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	<title>Joni Sare, Therapeutic Chef</title>
	<link>http://www.jonisare.com</link>
	<description>Chef and Nutrition Services - Silicon Valley, California</description>
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		<title>CSA cooking class, July 14</title>
		<description><![CDATA[14 July, Saturday]]></description>
		<link>http://www.jonisare.com/csa-cooking-class-july-14/</link>
			</item>
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		<title>Dialog Luncheon: Graceful Aging</title>
		<description><![CDATA[8 July, Sunday]]></description>
		<link>http://www.jonisare.com/dialog-luncheon-graceful-aging/</link>
			</item>
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		<title>Buttery, yet not butter, Broccoli Leek Soup</title>
		<description><![CDATA[This blended &#8212; yet chunky, paleo, yet vegan soup &#8212; really satisfies the palate in taste and texture &#8212; such as: greenyness, butteryness, chunkyness, creaminess. And it&#8217;s quick and simple. I decided to use coconut oil for the flavor (vegans will enjoy this), yet wanted that butteryness &#8212; so &#8212; I reached for the fenugreek. [...]]]></description>
		<link>http://www.jonisare.com/buttery-yet-not-butter-broccoli-leek-soup/</link>
			</item>
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		<title>Blanching tips: avoid brown veggies</title>
		<description><![CDATA[This post is a result of a comment I just posted on the website: http://www.thekitchn.com. Here&#8217;s the direct link to the comment page: http://www.thekitchn.com/why-are-my-vegetables-turning-browningredient-questions-167906 I answered this question: &#8220;Q: I read your post on vegetables turning brown if blanched with the cover on. But why would my vegetables turn brown even when I leave the pot uncovered? [...]]]></description>
		<link>http://www.jonisare.com/blanching-tips-avoid-brown-veggies/</link>
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		<title>CSA cooking class, May 3</title>
		<description><![CDATA[3 May, Thursday]]></description>
		<link>http://www.jonisare.com/csa-cooking-class-may-3/</link>
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		<title>Rhubarb Chutney, two versions</title>
		<description><![CDATA[Here are recipes to go with this week's Monta Vista Market's produce specials... featuring rhubarb and broccoli. Lucky you! This past Wednesday, I came up with a 2 rhubarb recipes and will now share then with you because this week's specials at Monta Vista Market includes rhubarb.]]></description>
		<link>http://www.jonisare.com/rhubarb-chutney-two-versions/</link>
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		<title>May 2nd &#8220;Cook from the Box&#8221; class</title>
		<description><![CDATA[Food, knives and board are ready for tonight&#8217;s &#8220;Cook From The Box&#8221; class. Am super curious what we will create, we got rhubarb in the box this week and I&#8217;m hoping we make my 10-minute stove-top rhubarb pie, the recipe is on my food blog, click here to see it. Produce in the box this [...]]]></description>
		<link>http://www.jonisare.com/may-2nd-cook-from-the-box-class/</link>
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		<title>Free food demo at Los Altos Preschool</title>
		<description><![CDATA[26 April, Thursday]]></description>
		<link>http://www.jonisare.com/free-food-demo-at-los-altos-preschool/</link>
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		<title>10-minute Rhubarb Strawberry stove-top Pie</title>
		<description><![CDATA[Marinated grapefruit and a fruit salad came to mind when I saw Monta Vista Market's produce specials this week. Another dish that came to mind was one that I created while doing a cooking demo at Monta Vista Market this past Sunday: 10-minute Rhubarb Strawberry stove-top Pie.]]></description>
		<link>http://www.jonisare.com/10-minute-rhubarb-strawberry-stove-top-pie/</link>
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		<title>Pad Thai, Borscht, Ratatouille, Slaw, Pesto</title>
		<description><![CDATA[I had big fun and big yum with this week's food for a particular client who has no allergies and just a few food dislikes. ]]></description>
		<link>http://www.jonisare.com/pad-thai-borscht-ratatouille-slaw-pesto/</link>
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