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	<title>My Menu Blog &#187; balsamic vinegar</title>
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	<description>Breakfast &#124; Lunch &#124; Dinner * More</description>
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			<item>
		<title>Grilled vegetable and goat cheese sandwich</title>
		<link>http://www.house-of-wonder.com/menublog/2008/12/07/grilled-vegetable-and-goat-cheese-sandwich/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/12/07/grilled-vegetable-and-goat-cheese-sandwich/#comments</comments>
		<pubDate>Sun, 07 Dec 2008 21:23:33 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[red bell pepper]]></category>

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		<description><![CDATA[
1 red pepper, quartered and de-seeded
1 eggplant cut into thick slices
2 tbspbalsamic vinegar
4 tbsp olive oil
salt and pepper
t tbsp fresh tarragon, finely chopped
4 oz goat cheese, softened
1 cup tapenade


whisk together balsamic vinegar and oil
brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
grill vegetables 4-5 minutes per side or until browned
blend [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Baby Greens w/ Strawberries, Almonds, Feta and Red Pepper Vinaigrette</title>
		<link>http://www.house-of-wonder.com/menublog/2008/10/26/baby-greens-w-strawberries-almonds-feta-and-red-pepper-vinaigrette/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/10/26/baby-greens-w-strawberries-almonds-feta-and-red-pepper-vinaigrette/#comments</comments>
		<pubDate>Sun, 26 Oct 2008 16:19:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[SIDE DISH]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[strawberries]]></category>

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		<description><![CDATA[1½ oz. roasted bell peppers, peeled and seeded
6 tbs. pure olive oil (not EVOO)
3 tbs. honey
5 tbs. Zinfandel vinegar
Salt and pepper to taste
8-10 cups baby mixed greens
16 to 20 basil leaves, torn
4 oz. Marcona almonds, toasted
6 oz. strawberries, sliced thick
2 oz. feta cheese
1 tbs. aged balsamic vinegar

In a blender, puree red pepper, olive oil, honey [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Heirloom Tomatoes with Basil</title>
		<link>http://www.house-of-wonder.com/menublog/2008/08/09/heirloom-tomatoes-with-basil/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/08/09/heirloom-tomatoes-with-basil/#comments</comments>
		<pubDate>Sat, 09 Aug 2008 16:16:41 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[LUNCH]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[tomato]]></category>

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		<description><![CDATA[
4 large heirloom tomatoes, thickly sliced
1 handful fresh basil, cut into chiffonade ribbons
1 tbsp balsamic vinegar
2 tbsp olive oil
freshly ground kosher or sea salt and black pepper
feta or mozzarella cheese


arrange sliced tomatoes on a platter
drizzle with oil and vinegar
seanson with salt and pepper
top with basil and cheese

]]></description>
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