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	<title>BC Food and Wine &#187; Featured Recipes</title>
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		<title>Chef Mark Griffith &#8211; Feature Recipe</title>
		<link>http://www.bcfoodandwine.com/blog/2008/08/05/chef-mark-griffith-feature-recipe-2/</link>
		<comments>http://www.bcfoodandwine.com/blog/2008/08/05/chef-mark-griffith-feature-recipe-2/#comments</comments>
		<pubDate>Tue, 05 Aug 2008 16:22:01 +0000</pubDate>
		<dc:creator>John Boreskie</dc:creator>
				<category><![CDATA[Featured Recipes]]></category>
		<category><![CDATA[Red onion marmalade]]></category>

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		<description><![CDATA[ Red Onion Marmalade &#8211; Recipe Ingredients
 
red onion 3 lbs. sliced
red wine vinegar 500 ml
butter 125 ml unsalted
sugar 500 ml white
cinnamon 2 tsp. ground
bay leaf 4 each
raspberry vinegar 100 ml
salt / pepper 1 each to taste
 
RECIPE PROCEDURE
Melt the butter and sautee the onions until they become soft. Add the sugar and stir until it dissolves. Pour [...]]]></description>
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		<title>Chef Mark Griffith &#8211; Feature Recipe</title>
		<link>http://www.bcfoodandwine.com/blog/2008/08/05/chef-mark-griffith-feature-recipe/</link>
		<comments>http://www.bcfoodandwine.com/blog/2008/08/05/chef-mark-griffith-feature-recipe/#comments</comments>
		<pubDate>Tue, 05 Aug 2008 16:15:44 +0000</pubDate>
		<dc:creator>John Boreskie</dc:creator>
				<category><![CDATA[Featured Recipes]]></category>
		<category><![CDATA[chicken spinach salad]]></category>

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		<description><![CDATA[
Chicken Spinach Salad &#8211; Recipe Ingredients
chicken breast 4 oz.
portabello mushroom 2.5 oz.
fresh baby spinach 6 oz.
matchstick vegetables 4 oz.
(yellow pepper, carrot, red onion)
honey mustard sauce 4 oz
pepper
grapeseed oil
garlic
balsamic vinegar
RECIPE PROCEDURE
Season the chicken breast with salt and pepper. Season the portabello mushroom with a sprinkle of balsamic vinegar, grapeseed or canola oil, salt, pepper and a [...]]]></description>
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