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       <dc:date>2026-10-14T05:49:36+00:00</dc:date>
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                <rdf:li rdf:resource="https://cookbook.petri.us/doku.php?id=grilled_salmon&amp;rev=1791742654&amp;do=diff"/>
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                <rdf:li rdf:resource="https://cookbook.petri.us/doku.php?id=crisp_roasted_eggplant&amp;rev=1789605903&amp;do=diff"/>
                <rdf:li rdf:resource="https://cookbook.petri.us/doku.php?id=salsa_macha&amp;rev=1789057465&amp;do=diff"/>
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                <rdf:li rdf:resource="https://cookbook.petri.us/doku.php?id=baked_royal_corona_beans&amp;rev=1777412786&amp;do=diff"/>
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                <rdf:li rdf:resource="https://cookbook.petri.us/doku.php?id=crispy_bean_cakes_with_pitas&amp;rev=1773922537&amp;do=diff"/>
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    <item rdf:about="https://cookbook.petri.us/doku.php?id=grilled_salmon&amp;rev=1791742654&amp;do=diff">
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        <dc:date>2026-10-11T18:17:34+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>grilled_salmon - created</title>
        <link>https://cookbook.petri.us/doku.php?id=grilled_salmon&amp;rev=1791742654&amp;do=diff</link>
        <description>Grilled Salmon

Descale salmon.
Marinate salmon as desired, and cut into skin-on portions.

Preheat grill to 400F, and prep a grill mat and high-heat oil to brush on.

Brush oil on mat, or on skin side of fish, and then put fish on grill skin-side down.</description>
    </item>
    <item rdf:about="https://cookbook.petri.us/doku.php?id=dinner&amp;rev=1791670134&amp;do=diff">
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        <dc:date>2026-10-10T22:08:54+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>dinner</title>
        <link>https://cookbook.petri.us/doku.php?id=dinner&amp;rev=1791670134&amp;do=diff</link>
        <description>Dinner Ideas

Condiments

	*  Quick Pickled Onions
	*  Cilantro Mint Chutney
	*  Pickled Green Tomatoes
	*  Middle Eastern Pickled Turnips
	*  Refrigerator Pickles
	*  Pickled Beets
	*  Refrigerator Zucchini Pickles
	*  Garlic Yogurt Sauce
	*  Hummus
	*  Pesto
	*  Sambal Oelek
	*  Basil Salt
	*  Salsa Macha

Salads

	*  Caesar Salad
	*  Cabbage Salad
	*  Taco Salad
	*  Chop Salad
	*  Bean Salad
	*  Apple Celery Fennel Salad
	*  Kale Radish Salad
	*  Veggie Herb Salad with Fennel
	*  Caprese Sala…</description>
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        <dc:date>2026-09-17T00:45:03+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>crisp_roasted_eggplant - created</title>
        <link>https://cookbook.petri.us/doku.php?id=crisp_roasted_eggplant&amp;rev=1789605903&amp;do=diff</link>
        <description>&lt;https://www.recipetineats.com/roasted-eggplant/&gt;

*Large pieces (1.2“ cubes) with olive oil and salt, roasted at 450F for 20 min and then flipped with metal spatula and roasted 10 minutes more.  Bonus to roast with thyme!</description>
    </item>
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        <dc:format>text/html</dc:format>
        <dc:date>2026-09-10T16:24:25+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>salsa_macha</title>
        <link>https://cookbook.petri.us/doku.php?id=salsa_macha&amp;rev=1789057465&amp;do=diff</link>
        <description>from: &lt;https://www.alecooks.com/how-to-make-salsa-macha-verde/#wprm-recipe-container-92217&gt;

	*  We used a mix of several red chiles from farmshare, a poblano, and a large jalapeno.
	*  For peanuts, I used a cup of dry roasted.
	*  For pepitas, I used 2/3 pepitas and 1/3 leftover cashews.
	*  For oil, I used avocado oil.
	*  I would definitely double this next time.</description>
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        <dc:date>2026-09-03T04:23:28+00:00</dc:date>
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        <dc:date>2026-07-09T14:29:08+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>hot_italian_grain_bowl</title>
        <link>https://cookbook.petri.us/doku.php?id=hot_italian_grain_bowl&amp;rev=1783607348&amp;do=diff</link>
        <description>&lt;https://cooking.nytimes.com/recipes/768946464-tomato-grains-and-greens&gt;

*changed grain from barley to farro (maybe 3-4 cups of water instead of 6 next time? Cook time was more like 20 min, and we ended up removing water.)

*added cherry tomatoes, artichoke hearts, and garlic scapes

*swapped spinach for swiss chard because we had chard we needed to use</description>
    </item>
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        <dc:format>text/html</dc:format>
        <dc:date>2026-06-14T21:36:09+00:00</dc:date>
        <dc:creator>jonah (jonah@undisclosed.example.com)</dc:creator>
        <title>orecchiette_salad_with_halloumi_croutons</title>
        <link>https://cookbook.petri.us/doku.php?id=orecchiette_salad_with_halloumi_croutons&amp;rev=1781472969&amp;do=diff</link>
        <description>Orecchiette Salad with Halloumi Croutons

Ingredients:

	*  1 pint cherry or grape tomatoes, halved
	*  4 tbsp olive oil, divided
	*  2 tbsp red wine vinegar
	*  salt and pepper
	*  12 oz orecchiette or other small pasta
	*  8 oz halloumi cheese, chopped into ½-inch pieces</description>
    </item>
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        <dc:format>text/html</dc:format>
        <dc:date>2026-06-02T20:05:40+00:00</dc:date>
        <dc:creator>jonah (jonah@undisclosed.example.com)</dc:creator>
        <title>spanish_tortilla - created</title>
        <link>https://cookbook.petri.us/doku.php?id=spanish_tortilla&amp;rev=1780430740&amp;do=diff</link>
        <description>From &lt;https://www.seriouseats.com/tortilla-espanola-spanish-potato-omelette-recipe&gt;

Ingredients

	*  8 large eggs
	*  Kosher salt, to taste
	*  2 cups (475 ml) extra-virgin olive oil (see note)
	*  1 1/2 pounds (700 g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise
	*  3/4 pound (350 g) yellow onions, thinly sliced</description>
    </item>
    <item rdf:about="https://cookbook.petri.us/doku.php?id=cheesy_baked_pasta&amp;rev=1777839671&amp;do=diff">
        <dc:format>text/html</dc:format>
        <dc:date>2026-05-03T20:21:11+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>cheesy_baked_pasta</title>
        <link>https://cookbook.petri.us/doku.php?id=cheesy_baked_pasta&amp;rev=1777839671&amp;do=diff</link>
        <description>Cheesy Baked Pasta

	*      3 tbsp olive oil
	*      ¾ lb bulk hot Italian sausage (optional - we keep this separate, but it could be in one skillet)
	*      4 garlic cloves, thinly sliced
	*      1 tsp dried oregano
	*      ½ tsp fennel seeds, coarsely crushed</description>
    </item>
    <item rdf:about="https://cookbook.petri.us/doku.php?id=baked_royal_corona_beans&amp;rev=1777412786&amp;do=diff">
        <dc:format>text/html</dc:format>
        <dc:date>2026-04-28T21:46:26+00:00</dc:date>
        <dc:creator>jonah (jonah@undisclosed.example.com)</dc:creator>
        <title>baked_royal_corona_beans</title>
        <link>https://cookbook.petri.us/doku.php?id=baked_royal_corona_beans&amp;rev=1777412786&amp;do=diff</link>
        <description>From &lt;https://www.ranchogordo.com/blogs/recipes/baked-royal-corona-beans&gt;

	*  1 pound Rancho Gordo Royal Corona beans, Ayocote Blanco, or Cassoulet
	*  1 onion, peeled and cut in half
	*  1/4 cup extra-virgin olive oil
	*  1 small yellow onion, peeled and minced
	*  1 peeled garlic clove, minced
	*  1 28 oz Italian-style tomatoes in juice or 3 cups of your favorite tomato sauce</description>
    </item>
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        <dc:format>text/html</dc:format>
        <dc:date>2026-04-15T20:59:31+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>cauliflower_shawarma</title>
        <link>https://cookbook.petri.us/doku.php?id=cauliflower_shawarma&amp;rev=1776286771&amp;do=diff</link>
        <description>Cauliflower Shawarma With Spicy Tahini

Yield: 4 servings

For the Cauliflower

	*   5 tablespoons extra-virgin olive oil, plus more as needed
	*   1¼ teaspoons ground cumin
	*   1¼ teaspoons sweet paprika
	*   ¾ teaspoon fine sea or table salt, plus more as needed</description>
    </item>
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        <dc:format>text/html</dc:format>
        <dc:date>2026-03-22T22:13:23+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>creamy_chickpea_kale_masala</title>
        <link>https://cookbook.petri.us/doku.php?id=creamy_chickpea_kale_masala&amp;rev=1774217603&amp;do=diff</link>
        <description>Creamy Chickpea Kale Masala

Ingredients:

	*  2 tsp coriander seeds
	*  1½ tsp cumin seeds
	*  ¼ tsp cardamom seeds (from 4 to 5 green cardamom pods)
	*  2 tbsp neutral oil
	*  1 (2-inch) cinnamon stick
	*  1 large yellow or red onion, finely diced</description>
    </item>
    <item rdf:about="https://cookbook.petri.us/doku.php?id=crispy_bean_cakes_with_pitas&amp;rev=1773922537&amp;do=diff">
        <dc:format>text/html</dc:format>
        <dc:date>2026-03-19T12:15:37+00:00</dc:date>
        <dc:creator>court (court@undisclosed.example.com)</dc:creator>
        <title>crispy_bean_cakes_with_pitas - created</title>
        <link>https://cookbook.petri.us/doku.php?id=crispy_bean_cakes_with_pitas&amp;rev=1773922537&amp;do=diff</link>
        <description>Notes:

	*  
	*  Use like falafel balls in pitas
	*  Serve with tomato, cucumber lettuce
	*  Jonah made a sour cream and yogurt sauce with gochujang and dill

from:  &lt;https://cooking.nytimes.com/recipes/1021370-crispy-bean-cakes-with-harissa-lemon-and-herbs&gt;</description>
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        <dc:format>text/html</dc:format>
        <dc:date>2022-01-01T15:23:54+00:00</dc:date>
        <dc:creator>jonah (jonah@undisclosed.example.com)</dc:creator>
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        <description>&lt;img src=&quot;https://cookbook.petri.us/lib/exe/fetch.php?w=500&amp;amp;h=500&amp;amp;tok=1e4bc7&amp;amp;media=playground:screenshot_from_2021-04-09_22-55-49.png&quot; alt=&quot;screenshot_from_2021-04-09_22-55-49.png&quot; loading=&quot;lazy&quot; width=&quot;500&quot; height=&quot;500&quot; /&gt;</description>
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