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	<title>Food and Dining &#187; frittata</title>
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		<title>Recipe: Kale, pepper, onion and Gruyere frittata</title>
		<link>http://davidsonnews.net/foodanddining/2013/03/13/recipe-kale-pepper-onion-and-gruyere-frittata/</link>
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		<pubDate>Wed, 13 Mar 2013 20:56:09 +0000</pubDate>
		<dc:creator><![CDATA[Nikki Sawyer Moore]]></dc:creator>
				<category><![CDATA[local food]]></category>
		<category><![CDATA[Nikki Sawyer Moore]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[nikki sawyer moore]]></category>

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		<description><![CDATA[I’m on a mission. My pantry and cabinets are stuffed to overflowing with food. I’ve got half-empty bags of pearled barley and farro, scant teaspoons of xanthan gum, about eight different types of flour, and enough chilies to catch a hundred mouths on fire precariously stuffed in my cabinet. Vinegars, from champagne to white balsamic, [&#8230;]]]></description>
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