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	<title>Plentiful Sufficiency</title>
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	<link>http://hopfood.com</link>
	<description>Recipes from our Kitchen</description>
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		<title>Tamarind Fish Curry</title>
		<link>http://hopfood.com/tamarind-fish-curry/</link>
					<comments>http://hopfood.com/tamarind-fish-curry/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Sun, 04 Jan 2015 01:43:43 +0000</pubDate>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=677</guid>

					<description><![CDATA[Tamarind Fish Curry Recipe Type: Dinner Cuisine: Asian Author: Nigel Slater Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 Simple, satisfying, almost effortless cooking is all very well. But sometimes I want to grind spices and toast them, make stock, make a bit of a mess, use every pan <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/tamarind-fish-curry/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">677</post-id>	</item>
		<item>
		<title>Rack of Lamb Genghis Khan</title>
		<link>http://hopfood.com/rack-of-lamb-genghis-khan/</link>
					<comments>http://hopfood.com/rack-of-lamb-genghis-khan/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Tue, 11 Mar 2014 04:23:08 +0000</pubDate>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[dinner]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=577</guid>

					<description><![CDATA[Rack of Lamb Genghis Khan Recipe Type: Dinner Cuisine: Spicy Lamb Author: Chef Marcus Haight Prep time: 48 hours Cook time: 20 mins Total time: 48 hours 20 mins Serves: 6 A recipe developed by Chef Marcus Haight during his tenure as Executive Chef at The Lark Restaurant in West Bloomfield, Michigan for 17 years. <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/rack-of-lamb-genghis-khan/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">577</post-id>	</item>
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		<title>Sautéed Cauliflower Wedges with Bagna Cauda</title>
		<link>http://hopfood.com/sauteed-cauliflower-wedges-with-bagna-cauda/</link>
					<comments>http://hopfood.com/sauteed-cauliflower-wedges-with-bagna-cauda/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Tue, 11 Mar 2014 04:05:53 +0000</pubDate>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Piedmontese]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=561</guid>

					<description><![CDATA[Sautéed Cauliflower Wedges with Bagna Cauda Recipe Type: Vegetable Cuisine: Piedmontese Author: Chad Colby Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 6 Chef Chad Colby cleverly turns the classic Piedmontese hors d&#8217;oeuvre into a savory side dish by dressing pan-seared cauliflower with warm bagna cauda (Italian for &#8220;hot bath&#8221;). <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/sauteed-cauliflower-wedges-with-bagna-cauda/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">561</post-id>	</item>
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		<title>Paleo Korean Barbeque Short Ribs</title>
		<link>http://hopfood.com/paleo-korean-barbeque-short-ribs/</link>
					<comments>http://hopfood.com/paleo-korean-barbeque-short-ribs/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Sun, 09 Mar 2014 17:59:03 +0000</pubDate>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Beef]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=556</guid>

					<description><![CDATA[Paleo Korean Barbeque Short Ribs Author: Plentiful Sufficiency I always crave Korean bbq but they’re soy sauce based and full of sugar. So I decided to make my own paleo version at home. I bought most of these ingredients from Koreatown and some of them (coconut aminos, coconut sugar and raw honey) from Whole Foods. <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/paleo-korean-barbeque-short-ribs/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">556</post-id>	</item>
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		<title>Bacon and Spinach-Stuffed Rib-Eye Roast</title>
		<link>http://hopfood.com/bacon-and-spinach-stuffed-rib-eye-roast/</link>
					<comments>http://hopfood.com/bacon-and-spinach-stuffed-rib-eye-roast/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Mon, 23 Dec 2013 14:31:19 +0000</pubDate>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Prime]]></category>
		<category><![CDATA[Rib-Eye]]></category>
		<category><![CDATA[Spinach]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=440</guid>

					<description><![CDATA[Bacon and Spinach-Stuffed Rib-Eye Roast &#160; Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate. Ingredients Stuffing 1 pound applewood-smoked bacon, cut crosswise into 1/2&#8242; pieces 1/2 cup finely chopped celery 1/2 cup finely chopped shallots 3 garlic cloves, chopped 2 1/2 <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/bacon-and-spinach-stuffed-rib-eye-roast/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">440</post-id>	</item>
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		<title>Standing Rib Roast with Aioli</title>
		<link>http://hopfood.com/standing-rib-roast-with-aioli/</link>
					<comments>http://hopfood.com/standing-rib-roast-with-aioli/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Thu, 19 Dec 2013 17:12:15 +0000</pubDate>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Beef]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=437</guid>

					<description><![CDATA[Standing Rib Roast with Aioli Author: Taylor Boetticher and Toponia Miller Ingredients [url href=&#8221;http://hopfood.com/wp-content/uploads/2013/12/51205480.jpg&#8221;][img src=&#8221;http://hopfood.com/wp-content/uploads/2013/12/51205480.jpg&#8221; alt=&#8221;&#8221; width=&#8221;460&#8243; height=&#8221;346&#8243; class=&#8221;alignright size-full wp-image-438&#8243;][/url] 1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 8 pounds), chine bone removed Kosher salt, freshly ground pepper 2 large egg yolks 2 garlic cloves, finely grated 1/2 cup grapeseed or vegetable <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/standing-rib-roast-with-aioli/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">437</post-id>	</item>
		<item>
		<title>Asian Slaw</title>
		<link>http://hopfood.com/asian-slaw/</link>
					<comments>http://hopfood.com/asian-slaw/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Thu, 19 Dec 2013 03:42:35 +0000</pubDate>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Vegetable]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=435</guid>

					<description><![CDATA[Asian Slaw Author: Alton Brown Ingredients 1 (3-inch) piece ginger, grated fine 1/2 cup rice wine vinegar 1 tablespoon soy sauce 1 lime, juiced 2 tablespoons sesame oil 1/2 cup peanut butter 1 head Napa cabbage, sliced thin 1 red bell pepper, julienne fine 1 yellow bell pepper, julienne fine 2 serrano chiles, minced fine <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/asian-slaw/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">435</post-id>	</item>
		<item>
		<title>Spicy Tuna Tartare in Sesame Miso Cones</title>
		<link>http://hopfood.com/427/</link>
					<comments>http://hopfood.com/427/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Wed, 18 Dec 2013 21:45:00 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Tuna]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=427</guid>

					<description><![CDATA[Spicy Tuna Tartare in Sesame Miso Cones &#160; Author: Wolfgang Puck &#124; 2002 Ingredients Tartare 4 ounces diced #1 sushi grade tuna 1 tablespoon diced pickled ginger 1 teaspoon chopped scallions 1 tablespoon soy sauce/wasabi mixture 2 tablespoons spicy chili mayonnaise 4 ounces butter 1 cup corn syrup 1/8 cup miso paste 1/4 teaspoon salt <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/427/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">427</post-id>	</item>
		<item>
		<title>Prosciutto Wrapped Shrimp with Garlic Dipping Sauce</title>
		<link>http://hopfood.com/prosciutto-wrapped-shrimp-with-garlic-dipping-sauce/</link>
					<comments>http://hopfood.com/prosciutto-wrapped-shrimp-with-garlic-dipping-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Wed, 18 Dec 2013 21:33:34 +0000</pubDate>
				<category><![CDATA[Shrimp]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=424</guid>

					<description><![CDATA[Prosciutto Wrapped Shrimp with Garlic Dipping Sauce Author: Bon Appétit &#124; December 1996 Serves: 6 Ingredients 18 thin slices prosciutto 18 fresh basil leaves 18 extra-large shrimp, peeled, deveined 18 bamboo skewers, soaked in water 30 minutes 1/3 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon chopped garlic 1 cup olive oil Instructions <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/prosciutto-wrapped-shrimp-with-garlic-dipping-sauce/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">424</post-id>	</item>
		<item>
		<title>Lobster Bisque Senegalese</title>
		<link>http://hopfood.com/lobster-bisque-senegalese/</link>
					<comments>http://hopfood.com/lobster-bisque-senegalese/#respond</comments>
		
		<dc:creator><![CDATA[Hopflys]]></dc:creator>
		<pubDate>Wed, 18 Dec 2013 18:04:11 +0000</pubDate>
				<category><![CDATA[Soup]]></category>
		<guid isPermaLink="false">http://hopfood.com/?p=418</guid>

					<description><![CDATA[Lobster Bisque Senegalese Author: Philip &#8220;Pancho&#8221; Velez Serves: 8 cups Ingredients [url href=&#8221;http://hopfood.com/wp-content/uploads/2013/12/Lobster-Bisque_Page_1sm.png&#8221;][img src=&#8221;http://hopfood.com/wp-content/uploads/2013/12/Lobster-Bisque_Page_1sm.png&#8221; alt=&#8221;&#8221; width=&#8221;250&#8243; height=&#8221;419&#8243; class=&#8221;alignright size-full wp-image-419&#8243;][/url]2 cups lobster (chopped) 2 stalks celery (chopped finely) 1/2 medium onion 2 cloves garlic (mashed) 6 tablespoons butter 5 Tablespoons Flour (or cornstarch) 4 teaspoons curry powder 1 teaspoon paprika 1 teaspoon Accent 5 cups <span class="ellipsis">&#8230;</span> <span class="more-link-wrap"><a href="http://hopfood.com/lobster-bisque-senegalese/" class="more-link"><span>Read More &#8594;</span></a></span>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">418</post-id>	</item>
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