thetasteoforegon.com/2010/08/summer-succotash-of-corn-and-soybeans/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=summer-succotash-of-corn-and-soybeans</link>
		<comments>http://www.thetasteoforegon.com/2010/08/summer-succotash-of-corn-and-soybeans/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 03:54:46 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Soybeans]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9238</guid>
		<description><![CDATA[If I lived by a culinary clock, pea shoots would herald the arrival of spring and corn would signal that summer had finally come. We love corn on the cob but also in a Succotash, where the combination of corn with other vegetables can add flavor as well as variety. For an Asian twist, I add edamame (soybeans).]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/summer-succotash-of-corn-and-soybeans/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can&#8217;t Eat Another Bite of Meat</title>
		<link>http://www.thetasteoforegon.com/2010/07/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-hearty-asian-style-vegetable-stew-%25e2%2580%2594-for-those-days-when-you-just-cant-eat-another-bite-of-meat</link>
		<comments>http://www.thetasteoforegon.com/2010/07/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 07:04:00 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8869</guid>
		<description><![CDATA[It doesn't happen frequently, but every now and then  I just can't bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom's in charge of the meal and asks what we want for dinner, I'll say Kang Chup Chay, or our family's version of a hearty Asian-style vegetable stew. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cream of Corn Soup — An Easy Way to Enjoy Summer&#8217;s Bounty, Hot or Cold</title>
		<link>http://www.thetasteoforegon.com/2010/07/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cream-of-corn-soup-%25e2%2580%2594-an-easy-way-to-enjoy-summers-bounty-hot-or-cold</link>
		<comments>http://www.thetasteoforegon.com/2010/07/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 16:04:55 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8728</guid>
		<description><![CDATA[There are a few foods I first experienced in grade school cafeterias that I'll admit to still loving. One of them is tuna casserole, another is green bean casserole. The third is creamed corn, although I'm sure the creamed corn served to us in school came out of a can. My version is simple and tasty, and you can enjoy it either hot or cold. If you want to serve it as a refreshing cold soup, make it the day before and refrigerate it. You'll be amazed at how simple and delicious this is.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Grilled Marinated Baby Artichokes</title>
		<link>http://www.thetasteoforegon.com/2010/06/grilled-marinated-baby-artichokes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=grilled-marinated-baby-artichokes</link>
		<comments>http://www.thetasteoforegon.com/2010/06/grilled-marinated-baby-artichokes/#comments</comments>
		<pubDate>Sun, 27 Jun 2010 23:59:27 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Artichoke]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[vinaigrette]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8092</guid>
		<description><![CDATA[While perusing artichoke recipes recently on epicurious.com, I came across one called Grilled Baby Artichokes with Olive Oil and Lemon. As per my usual habit, I checked out the overall rating and also the users' reviews. Lo and behold, deep into the reviews, a generous reader left the following share. Subsequent readers began reviewing this reader's offering. We are making this today.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/grilled-marinated-baby-artichokes/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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