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	<title>The Gourmet Senses Blog &#187; Romesco Sauce</title>
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		<title>Romesco Fresco&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/08/romesco-fresco/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/08/romesco-fresco/#comments</comments>
		<pubDate>Sat, 09 May 2009 01:48:45 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Romesco Sauce]]></category>
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=311</guid>
		<description><![CDATA[I&#8217;ve been getting a number of requests to share more recipes here. So when I was making more Romesco sauce last night, I remembered to take a few pictures and document the process. As I mentioned in a previous blog Spring Onions&#8230; (April 26, 2009), my friend Rachel Zemser the Intrepid Culinologist got me hooked [...]]]></description>
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		<title>Spring Onions&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/04/26/spring-onions/</link>
		<comments>http://gourmetsenses.net/blog/2009/04/26/spring-onions/#comments</comments>
		<pubDate>Sun, 26 Apr 2009 16:28:02 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Romesco Sauce]]></category>
		<category><![CDATA[Veggies]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[spring onion]]></category>

		<guid isPermaLink="false">http://gourmetsenses.net/blog/?p=43</guid>
		<description><![CDATA[Spring brings a bounty of new produce options at the market. Lately, I can&#8217;t get enough of these sweet and tender spring onions. How do I eat them? I char the heck out of them on the grill or under a broiler. I heard that they cook better in open flames. Some suggest olive oil [...]]]></description>
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