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<channel>
	<title>Thyme Out</title>
	<atom:link href="http://www.smithandtruslow.com/ThymeOut/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
	<lastBuildDate>Sun, 07 Mar 2010 17:54:18 +0000</lastBuildDate>
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			<item>
		<title>Rockin Tuna Fish Salad</title>
		<link>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 16:50:04 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[herbes provencal]]></category>
		<category><![CDATA[tuna salad]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=662</guid>
		<description><![CDATA[Hold the mayo for this tuna salad. You won&#8217;t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.
Ingredients

1 teaspoon Dijon mustard
juice of 1/2 lemon
1 teaspoon olive oil
1 teaspoon herbes provencal
1 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Football Feast</title>
		<link>http://www.smithandtruslow.com/ThymeOut/football-feast/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/football-feast/#comments</comments>
		<pubDate>Sat, 09 Jan 2010 00:07:06 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Browse Recipes]]></category>
		<category><![CDATA[By Food Group]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Salsa]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[avocado salsa]]></category>
		<category><![CDATA[baked brie]]></category>
		<category><![CDATA[chicken chili]]></category>
		<category><![CDATA[party recipes]]></category>
		<category><![CDATA[spiced nuts]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=655</guid>
		<description><![CDATA[I have to pay homage to those guys who are out there running around in January trying to catch a rock hard ball in 20° weather, in winds, and snow&#8230; while I&#8217;m warm and toasty with a fire blazing (in the fireplace), a chicken chili on the stove, a glass of wine and a few [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Penny Saver’s Chicken Chili</title>
		<link>http://www.smithandtruslow.com/ThymeOut/penny-savers-chicken-chili/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/penny-savers-chicken-chili/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 13:04:59 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Browse Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[chicken chili recipe]]></category>
		<category><![CDATA[chili powder]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[football party]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=648</guid>
		<description><![CDATA[Love having this on ccccold Sunday afternoons,
as we watch the Pats&#8230; win!
Ingredients

6 boneless skinned chicken breasts
3 Tablespoons vegetable oil
3 large onions, chopped
6 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
1 jalapeño pepper, minced
1/4 cup chili powder
3 Tablespoons ground cumin
1 Tablespoon dried oregano
2 teaspoons ground coriander
1 28-ounce can crushed tomatoes
1 15 1/2-ounce can stewed tomatoes
1 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/penny-savers-chicken-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What&#8217;s cooking on Wynkoop?</title>
		<link>http://www.smithandtruslow.com/ThymeOut/whats-cooking-on-wynkoop/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/whats-cooking-on-wynkoop/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 19:52:50 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Menus]]></category>
		<category><![CDATA[christmas menu]]></category>
		<category><![CDATA[holiday menu]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=647</guid>
		<description><![CDATA[Here&#8217;s what we are cooking for Christmas dinner.  Whatever holiday you celebrate, we hope you find the time this holiday season to savor some tasty home-cooked food with friends and family.
Spinach Salad with Pear, Gorganzola, and Spiced Walnuts
Tarra·Cardamom Encrusted Standing Rib Roast
Potatoes Dauphinois
Cider Braised Brussels Sprouts
Poached Pear Tart
]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/whats-cooking-on-wynkoop/feed/</wfw:commentRss>
		<slash:comments>3</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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:35:09 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[champagne vinegrette recipe]]></category>
		<category><![CDATA[pear salad recipe]]></category>
		<category><![CDATA[spinach salad recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=642</guid>
		<description><![CDATA[Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque holiday side. Champagne vinegar adds the celebratory note.
Ingredients:


bowlful of baby spinach or romaine lettuce
1 ripe pear, sliced
1 roasted beet, diced or if you prefer, 1/3 cup pomegranate seeds adds festive color
2 ounces Gorgonzola
spiced toasted walnuts
2 Tablespoons good quality extra virgin olive [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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[Fruit]]></category>
		<category><![CDATA[basic cooking class]]></category>
		<category><![CDATA[culinary school of the rockies]]></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>Tarra·Cardamom Encrusted Standing Rib Roast</title>
		<link>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:30:38 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[christmas entree]]></category>
		<category><![CDATA[red wine reduction sauce]]></category>
		<category><![CDATA[rib roast recipe]]></category>
		<category><![CDATA[Tarra·Cardamom Rub]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=641</guid>
		<description><![CDATA[An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/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[potatoes dauphinois recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=643</guid>
		<description><![CDATA[Last spring 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 [...]]]></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[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 ground paprika
1/8 teaspoon ground cayenne
1/8 teaspoon ground cinnamon
pinch of fine sea salt to taste

Directions

Preheat oven to 350° F.
Toss walnuts with maple syrup and spices [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spiced-toasted-walnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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