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	<title>Thyme Out &#187; Side Dish</title>
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	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
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		<title>Leftover Mashed Potatoes? Pancakes!</title>
		<link>http://www.smithandtruslow.com/ThymeOut/leftover-mashed-potatoes-pancakes/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/leftover-mashed-potatoes-pancakes/#comments</comments>
		<pubDate>Wed, 23 Nov 2011 22:10:25 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Leftover Mashed Potato Recipe]]></category>
		<category><![CDATA[Potatoe Pancake Recipe]]></category>
		<category><![CDATA[Thanksgiving leftovers recipes]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=742</guid>
		<description><![CDATA[Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.
Ingredients:

mashed potatoes, about 2 cups
small onion, finely diced
1/4 cup flour
2 eggs
salt and pepper to taste
1 teaspoon organic freeze-dried chives

Directions:

Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
Heat up [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rebecca Katz&#8217;s Spiced Sweet Potato Soup</title>
		<link>http://www.smithandtruslow.com/ThymeOut/rebecca-katzs-spiced-sweet-potato-soup/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/rebecca-katzs-spiced-sweet-potato-soup/#comments</comments>
		<pubDate>Wed, 11 May 2011 19:39:53 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=708</guid>
		<description><![CDATA[To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup &#8230;. and am glad I persevered. Who said [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/rebecca-katzs-spiced-sweet-potato-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard</title>
		<link>http://www.smithandtruslow.com/ThymeOut/acorn-squash-stuffed-with-quinoa-cranberries-and-swiss-chard/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/acorn-squash-stuffed-with-quinoa-cranberries-and-swiss-chard/#comments</comments>
		<pubDate>Wed, 08 Dec 2010 22:10:31 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[acorn squash recipe]]></category>
		<category><![CDATA[Mark Bittman]]></category>
		<category><![CDATA[Rebecca Katz]]></category>
		<category><![CDATA[Stuffed Squash recipe]]></category>
		<category><![CDATA[The Cancer Fighting Kitchen]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=697</guid>
		<description><![CDATA[
Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.
Ingredients
Squash

4 acorn squash
2 tablespoons extra virgin olive oil
1/4 teaspoon natural fine [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Soup with Ginger Spice Blend</title>
		<link>http://www.smithandtruslow.com/ThymeOut/butternut-squash-soup-with-ginger-spice-blend/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/butternut-squash-soup-with-ginger-spice-blend/#comments</comments>
		<pubDate>Mon, 25 Oct 2010 16:14:06 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Butternut Squash Soup]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=688</guid>
		<description><![CDATA[Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.
I just split and seeded the squash [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pickled Red Onions</title>
		<link>http://www.smithandtruslow.com/ThymeOut/pickled-red-onions/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/pickled-red-onions/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 18:25:22 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Salsa]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Pickled Red Onions]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=681</guid>
		<description><![CDATA[



Though I love the little zing onions add to a sandwich or a burger, often I don&#8217;t add them because either I don&#8217;t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Quinoa Salad with Corn and Black Beans</title>
		<link>http://www.smithandtruslow.com/ThymeOut/quinoa-salad-with-corn-and-black-beans/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/quinoa-salad-with-corn-and-black-beans/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 23:23:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fourth of July Recipes]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[organic ground black pepper]]></category>
		<category><![CDATA[organic ground cumin]]></category>
		<category><![CDATA[quinoa salad recipe]]></category>
		<category><![CDATA[quinoa salad with corn and black beans]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=674</guid>
		<description><![CDATA[Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever.
This is one of my favorite summertime sides. The secret is [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/quinoa-salad-with-corn-and-black-beans/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>More Garlic Bread!</title>
		<link>http://www.smithandtruslow.com/ThymeOut/more-garlic-bread/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/more-garlic-bread/#comments</comments>
		<pubDate>Wed, 26 May 2010 01:28:58 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Bread and Pastry]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[garlic bread]]></category>
		<category><![CDATA[organic garlic powder]]></category>
		<category><![CDATA[organic parsley]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=673</guid>
		<description><![CDATA[Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac &#38; cheese isn&#8217;t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I&#8217;ve discovered that warm garlic bread is universally met [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/more-garlic-bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cider Braised Brussels Sprouts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:38:56 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[braised brussels sprouts recipe]]></category>
		<category><![CDATA[Brussels sprouts]]></category>
		<category><![CDATA[chef michael montgomery]]></category>
		<category><![CDATA[Christmas side dish Recipe]]></category>
		<category><![CDATA[Christmas vegetable recipe]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=644</guid>
		<description><![CDATA[This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it.  It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potatoes Dauphinois</title>
		<link>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:27:36 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[au gratin potatoes recipe]]></category>
		<category><![CDATA[chef michael montgomery]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>
		<category><![CDATA[Organic Bay Leaf]]></category>
		<category><![CDATA[Organic Black Peppercorns]]></category>
		<category><![CDATA[Organic Thyme]]></category>
		<category><![CDATA[potatoes dauphinois recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=643</guid>
		<description><![CDATA[I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Toasted Walnuts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spiced-toasted-walnuts/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spiced-toasted-walnuts/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:26:21 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Legumes]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[maple spiced nuts]]></category>
		<category><![CDATA[organic apple pie spice]]></category>
		<category><![CDATA[Organic Cayenne]]></category>
		<category><![CDATA[organic cinnamon]]></category>
		<category><![CDATA[Organic Coriander-Cumin Blend]]></category>
		<category><![CDATA[Organic Paprika]]></category>
		<category><![CDATA[spiced nuts]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=645</guid>
		<description><![CDATA[These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.
Ingredients

1 cup raw walnuts or pecans
2 Tablespoons maple syrup
1/2 teaspoon organic ground paprika
1/8 teaspoon organic ground cayenne
1/8 teaspoon organic ground cinnamon
pinch of fine sea salt to taste
or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spiced-toasted-walnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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