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	<title>MJ&#039;s Kitchen &#187; Vegetable Sides</title>
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	<description>Easy recipes with with a southern-southwestern flare</description>
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		<title>Not My Mama&#8217;s Potato Salad at Food Writer Friday</title>
		<link>http://mjskitchen.com/2013/06/roasted-potato-salad-fwf/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=roasted-potato-salad-fwf</link>
		<comments>http://mjskitchen.com/2013/06/roasted-potato-salad-fwf/#comments</comments>
		<pubDate>Sun, 02 Jun 2013 12:00:16 +0000</pubDate>
		<dc:creator>mj</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetable Sides]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[sweet potatoes]]></category>

		<guid isPermaLink="false">http://mjskitchen.com/?p=10900</guid>
		<description><![CDATA[My mother and my aunt use to make the BEST sweet pickles. They were perfectly sweet, thick slices of cucumbers with a crispness that everyone in the room heard when you bit into them. The process of making them was long and involved, and something  I should have taken the time to learn over the years, but didn't.  Aside from just eating the pickles right out of the jar, I loved making mayo and sweet pickle sandwiches, and then there was my mama's potato salad.  Those sweet pickles made it! They added a sweetness and crunchiness that I've never been able to duplicate in a potato salad. Therefore, several years ago I gave up on trying to make my mama's salad and started working on one that would be just as good, but different. I've tried to use many of the same ingredients, but threw in a twist ...]]></description>
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		<slash:comments>38</slash:comments>
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		<title>Time to Cook up a Pot of Pinto Beans</title>
		<link>http://mjskitchen.com/2013/05/how-to-cook-dried-pinto-beans/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=how-to-cook-dried-pinto-beans</link>
		<comments>http://mjskitchen.com/2013/05/how-to-cook-dried-pinto-beans/#comments</comments>
		<pubDate>Thu, 23 May 2013 10:00:57 +0000</pubDate>
		<dc:creator>mj</dc:creator>
				<category><![CDATA[How To]]></category>
		<category><![CDATA[Meals]]></category>
		<category><![CDATA[New Mexico]]></category>
		<category><![CDATA[Vegetable Sides]]></category>
		<category><![CDATA[Vegetarian Entrees]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://mjskitchen.com/?p=10749</guid>
		<description><![CDATA[I think those of you who have been visiting MJ's Kitchen for a while know that I love cooking up dried beans and putting them in all sorts of dishes.  You've had my black beans and bolita beans, but you haven't had my pinto beans. In fact, I haven't had my pinto beans for years because I've been eating so many black beans.  However, that's about to change.

Last week I received a package from Diaz Farms in southern New Mexico.  Inside the package was a bag of dried pinto beans, along with a few other items to be revealed soon. I think these beans have made me fall back in love with pintos.  They were so buttery and flavorful and made a great bowl of beans for Sunday supper and burritos Tuesday.  I wonder what I'll be making with the rest of the beans.]]></description>
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		<slash:comments>60</slash:comments>
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		<title>A Festival of Strawberry Salad Recipes</title>
		<link>http://mjskitchen.com/2013/05/list-of-strawberry-salad-recipes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=list-of-strawberry-salad-recipes</link>
		<comments>http://mjskitchen.com/2013/05/list-of-strawberry-salad-recipes/#comments</comments>
		<pubDate>Tue, 14 May 2013 12:00:29 +0000</pubDate>
		<dc:creator>mj</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetable Sides]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[strawberries]]></category>

		<guid isPermaLink="false">http://mjskitchen.com/?p=10474</guid>
		<description><![CDATA[It is well into strawberry season here and really warming up. What better time to start throwing in a few refreshing strawberries to sweeten up those summer salads. I've shared a couple of strawberry salads with you in the past, but thought you might like some more. In this post, you'll find several delicious strawberry salads and I believe the inspiration for many more.]]></description>
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		<slash:comments>56</slash:comments>
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		<title>Bourbon Carrots &#8211; Four Ways</title>
		<link>http://mjskitchen.com/2013/05/bourbon-carrots-four-ways/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bourbon-carrots-four-ways</link>
		<comments>http://mjskitchen.com/2013/05/bourbon-carrots-four-ways/#comments</comments>
		<pubDate>Sun, 05 May 2013 18:35:30 +0000</pubDate>
		<dc:creator>mj</dc:creator>
				<category><![CDATA[New Mexico]]></category>
		<category><![CDATA[Vegetable Sides]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://mjskitchen.com/?p=10394</guid>
		<description><![CDATA[Who doesn't love carrots?  Carrots are one of those vegetables that are as good raw as they are cooked, and when cooked, the possibilities are endless.  The market where I shop has some of the tastiest organic carrots. They are fresh, large, and so sweet.  Needless to say, I buy them a lot; therefore, I have a number of carrot recipes.  Bourbon carrots with a little oil or butter then topped off with an herb or spice, is another of our favorites. Today I'm sharing four different ways that I serve these carrots. If you don't cook with alcohol, never fear - I'll provide you with a great non-alcoholic alternative.]]></description>
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		<slash:comments>47</slash:comments>
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