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	<title>Summer recipe Archives &#8211; Tina&#039;s Table</title>
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		<title>Spaghetti with Fresh Tomato, Potato &#038; Basil (Spaghetti con Pomodoro Fresco, Patate e Basilico)</title>
		<link>https://www.tinastable.com/spaghetti-with-fresh-tomato-potato-basil/</link>
					<comments>https://www.tinastable.com/spaghetti-with-fresh-tomato-potato-basil/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 21 Jun 2019 17:06:08 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Tomatoes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3333</guid>

					<description><![CDATA[Summer is upon us and that means that tomato season is starting! Finally, we are starting to see real, juicy, sweet, succulent tomatoes&#8230; Yippee! If you love pasta with tomato and want a recipe that highlights fresh, ripe summer tomatoes, then read on about Spaghetti with Fresh Tomato, Potato &#38; Basil. This lovely dish with barely cooked tomatoes, perfumed with fresh basil, and deliciously creamy from the potato is a winner. It&#8217;s light, economical, and absolutely delicious. It&#8217;s also a little bit out of the norm. Beautiful Calabria&#8230; This is another recipe from my Calabrian family, like Spaghetti alle Corte&#8230;]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3333</post-id>	</item>
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		<title>Calabrian Stuffed Eggplants</title>
		<link>https://www.tinastable.com/calabrian-stuffed-eggplants/</link>
					<comments>https://www.tinastable.com/calabrian-stuffed-eggplants/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 11 Dec 2018 10:46:21 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1912</guid>

					<description><![CDATA[I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I&#8217;ve been preparing the dish like an Italian, all by eye. Some people aren&#8217;t comfortable with that, so I tested the recipe twice last week to get it just&#8230;]]></description>
		
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			<slash:comments>76</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1912</post-id>	</item>
		<item>
		<title>Zucchine alla Scapece al Forno &#8211; A Classic Recipe Lightened Up</title>
		<link>https://www.tinastable.com/zucchine-alla-scapece-al-forno/</link>
					<comments>https://www.tinastable.com/zucchine-alla-scapece-al-forno/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 18 Jul 2018 16:11:05 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Campania]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1395</guid>

					<description><![CDATA[It&#8217;s that wonderful time of year when all sorts of glorious vegetables are in season and at their peak. One such vegetable is that workhorse &#8211; zucchini. I feel like I could eat it almost every day and never tire of it. It&#8217;s so versatile, reasonable, and simple to prepare. Even though it&#8217;s available year-round, during summer it has much more flavor. Do you need a new way to prepare it? If so, try this classic dish from the Campania region called Zucchine alla Scapece. Zucchine alla Scapece: a Campanian Classic If you have ever visited Naples or the Amalfi Coast, you&#8230;]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1395</post-id>	</item>
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