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><channel><title>LunaCafe &#187; spring</title> <atom:link href="http://thelunacafe.com/tag/spring/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Wed, 08 Feb 2012 05:21:59 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>Roasted Garlic &amp; Sunchoke Soup with Rosemary Hazelnut Pesto &amp; Goat Cheese Crèma</title><link>http://thelunacafe.com/roasted-garlic-sunchoke-soup-with-rosemary-hazelnut-pesto-goat-cheese-crema/</link> <comments>http://thelunacafe.com/roasted-garlic-sunchoke-soup-with-rosemary-hazelnut-pesto-goat-cheese-crema/#comments</comments> <pubDate>Wed, 24 Mar 2010 02:33:54 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Soups | Bisques | Chilis]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[Frizzle Prosciutto]]></category> <category><![CDATA[Goat Cheese Crema]]></category> <category><![CDATA[Jerusalem artichokes]]></category> <category><![CDATA[rosemary Hazelnut Pesto]]></category> <category><![CDATA[Soup]]></category> <category><![CDATA[spring]]></category> <category><![CDATA[sunchokes]]></category> <category><![CDATA[toasted hazelnuts]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8431</guid> <description><![CDATA[The freshly dug sunchokes (also called Jerusalem artichokes) look so tender and crisp in Northwest farmers markets right now, I couldn’t resist buying several pounds last week–even though I wasn’t sure what I would do with them. My cookbook, Pacific Northwest Palate, Four Seasons of Great Cooking, features a sunchoke pancake, but other than that, I really haven’t given this vegetable its fair due over the years.]]></description> <wfw:commentRss>http://thelunacafe.com/roasted-garlic-sunchoke-soup-with-rosemary-hazelnut-pesto-goat-cheese-crema/feed/</wfw:commentRss> <slash:comments>11</slash:comments> </item> <item><title>Spaetzle, Wild Mushrooms &amp; Broccoli Rabb with Thai Yellow Curry Sauce</title><link>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/</link> <comments>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/#comments</comments> <pubDate>Fri, 19 Mar 2010 05:20:45 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[broccolette]]></category> <category><![CDATA[broccoli raab]]></category> <category><![CDATA[broccolini]]></category> <category><![CDATA[kale]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[spaetzle]]></category> <category><![CDATA[spring]]></category> <category><![CDATA[Thai yellow curry sauce]]></category> <category><![CDATA[Wild Mushrooms]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8291</guid> <description><![CDATA[I’m intrigued and inspired by the creative ways in which Pacific Rim and Northwest chefs are incorporating spaetzle into their dishes these days. This Old World noodle-dumpling is suddenly being elevated to lofty heights, for the following compelling reasons:•  It’s much easier to make spaetzle than fresh pasta, and yet they have similar characteristics.
•  Spaetzle lends itself to partnership with a wide range of companion flavors–from subtle to bold.
•  When made with care, spaetzle is soul satisfying.
•  Spaetzle has a wonderful chewiness.
•  Spaetzle has an endearing homey quality. It’s the ultimate comfort food.]]></description> <wfw:commentRss>http://thelunacafe.com/spaetzle-wild-mushrooms-broccoli-rabb-with-thai-yellow-curry-sauce/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>Northwest Early Spring Farro &amp; Lentil Salad</title><link>http://thelunacafe.com/northwest-early-spring-farro-lentil-salad/</link> <comments>http://thelunacafe.com/northwest-early-spring-farro-lentil-salad/#comments</comments> <pubDate>Tue, 09 Mar 2010 06:30:22 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Salads]]></category> <category><![CDATA[Spring]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[bell peppers]]></category> <category><![CDATA[chickweed]]></category> <category><![CDATA[choriso]]></category> <category><![CDATA[farro]]></category> <category><![CDATA[lentils]]></category> <category><![CDATA[mint]]></category> <category><![CDATA[salad]]></category> <category><![CDATA[spring]]></category> <category><![CDATA[sunflower seed sprouts]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=8163</guid> <description><![CDATA[ was surprised and thrilled last Saturday at the Seattle University District Farmers Market at how much fresh produce is available this early in the season. Wow!This particular farmers market is one of the few in the region that is open all winter. This past week there were sparkling bundles of tender chickweed, plump sunflower seed sprouts, tiny yellow flowering bok choy, sorrel, baby arugula, dandelion greens, and mint. I bought way too much and then had to quickly devise a few salads to use the bounty.]]></description> <wfw:commentRss>http://thelunacafe.com/northwest-early-spring-farro-lentil-salad/feed/</wfw:commentRss> <slash:comments>15</slash:comments> </item> <item><title>Fresh Primer: Rhubarb</title><link>http://thelunacafe.com/fresh-primer-rhubarb/</link> <comments>http://thelunacafe.com/fresh-primer-rhubarb/#comments</comments> <pubDate>Mon, 11 May 2009 05:44:46 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Rhubarb]]></category> <category><![CDATA[fresh primer]]></category> <category><![CDATA[Northwest]]></category> <category><![CDATA[OtherWorldly Kitchen]]></category> <category><![CDATA[primer]]></category> <category><![CDATA[spring]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=4897</guid> <description><![CDATA[I have loved rhubarb for as long as I can remember. As kids, my brother, Daniel, and I would pilfer it from between the pickets of the deteriorating white fence that separated our yard from the neighbor’s. We thought of it as “high crime,” stealing if you will, but as I look back on our shenanigans now, I realize that no one but us gave a darn about that forgotten patch of rhubarb.
]]></description> <wfw:commentRss>http://thelunacafe.com/fresh-primer-rhubarb/feed/</wfw:commentRss> <slash:comments>8</slash:comments> </item> </channel> </rss>
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