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	<title>leannes.cooking &#187; kale</title>
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	<description>Fabulous Recipes</description>
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		<title>Three Cheese Eggplant Casserole</title>
		<link>/?p=1773</link>
		<comments>/?p=1773#comments</comments>
		<pubDate>Thu, 29 Oct 2015 03:53:27 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cottage cheese]]></category>
		<category><![CDATA[eggplant casserole]]></category>
		<category><![CDATA[Ghiotti passata]]></category>
		<category><![CDATA[Grana Padano]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[mushrooms]]></category>

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		<description><![CDATA[This dish tastes decadent and &#8220;naughty&#8221;, but by using low fat cottage cheese, Edam cheese (which contains 25% less fat than other everyday cheeses) and Ghiotti Grana Padano (similar to parmesan which also contains less fat than other cheeses), there is nothing here to feel guilty about. The cheeses combined with fresh vegetables and herbs and the top &#8230; <a href="/?p=1773" class="more-link">Continue reading <span class="screen-reader-text">Three Cheese Eggplant Casserole</span></a>]]></description>
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		<title>Thai Leek &amp; Kale Risotto</title>
		<link>/?p=355</link>
		<comments>/?p=355#comments</comments>
		<pubDate>Sun, 10 May 2015 20:30:42 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[I used brown rice for this risotto, but this does take a much longer time to cook than arborio rice and even when all the liquid has been absorbed it is still a little too al dente for my taste, so if you don&#8217;t fancy your rice with so much &#8220;crunch&#8221;, I would suggest you use arborio &#8230; <a href="/?p=355" class="more-link">Continue reading <span class="screen-reader-text">Thai Leek &#038; Kale Risotto</span></a>]]></description>
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		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
		<comments>/?p=1#comments</comments>
		<pubDate>Wed, 25 Feb 2015 05:03:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Generally speaking risotto is made from rice, but I have chosen to make my risotto using pearl couscous.  This versatile Mediterranean toasted pasta is made from wheat flour and readily absorbs liquids while remaining al dente. You will get far superior results if you use a fresh corn cob and my preferred way to cook fresh &#8230; <a href="/?p=1" class="more-link">Continue reading <span class="screen-reader-text">Kale, Corn &#038; Salmon (Pearl Couscous) Risotto</span></a>]]></description>
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