<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Thyme Out &#187; Fruit</title>
	<atom:link href="http://www.smithandtruslow.com/ThymeOut/category/recipes/food-group/fruit/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
	<lastBuildDate>Fri, 27 Aug 2010 20:20:31 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.6</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Poached Pear Tart</title>
		<link>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:32:33 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[basic cooking class]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>
		<category><![CDATA[Organic Black Peppercorns]]></category>
		<category><![CDATA[Organic Cinnamon Sticks]]></category>
		<category><![CDATA[Organic Cloves]]></category>
		<category><![CDATA[Organic Vanilla Bean]]></category>
		<category><![CDATA[pear tart recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=646</guid>
		<description><![CDATA[This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Cranberry Relish with Port</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spiced-cranberry-relish-with-port/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spiced-cranberry-relish-with-port/#comments</comments>
		<pubDate>Wed, 18 Nov 2009 19:34:54 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[cranberry sauce]]></category>
		<category><![CDATA[Little Raven Vinyard's Wine Shop]]></category>
		<category><![CDATA[organic cinnamon]]></category>
		<category><![CDATA[Organic White Pepper]]></category>
		<category><![CDATA[port cranberry sauce recipe]]></category>
		<category><![CDATA[thanksgiving side dish recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/spiced-cranberry-relish-with-port/</guid>
		<description><![CDATA[A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spiced-cranberry-relish-with-port/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Peach Salsa</title>
		<link>http://www.smithandtruslow.com/ThymeOut/peach-salsa/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/peach-salsa/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 21:08:42 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fourth of July Recipes]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Salsa]]></category>
		<category><![CDATA[peach salsa recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=627</guid>
		<description><![CDATA[During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer&#8217;s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/peach-salsa/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Watermelon Salsa</title>
		<link>http://www.smithandtruslow.com/ThymeOut/watermelon-salsa/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/watermelon-salsa/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:17:13 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[8100 Mountainside Bar and Grill]]></category>
		<category><![CDATA[park hyatt beaver creek]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[watermelon]]></category>
		<category><![CDATA[watermelon salsa recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=623</guid>
		<description><![CDATA[Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this salsa to serve with salmon. It would also be an excellent complement to chicken. Watermelon is one of my [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/watermelon-salsa/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Brie with Honey, Spiced Nuts and Baby Apricots</title>
		<link>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/#comments</comments>
		<pubDate>Wed, 08 Jul 2009 18:34:46 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[By Food Group]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[baby apricots]]></category>
		<category><![CDATA[Baked Brie Recipe]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[plumcots]]></category>
		<category><![CDATA[spiced nuts]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=611</guid>
		<description><![CDATA[Have you noticed the tiny baby apricots, or plumcots, at farmer&#8217;s markets lately? They look so pretty and taste delicious with creamy brie and toasty nuts. This  appetizer is quick and easy to assemble, with a great balance of flavors and textures.
Ingredients:

wedge of brie
honey
baby apricots or plumcots, washed and halved
Granny Smith apples, sliced thin
Spiced toasted walnuts
fig leaves [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/brie-with-honey-spiced-nuts-and-baby-apricots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pomegranate and Blood Orange Salad</title>
		<link>http://www.smithandtruslow.com/ThymeOut/mixed-salad-with-parmesano-pomegranate-and-almonds/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/mixed-salad-with-parmesano-pomegranate-and-almonds/#comments</comments>
		<pubDate>Tue, 27 Jan 2009 00:20:20 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Valentine's Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Blood Orange]]></category>
		<category><![CDATA[Blood Orange Olive Oil]]></category>
		<category><![CDATA[blood orange salad]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[pomegranate salad recipe]]></category>
		<category><![CDATA[Pomegranate Vinegar]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=572</guid>
		<description><![CDATA[Here comes the sun &#8230; so welcome in the dreary month of February.  This colorful montage bursts with antioxidants and bright citrus flavors and is the perfect complement to the Pomegranate Pork recipe.
4-6 servings
Ingredients
Salad

6 cups washed and dried field greens
1/4 cup toasted almonds
2 blood oranges or clementines, peeled and sectioned
1/4 cup fresh pomegranate seeds

Dressing

1/2 cup [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/mixed-salad-with-parmesano-pomegranate-and-almonds/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Fig and Olive Tapenade</title>
		<link>http://www.smithandtruslow.com/ThymeOut/fig-and-olive-tapenade/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/fig-and-olive-tapenade/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 17:15:04 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[fig appetizer recipe]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[fresh figs]]></category>
		<category><![CDATA[kalamata]]></category>
		<category><![CDATA[olive]]></category>
		<category><![CDATA[tapenade]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=555</guid>
		<description><![CDATA[You know how sometimes  olive tapenade alone is  too salty, and fresh figs alone are &#8211; well, a little too figgy?  This is the perfect marriage of salty and sweet, and pairs wonderfully with creamy goat cheese.  Freezes well too.

Combine in a cuisinart and blend to desired consistency, but retaining a [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/fig-and-olive-tapenade/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bourbon Apple Pie</title>
		<link>http://www.smithandtruslow.com/ThymeOut/bourbon-apple-pie/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/bourbon-apple-pie/#comments</comments>
		<pubDate>Fri, 10 Oct 2008 22:23:23 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[bourbon apple pie recipe]]></category>
		<category><![CDATA[organic apple pie spice]]></category>
		<category><![CDATA[pie recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=535</guid>
		<description><![CDATA[Sugar and spice and &#8230; a little bit naughty. But oh sooo fun. No bourbon in the house, but I do have a fifth of Jack Daniels in the cupboard (next to the oven cleaner) for when my mother comes to visit. Last night I sauteed apples with some sugar and spices, poured in some Jack [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/bourbon-apple-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easy as Apple Pie</title>
		<link>http://www.smithandtruslow.com/ThymeOut/easy-as-apple-pie/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/easy-as-apple-pie/#comments</comments>
		<pubDate>Mon, 22 Sep 2008 20:39:02 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[apple pie recipe]]></category>
		<category><![CDATA[organic cinnamon]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=532</guid>
		<description><![CDATA[It&#8217;s such a traditional dessert that it&#8217;s a cliche &#8211; but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.
First, make pie crust. Then,
Ingredients:

Apples, peeled and sliced (6-8)
3 Tablespoons sugar
1/2 teaspoons [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/easy-as-apple-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
