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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/85a35e70-3bdd-4794-ae37-cef81be10a4c/pastawithcarmelizedtomatoes.jpg</image:loc>
      <image:title>Menus - Creative Classic Menu - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/ce97b33e-8bb2-4b14-8127-b3855efc61b7/fishsaltimbocca.jpg</image:loc>
      <image:title>Menus - Creative Classic Menu - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/735ee4d5-a481-4ba7-bd0e-1cf0debd6ca3/orangepistachiosemifreddo-500x375.jpg</image:loc>
      <image:title>Menus - Creative Classic Menu - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/spring-brunch-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-29</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1788043594754-8LGZ25PJLVG9BBW3QH9G/cakecover.webp</image:loc>
      <image:title>Menus - Spring Brunch Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1788043594752-FSKCNGQ1AU0I2MNX8HCB/torta_cover.webp</image:loc>
      <image:title>Menus - Spring Brunch Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1788043595761-J1QYUX4JP01SC89SWFG1/aspara.cover.webp</image:loc>
      <image:title>Menus - Spring Brunch Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1788043596162-TPZR7R9ZWT7422CK2LVV/image-asset.webp</image:loc>
      <image:title>Menus - Spring Brunch Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/restaurant-food-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367177-WGW1KI20LKFFU3TI8GUG/soupcover.jpg</image:loc>
      <image:title>Menus - “Restaurant Food” Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367183-90B9TCAPSCMT7W46EL66/duckcover2.jpg</image:loc>
      <image:title>Menus - “Restaurant Food” Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367191-MGTFDCU9JUEU45Z4QMYS/cake+cover.jpg</image:loc>
      <image:title>Menus - “Restaurant Food” Menu</image:title>
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  <url>
    <loc>https://www.cucinacasam.com/menus/french-bistro-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367117-SQN12A43PRE73C67ZWNQ/salad+cover.jpg</image:loc>
      <image:title>Menus - French Bistro Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367123-5SJVH10OKCEWQLJ2JLR1/coq+cover.jpg</image:loc>
      <image:title>Menus - French Bistro Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367129-08QKPZRNK2BCGMBEFHH6/tart+cover.jpg</image:loc>
      <image:title>Menus - French Bistro Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/sparkling-holiday-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366988-2Y2GCZUX8L28ZP1EP9DR/soup+cover.jpg</image:loc>
      <image:title>Menus - Sparkling Holiday Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366999-69212NXKQJPR0F8LUN4S/filet+cover+shot.jpg</image:loc>
      <image:title>Menus - Sparkling Holiday Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340367005-VTGH44JQRTMEX7D6L8S1/tartcovershot.jpg</image:loc>
      <image:title>Menus - Sparkling Holiday Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/savory-thanksgiving-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/holiday-cocktail-party-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366931-4FL4YTZPTKVP92AGAO3Q/cocktail%3Acover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366940-J2JCDKG14Y2KGXXCXKQX/tablecover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366946-QPVKMZXVDFR497BLRKQT/mushroom+cover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366953-OFBQ3DORX1EB7T5R015E/salmon+cover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366959-SLHDHUJ71TI6MIB22EOE/hummus+cover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366966-7DXPH21PZHZPK16BJ96C/image-asset.jpeg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366975-33ML47YYGS4S2NZ0XL1P/cookie+cover.jpg</image:loc>
      <image:title>Menus - Holiday Cocktail Party Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/spring-colors-abound-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366801-FXBBPQSRGU5CERNBHNOQ/stuff+vegcover.jpg</image:loc>
      <image:title>Menus - Spring Colors Abound Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366807-OZTOQ5ENA8KPMKHI6RDD/image-asset.jpeg</image:loc>
      <image:title>Menus - Spring Colors Abound Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366814-MQN1LBTB0NB6AFKMOED8/grillclass+cover.jpg</image:loc>
      <image:title>Menus - Spring Colors Abound Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/mint-and-citrus-spring-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366741-DHS6PZTP3X7DADWEKNLG/risotto+cover.jpg</image:loc>
      <image:title>Menus - Mint and Citrus Spring Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366748-JWL4Q3JH1VFC70Z40ECC/image-asset.jpeg</image:loc>
      <image:title>Menus - Mint and Citrus Spring Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366758-UQSPTATYH4HBZ2AENX45/tart+cover.jpg</image:loc>
      <image:title>Menus - Mint and Citrus Spring Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/shake-off-the-winter-blues-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366828-434B3E1KTH5PYCVWIEOO/image-asset.jpeg</image:loc>
      <image:title>Menus - Shake off the Winter Blues Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366834-E538ZEFWML4CH0C9UZLG/image-asset.jpeg</image:loc>
      <image:title>Menus - Shake off the Winter Blues Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366840-INUYV4HEP6M6MQEOBYUL/fish+cover.jpg</image:loc>
      <image:title>Menus - Shake off the Winter Blues Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366847-NUE15MV9IY78KU82SBQN/image-asset.jpeg</image:loc>
      <image:title>Menus - Shake off the Winter Blues Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/ultimate-comfort-food-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366773-DSTHFCH27NPVAVFMHK2E/salad+cover.jpg</image:loc>
      <image:title>Menus - Ultimate Comfort Food Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366780-QD8EJFMPK8KZH542KGBH/image-asset.jpeg</image:loc>
      <image:title>Menus - Ultimate Comfort Food Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366787-YBMPS8XG2C9UF29UR2VZ/crostata+cover.jpg</image:loc>
      <image:title>Menus - Ultimate Comfort Food Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/classic-italian-pizza-salad-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366891-QHZ87BD2WM3NY3BBOK07/caesarcover.jpg</image:loc>
      <image:title>Menus - Classic Italian: Pizza &amp;amp; Salad Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366897-LC3L7Z7ZJU06XIRBW2QP/image-asset.jpeg</image:loc>
      <image:title>Menus - Classic Italian: Pizza &amp;amp; Salad Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366903-KPEKHEHWRVUNJR2ALRR5/tiramisu%3Acovershot.jpg</image:loc>
      <image:title>Menus - Classic Italian: Pizza &amp;amp; Salad Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/taste-of-emilia-romagna-menu</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366861-4J40CVWKL6K9Z270LJ29/bolognese-home+page.jpg</image:loc>
      <image:title>Menus - Taste of Emilia-Romagna Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366869-PT5KRFJHYEXURWS7KSAO/image-asset.jpeg</image:loc>
      <image:title>Menus - Taste of Emilia-Romagna Menu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340366876-H3Q3YEJFH5O54F5RGPEO/sbisolona-covershot.jpg</image:loc>
      <image:title>Menus - Taste of Emilia-Romagna Menu</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/category/Winter</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/category/Summer</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/category/Fall</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/menus/category/Spring</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2026-09-17</lastmod>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/mixed-greens-salad-with-dried-figs-cranberries-walnuts-goat-cheese-served-with-citrus-vinaigrette</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-09-17</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392526-UQRD38CMX9A8K9B57JJ5/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
      <image:caption>The inspiration for this salad was my cleaning out the pantry after the holidays! I found all these different dried fruits and nuts left over from my various creations. I decided to toss them with some beautiful winter greens, some goat cheese (everything is better with goat cheese!) and make a citrus vinaigrette, since I had copious amounts of limes in the garden. It turned out to be my family’s new favorite salad. It’s a perfect way to either to start your meal, as we do in the U.S, or end it, as they do in Europe. It could actually be it’s own meal in itself since there’s so many goodies in there. Feel free to change up the dried fruits and nuts so whatever you find in your pantry.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392538-8DM5W2FC00VFNYG7F9RY/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392545-RMJPALNAQIFHKMWEQKZT/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392550-W6YH8J3V2SUGEBSAYYM1/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392557-5EJDWRUAJVOSVR5DR6Z0/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392563-Q346E801F455CRWCYNTH/image-asset.jpeg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392532-XMORZKXGJKT7DA1AARPB/salad%3Aingred.jpg</image:loc>
      <image:title>Recipes - Mixed Greens Salad with Dried Figs, Cranberries, Walnuts &amp;amp; Goat Cheese, Served with Citrus Vinaigrette - Ingredients</image:title>
      <image:caption>Vinaigrette: 3T lime juice 1T Dijon mustard 1tsp. salt pepper ½ cup extra virgin olive oil Salad: 10 oz. mixed salad greens, arugula or spinach (8-10 handfuls) 2 Belgium endives, sliced 1 small head radicchio, washed and torn into bite size pieces 1 cup dried figs, chopped 1 cup dried cranberries 1 cup toasted walnuts, roughly chopped 10 oz. goat cheese, crumbled</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2020/2/20/shrimp-scampi-with-pasta</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392667-GTZSTIFF04ZX6H7RAKDK/image-asset.jpeg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
      <image:caption>An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392679-JFV3QGXP1UTGSVRU0BMP/shrimp%231.jpg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392684-5OWM9JEM8IZPX283D3OO/image-asset.jpeg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
    </image:image>
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      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392702-KM88Y1D5S9C698W70D9U/shrimp%234.jpg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392707-5E65Y3NKIYT7H184BE5W/shrimp%235.jpg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392713-0FOIF7SE3XDTHAPB9U4M/image-asset.jpeg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392673-9YJKJ0RJI0BQYBU6ZLQE/shrimp%3Aingred.jpg</image:loc>
      <image:title>Recipes - Shrimp Scampi with Pasta - Ingredients</image:title>
      <image:caption>1 pound shrimp, peeled, and deveined 5T butter 2T olive oil 1 shallot, finely diced 5 cloves garlic, finely diced ½ cup white wine 1 tablespoon lemon zest ½ cup lemon juice 1 pound fresh pasta 2T chopped flat parsley salt &amp; pepper chili flakes-optional</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-orange-mousse-served-with-raspberries-and-meringue-kisses</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392425-B2ZUD9C3V2GYT1WN18BH/image-asset.jpeg</image:loc>
      <image:title>Recipes - Chocolate Orange Mousse</image:title>
      <image:caption>This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite ways to end a meal!</image:caption>
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      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392494-21JNRR0H18KYFI754XO7/mousse%234b.jpg</image:loc>
      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392500-ZZ75Y2XZDXCQZX3EF4LT/image-asset.jpeg</image:loc>
      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392506-I70S19488XG4F7H8EIGF/mousse%236.jpg</image:loc>
      <image:title>Recipes - Chocolate Orange Mousse</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392431-D78VR2BC39JUDBKIJR86/mousse%3Aingred.jpg</image:loc>
      <image:title>Recipes - Chocolate Orange Mousse - Ingredients</image:title>
      <image:caption>6 oz. bittersweet chocolate, chopped 2T unsalted butter, cut into 8 pieces ¼ cup orange liquor 3 large egg whites, room temperature pinch of salt 3T super fine sugar 1 cup cold heavy cream 1 cup raspberries, washed Confectioner’s sugar for dusting</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2020/2/20/meringue-kisses</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392578-X8WWH797WGQEAA6Y5NVO/image-asset.jpeg</image:loc>
      <image:title>Recipes - Meringue Kisses</image:title>
      <image:caption>These meringue kisses add the perfect little crunch to any dessert, or they are just heavenly on their own. I bet you can’t eat just one! For February, we colored the meringues pink for a festive little way to end this romantic meal.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392591-NGDFLJC75HB9GFHWU9X8/image-asset.jpeg</image:loc>
      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392631-1KCPPUJ5TJOO6OWLMRRQ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392638-E3KKLAKSKXR782R9024S/image-asset.jpeg</image:loc>
      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392647-8THNGOCK9WW7ML9JXF9I/image-asset.jpeg</image:loc>
      <image:title>Recipes - Meringue Kisses</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392584-8EBDQHGKCKCHFTLPM3YO/kisses%3Aingred.jpg</image:loc>
      <image:title>Recipes - Meringue Kisses - Ingredients</image:title>
      <image:caption>4 egg whites at room temperature ¼ tsp. Cream of Tartar pinch of salt 1 cup superfine sugar red food color</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2020/1/29/bagna-cauda</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392144-NCH7DKFB35LQRX0EO2KW/bagna%3Acover.jpg</image:loc>
      <image:title>Recipes - Bagna Cauda - Bagna calda, translates into “hot bath," and that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. The first time I had it was when I did my externship at Rex Il Ristorante in Los Angeles. We served a beautiful roasted pepper with the bagna calda drizzled over the top. I had never tasted anything like it. The sweetness of the pepper, the salt-and-garlic combination of the sauce….it was unforgettable! I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!</image:title>
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      <image:title>Recipes - Bagna Cauda</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392167-4EXWG3BI78QQM810M5NS/bagna%232.jpg</image:loc>
      <image:title>Recipes - Bagna Cauda</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392176-ICJEPBUS6KLNKQH4E2ZK/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bagna Cauda</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392182-2BIF03EZFMXAK0B8GDXC/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bagna Cauda</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392188-EBSVH31W21LDS5PEJ9XT/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bagna Cauda</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392149-8T19LHGFI6WVU27KMG9K/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bagna Cauda - Ingredients</image:title>
      <image:caption>¾ cup olive oil 6 cloves garlic, finely chopped 8 anchovies fillet in oil, drained 4T butter, cut into small pieces, cold pepper Vegetables: raw bell peppers, endive, fennel, roasted peppers,</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/lasagne-bolognese</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392296-1DFBN2W4RQZAOA2POB9S/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
      <image:caption>You have never had lasagna until you've had this lasagna! Made with layers of spinach pasta coated in a meaty ragú, creamy beschimella/béchamel sauce and just a sprinkle of Parmigiano-Reggiano cheese. There are no copious amounts of ricotta, mozzarella or tomato sauce. This lasagna has a dense mouth feel, but light, yet so satisfying in the stomach. It is in my opinion a culinary master piece.!! I took classes in Bologna and learned from ladies that shared with me their secrets and, if I do say so, I think I did a good job in replicating it here at home. I’m sure this will soon be a family favorite. In fact, it is now a “required” stock item in our family refrigerator!</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392309-PDEMZMY43963T6Y2B0TJ/las%231.jpg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392329-2U3ZNZT31VZWSDISTNYR/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392335-C6WJ2Q5N1BJXSLCJT48R/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392406-EK0OZK2ZH1JB35G9UHOC/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392411-9HIDLZUBC21P5PJRYHSH/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392304-41EXRJ0I5P45VKMWMGQ1/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lasagne Bolognese - Ingredients</image:title>
      <image:caption>Ragu: 1 large carrot 2 stalks celery 1 medium onion 4 oz. pancetta 2T olive oil 1 pound ground beef 1 cup red wine 2T double-concentrated tomato paste dissolved in 1cup warm water 1½ cups beef stock salt &amp; pepper Besicamella: 8T butter 8T flour 4 cups milk, room temperature 1 tsp. salt 4-5 grinds fresh pepper ½ tsp. nutmeg ¼ cup Parmigiano-Reggiano cheese Pasta: 1 pound fresh spinach pasta sheets ½ cup Parmigiano- Reggiano cheese</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-salami-salame-al-cioccolato</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392204-9YFQK7KDE69A0RS5ZNC2/image-asset.jpeg</image:loc>
      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
      <image:caption>This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. When I first spotted it in a Bolognese bakery, I knew we had to try it. I asked the ladies for a piece, and she questioned me “just one?” Well, I went outside with the cookie and my family just devoured it. I went back into the bakery and had to order more!! The ladies just laughed and said “We told you!” Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice too!</image:caption>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392259-QVA2X96924ZIRIU17637/salamI%236.jpg</image:loc>
      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392209-ZBQZCY07YMOBNRB5QP9R/salami%3Aingred+.jpg</image:loc>
      <image:title>Recipes - Salame di Cioccolato, Chocolate Salami - Ingredients</image:title>
      <image:caption>8oz. dark chocolate, 60% cacao or more, chopped 2T cocoa powder, sifted 7T butter, softened 2/3 cup super-fine granulated sugar 3 egg 1 tsp. vanilla extract 7 oz. tea biscuits, digestive cookies, or Marie biscuits ¾ cup shelled pistachios, toasted and coarsely chopped ¾ cup raw almonds, toasted and coarsely chopped 3T Confectioners’ sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/orange-fennel-black-olive-salad-with-citrus-vinaigrette-scgdr</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390236-945PH33FLQ1ZZTLN7SPR/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette - This salad really hits all those magical taste bud notes! You have the sweetness of the orange, the crunchy anise flavor of the fennel, and the saltiness of the black olives…all tossed together with a lovely citrus vinaigrette! I love how bright all the flavors are and it really is the perfect way to start or end your meal.</image:title>
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      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette</image:title>
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      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette</image:title>
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      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390272-5J9KOYD952JUS6VCSKOP/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390280-076LKFMPEW5G5LRBVXEA/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390242-WFTH3KZD1Y2PICJWCYV9/salad%3Aingred.jpg</image:loc>
      <image:title>Recipes - Orange, Fennel, Black Olive Salad with Citrus Vinaigrette - Ingredients</image:title>
      <image:caption>Vinaigrette: 3T lemon juice ½ cup extra virgin olive oil ½ tsp. salt 4 -5 grinds of pepper Salad: 5 heads of fennel 4 oranges ½ cup black olives pitted 4 cups arugula</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/potato-dauphinoise</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390485-WEALI020V2LB70A38D7D/image-asset.jpeg</image:loc>
      <image:title>Recipes - Potato Dauphinoise</image:title>
      <image:caption>Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!</image:caption>
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      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390517-9Z8KU8ODW3K9RYENU1JS/potat%3A4.jpg</image:loc>
      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390532-784LOMISQRSJHASDPDCM/potat%3A5.jpg</image:loc>
      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390545-L75TEHDIBHYJ2N8IF8OM/potat%3A8.jpg</image:loc>
      <image:title>Recipes - Potato Dauphinoise</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390491-A5Z3TQMCMKDDG40DXW0T/potat%3Aingred..jpg</image:loc>
      <image:title>Recipes - Potato Dauphinoise - Ingredients</image:title>
      <image:caption>1½ cup milk 1 cup heavy cream 2 cloves garlic, crushed 4 sprigs fresh thyme 2 ½ pounds potatoes</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pork-tenderloin-stuffed-with-spinach-ham-cheese</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390298-HWAG3A41Q8IVH7EKO5T9/pork%3Acover.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese - I must admit, when Elena and I were making this dish, I was struck at how easy it came together….and it took so little time too! The fact that it is so good and satisfying makes this a new “go to” recipe for all occasions. The pork tenderloin is "butterfly” cut and then pounded thin. (You can have the butcher do this!) Layer slices of the Prosciutto d’ Parma on the pork then top with beautiful sautéed spinach and a sprinkle of Parmigiano-Reggiano cheese. The pork is rolled, trussed, and roasted. Carving reveals the beautiful filling inside. Topped with a simple pan sauce, it is a show-stopping main dish that looks very impressive and it seems like it took a long time to prepare, but actually it’s quite easy and can be prepared ahead and just cooked at the last moment!</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390374-4L0OTBLQUAHJ43X3UK45/pork%237.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390380-BP5DZSZ6SQMWTMZ6VE3G/pork%238.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390388-9NL03AARM50W6KLSDXR3/pork%239.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390417-Z9N33BXEWKXEQRGJHRFW/pork%236d.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390441-47KNT29939Z9F4WKI0ZI/image-asset.jpeg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390452-SSL05HS7JY1VMDIJBVNE/image-asset.jpeg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390307-CIMD9A4I0E2S5HBN6HHZ/pork%3Aingred.jpg</image:loc>
      <image:title>Recipes - Pork Tenderloin stuffed with Spinach, Ham, &amp;amp; Cheese - Ingredients</image:title>
      <image:caption>2T Butter 1 shallot, finely chopped 1 pound baby spinach, washed, drained and slightly damp 3T olive oil 2 pork tenderloin, approx 1 ½ lb each 10 slices prosciutto d’ Parma 1 cup Parmigano-Reggiano cheese, sliced with a potato peeler into curls salt &amp; pepper butcher twine 1 cup chicken stock</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/candy-cane-cheesecake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390158-DWBA64T5E8K6C0G012H7/cake%3Acover.jpg</image:loc>
      <image:title>Recipes - Candy Cane Cheesecake - I just love the cool, refreshing taste of peppermint. It one of my favorite Holiday flavors. Any time I can work it into a Holiday dessert, I am so excited! This is my Mom’s classic cheesecake recipe that we have decked out for the Holidays. We start with a chocolate cookie crust and a creamy cheesy filling that we infuse with peppermint extract to give it a slight peppermint kick. Topped with crushed candy canes, we add a final crunchy peppermint note and a nostalgic splash of red and white, which makes this cake so Christmassy!</image:title>
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      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390181-5KOPJD30QTNS5CY8GDF4/cake%233.jpg</image:loc>
      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:title>Recipes - Candy Cane Cheesecake</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390167-UUU5V2AOJR58XDI5ZP1W/cake%3A+ingred.jpg</image:loc>
      <image:title>Recipes - Candy Cane Cheesecake - Ingredients</image:title>
      <image:caption>Crust: 1½ cups chocolate cookie crumbs 4oz butter, melted Filling: 24 oz. cream cheese, room temperature ¾ cups granulated sugar 4 eggs 1 tsp. peppermint extract Topping: 1 pint sour cream 2T granulated sugar 1 tsp. peppermint extract ¼ cup crushed candy canes</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/lamb-briouats</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389968-IPWS6B0WRLLFN4A9M7Z3/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lamb Briouats</image:title>
      <image:caption>The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastry but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.</image:caption>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390067-DUP142389ID0RY1TOMY5/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lamb Briouats</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389975-63XSDIZEQTJZRT1AKOEC/image-asset.jpeg</image:loc>
      <image:title>Recipes - Lamb Briouats - Ingredients</image:title>
      <image:caption>2T olive oil 1 medium onion, finely diced 1½ tsp. whole cumin seeds, toasted* (or 1 ½ tsp. ground cumin) 1½ tsp. salt 1 tsp. pepper 1 tsp. paprika ¼ tsp. cinnamon 1-pound ground lamb 3 eggs, slightly beaten 1 package Phyllo /Filo dough, defrosted ½ cup butter, melted</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/zaalouk-moroccan-eggplant</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390083-CHO5IYWG6EGV8P5X6A1H/image-asset.jpeg</image:loc>
      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
      <image:caption>My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!</image:caption>
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      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390123-H6R8JFZ0U5E30J2JFKYX/zaalouk%235a.jpg</image:loc>
      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390130-VYVLW3MRK5ZLZJ6OZPBU/image-asset.jpeg</image:loc>
      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:title>Recipes - Zaalouk, Moroccan Eggplant</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390089-20C7WZDVA8XZQCYHD431/zaalouk%3Aingred..jpg</image:loc>
      <image:title>Recipes - Zaalouk, Moroccan Eggplant - Ingredients</image:title>
      <image:caption>2 medium Italian or globe eggplants (about 2 pound) 6T olive oil 1 14.5 oz. can of diced tomatoes 1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin) ¼ tsp. cayenne pepper ½ tsp. paprika 1 tsp. salt 3 cloves garlic, crushed ¼ cup fresh lemon juice 2T parsley, finely chopped</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/butternut-squash-soup-with-spicy-pepitas</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389791-5BK9TBYL1WXZOBWD8DYX/soup%3Acover.jpg</image:loc>
      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas - Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency…but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!</image:title>
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      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389830-TSOL7ARYV5EILC25FOML/image-asset.jpeg</image:loc>
      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389837-TJ8ZW22OJTLL2F0F0IYI/image-asset.jpeg</image:loc>
      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389798-MPB85MDE92LWRMW144G5/soup%3Aingred.jpg</image:loc>
      <image:title>Recipes - Butternut Squash Soup with Spicy Pepitas - Ingredients</image:title>
      <image:caption>3T olive oil 1 medium onion, peeled and medium diced 2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups) 1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup) 1½T fresh sage, chopped 4-5 cups chicken stock Salt &amp; Pepper 2 cups raw pepitas 1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin) 1 tsp. salt 1 tsp. ancho chili powder 1 tsp. black pepper 2T lime juice</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2019/12/1/goat-cheese-truffles-wj5yz</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389917-O3G7DELHMN7E59JJMBWH/goatcheese%3Acover.jpg</image:loc>
      <image:title>Recipes - Goat Cheese Truffles - I’m always joking that I’d rather have cheese than chocolate for dessert – and this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun toppings. To serve, place them in little paper cups as you would a truffle. Serve with crostini or crackers. These are the perfect way to begin or end your meal.</image:title>
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      <image:title>Recipes - Goat Cheese Truffles</image:title>
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      <image:title>Recipes - Goat Cheese Truffles</image:title>
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      <image:title>Recipes - Goat Cheese Truffles</image:title>
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      <image:title>Recipes - Goat Cheese Truffles</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389923-10MVJV64DO8053GSRO9Y/goatcheese%3Aingred.jpg</image:loc>
      <image:title>Recipes - Goat Cheese Truffles - Ingredients</image:title>
      <image:caption>16 oz. goat cheese ¼ cup Greek yogurt 1tsp. herbs de Provence Roll: ½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds 2T chopped parsley ½ cup dried cranberries finely chopped ½ cup spices: sesame seeds, everything bagel, or poppy seeds Crostini: 1 baguette loaf, cut on diagonal into 24 thin slices ¼ cup olive oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-pearl-cookies</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389851-6WJS6853ETYFNRA475RK/Cookie.jpg</image:loc>
      <image:title>Recipes - Chocolate Pearl Cookies - These little gems are slightly chocolate-y, but not too sweet, and are the perfect way to end a meal. They are so easy to prepare! The batter is made ahead, and then you roll the cookie in King Arthur pearl sugar to give them a beautiful crunchy white appearance like a pearl. Be careful – they will become as rare as pearls as they will disappear off your table!</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:title>Recipes - Chocolate Pearl Cookies</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/659dd32b-6790-4c26-97e4-ea19292d3f25/ChocolatePearlCookie7.jpeg</image:loc>
      <image:title>Recipes - Chocolate Pearl Cookies - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389858-QIMO48HVSNUX7AD1VLBV/Cookieingred.jpg</image:loc>
      <image:title>Recipes - Chocolate Pearl Cookies - Ingredients</image:title>
      <image:caption>1½ cup Walnuts ½ cup Unsweetened Cocoa Powder 2 cups All-Purpose Flour ¼ tsp Baking Soda 1 tsp Baking Powder ½ tsp Salt ¾ cup Butter room temperature ¾ cup Golden Brown Sugar ¼ cup Milk 1 tsp Vanilla 1 Egg 1 cup Pearl Sugar or Confectioners Sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2019/6/28/pimento-cheese-ball-with-crostini-w5pjg</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392009-NRUNX5U8SEHYOOQVJNPT/image-asset.jpeg</image:loc>
      <image:title>Recipes - Pimento Cheese Ball with Crostini</image:title>
      <image:caption>This is a spicy, cheesy concoction that every southern girl has in her recipe repertoire as a “go to” appetizer. It’s the signature dish at the Master’s Golf Tournament and I’m sure it is soon to be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar. I like to use Tillamook cheese from Oregon because it has only four ingredients in it and when you use really good ingredients, they shine, and that’s what really matters. The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving, because cheese is best enjoyed at room temperature and spread it on your crostini. That cheesy goodness and the slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.</image:caption>
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      <image:title>Recipes - Pimento Cheese Ball with Crostini</image:title>
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      <image:title>Recipes - Pimento Cheese Ball with Crostini</image:title>
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      <image:title>Recipes - Pimento Cheese Ball with Crostini</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392016-6SI3UPZFMDP7KJUMTP95/cheese%3Aingred.jpg</image:loc>
      <image:title>Recipes - Pimento Cheese Ball with Crostini - Ingredients</image:title>
      <image:caption>½ cup Mayonnaise store bought or homemade 4 oz Jar Diced Pimentos drained 1 clove Garlic crushed 2 T Yellow Onion grated 1 tsp Worcestershire Sauce 1 tsp Cayenne Pepper ¼ tsp Salt 1 pound Sharp Cheddar Cheese grated ½ cup Chopped Nuts walnuts, pecans, or almonds 1 T Chopped Parsley Crostini: 1 Baguette Loaf cut on diagonal into 24 thin slices ¼ cup Olive Oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/tri-color-blue-cheese-coleslaw</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392075-B9DIVVBYDX8JOY1FHQ6B/slaw%3Acover.jpg</image:loc>
      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw - This is going to be your go to summer salad! If you like coleslaw, but don’t like ones that are heavy on the mayo, then this is for you. The crunchy, shredded, red and green cabbage and sweet grated carrots are tossed together with a tangy, but light, creamy dressing. Then there is the explosion of blue cheese that sneaks in there hidden in all the slaw-y goodness, finally topped with the crunch of toasted walnuts. It’s a party in your mouth! It is a stunning accompaniment to other grilled items like burgers, ribs, and all things summer.</image:title>
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      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw</image:title>
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      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw</image:title>
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      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw</image:title>
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      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340392082-0HR9ZYNYJPI71UABW0JX/slaw%3Aingred.jpg</image:loc>
      <image:title>Recipes - Tri-Color Blue Cheese Coleslaw - Ingredients</image:title>
      <image:caption>1 small head of green cabbage 1 small head of purple cabbage 5 large carrots, peeled ¼ cup apple cider vinegar ½ cup sour cream ½ cup Greek non-flavored yogurt or mayonnaise 1 tsp. celery seed. 1 tsp. salt 1 ½ cup Blue cheese, Roquefort, or Gorgonzola cheese, crumbled ½ cup toasted walnuts, chopped</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/best-dang-bbq-chicken</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391922-J4HAR8XX3ATC6W2TQXXF/chi%3Acover.jpg</image:loc>
      <image:title>Recipes - The Best Dang BBQ Chicken - This is my take on a barbecue sauce. It’s tangy, but not too sweet, with just a touch of heat as it finishes. It is the bomb! It tastes like it’s complicated and has been simmering for hours, but comes together very quickly and can last in your fridge for weeks. It’s super on chicken, but equally good on pork or beef. Our BBQ chicken is a 2-step process. We first grill the chicken to add that nice smoky flavor to the meat, also rendering out the fat and making the skin crispy and beautifully caramelized. The second step is to slather it with our BBQ sauce. If we did that and continued cooking it on the grill, the sauce will burn into a flaming mess. So, we will finish cooking it in the oven. It’s the best of both worlds with its smoky flavor from the grill, but the barbecue sauce is not burnt. Also, the chicken is perfectly moist and juicy. It’s sure to be a summer hit!</image:title>
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      <image:title>Recipes - The Best Dang BBQ Chicken</image:title>
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      <image:title>Recipes - The Best Dang BBQ Chicken</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391928-ZEIAAGETWTH03INGCNBR/image-asset.jpeg</image:loc>
      <image:title>Recipes - The Best Dang BBQ Chicken - Ingredients</image:title>
      <image:caption>Sauce: 2 slices bacon 1 medium onion, finely diced 3 cloves of garlic, crushed 3 cups ketchup ¼ cup apple cider vinegar ¼ cup light brown sugar ¼ cup molasses 1T dry mustard 2 tsp. paprika ½ tsp. cayenne pepper ½ tsp. dried thyme salt &amp; pepper 8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/raspberry-peach-short-cake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391816-CP15Y774VN6OST173I1V/image-asset.jpeg</image:loc>
      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake - This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! Once you taste them, you are going to want to make them a part of your family. They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and like you have sprinkled them with magic snow. The magic is that the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. This sugar is available at www.kingarthur.com. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391823-H6JE5B4ZNS3ET1A840O1/cake%3Aingred.jpg</image:loc>
      <image:title>Recipes - Raspberry &amp;amp; Peach Short Cake - Ingredients</image:title>
      <image:caption>Pastry 2½ cups all-purpose flour 1/3 cup granulated sugar 1T baking powder ¼ tsp. salt 1 tsp. zest of orange 4 oz. butter cut into pieces, chilled 1 cup heavy cream 1egg, beaten sugar to sprinkle on top Topping 2 cup raspberries berries, washed 2 cups peaches peeled and sliced 3T granulated sugar ½ cup Amaretto Liquor 2 cups heavy cream ¼ cups Confectioner’s sugar 1tsp vanilla</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/grilled-shrimp-beef-kebobs-with-avocado-with-tzatziki-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391546-RN7EOR3YEXDMCC51UZW2/beef%3Acover.jpg</image:loc>
      <image:title>Recipes - Grilled Shrimp &amp;amp; Beef Kebobs with Avocado with Tzatziki Sauce</image:title>
      <image:caption>Top sirloin and beautiful gulf shrimp are tossed in a wonderful spice mixture of coriander, cumin, garlic, and other spices to create this flavorful summer showcase. The avocado tzatziki sauce is to die for! To be honest, I thought I had come up with avocado tzatziki sauce on my own, and it would be my culinary contribution to the world and launch my career on Food Network as the next Julia Child. You can imagine my disappoint when I found that that Trader Joe’s had beat me to it. Anyways, this is a fantastic sauce to go with our grilled beef and shrimp, but it’s can be used as an excellent appetizer served with pita chips or crudités. It’s even super on sandwiches!</image:caption>
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      <image:title>Recipes - Grilled Shrimp &amp;amp; Beef Kebobs with Avocado with Tzatziki Sauce - Ingredients</image:title>
      <image:caption>2 pounds Top Sirloin 2 pounds Shrimp Rub 1T black peppercorns 2T coriander seeds 3T cumin seeds 6 cloves garlic, crushed 1T chili powder 1T salt 1 tsp. dried mustard 1 tsp. paprika Sauce ingredients Below.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391639-IMT26DBQIT3M000FWMG4/sauce%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Grilled Shrimp &amp;amp; Beef Kebobs with Avocado with Tzatziki Sauce</image:title>
      <image:caption>Sauce 2 large ripe avocado, peeled and pitted 2 tsp. lime zest 3T lime juice ½ cup Greek yogurt 1 cup Persian or English cucumber cut into ½” cubes 1 shallot, finely chopped 1/2 cup fresh dill, finely chopped 4-5 dashes hot sauce (to taste) Salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/couscous-with-apricots-pine-nuts</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391482-1WKMRFDEA5Z0D8O9A1VW/couscous%3Acover.jpg</image:loc>
      <image:title>Recipes - Couscous with Apricots &amp;amp; Pine Nuts - Did you know that couscous isn’t a grain? It’s a pasta! It is just the perfect canvas that you can almost add anything to it. In this recipe, we are cooking it by leaving it out in a baking dish and then covering it with boiling water and plastic wrap. This seals in the steam, which cooks the couscous into little soft puffs of goodness. Apricots, golden raisins, and toasted pine nuts add color, crunch, and sweetness, providing a nice contrast to the spiciness of the meat and the tanginess of the sauce. You can add different dried fruits and nuts, or make a couscous salad and add one of my favorite cheeses: feta cheese. Another great idea is to add leftover cooked veggies and meat to the couscous. Couscous is so versatile that it can be an elegant side or elevated to a hearty main dish</image:title>
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      <image:title>Recipes - Couscous with Apricots &amp;amp; Pine Nuts - Ingredients</image:title>
      <image:caption>3 cups couscous 4½ cups boiling water ½ cup golden raisins 1 cup apricots, cut into bite-size pieces ½ cup pine nuts toasted *2T chopped flat parsley Salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/strawberry-semifreddo</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:title>Recipes - Strawberry Semifreddo - Semifredo in Italian means “half frozen” or “half soft." This is the sublimely delicious dessert is the perfect ode to summer. Once prepared, you pop in your freezer to freeze; then, it’s ready to serve, waiting for you to slice it and top it with some shaved chocolate. It’s elegant and whimsical at the same time. I jokingly think the clouds in heaven must taste like this. Here’s to hoping all your outdoor entertaining is a slice of heaven!</image:title>
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      <image:title>Recipes - Strawberry Semifreddo - Ingredients</image:title>
      <image:caption>Berries: 2 cup strawberries, washed, hulled &amp; cut in half 3T granulated sugar Cream: 1cup heavy whipping cream 1tsp. vanilla Zabaglione: 4 egg yolks, room temperature 4T granulated sugar Meringue: 4 egg whites, room temperature pinch of salt ¼ tsp. cream of tartar ¾ cup granulated sugar ½ cup water 1 bar semisweet chocolate</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/salmon-pt-with-crostini</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:title>Recipes - Salmon Pâté with Crostini - My son and I just visited New York. The first thing on our agenda was to get a proper bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.</image:title>
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      <image:title>Recipes - Salmon Pâté with Crostini</image:title>
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      <image:title>Recipes - Salmon Pâté with Crostini</image:title>
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      <image:title>Recipes - Salmon Pâté with Crostini</image:title>
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      <image:title>Recipes - Salmon Pâté with Crostini</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391364-M5TBQBX7JLTXYFG7JG5D/salmon%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Salmon Pâté with Crostini - Ingredients</image:title>
      <image:caption>1 baguette, sliced into 16 pieces diagonally ¼ c olive oil 4 oz. cream cheese, room temperature 8 oz. smoked salmon, chopped 1 shallot, finely chopped 1 T lemon zest 2 T lemon juice ½ cup Greek nonfat yogurt 1T fresh dill finely chopped salt &amp; pepper fresh dill and capers for garnish</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/herb-crusted-leg-of-lamb-mint-salsa-verde</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391256-WRBCB56MT4DLUSTWWBY4/lamb%3Acover.jpg</image:loc>
      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde - We’re going to marinate a boneless leg of lamb with garlic and fresh herbs which is going to adds tons of flavor and really complement the mild taste of the lamb. Lamb has really gotten a bad rap as being a very gamy tasting meat. It’s not. The meat is very mild tasting, and after being perfectly roasted we will serve it with a mint salsa verde. Many different cuisine have their version of a salsa verde, or green sauce. The combination of crushed garlic, herbs, and oil can transfer a dish from being good to great. In France it’s called pistou, in Italy it’s pesto, and in Argentina its a chimichurri sauce. Today we are are adding mint along with a little lemon, which compliments the lamb so beautifully.</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391262-7NTY0HVL9R36JQ90Y1ZR/lamb%3Asalsa%3A+ingrd.jpg</image:loc>
      <image:title>Recipes - Herb Crusted Leg of Lamb, Mint Salsa Verde - Ingredients</image:title>
      <image:caption>Lamb: 10 cloves of garlic, peeled ½ packed cup mint leaves 4T fresh thyme leaves 1 packed cup parsley Italian leaves 1 T lemon zest 5 T Olive oil 1 4-5 pound leg of lamb salt and pepper Mint Salsa Verde: 2 clove garlic, peeled 1 cup fresh mint leaves, packed 1 cup fresh Italian parsley leaves, packed 1 shallot, finely diced 2 T capers, rinsed 1 T lemon zest ¼ cup lemon juice 2/3 cup olive oil salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/yukon-gold-potato-gratin</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391406-XNLJH2C84CMX5A0H9TUJ/potato%3Acover.jpg.jpg</image:loc>
      <image:title>Recipes - Yukon Gold Potato Gratin - Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. The exterior peel is so thin that all you have to do is wash them. You don’t even need to peel them which is an added bonus because it saves you time and you get all those great vitamins! The interior is a golden yellow color with a creamy, sweet texture that pairs so beautifully with the herb infused milk. Then topped with Parmesano Reggiano and breadcrumbs which are then cooked until golden brown. The perfect compliment of roasted meat.</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin</image:title>
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      <image:title>Recipes - Yukon Gold Potato Gratin - Ingredients</image:title>
      <image:caption>1 ½ cup milk 1 cup heavy cream 2 cloves garlic, crushed 4 sprigs fresh thyme 1 cup dried breadcrumb, or panko ½ cup grated Parmigiano - Reggiano cheese salt &amp; pepper 2 pounds Yukon Gold potatoes</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/carrot-cake-with-honey-cream-cheese-icing</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391147-41QQUSGYHJRTL0PU9RKK/cake%3Acover.jpg</image:loc>
      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing - I think most southern families have their version of a carrot cake. It’s a classic. This is my take on my Mom’s recipe. The carrot cake batter is not light and fluffy, its more dense like a muffin batter. So I’ve added yogurt and I love the traditional addition of crushed pineapple to add flavor and help keep it moist. The cake is studded with roasted pecans and then covered in a decadent cream cheese icing. Just a slice of heaven. A perfect way to end a delicious spring meal.</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing</image:title>
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      <image:title>Recipes - Carrot Cake With Honey Cream Cheese Icing - Ingredients</image:title>
      <image:caption>Cake: 1 T Butter, soften 2 T flour 3 cups all purpose flour 1½ tsp. baking soda 2 tsp. cinnamon ½ tsp. salt 2 cups grated carrots 1 cup chopped pecans, toasted* 1 ½ cups granulated sugar 3 eggs ¾ cups vegetable oil 1 cup can crush pineapple w/ juice ¾ cup Greek nonfat yogurt 2 tsp. vanilla Frosting: 2 8 oz. packages cream cheese, softened 1 stick butter, softened 1 T orange zest ¾ honey ½ cup confectioners’ sugar ¼ cup chopped pecans</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/roasted-beet-fennel-salad</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391077-PGIJAJRJ6X8MFRQL38DO/salad%3Acover.jpg</image:loc>
      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad - Roasted beets really need a cape because they truly are a superfood! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Whether it be the brilliant deep raspberry purple (my favorite color) or golden yellow, they are show stoppers. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet! For this recipe, we have tossed our roasted beets with shaved fennel, some beautiful salad greens, and a gorgeous balsamic vinaigrette. If you aren’t making your own vinaigrette, do try. It’s so easy and quick. I timed myself making it: 2 mins &amp; 9 seconds. Voile!! You have a beautiful emulsified dressing that is better that anything you will buy in a bottle!! To put this salad over the top, we marinated goat cheese with herbs and olive oil, making this salad the perfect way to begin or end your meal. It also makes a fantastic lunch on its own. With a crisp toasty French baguette and paired with a glass of Australian Riesling, it is perfectly delicious.</image:title>
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      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391123-HYGGPP2UKEFYY48ATOSB/salad6a.jpg</image:loc>
      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340391086-ERLAQREPRRID28SO5AIA/salad%3Aingred.jpg</image:loc>
      <image:title>Recipes - Roasted Beet &amp;amp; Fennel Salad - Ingredients</image:title>
      <image:caption>8-10 medium red or golden beets 16 oz. goat cheese ½ cup olive oil 1T fresh thyme, slightly chopped 1tsp. fresh rosemary, finely chopped ½ tsp. salt 4-5 grinds black pepper Vinaigrette: 1T Dijon mustard 2T Balsamic vinegar ½ cup extra-virgin olive oil 3 bulbs of fennel 8 cups mixed greens, washed</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/creamy-polenta</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390923-AVFKBSLT0WNTJJ8F88XE/polenta%3Acover.jpg</image:loc>
      <image:title>Recipes - Creamy Polenta - Making polenta is usually a labor of love that requires a lot of time stirring. This method has you stirring for just a few minutes and finishing it in the oven. You still end up with a creamy and delectable cheese dish with not as much work.</image:title>
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      <image:title>Recipes - Creamy Polenta</image:title>
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      <image:title>Recipes - Creamy Polenta</image:title>
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      <image:title>Recipes - Creamy Polenta</image:title>
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      <image:title>Recipes - Creamy Polenta</image:title>
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      <image:title>Recipes - Creamy Polenta - Ingredients</image:title>
      <image:caption>2T butter 8 cups water 2 tsp. salt 2 cups medium-ground corn meal ½ cup grated Parmigiano-Reggiano cheese</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chicken-with-artichokes-and-mushrooms</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390831-HIZ6AZGX6DR1VY6VYG8A/chix%3Acover.jpg</image:loc>
      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms - Braising is one of the most useful cooking techniques to learn. Once mastered, it turns tougher cuts of meat and vegetables into a hearty meal that warms your stomach and your heart. Also, it makes your casa smell fantastic. There are three secrets to a perfect braise. First is the perfect pan: a heavy Dutch oven pot with the lid. This heavy duty pan will allow you to brown your meat on the stove top and then place it directly into oven, where it will retain its heat and slowly finish cooking the meat. I used a 6 quart Le Creuset pan for this recipe. Not only is it beautiful (I call it kitchen jewelry), it goes from stove top, to oven, to table. The second secret is to brown your meat. By browning the meat well on all sides, you allow the outside of the meat to brown and caramelize, which adds a great depth of flavor to the dish. The third secret is flavorful liquid. Today, we are using white wine and chicken stock. We place the meat and vegetables into this flavorful liquid, allowing the veggies to bathe in the flavorful goodness as it cooks. You can eliminate the wine and use all stock if you wish, or by just changing the white wine to red, you create another famous braised dish: coq au vin. Braised dishes are always a crowd pleaser and perfect for entertaining, as they can be made a day in advance. In fact, I try to always cook mine a day ahead because it allows the flavor to enhance and deepen. What could possibly make this dish any better? To serve it on top of creamy, cheesy polenta.</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms</image:title>
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      <image:title>Recipes - Braised Chicken with Artichokes &amp;amp; Mushrooms - Ingredients</image:title>
      <image:caption>½ cup olive oil salt and black pepper 8-10 chicken thighs, bone in 2 medium onions, finely diced 1 pound mushrooms, washed and finely sliced 3 cloves garlic, crushed 16 oz. frozen artichoke hearts, defrosted 4-5 sprigs fresh thyme 1 cup white wine 2 cups chicken stock 2T parsley finely chopped</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/olive-oil-orange-cake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390991-A9H3ZAKVMA46G1809IUR/cake%3Acover.jpg</image:loc>
      <image:title>Recipes - Olive Oil Orange Cake - I call this cake a grownup cake. Not because it is not fun and childlike, but because the flavors are a little bit more subtle and mature like a grown up. HA!! No, seriously, this is a knock out cake! It’s dense, with just a hint of sweetness to it. The flavor of orange comes shining through, especially when it’s served with some beautifully sliced oranges that we toss with a little Cointreau, just to make the cake extra orangey. It is the perfect way to end a meal, but is also a way to start your day accompanied with a cup of coffee or as an afternoon pick-me-up with tea. No matter which way you slice it, this is a cake to add to your baking repertoire.</image:title>
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      <image:title>Recipes - Olive Oil Orange Cake</image:title>
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      <image:title>Recipes - Olive Oil Orange Cake</image:title>
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      <image:title>Recipes - Olive Oil Orange Cake</image:title>
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      <image:title>Recipes - Olive Oil Orange Cake - Ingredients</image:title>
      <image:caption>1T butter, room temperature 1T all-purpose flour 3 eggs 1 cup sugar 3 cups all-purpose flour 1T baking powder 1T orange zest 3T orange juice ¾ cup good quality olive oil 2/3 cup milk Confectioner’s sugar for dusting 4 oranges, peeled, sliced into ½ moons 2T granulated sugar 4T Cointreau or Grand Marnier</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/crabby-cake-with-remoulade-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390664-GBTWS557DXYZYZ5I781U/crab%3Acover.jpg</image:loc>
      <image:title>Recipes - Crabby Cake With Remoulade Sauce - These crab cakes are filled with beautiful lump crab meat, with just a little bit of breadcrumbs and an egg to just lightly blind them together. They are then sautéed and the best part can be made ahead then reheated just before serving. We are pairing them with a homemade remoulade sauce, a spicy traditional French dipping sauce that will make you want to dip everything in it and that is sure to kick-start your party!</image:title>
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      <image:title>Recipes - Crabby Cake With Remoulade Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390670-3J125V28V8ZC3NU3SWZC/crab%3Aingred.jpg</image:loc>
      <image:title>Recipes - Crabby Cake With Remoulade Sauce - Ingredients</image:title>
      <image:caption>Crab Cake: 1 pound fresh crab meat ¼ cup celery, finely diced ¼ cup green onion (white &amp; light green part only), finely diced 1T parsley, finely chopped 1tsp. mustard, creole or whole grain 1tsp. lemon zest 2T lemon juice 1cup fresh breadcrumbs Salt &amp; pepper 2 eggs ½ cup olive oil Remoulade: 1¼ cup mayonnaise (store bought or homemade see below) ¼ cup mustard, creole or whole grain 2T prepared horseradish 1T paprika 1 tsp. salt ¼ tsp. cayenne ¼ tsp. black pepper 1tsp. lemon zest ¼ cup lemon juice ¼ cup green onions, (white &amp; light green part only), finely chopped ¼ cup celery, finely chopped ¼ cup Cornichon pickles finely chopped Salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/shrimp-amp-okra-gumbo</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390750-NL9F7W0RBSD13WWP0P3R/gumbo%3Acover.jpg</image:loc>
      <image:title>Recipes - Shrimp &amp;amp; Okra Gumbo - This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, &amp; celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of filé and voilé a gumbo that is sure to warm your stomach and your heart.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390756-N3LZDQVU4F6MKTN3R6R5/gumbo%3Aingred.jpg</image:loc>
      <image:title>Recipes - Shrimp &amp;amp; Okra Gumbo - Ingredients</image:title>
      <image:caption>3/4 cup oil, split into ¼ and ½ cup containers 1 pound okra, frozen, sliced or fresh ½ cup all-purpose flour 1 can 28oz. diced tomatoes 2 cups celery, medium diced 2 cups onion, medium diced 2 cups green pepper, medium diced 1 pound Andouille sausage, sliced or diced ½ tsp. dried thyme ½ tsp. cayenne 2 bay leaves 8 cups water or vegetable stock 1 8oz. bottle clam juice salt &amp; pepper 2lbs. medium shrimp, peeled and deveined 2 cups white rice, cooked hot sauce and file powder</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-bread-pudding</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340390560-652U0AGFTPPYAKV941L5/puddin%3Acover.jpg</image:loc>
      <image:title>Recipes - Chocolate Bread Pudding - There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! As they say in New Orleans, "laissez le bon temps rouler" – let the good times roll! Here’s to celebrating all season long.</image:title>
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      <image:title>Recipes - Chocolate Bread Pudding - Ingredients</image:title>
      <image:caption>1 baguette 1T butter room temperature 4 cups milk 2 cups heavy whipping cream ¾ cups granulated sugar ¼ tsp. salt 16 oz. dark chocolate, (60-70 % cacao) chopped 6 eggs 2 tsp. vanilla Powdered sugar for dusting</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/shrimp-cakes-with-red-pepper-aioli-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386599-X79NJYCI2TREBSQ67PIP/shrimp%3Acover.jpg</image:loc>
      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce - These decadent little darlings are so flavorful! We toss them in Panko breadcrumbs and cook to a perfect crispy brown, and then serve them with a red pepper aioli. They are a delectable way to start your meal as either an appetizer or a first course.</image:title>
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      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386715-NOZ5K5I2T75M3S18JO5J/shrimp13.jpg</image:loc>
      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386720-3AXB10X059PYKX4NX910/shrimp14.jpg</image:loc>
      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386727-D9FSLIGHIR06JI730IGH/shrimp15%2616.jpg</image:loc>
      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386611-0L4UU84Q59NDYGOYABCN/shrimp%3Aingred.jpg</image:loc>
      <image:title>Recipes - Shrimp Cakes with Red Pepper Aioli Sauce - Ingredients</image:title>
      <image:caption>Red Pepper Aioli Sauce: 4 cloves garlic, peeled 2 egg yolks 1T lemon juice 1 tsp. salt 4-5 grinds of pepper ½-cup olive oil ½ cup vegetable oil ½ cup roasted red peppers, drained 1T lemon zest Cakes: 1 lb. shrimp, peeled and deveined ½ cup green onion (white and light green part), finely diced 1T parsley, finely chopped 1T lemon zest 2T lemon juice 1 egg, beaten 1 tsp. salt 4-5 grinds of pepper 1cup panko breadcrumbs ½ cup vegetable oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/individual-yorkshire-pudding</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386541-RC8JFET70FU0DK4JWVLX/yorkshire%3Acover.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding - In my opinion you can’t serve standing rib roast without Yorkshire pudding. The crispy, crunchy, baked pudding is essential for soaking up delicious pan drippings from the roast.</image:title>
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      <image:title>Recipes - Individual Yorkshire Pudding</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386561-WNFB5NP1T15QD2APIF4I/yorkshire3.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386569-C7YF094RGJO085WWSEO9/yorkshire4.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386577-UYFM5IWOGATDX5PZVDT4/yorkshire5.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386584-ZJ41YSSNT547C2M3D1DE/yorkshire6.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386548-VETUPC2DLEAACXU26QZI/yorkshire%3Aingred.jpg</image:loc>
      <image:title>Recipes - Individual Yorkshire Pudding - Ingredients</image:title>
      <image:caption>¼ cup roast beef dripping 3 eggs 1¼ cup milk 1¼ cup flour ½ tsp. salt ¼ tsp. pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/classic-sauted-spinach</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386434-07WR9DHQGO2992Z70GEO/spinach%3Acover.jpg</image:loc>
      <image:title>Recipes - Classic Sautéed Spinach - Maybe I should’ve have called this class a “celebration menu” rather than a “holiday menu.” These dishes are so impressive and indulgent and perfect for celebrating any occasion with family and friends! I remember going to the iconic Lawry’s restaurant in Los Angeles for special occasions; the waitresses with their impressive, white, starched aprons, majestically pushing the big, beautiful, silver carts over to the table, filled to the brim with roast beef. Yum! Although I don’t have a big, silver cart here at the house, this menu is still pretty impressive. I’ll give you some tips and tricks for making your holiday dinner almost effortless, and leaving you with plenty of time to celebrate with your loved ones. So, what are we cooking?</image:title>
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      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386501-JLV5B2IQNRYD82GD9RMO/spinach9.jpg</image:loc>
      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386507-5FO4WRIZT114AQ5945T0/spinach10.jpg</image:loc>
      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386526-AOQ4GOX3TFU0PQG54H5T/spinach12a.jpg</image:loc>
      <image:title>Recipes - Classic Sautéed Spinach</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386442-72ZW1ME03SZD8L55UKF2/spinach%3Aingred.jpg</image:loc>
      <image:title>Recipes - Classic Sautéed Spinach - Ingredients</image:title>
      <image:caption>3T olive oil 3 shallots, finely chopped 4 cloves garlic, crushed 2 lbs. spinach (12 cups); washed and drained salt &amp; pepper 10 large or 20 medium mushrooms (baby bella/cremini, or portabello) 2T chopped toasted almonds</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/standing-rib-roast-of-beef</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386746-SH79ESTI53FXL65WKDV2/IMG_3534.jpeg</image:loc>
      <image:title>Recipes - Standing Rib Roast of Beef - This is such an impressive piece of meat! Just looking at it makes you want to get your merry on. It’s a decadent dish, with the rich flavor provided by all the yummy fat, and also because it’s a bit pricey (so make sure you read all my tips and tricks to not overcook it). We serve it with a pan-dripping au jus, an awesome spicy horseradish cream sauce, and, of course, Yorkshire pudding to sop it all up!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386769-AF01ACU02YG3QPJWXWAO/meat2a.jpg</image:loc>
      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386814-6MPTK8E73ZW7EY75BPDB/meat%3Ahorseradish1.jpg</image:loc>
      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386822-S98B8VA2N0KQTWNPW0S2/meat%3Ahorseradish1a.jpg</image:loc>
      <image:title>Recipes - Standing Rib Roast of Beef</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386756-J2QR1CLX51FDOUARBND1/meat%3Ahorseradish1.jpg</image:loc>
      <image:title>Recipes - Standing Rib Roast of Beef - Ingredients</image:title>
      <image:caption>8 cloves garlic, crushed 2 tsp. dried thyme 2T salt 2T cracked black pepper 4 cups beef stock one 4 -5 bone standing rib roast (about 10-12 pounds total) 1 cup heavy whipping cream 1 jar prepared horseradish</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/amaretto-almonds-amp-pear-trifle</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386266-G257LYGFAG1Q6K9IWA17/trifle%3Acover.jpg</image:loc>
      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle - This is my spin on a classic English holiday dessert. We combine amaretto, almonds, and pears, and serve them in adorable little mason jars to resemble little presents, the perfect way to end your festive feast!</image:title>
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      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle</image:title>
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      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle</image:title>
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      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle</image:title>
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      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle</image:title>
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      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386272-2BG5KSAZ90HYJE2OF78W/trifle%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Amaretto, Almonds &amp;amp; Pear Trifle - Ingredients</image:title>
      <image:caption>Custard: 2½ cups cup milk ½ cup heavy cream 6 egg yolks 3T cornstarch ½ cup sugar pinch of salt 1T vanilla paste or extract 1T butter, cold Trifle: 2 cups pears, peeled, seeded and cut into cubes (about 2-3 pears). Use Bartlett, Anjou, or Comic 1 cup frozen raspberries, defrosted 1 cup sliced almonds toasted ½ cup toasted, shredded coconut 1pkg ladyfinger biscuits/cookie, (24 biscuits) 1 cup apricot jam ½ cup Amaretto liquor 1 cup heavy whipped cream 3T confectioner’s sugar 12 half pint jars with lids</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/winter-vegetable-tarte-tatin</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386163-6SRBWLPHX9CHXBRPY0SJ/tarte%3Acover.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin - This beautiful tart is a savory twist on the classic dessert. Perfectly roasted fall vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386221-5KMQW1OZ93V93MMTLF9P/tarte11.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386234-XY10LDJVKHRVEW34JWA8/tarte12a.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386239-A2V5RUZP85GKFGQJP2V4/tarte14.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386251-EY77IKOCP7SKVCF5JNJL/tarte15a.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386169-TEOTWV8FA994HFEJPX07/tarte%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Fall Vegetable Tarte Tatin - Ingredients</image:title>
      <image:caption>2 large carrots, peeled, sliced into ½” rounds 2 large parsnips, peeled, sliced into ½” rounds 2 medium sweet potatoes, peeled, sliced into ½” rounds 2 medium Yukon gold potatoes, washed, sliced into ½” rounds 1 medium onion, peeled, sliced into half moons. 2T olive oil 1 tsp. salt 4-5 grinds black pepper ½ cup granulated sugar 1T apple cider or red wine vinegar 5 oz. goat cheese, crumbled 2T fresh sage, chopped 2T fresh thyme leaves 1 sheet puff pastry, defrosted flour for dusting</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/candied-glazed-butternut-squash</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385864-O8ZTYZOPKZ4RCJNU2LTS/squash%3Acover.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash - This is a dish I know you’ll be making all fall long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385888-PFLAAJTOF8FI42WU2NCF/squash2b.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385901-JTHJKLRCI8Y9XQH8UGI8/squash3a.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385909-V4UV93X4PN9E28W8XVH2/squash4.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385915-79O66YCFSJXORXJWROVK/squash5.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385928-VHPA9RLL14MX8GIINJRF/squash6a.jpg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385871-ZGQ78RDV9YFLN40Y9XH7/image-asset.jpeg</image:loc>
      <image:title>Recipes - Candied Glazed Butternut Squash - Ingredients</image:title>
      <image:caption>3T butter, room temperature ¾ cup granulated sugar 1tsp. cinnamon ½ tsp. nutmeg ¼ tsp. cloves 1 tsp. salt black pepper 5 lbs. butternut squash, (8 cups) ½ cup toasted walnuts, rough chopped</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/bourbon-pan-gravy</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385811-VY5PLFHG71D8LI73IVWV/gravy%3Acover.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385824-Q278W4T1GV5KN890VM3M/gravy1.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385830-NCKDB7J166IW0HREJ27P/gravy1a.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385837-PGLWWT1DGKOCW559S6WO/gravy1b.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385843-F16RZG86M9Y5255TIWO0/gravy2.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385850-4ET0GEP1676REDST1J3K/gravy3.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385817-YZTX9Y1XYDQBC8OEW4FL/gravey%3Aingredjpg.jpg</image:loc>
      <image:title>Recipes - Bourbon Pan Gravy - Ingredients</image:title>
      <image:caption>4T butter 4T flour 3¾ cups stock or pan dripping (skim off fat) ¼ cup bourbon 1T flat leaf parsley, chopped salt and pepper</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/apple-walnut-amp-sausage-stuffing</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385756-A2CP2NYEDPQE4W6VKFDR/stuffing%3Acover.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing - Stuffing is one of the reasons I love Thanksgiving, and I make plenty of it to make sure there is enough for leftovers! I place some in the bird and then make a side dish (or two). This is a classic stuffing, with toasted baguette cubes, apples, walnuts, and sausage. It’s just the perfect blend of sweet, savory, and crunchy. Once on your plate, the sliced turkey and stuffing can be covered with a delectable bourbon pan gravy. Not only does this help warm up the turkey and stuffing, it adds a lovely counterbalance to all the other flavors on the plate.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385768-RS12P6D5E3TE70CWOOTI/stuffing2.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385775-IXYHWQGJUCC8HEYW666Z/stuffing3.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385784-9UZTZTTPB3P9A28A3ZCA/stuffing3a.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385790-9RIKBXJFCW5S4KIJ8H3R/stuffing4jpg.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385797-F1UBEMLM0VJHGPRGKM40/stuffing4a.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385762-J6QWOW21N34TPG437JXL/stuffing%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Apple, Walnut, &amp;amp; Sausage Stuffing - Ingredients</image:title>
      <image:caption>2 baguettes, cut into ½” cubes (10-12 cups) 1-pound sausage 4T olive oil 2 large onions, peeled and medium dice 3 cloves garlic, crushed 1½ cups celery, medium dice (6 large stalks) 1 ½ cups apple, medium dice (1 large apple) 2 cup (8 oz.) mushrooms, washed and sliced 1½-cup chicken stock ½ cup white wine 3T fresh sage, chopped 1 T fresh thyme leaves 1cup toasted walnuts* rough chop 2 eggs, beaten salt &amp; pepper</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/roasted-turkey</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385945-7Q6KXXINK4JQ1TPC59WH/turkey+%3Acover.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey - It wouldn’t be Thanksgiving without the star of the show: a perfectly roasted turkey! It’s seasoned with salt, pepper, and sage then perfectly roasted to a golden brown (but still moist and delicious).</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385960-M5E5QVO4LV0WKPEZPNRO/turkey1%3A2.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385967-C90YC3X6WSOOJWUGHXQP/turkey3.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385973-6G8FJYZ56EW3AVV5TGY0/turkey4.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385979-DK3EE7EZ33WZ3HLAW5V4/turkey5.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385985-69PCXB0345CKPN7GJRFO/turkey5a.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385992-DXEJ8T0KG0V2SR5SKA63/turkey8.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385999-1CBA44ACFOCGK027SVAW/turkey9jpg.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386005-62QVLNGZCTJ38ITGRTWH/turkey10.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386011-Y0KZ9S28M0R3HLFVC2E3/turkey11.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386018-VSEOJ521E03BG8B5KMBD/turkey14.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386024-68VYC5VOPQUAUHK3N368/turkey14a.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386031-EIO3VLONNZQZBJRIPHZK/turkey14b.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386036-N9Z843JZGYIKMLVNKHPC/turkey14c.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386042-IB2M1I0ALIQD6A2PXBFD/turkey15.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386049-UTP49Z1HBY8FTBAQRLOW/turkey15a.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386055-IVX5VR6WJ0MXYVVRXGQM/turkey15b.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386061-7T7HD2GC45AJC3TZZ8W5/turkey15c.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385954-O93JTSA4Y7Z9NET55UZM/turkey%3Aingred.jpg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey - Ingredients</image:title>
      <image:caption>1 14-16 pound turkey 1T dried sage 3 tsp. salt 1 tsp. black pepper 3 slices bacon, cut in half fresh thyme &amp; sage leaves olive oil 3 cups chicken stock</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pumpkin-spice-crme-brle</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386074-RF2D10AX7SI1ESXO3VQ9/brulee%3Acover.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée - Have you noticed everywhere you look there’s pumpkin? Pumpkin muffins, pumpkin lattes–pumpkin spice everything! So, we’re joining the bandwagon and making our version of pumpkin spiced crème brûlée. To me, this is the best of the pumpkin pie–that classic pumpkin spice filling made into a custard and then sprinkled with sugar and toasted to make that hard candy crust. I know it’s crazy, but this desert seems so light and totally decadent at the same time! It’s an absolutely heavenly way to end a beautiful Thanksgiving meal.</image:title>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386087-CK9KYG43GZLHKVHSG2EA/brulee2.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386097-5POKUFFEYX1KQ9G7ZJHX/brulee3.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386104-E960M6NUSPKQ008EUAKU/brulee5.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386119-H5W16CPGA8ROS34PW1BP/brulee6.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386125-VHSQOXOA91UCQYMIAP0J/brulee7.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386138-W8P5RBDTEKBG67GL83RK/brulee8a.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386145-E62RNSZXOJ087Y1L6APD/brulee8b.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386080-MPCY4G2TO61V8KA9S71E/brulee%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Pumpkin Spice Crème Brûlée - Ingredients</image:title>
      <image:caption>3 cups heavy whipping cream ½ cup granulated sugar 5 egg yolks 1 can (15oz. pure pumpkin) 1T vanilla bean paste or vanilla extract 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ cup granulated sugar (for topping)</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/confetti-eggs</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385248-5Z0VVU4PPOF39M2DM9P5/eggs%3Acover.jpg</image:loc>
      <image:title>Recipes - Confetti Eggs - A confetti egg is a name I came up with because I thought it sounded a whole lot better than hard-boiled and brined eggs! These are perfectly cooked hard-boiled eggs that we place in beet juice brine so that the whites turn a brilliant shade of pink. Sprinkled with “confetti” vegetables, it’s a festive way to start a party!</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385305-9STIPHL3K6HRWEUGKWRV/image-asset.jpeg</image:loc>
      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385312-U2CQUNX0WQCUT7U94XE3/image-asset.jpeg</image:loc>
      <image:title>Recipes - Confetti Eggs</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385256-4N1F29SYK6NCIB6EYDFU/image-asset.jpeg</image:loc>
      <image:title>Recipes - Confetti Eggs - Ingredients</image:title>
      <image:caption>12 cold large eggs Brine: 2 large beets cut in quarters 4 cups distilled white vinegar 2½ cups water 3T-granulated sugar 1T salt 4 black peppercorns ½ cup mayonnaise (store bought or homemade) Salt and pepper 2 T chives finely chopped 3 T red, yellow, or orange bell peppers finely chopped</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/white-bean-amp-roasted-garlic-dip</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385686-8AH80BA8E89HB6HROAAP/bean%3Acover.jpg</image:loc>
      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip - Move over hummus–there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.</image:title>
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      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385727-XOKGVUQKW3UNH5Z8SI1A/image-asset.jpeg</image:loc>
      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385733-68J2H5EQ8YH5OZYMN4GT/image-asset.jpeg</image:loc>
      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385740-0UH8RSV650LD73GQU13S/image-asset.jpeg</image:loc>
      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385693-JTGQRARONIG7CNZMYA3D/bean%3Aingrd.jpg</image:loc>
      <image:title>Recipes - White Bean &amp;amp; Roasted Garlic Dip - Ingredients</image:title>
      <image:caption>1 large head garlic 1T olive oil 4 cup cannellini or small white bean or 2 14 oz. cans of beans, drained 1T lemon zest 2T lemon juice 2T water Salt &amp; pepper 2T olive oil ¼ cup sundried tomatoes, oil packed, drained, and chopped ¼ cup hazelnuts, toasted and chopped 3T parsley, chopped finely Crostini: 1 baguette loaf, cut on diagonal into 20 thin slices ¼ cup olive oil</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/curried-beef-wontons-spicy-mustard-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385326-7OGKL51BGTBJAL1UA2YI/wonton%3Acover.jpg</image:loc>
      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce - These crunchy beauties are always the favorite at my parties! We start by making our own curry seasoning blend and add it to sautéed ground beef, then use it to fill wonton wrappers and deep fry them to perfection. Served with a spicy mustard dipping sauce, they are positively addicting–I bet you can’t eat just one!</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385455-4L6IV46TPMCPX01YAN5C/image-asset.jpeg</image:loc>
      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385332-ZF51FAQTPXZKQJ89K32O/Wontingr.jpg</image:loc>
      <image:title>Recipes - Curried Beef Wontons, Spicy Mustard Sauce - Ingredients</image:title>
      <image:caption>Curry Spice Blend: 1 tsp. black peppercorns 4 cloves 1 tsp. coriander seeds 1 tsp. cumin seeds 1 tsp. fennel seeds ½ tsp. fenugreek seeds 1tsp. paprika 1tsp. turmeric ½ tsp. salt 2T olive oil 1 medium onion, medium diced 2 cloves garlic crushed 1 pound ground beef 1 cup frozen peas 1 package Wonton wrapper Vegetable oil Mustard Sauce: ½ cup mayonnaise (store bought or homemade) ½ cup Greek plain yogurt 4T mustard 1T Tabasco Ground black pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/savory-corn-madeleine</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385618-IP5KPA5NI7FBNCD8X6KZ/madeleine%3Acover.jpg</image:loc>
      <image:title>Recipes - Savory Madeleine - Who doesn’t love Madeline cookies? They are just the perfect size, and that adorable shell shape makes them so display-friendly! So, why not make them savory? As a nod to my southern heritage, we added corn meal, chives, and pepper jack cheese to the batter, lending a twist to the classic shape. They go perfectly with a cocktail.</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:title>Recipes - Savory Madeleine</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385627-P85QNXG4CE6I7WTRBP2I/madeleine%3Aingrd.jpg</image:loc>
      <image:title>Recipes - Savory Madeleine</image:title>
      <image:caption>1tsp. unsalted butter, room temperature 2T all-purpose flour ½ cup all-purpose flour ½ cup yellow corn meal 1 ½ tsp. baking soda ¼ tsp. salt 1 egg ½ cup buttermilk 3T butter, melted 3T chives, finely diced ½ cup pepper jack cheese, grated</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/date-rumaki</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385469-BQU2DQLIHEX06H1Q5DI5/rumaki%3Acover.jpg</image:loc>
      <image:title>Recipes - Date Rumaki - Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite–it’s a disco party in your mouth!</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:title>Recipes - Date Rumaki</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385475-38PZJCCK14CCOEXEUMEQ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Date Rumaki - Ingredients</image:title>
      <image:caption>1-pound dates (about 24) 6 oz. goat cheese, room temperature ½ cup roasted almonds 1-pound (12 slices) prosciutto</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/baci-di-dama</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385129-ITGIY60JU4FB4VF2BG92/baci%3Acover.jpg</image:loc>
      <image:title>Recipes - Baci di Dama - These little gems come from the Piedmont region of Italy, and translates to “lady’s kisses.” The Nutella sandwiched between little hazelnut shortbread just melts in your mouth, and is a delicious end to a party. Put a few aside to pair with your morning coffee!</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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      <image:title>Recipes - Baci di Dama</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385210-XTGGS9XASNGC8592FIYP/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baci di Dama</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385217-84AWIAGXBISKX47DPO33/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baci di Dama</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385223-RN6F2TGJ2EW7DAQMNRLO/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baci di Dama</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385230-N48YPOGAAVRGOK8SARXR/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baci di Dama</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385136-CJ1H2K9LN42SW67FLBHJ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baci di Dama - Ingredients</image:title>
      <image:caption>2/3-cup raw hazelnuts ¾ cup and 1-tablespoon all-purpose flour 1/3 cup and 1-tablespoon granulated sugar 7 T unsalted butter, cut into cubes, chilled 1 cup Nutella</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pomegranate-champagne-punch</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385540-VAS96MKGH8FXPAFE9R3W/punch%3Acover.jpg</image:loc>
      <image:title>Recipes - Pomegranate Champagne Punch - Nothing says a holiday party like a good punch! This one will be your go-to party starter, because it’s not too sugary and pairs beautifully with the menu. If you prefer, you could use champagne, but I use a really good sparkling wine. Slightly sweet and effervescent, the festive bubbles and rich, red pomegranate get you right into the holiday spirit!</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385603-PIGGUEEH8FTB0WG9G6VF/image-asset.jpeg</image:loc>
      <image:title>Recipes - Pomegranate Champagne Punch</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385547-YJO48UGK5LZJ8BRJPKGR/image-asset.jpeg</image:loc>
      <image:title>Recipes - Pomegranate Champagne Punch - Ingredients</image:title>
      <image:caption>1 orange, skin on, thinly sliced into half moons ¼ cup mint leaves ¼ cup pomegranate seeds ¼ cup Cointreau or orange liquor 2 cups cold ginger ale 1-cup cold unsweetened pomegranate juice 1 bottle champagne or sparking wine</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/frico-cheese-crisps</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384816-CJLRB10RY24F8SYWSN5G/frico%3Acover.jpg</image:loc>
      <image:title>Recipes - Frico (Cheese Crisps) - Easy to make and adds a wonderful crunch and flavor to your dish!</image:title>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384831-EQD1WZJI16YZ0CUO6ZFD/image-asset.jpeg</image:loc>
      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384851-68TJTRU8VVSZZ0PCKYBQ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:title>Recipes - Frico (Cheese Crisps)</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384824-11E5ZZBSCJ45KNX0R88A/image-asset.jpeg</image:loc>
      <image:title>Recipes - Frico (Cheese Crisps) - Ingredients</image:title>
      <image:caption>1 cup finely shredded or grated Parmigiano cheese</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/end-of-the-season-tomato-gazpacho</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384692-1WG1I3SPG1MMKUS3N79X/gazp.cover.jpg</image:loc>
      <image:title>Recipes - End-of-the-Season Tomato Gazpacho - As the name implies, this your last chance to use those summer beauties! It doesn’t matter if they are ugly or even blemished—just cut them up and blend them into this sublime chilled tomato goodness. Serve alongside a crispy Parmigiano Reggiano cheese crisp (that are so quick and easy to make—and totally addictive).</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:title>Recipes - End-of-the-Season Tomato Gazpacho</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384699-D7EYMKYOEFW0GM3MNROK/image-asset.jpeg</image:loc>
      <image:title>Recipes - End-of-the-Season Tomato Gazpacho - Ingredients</image:title>
      <image:caption>4 cloves garlic, smashed 4 peppers (red, yellow, or orange) diced into large pieces 3 pounds very ripe tomatoes, diced into large pieces 1 cup day old baguette, diced into medium pieces ½ cup olive oil ¼ cup sherry or champagne vinegar 1 cup cucumber, small dice ½ cup scallions, small dice (white &amp; light green parts) Salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/sauted-chicken-with-tomatoes-amp-arugula</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385000-7NL9N0Q71S760ELJEXSP/chix%3Acover.jpg</image:loc>
      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula - This sauce of fresh tomatoes, sundried tomatoes, shallots, and garlic with a pinch of vinegar is super colorful and SO flavorful! It’s the perfect topper for this perfectly sautéed chicken, all on a bed of arugula. You’ll love the fresh balance of sweet, savory, bitter, and salty.</image:title>
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      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula</image:title>
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      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385105-TJDDZ45NOJKREWXLABT3/image-asset.jpeg</image:loc>
      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula</image:title>
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      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340385007-1OB7OAF1W0II6QC2AZ2U/image-asset.jpeg</image:loc>
      <image:title>Recipes - Sautéed Chicken with Tomatoes &amp;amp; Arugula - Ingredients</image:title>
      <image:caption>1½ pounds cherry or grape tomatoes, cut into bite-size pieces 6T oil-packed sun dried tomatoes, chopped and drained; set aside 5T of the oil 2 large shallots, thinly sliced 4T capers, drained 2 cloves garlic, crushed 3T sherry, champagne vinegar ½ cup fresh basil, torn into bite size piece Salt &amp; pepper 8 large skinless, boneless chicken breast halves Olive oil 1 pound arugula, washed 2T lemon juice</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/peach-clafouti</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384892-RAN7G2C3PO3PO7RPFNJ5/peach%3Acover.jpg</image:loc>
      <image:title>Recipes - Peach Clafouti - Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.</image:title>
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      <image:title>Recipes - Peach Clafouti - Ingredients</image:title>
      <image:caption>1 tsp. butter room temperature 3-4 yellow or white peaches 3 large eggs 1/3 cup sugar 1/3 cup flour 1 tsp vanilla extract or paste 2T Amaretto Liqueur ¼ cup heavy or whipping cream ½ cup milk 2T butter, melted ½ cup sliced almonds Confectioner’s sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pasta-with-summer-beans</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389624-61MLOAJBYO2JNI457WK9/pasta+cover.jpg</image:loc>
      <image:title>Recipes - Pasta with Summer Beans - Perfectly cooked pasta combined with crisp summer beans, sweet cherry tomatoes, and fresh basil. This dish is so colorful, with all the red, white and green, reminds me of a tasty Italian flag. The pasta and vegetables are tossed with some of the starchy cooking liquid from the pasta and Pecorino-Romano cheese that creates a creamy, yet light sauce. I just adore good pasta and this one is a keeper. It perfect for a light lunch or a starter for dinner.</image:title>
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      <image:title>Recipes - Pasta with Summer Beans - Ingredients</image:title>
      <image:caption>2T olive oil 1 medium or 2 small onion, finely chopped 2 cloves garlic, crushed 2 cups cherry tomatoes 1 pound dried pasta 1 pound green, yellow or purple beans ½ cup grated Pecorino Romano Cheese, plus more for serving 1 cup basil leaves, torn into bite size pieces salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chicken-with-fennel-tomatoes-olives</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389451-M4A7D21KHS37HAQBQTXG/chix%3Acover.jpg</image:loc>
      <image:title>Recipes - Chicken with Fennel, Tomatoes &amp; Olives - Nothing makes your house smell more fantastic than roasting a chicken. There is something so comfortable and cozy about coming home and smelling that aroma coming from the kitchen. As the weather starts to cool down a bit, I can turn on the oven again without fear of heating up the whole house, and this dish is a perfect way to end summer and can easily be made into the fall months ahead. The chicken is seasoned with fennel seed, which adds a savory subtle anise flavor. The addition of the onions, olives, and wine lends a slight salty sweet pan sauce, making this one of the most flavorful roasted chicken dishes I have prepared. I know you will love it.</image:title>
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      <image:title>Recipes - Chicken with Fennel, Tomatoes &amp; Olives</image:title>
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      <image:title>Recipes - Chicken with Fennel, Tomatoes &amp; Olives - Ingredients</image:title>
      <image:caption>2 medium onions 2 tsp each: sea salt and black pepper 2T fennel seeds 2T olive oil 1 chicken, about 4-5 pounds 1 lemon cut in half several sprigs fresh herbs (oregano or thyme) 2-3 cups white wine 1 cup pitted black olives 1-2 tomatoes, diced 3T fresh basil, torn into bite size piece</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/vanilla-panna-cotta-with-summer-fruit</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389707-3ZA0HSASZ5FPPZ3NK8H2/panna%3Acover.jpg</image:loc>
      <image:title>Recipes - Vanilla Panna Cotta with Summer Fruit - Panna Cotta translates from Italian to mean “cooked cream”. It is a molded cold custard that is just sublime. The first time I made it, my young son said, “It tastes like ice cream but doesn’t melt”. And he was right! It is so simple to make and comes together in just a few minutes. The hard part is waiting for it to set, about 5 hours. We are serving it today with some fresh summer fruit that we toss with a little sugar and liquor to bring out more of that great summer flavor. It a simple dish that is so elegant and sure to be a great way to end your summer meal</image:title>
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      <image:title>Recipes - Vanilla Panna Cotta with Summer Fruit - Ingredients</image:title>
      <image:caption>Custard: 2 tsp. gelatin 3T water 2½ cups cream ½ cup milk ½ cup granulated sugar 1T vanilla paste, 1 vanilla bean split open, or 1T vanilla extract , 2 cups fresh fruit: peaches, figs, or berries 3T granulated sugar 3T Cointreau or Amaretto liquor.</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/ratatouille</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389380-F0TSAP2C2KBV66OF6E7D/rat%3A+cov.jpg</image:loc>
      <image:title>Recipes - Ratatouille - Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long.</image:title>
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      <image:title>Recipes - Ratatouille - Ingredients</image:title>
      <image:caption>¼ cup olive oil 3 onions 2 medium Italian or globe eggplants 2 red peppers 4 medium zucchini 2 pounds Roma tomatoes, (or one 14oz can diced tomatoes) 3 cloves garlic, crushed 2T fresh thyme Salt &amp; pepper 2T fresh basil, chiffonade</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/perfect-grilled-steak-with-bleu-cheese-butter</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389273-NBNLLA3C9U1YGCMJDMCQ/steak+cover.jpg</image:loc>
      <image:title>Recipes - Perfect Grilled Steak with Bleu Cheese Butter - Nothing says summer like a steak on the grill! These beautiful New York steaks are perfectly grilled, then topped with bleu cheese butter that, once it is placed on top of the hot steaks, melts and creates this beautiful, cheesy buttery sauce. The combination of the bleu cheese and the grilled meat is just heavenly. The butter can be made ahead and kept at the ready and can be used on a variety of other dishes. Slice a piece and put it on top of the chicken, fish, or in a baked potato. It freezes well too.</image:title>
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      <image:title>Recipes - Perfect Grilled Steak with Bleu Cheese Butter - Ingredients</image:title>
      <image:caption>8 1½ inch thick New York Steaks Salt &amp; pepper Butter: 8oz unsalted butter, cut into pieces, room temperature 4oz Bleu, Gorgonzola, or Roquefort Cheese, cut into pieces 2T chives, finely chopped ½ tsp. black pepper, ground Salt</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/apricot-galette</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389132-U7PAJ2LXM4622FI1BRQT/apricotcover.jpg</image:loc>
      <image:title>Recipes - Apricot Galette - A galette is a French term for a free-form dessert in which the pastry is rolled out into a large circle, then it is topped with fruits, and the edges of the pastry are gathered around the fruit giving it an elegant, but rustic appearance, making each galette unique and special, The Italian’s call this dessert a crostata. The pastry is foolproof, easy to make, and freezes well. Today we’re filling the galette with apricots that are then tucked into that beautiful pastry, topped with a little sugar, and baked until brown and bubbling. The pastry is crisp and flaky, and the apricots are sweet caramelized gems. Topped with ice cream, this is a sublime way to end a summer day!</image:title>
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      <image:title>Recipes - Apricot Galette - Ingredients</image:title>
      <image:caption>Pastry 1½ cup all purpose flour ¼ tsp. salt ½ tsp. granulated sugar 1 stick, 8T butter, cut into cubes and cold 8T ice cold water Filling: 1½ pounds apricots 3T ground raw almonds 5T granulated sugar 1 egg, beaten</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/herbed-breadsticks</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340389002-MILRPYV9DZOV0KREPKGS/stick%3Acover.jpg</image:loc>
      <image:title>Recipes - Herbed Breadsticks - These long, skinny, crunchy, herby, and cheesy breadsticks are positively addictive! They are the perfect for your aperitivo and pair very well with a cool and refreshing Aperol Spritz, one of my favorite summertime cocktails, very elegantly served in a stem glass with lots of ice. Together, they are perfect for sitting on the patio and enjoying the colorful sunset. I like to make my cocktail 1 part Aperol liqueur, 2 parts prosecco or sparkling wine, and a splash of soda.</image:title>
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      <image:title>Recipes - Herbed Breadsticks - Ingredients</image:title>
      <image:caption>Dough: 1 package active yeast 1½ cup very warm water (110° F)  4 cups all-purpose flour 1½ tsp salt 2T olive oil 1T fresh rosemary, finely chopped 1T fresh thyme, finely chopped ½ cup Parmigiano-Reggiano cheese ½ cup olive oil Salt</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/tian-de-vegetables</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388874-7KKIGG3R0F644T0HDTZD/tian+cover.jpg</image:loc>
      <image:title>Recipes - Tian de Vegetables - One of my favorite summer memories is planting vegetables for a summer garden with my children. This dish captures that memory of a summer garden, that unbelievable flavor of just-picked veggies. If you don't have a garden, find a local farmers markets for the freshest produce. A layer of sautéed onions, peppers, and garlic that’s then topped with thinly sliced eggplant, zucchini, yellow squash, and tomatoes. The flavors are perfectly married together, a balance of sweetness &amp; summer goodness. It’s as beautiful to look at as to eat.</image:title>
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      <image:title>Recipes - Tian de Vegetables - Ingredients</image:title>
      <image:caption>¼ cup olive oil 2 medium onions, cut in half and sliced into thin ½ moons, about ¼” thick 1 red pepper 1 yellow pepper 2 cloves garlic, crushed 2 Italian, Japanese, or small eggplant 2 medium zucchini squash 2 medium yellow squash 4 Roma tomatoes Salt &amp; pepper 2T fresh thyme 2T olive oil 2T fresh basil, chiffonade</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/orzo-pancetta-feta-greens-w-basil-lemon-vinaigrette</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388632-QMXRXHJT8FSWNW53IRSH/orzo+cover.jpg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette - This is one of my favorite salads to make. It makes an excellent starter dish, served along the main course or can be served as a light main dish. The crispy pancetta, sautéed onion, and wilted spinach are all tossed together with orzo pasta and a lemony basil vinaigrette. Crunchy toasted walnuts and creamy feta are tossed in and really complete this dish. One thing I love about this salad is that there are so many different kinds of feta to experiment with. I prefer the French feta because of the balance of creaminess and saltiness, but I am currently working my way through the feta counter at the Middle Eastern market near me. They are so superior in taste to the pre-crumbled packages at the market. I encourage you to try and find a market near you. It makes a great salad to enjoy under the setting sun in the summer air.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388655-X7HLDFXZNWTUYUF2L33X/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388662-PB1FTXON3AGKQOI4OVA6/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388678-OJTIOG7LCEIKCDZOJXO6/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388683-J3S89VOHMFG494ABF4IW/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388689-QSFI3WD4DM176RE4YBII/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388695-FFGOY831QE3HPO2T3RNE/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388639-Y7JOR6UU3VL73IMIK1YM/image-asset.jpeg</image:loc>
      <image:title>Recipes - Orzo, Pancetta, Feta &amp; Greens w/ Basil Lemon Vinaigrette - Ingredients</image:title>
      <image:caption>Basil Lemon Vinaigrette: 1T Dijon mustard 1 T lemon zest ¼ cup lemon juice ½ cup extra virgin olive oil 1 T Basil chiffonade Salt and pepper Salad: 4T olive oil 4 oz. diced pancetta 1 medium yellow or red onion finely diced 2 cloves garlic, crushed 1 box (1 pound) Orzo 4 cups baby spinach leaves, torn into pieces 1cup toasted walnuts, broken into pieces 8 oz. Feta cheese, crumbled</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/grilled-rosemary-lemon-chicken-brochettes</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388420-3XT2GSAG1XNYZ0ZS1E1P/chix+cover.jpg</image:loc>
      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes - There’s nothing better than grilling in the summer. The smoky charred flavor that the grill imparted on food is just wonderful, and nothing says summer like grilling. You get to be outside, and your kitchen is free from the heat and the mess. This simple, tangy, and herby marinade adds a fantastic punch to the perfectly grilled chicken and is sure to be a hit at your summer dinner party. This recipe calls for boneless chicken thighs, which I think definitely have more flavor than the breast meat. They are also more forgiving when cooking since they have a little more fat than breast meat, but not so much that you don't have to feel guilty. And of course, you'll still have room for dessert!</image:title>
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      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388468-HBR4Z0KQIXUJW2HXMO8W/image-asset.jpeg</image:loc>
      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388475-IJE6W8OT42NMD4GCH3HW/image-asset.jpeg</image:loc>
      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388426-KOKBEY9F6ER12KBVTYSX/image-asset.jpeg</image:loc>
      <image:title>Recipes - Grilled Rosemary Lemon Chicken Brochettes - Ingredients</image:title>
      <image:caption>3 lbs. boneless, skinless chicken thighs 2 tsp. fresh rosemary, finely chopped 2 cloves garlic, crushed 1T lemon zest ¼ cup lemon juice ¼ cup olive oil Salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/triple-berry-nut-crumble</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388952-5TW7J5SP8ZQKPXX82MC0/berry%3Acover.jpg</image:loc>
      <image:title>Recipes - Triple Berry Nut Crumble - This a one of the most delicious combination for a summer dessert. Fresh berries and a buttery, crumbly topping. It's a classic summertime dessert. I like to use a combination of whatever berries are at the farmers market. By combining the berries, you get different layers of sweetness and at the same time a little tartness too. Pick berries that are ripe, juicy and really look good, like strawberries, blueberries, blackberries, raspberries. You can use just one type of berries or a different combination of fruit to change it up. This is going to be your summer "go-to" dessert, so you can make it different each time you make it. The crunchy and nutty crumble topping is so easy to prepare, then is placed on top of the berries, and baked to bubbly goodness. Topped with a scoop of vanilla ice cream, it's heaven in a dish. I always get tons of compliments on this dessert, and I feel a little guilty since this dish takes no time to make. It's sure to be a hit at your house too that I'm sure you'll be making it all summertime. Just don't tell anyone how easy it really is!</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble</image:title>
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      <image:title>Recipes - Triple Berry Nut Crumble - Ingredients</image:title>
      <image:caption>6 cups berries: blackberries, blueberries, raspberries, or strawberries, washed and cut into pieces ½ cup granulated sugar Crumble: 1¼ cup all purpose flour 2/3 cup golden brown sugar Pinch of salt 10 tablespoons cold butter, cut into pieces. 1½ cups coarsely chopped toasted nuts: walnuts, pecans, or almonds 1 pint vanilla ice cream</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/panzanella-salad</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388709-1V02CJ6NJS4CE3CUIOPU/panzzzcover.jpg</image:loc>
      <image:title>Recipes - Panzanella Salad - This is a traditional Italian bread salad I like to make with lightly toasted ciabatta bread, cucumbers, a selection of summer’s best tomatoes and basil, then tossed with a light vinaigrette. The bread is slightly crunchy, slightly drenched in the vinaigrette. The crunch of the cucumbers and the sweetest of the tomatoes and basil makes this a salad that is truly is summertime in a bowl!</image:title>
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      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388771-E5MS97AUPHBD7H1AKGB5/image-asset.jpeg</image:loc>
      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388783-M1UJNOZAQNJMHKVTNGJ1/image-asset.jpeg</image:loc>
      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388795-2UEKE64F3XSTGIZ1UCSL/image-asset.jpeg</image:loc>
      <image:title>Recipes - Panzanella Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388716-3O2KF56SRSJD6M5UIVFL/image-asset.jpeg</image:loc>
      <image:title>Recipes - Panzanella Salad - Ingredients</image:title>
      <image:caption>1 large loaf of ciabatta bread, torn into bite-size pieces (about 10 cups) Olive oil 1 medium red onion 2 pounds tomatoes 1 English cucumber 1-cup fresh basil leaves ½ cup red wine vinegar ¾ cup extra virgin olive oil Salt and pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/eggplant-gratin</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388309-QMX5Q2VZKOI3BTU94XZW/eggplantcover.jpg</image:loc>
      <image:title>Recipes - Eggplant Gratin - This is one of my favorite summer dishes. The word gratin has two meanings: one is an oval-shaped baking dish; second, a topping that is browned. You can use whatever baking dish you have, it will not affect the taste. The onions, garlic, and tomatoes are cooked down to a jam-like consistency, topped with layers of eggplant and a ricotta-yogurt mixture, finished with a sprinkle of Parmigiano-Reggiano cheese that is slightly browned. This dish is fantastic for great entertaining since it can be made ahead. You can serve it as a starter, or alongside your main dish. I love it the next day with a fried egg on top for breakfast or a light lunch.</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388390-O667SN56QIDRLSDM2LFP/image-asset.jpeg</image:loc>
      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388404-6M84NR2BYM1F4NZP5PJ7/image-asset.jpeg</image:loc>
      <image:title>Recipes - Eggplant Gratin</image:title>
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      <image:title>Recipes - Eggplant Gratin - Ingredients</image:title>
      <image:caption>2 large eggplants (about 2 pounds)  Olive oil 1 medium yellow onion, finely diced 2 cloves garlic, crushed 1½ pounds of tomatoes, cut into medium dice (or one 28 oz. can whole     tomatoes cut in to chunks with juice) ½ cup fresh basil leaves, chiffonade Sea or coarse salt &amp; pepper 1 egg ½ cup ricotta 1½ cup unflavored Greek yogurt ¾ cup grated Parmigiano-Reggiano cheese</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/marinated-grilled-leg-of-lamb</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388488-64Q8KJ6OZPUOEJ4ZKM8D/lamb+cover.jpg</image:loc>
      <image:title>Recipes - Marinated Grilled Leg of Lamb - When thinking of summer grilling, a boneless leg of lamb is probably not usually what comes first to mind.  Lamb has somehow gotten a bad rap of having a very strong flavor and taste. This recipe I believe will change the minds of even the biggest lamb skeptics out there. The boneless leg of lamb is “ butterflied” which is a culinary term to cut a thick piece of meat into a thinner thickness. The lamb is marinated and then perfectly grilled. Smoky charred on the outside, juicy on the inside and, served with a simple fresh herb pistou sauce, this just may make it to the top of your outdoor grilling repertoire!</image:title>
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      <image:title>Recipes - Marinated Grilled Leg of Lamb</image:title>
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      <image:title>Recipes - Marinated Grilled Leg of Lamb</image:title>
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      <image:title>Recipes - Marinated Grilled Leg of Lamb</image:title>
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      <image:title>Recipes - Marinated Grilled Leg of Lamb</image:title>
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      <image:title>Recipes - Marinated Grilled Leg of Lamb - Ingredients</image:title>
      <image:caption>1 4- pound boneless leg of lamb, butterflied* Rub: 3 cloves garlic, peeled 1 cup loosely packed parsley leaves 4T fresh thyme leaves or rosemary 3T olive oil salt &amp; pepper Pistou: 3 cloves garlic, peeled 1 cup loosely packed parsley leaves 3 cups basil leaves ½ cup olive oil salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/peaches-with-honey-and-almonds</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388810-9JTLBV5XLPPC1ICQFCIE/peach+cover.jpg</image:loc>
      <image:title>Recipes - Peaches with Honey and Almonds - Nothing says summer like fresh-off-the-tree fruits!  I was inspired by a sack of peaches my neighbor gave me fresh off of her tree one evening right before dinner. I didn’t have time to make a crostata, galette or pie, but I was craving that sweet syrupiness of the cooked fruit and sugar! So here we mix up a simple sauce of butter, honey, and Moscato that turns into a beautifully thick heavenly glaze for the peaches in just 15 minutes.  Served over vanilla ice cream….it’s a sublime way to end a meal!</image:title>
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      <image:title>Recipes - Peaches with Honey and Almonds - Ingredients</image:title>
      <image:caption>3T unsalted butter 6T honey ½ cup Moscato wine 4 peaches pitted and sliced into ½” thick slices, about 3 cups. ½ cup sliced almonds 1 quart vanilla ice cream</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pasta-with-caramelized-tomatoes-basil-cheese</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388237-O1E45VKA9NK5KBHA04NG/pasta%3Acover.jpg</image:loc>
      <image:title>Recipes - Pasta with Caramelized Tomatoes, Basil &amp; Cheese - This pasta is a simple recipe, with just a few ingredients, but overflows with flavor. Grape or cherry tomatoes are roasted in the oven until their tomato flavor is intensified into sweet caramelized little jewels. When you bite into them, they just explode with flavor. It takes a little bit of cooking time to achieve this, but it’s so worth it. They can be cooked in advance, and then added to the sauce at serving time. In the summer time, I roast them often and keep them on hand to sprinkle in other dishes to give them a pop of that tangy, intensely sweet tomato goodness! The sauce is so simple: the roasted tomatoes, onions, basil, my favorite cheese, Parmigiano-Reggiano and a little of the pasta cooking water coat the pasta and turn it into a sublimely delicious dish that is light, but so packed with flavor.</image:title>
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      <image:title>Recipes - Pasta with Caramelized Tomatoes, Basil &amp; Cheese - Ingredients</image:title>
      <image:caption>2 pounds cherry or grape tomatoes 3T olive oil 1 medium onion, finely chopped 3 cloves garlic, crushed ½ cup fresh basil leaves, chiffonade salt &amp; pepper 1 cup grated Parmigiano-Reggiano cheese 1lb fresh or dried pasta extra Parmigiano-Reggiano cheese for serving</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/fish-saltimbocca</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387983-OB201TIF16PLLILPYRF0/fishcover.jpg</image:loc>
      <image:title>Recipes - Fish Saltimbocca - “Saltimbocca” translates into “jump in the mouth”. This classic dish is traditionally made with meat, such as veal or pork, but I thought it would be fun to try with fish. The fish is topped with sage leaves and wrapped in prosciutto. I like to use s firm white fish. Halibut is in season now so I’m using it but you can use any firm white fish. The simple, clean taste of the fish is complemented by the herby flavor of the sage and the saltiness of the prosciutto. We serve it on a bed of sautéed spinach, with the light lemon butter sauce. The whole dish came together in 15 minutes, quick and easy for a weeknight meal, but a great dish for entertaining because the fish-wraps can be prepared in advance and just popped into the oven before serving.</image:title>
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      <image:title>Recipes - Fish Saltimbocca - Ingredients</image:title>
      <image:caption>Fish: 8 6 oz. skinless fish filets, about 1 inch thick 8-16 leaves fresh sage 8 thin slices Prosciutto di Parma Spinach: 3T olive oil 1 medium onion, finely diced  2 lbs. spinach (12 cups), washed, drained and slightly damp salt and pepper Sauce: 3T butter 3-4 fresh sage leaves 4T fresh lemon juice</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/orange-pistachio-semifreddo</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:title>Recipes - Orange &amp; Pistachio Semifreddo - “Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo.  This is a frozen dessert has 3 parts to make it; the whipped cream, the Zabaglione, and the meringue. Each step takes a little time to come together and then it requires eight hours for it to chill firm. But all your efforts will be rewarded! When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal.</image:title>
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      <image:title>Recipes - Orange &amp; Pistachio Semifreddo</image:title>
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      <image:title>Recipes - Orange &amp; Pistachio Semifreddo</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388209-BPK31E452Q8ALOH6AKM9/semi12a.jpg</image:loc>
      <image:title>Recipes - Orange &amp; Pistachio Semifreddo</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340388215-582V2RUHKH4NDGN19EWR/semi12b.jpg</image:loc>
      <image:title>Recipes - Orange &amp; Pistachio Semifreddo</image:title>
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      <image:title>Recipes - Orange &amp; Pistachio Semifreddo</image:title>
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      <image:title>Recipes - Orange &amp; Pistachio Semifreddo - Ingredients</image:title>
      <image:caption>1 cup heavy whipping cream 1 tsp. vanilla  4 egg yolks, room temperature 4T granulated sugar ¼ cup Cointreau 1T orange zest ½ cup plus 1 tablespoon shelled pistachios, medium chop/dice 4 egg whites, room temperature pinch of salt ¼ tsp. cream of tartar ¾ cup granulated sugar ½ cup water</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/bellini-cocktail</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387274-EGP4833GDRZXTZMYB5DU/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bellini Cocktail - No brunch would be complete without a festive bubbly cocktail! Bellinis were created at Harry’s Bar in Venice. It is a combination of peach purée and Prosecco. But, I honestly prefer to serve it with a dry, brut sparkling wine. Whichever bubbles you choose, either way, this cocktail is delicious</image:title>
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      <image:title>Recipes - Bellini Cocktail</image:title>
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      <image:title>Recipes - Bellini Cocktail</image:title>
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      <image:title>Recipes - Bellini Cocktail</image:title>
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      <image:title>Recipes - Bellini Cocktail</image:title>
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      <image:title>Recipes - Bellini Cocktail</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387281-G5X8OMNV000WF76RL6FW/image-asset.jpeg</image:loc>
      <image:title>Recipes - Bellini Cocktail - Ingredients</image:title>
      <image:caption>½ cup water ½ cup granulated sugar 1 16 oz. bag frozen peaches, defrosted 1 bottle prosecco or sparking wine , chilled</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/asparagus-artichokes-hazelnuts</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387198-2EUPEF639F6O2GTDNIH0/aspara.cover.jpg</image:loc>
      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts - Nothing says the arrival of spring like beautiful bunches of asparagus and fresh artichokes at the market. In the past, I have made this dish with fresh baby artichokes that I have to peel and clean. But, there were none at the market, so I'm using frozen artichoke hearts. The frozen artichokes paired very well with the fresh asparagus. They taste quite nice and are absolutely no work at all. We perfectly steam the asparagus and artichoke hearts, than toss them with a tangy vinaigrette and top with some roasted hazelnuts. Serve as a lovely first course or along side the main dish. I'll be making this recipe all season since it goes so well with so many different meats and fish dishes.</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts</image:title>
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      <image:title>Recipes - Asparagus, Artichokes, &amp; Hazelnuts - Ingredients</image:title>
      <image:caption>1T Dijon mustard 3T red wine vinegar ¼ cup olive oil 2 bunches (2pounds) asparagus, ends trimmed off 1 12-oz bag frozen artichokes heart, thawed ¼ cup lightly chopped toasted hazelnuts salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/torta-pasqualina</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387328-JRRHFCINO8ONYROMD6LY/torta%3Acover.jpg</image:loc>
      <image:title>Recipes - Torta Pasqualina - Torta Pasqualina. “Torta” means cake in Italian, but this is really a savory Italian pie traditionally served for Easter brunch.  It's so wonderfully satisfying that I bet that you will want to make it so much more often than just one time a year. This savory dish is positively addictive and so easy to cut and serve, making it portable and an ideal lunch, picnic, or snack dish. I've been known to take it directly out of the fridge and eat it on the go. The satisfying filling of sautéed leeks, Swiss chard, and spinach are combined with two cheeses and topped with five raw, whole eggs and baked in a puffed pastry crust. The outside is a beautiful golden brown and when you slice it, the inside reveals the cooked eggs which symbolize the rebirth of spring and Christ. I love the combination of veggies and cheese….who doesn't? For this Easter brunch, I will be serving the torta alongside a platter of roasted Italian link sausage to make the meat lovers in my group happy, but you could instead add cooked, crumbled sausage, bacon, or chopped ham into your torta if you wish.</image:title>
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      <image:title>Recipes - Torta Pasqualina</image:title>
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      <image:title>Recipes - Torta Pasqualina</image:title>
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      <image:title>Recipes - Torta Pasqualina</image:title>
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      <image:title>Recipes - Torta Pasqualina</image:title>
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      <image:title>Recipes - Torta Pasqualina - Ingredients</image:title>
      <image:caption>2 leeks 2 bunches Swiss chard 3T olive oil 1 medium onion, finely diced 3 cloves garlic, crushed 4 cups spinach 1 pound ricotta ½ cup grated Pecorino Romano cheese ¼ tsp. nutmeg ½ tsp. salt black pepper 2 sheets puff pastry, defrosted 6 eggs</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/very-berry-crumble-coffee-cake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387519-OVO2VGFAIOR1ZNTQ1RF1/cakecover.jpg</image:loc>
      <image:title>Recipes - Very Berry Crumble Coffee Cake - In this day and age, coffee cakes are often overlooked as an addition to a brunch menu. Upstaged by bars, muffins and donuts. That is too bad, because to me this is the very best coffee cake. Kinda old school, something you would find at a good diner bakery case. It has a moist cake, a crumbly topping, and isn't too sweet. When cut into squares, it reveals all the berry goodness in the center. It is perfect for serving with your brunch, with a cup of coffee, or maybe with another Bellini!</image:title>
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      <image:title>Recipes - Very Berry Crumble Coffee Cake</image:title>
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      <image:title>Recipes - Very Berry Crumble Coffee Cake</image:title>
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      <image:title>Recipes - Very Berry Crumble Coffee Cake - Ingredients</image:title>
      <image:caption>Crumble: ¾ cups brown sugar ½ cup all-purpose flour ¼ tsp. salt ¾ cups almonds, pecans or walnuts, rough chopped 3T unsalted butter, room temperature  Cake: ½ tsp. salt ½ tsp. baking soda 2 tsp. baking powder 2½ cups cake flour 1½ stick unsalted butter, room temperature 1½ cups granulated sugar 3 eggs 2 tsp. vanilla 1¼ cup unflavored Greek yogurt 3 cups berries (strawberries, blackberries blue berries or raspberries),   fresh washed and hulled or frozen thawed</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/celery-root-fennel-soup</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup - A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:title>Recipes - Celery Root &amp; Fennel Soup</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387640-3K2YJLKCCKECORY50HIH/soupingred.jpg</image:loc>
      <image:title>Recipes - Celery Root &amp; Fennel Soup - Ingredients</image:title>
      <image:caption>2 leeks 2 large celery roots 4 medium heads of fennel 2T olive oil 3 cloves garlic 7 cups chicken or vegetable stock 2 cups milk Salt &amp; pepper ½ cup chopped pistachios 5T olive or pistachio oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/duck-breast-with-honey-oranges</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387743-MCYPWCJSN89ASTQI5N1Q/duckcover2.jpg</image:loc>
      <image:title>Recipes - Duck Breast with Honey &amp; Oranges</image:title>
      <image:caption>Ducks are fowl, but the strange thing is the breast meat has the texture more of red meat. So, for this recipe we marinated the meat in soy, orange juice, and vinegar and then sauté it, rendering out the fat to produce a crispy skin and cook it to medium rare, similar to cooking a piece of steak. We finish the dish with a beautiful pan sauce flavored with Moscato wine and garnish with orange sections. This dish is very elegant and sophisticated.</image:caption>
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      <image:title>Recipes - Duck Breast with Honey &amp; Oranges</image:title>
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      <image:title>Recipes - Duck Breast with Honey &amp; Oranges</image:title>
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      <image:title>Recipes - Duck Breast with Honey &amp; Oranges</image:title>
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      <image:title>Recipes - Duck Breast with Honey &amp; Oranges - Ingredients</image:title>
      <image:caption>2 duck breasts (4 pieces)  4 oranges, either cara cara or navel 3T soy sauce 2T olive oil oil 2T honey 3T red wine vinegar Salt &amp; pepper ½ cup Moscato Wine 2 T butter, cold</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2018/3/5/gteau-au-chocolat-fondant-de-nathalie-natalies-chocolate-cake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387895-J54AWHWQ1629SSSVQICF/cake+cover.jpg</image:loc>
      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake) - Translated into English, this means “Natalie’s Chocolate Cake.” I don’t know who Natalie is, but I love her and you will too. This is my adaption of Trish Deseine’s recipe, which I first had at my sister-in-law‘s house in the Loire Valley. It is so easy to make, you won’t believe it. The rich, melted chocolate consistency and texture is just sublime. I thought if I added Frangelico &amp; hazelnuts it would taste like a big slice of Nutella. The only difficulty with this recipe is that it’s best made the day the head so that the yummy chocolate gooeyness sets into a firm cake. Patience, my friends. It’s worth it!</image:title>
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      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)</image:title>
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      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)</image:title>
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      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)</image:title>
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      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387969-N34U7ANC523SWVA7CUIK/image-asset.jpeg</image:loc>
      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387902-E9FW356JC0QWQBE00L6T/cake+ingred.jpg</image:loc>
      <image:title>Recipes - Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake) - Ingredients</image:title>
      <image:caption>½ cup raw hazelnuts 7 oz. bittersweet chocolate, cut into pieces 1¾ sticks unsalted butter 1¼ cup granulated sugar. 5 eggs 2T Frangelico 1T all-purpose flour Confectioner’s sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/apples-greens-goat-cheese-salad</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:title>Recipes - Apples, Greens &amp; Goat Cheese Salad</image:title>
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      <image:title>Recipes - Apples, Greens &amp; Goat Cheese Salad - Ingredients</image:title>
      <image:caption>Salad: 3 medium beets (red or golden) 2 medium apples (any variety) cored and sliced into ¼ julienne slices 10 handfuls of salad greens (spinach, arugula, and romaine) washed and torn into bite-sized pieces 1 head radicchio, washed and torn into bite-sized pieces Honey Vinaigrette: 2T honey 4T Champagne vinegar ½ cup extra virgin olive oil Salt and pepper 8 oz. goat cheese, room temperature 16 slices of baguette</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/coq-au-vin-with-mashed-potatoes</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340386913-GPAH5ALDI8X6CUDNXRVW/coq+cover.jpg</image:loc>
      <image:title>Recipes - Coq au Vin with Mashed Potatoes - Translated literally it means “rooster in wine”.  This is a classic braised dish that uses a whole chicken but I prefer to use chicken thighs with are scrumptious and easier to serve.    Braising is one of my favorites cooking techniques because braised dishes can be made the day before and reheated before serving, so its perfect for entertaining and getting a jump on family dinner. In fact they are best made a day ahead so that the flavors get a chance to improve. You need 3 things for a perfect braise. A sturdy pot with a lid, brown your chicken to help develop the flavors and flavorful liquid, in this recipe, its wine.  Traditionalists use a red Burgundy, but any full-bodied red wine will do. Served over mashed potatoes, this is true French “comfort food”!</image:title>
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      <image:title>Recipes - Coq au Vin with Mashed Potatoes</image:title>
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      <image:title>Recipes - Coq au Vin with Mashed Potatoes</image:title>
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      <image:title>Recipes - Coq au Vin with Mashed Potatoes</image:title>
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      <image:title>Recipes - Coq au Vin with Mashed Potatoes</image:title>
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      <image:title>Recipes - Coq au Vin with Mashed Potatoes - Ingredients</image:title>
      <image:caption>Coq au Vin Ingredients 8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts 3 cups red wine 3-4 thyme springs 2 bay leaves ¼ pound lardons or thickly sliced bacon, sliced into ¼ inch wide slices ½ pound mushrooms, washed and sliced 20 pearl onions, peeled or 1 cup frozen 1-cup chicken stock 3 cloves garlic crushed Salt &amp; pepper 3T butter room temperature 3T all-purpose flour 3pounds Yukon Gold potatoes 5T unsalted butter   Mashed Potatoes Ingredients 3 pounds Yukon Gold potatoes, peeled and cut into cubes 5T unsalted butter Salt and pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pear-tarte-tatin</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340387051-H2PHKJ8EXR4TAJMQJJ38/tart+cover.jpg</image:loc>
      <image:title>Recipes - Pear Tarte Tatin - This dessert is a twist on the classic apple tarte tatin but with pears. The pears are bathes in buttery sugar caramel syrup then topped with puff pastry. Just 4 ingredients and classic preparation techniques gives you a show-stopping dessert. The combination of warm pears, caramel sauce and pastry crust topped with a side of vanilla ice cream in a heavenly way to end the meal.  I’m sure your family and guests will want you to open your own French Bistro!</image:title>
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      <image:title>Recipes - Pear Tarte Tatin - Ingredients</image:title>
      <image:caption>6-7 pears (Anjou, Bosc, or Comic) ripe, but firm 1 sheet puff pastry, defrosted Flour for dusting 4T salted butter ¾ cup granulated sugar Vanilla ice cream</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/carrot-orange-turmeric-soup-with-shrimp</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384006-G50K22OQWE9KRYYUSPFL/soup+cover.jpg</image:loc>
      <image:title>Recipes - Carrot, Orange &amp; Turmeric Soup with Shrimp - This dinner begins with a gorgeous carrot, orange, and turmeric soup. The color is a brilliant shade of orange and the flavor has a pop of citrus that is so refreshing.  The soup is topped with a garnish of yogurt, a sprinkle of chives, and a perfectly sautéed shrimp.</image:title>
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      <image:title>Recipes - Carrot, Orange &amp; Turmeric Soup with Shrimp - Ingredients</image:title>
      <image:caption>2T olive oil 1 medium onion, peeled and medium dice 3 clove garlic, crushed 1T ground turmeric 2½ lbs. carrots, peeled, and cut into ½ inch dice 6 cups chicken or vegetable stock 1T orange zest 1 cup fresh orange juice (2 oranges) 2T butter 10 large shrimp peeled, deveined, and tails removed ½ tsp. ground turmeric salt &amp; pepper ½ cup unflavored Greek yogurt 3T chopped chives</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/filet-of-beef-mushrooms-spinach-bleu-cheese-in-filo</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384212-X6R31F7ZD3JVSCAJ3C0D/filet+cover+shot.jpg</image:loc>
      <image:title>Recipes - Filet of Beef, Mushrooms, Spinach &amp; Bleu Cheese in Filo - Our main plate is a fillet of beef topped with sautéed spinach, Mushroom Duxelles, and bleu cheese….all perfectly wrapped with filo dough into an adorable present for each guest to open on their plate!  These gems can be prepared hours in advance so that as cocktail hour begins to wind down, you just pop them into the oven to warm before serving.  The perfect present for you the party giver and the party goers!</image:title>
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      <image:title>Recipes - Filet of Beef, Mushrooms, Spinach &amp; Bleu Cheese in Filo</image:title>
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      <image:title>Recipes - Filet of Beef, Mushrooms, Spinach &amp; Bleu Cheese in Filo</image:title>
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      <image:title>Recipes - Filet of Beef, Mushrooms, Spinach &amp; Bleu Cheese in Filo - Ingredients</image:title>
      <image:caption>Beef: 8 Filet Mignon steaks, 6 oz. each and/or about 1¾ inch thick 2T unsalted butter 2T olive oil 8 oz. bleu cheese,( bleu, Roquefort, Gorgonzola) room temperature, crumbled 16 sheets filo dough, thawed ¾ cup melted butter salt &amp; pepper Spinach: 2T olive oil 1 shallot, finely chopped 1 pound baby spinach, washed, drained and slightly damp Mushroom Duxelles: 1½ pound mushrooms, button, belle, chanterelle 2 shallots 2 cloves garlic 2T Butter</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-tart-with-peppermint</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384106-56UCMCBRSMX43JPNM8NR/tartcovershot.jpg</image:loc>
      <image:title>Recipes - Chocolate Tart with Peppermint - While I personally prefer savory to sweet, I can’t resist a combination of bitter dark chocolate and peppermint.  It is simply sublime! This recipe is for a tart that has a dark chocolate cookie crust filled with a bittersweet chocolate and peppermint custard and topped with crushed candy canes  This just tastes like the Holidays and is the perfect way to end a celebratory dinner!</image:title>
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      <image:title>Recipes - Chocolate Tart with Peppermint - Ingredients</image:title>
      <image:caption>CRUST: 1½ cups chocolate cookie crumbs** (about 30 cookies) 6T unsalted butter, melted FILLING: 12 oz. bittersweet chocolate, cut into pieces 2 cups heavy cream ¼ tsp. salt 2 tsp. peppermint extract 2 eggs ¼ cup crushed peppermint candy</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/4-day-turkey-day-game-plan</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-26</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382736-U9W5OEJKJAGY3COKSMLF/thanksgiving+table+shot.jpg</image:loc>
      <image:title>Recipes - 4 Day Turkey Day Game Plan - There’s nothing I love more than a gigantic group of family and friends gathered around the table for Thanksgiving. One year, the table seated 38 people, and was so long it stretched from the dining room to the front door! For a few visiting friends, it was their first time ever celebrating Thanksgiving. It was a magical event, complete with delicious food and wine, giving thanks, and being grateful for all that we have been blessed with. Whether you’re hosting just a few people or big crowd, this is the ideal menu for holiday entertaining. Almost every recipe has a make-ahead component. In fact, some things can be made well in advance and put in the freezer so that on Thanksgiving Day (or whatever day you’re entertaining) all you have to do is put a few things together and spend the remainder of the time enjoying the company. To make it even easier, follow my 4-day turkey game plan. It will to ensure that you’re on top of your game!</image:title>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/greens-mushroom-galette</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383092-VSLN0LP679EFG2KWXS3B/galettecover.jpg</image:loc>
      <image:title>Recipes - Greens &amp; Mushroom Galette - This is a scrumptious, savory pastry free-form tart filled with sautéed Swiss chard and mushrooms. Its just enough to ward off pre-festivities hunger, but not fill you up. Perfect paired with a glass of bubbles!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383099-4L7PQE207Y1J2SUBDEPE/galetteingred.jpg</image:loc>
      <image:title>Recipes - Greens &amp; Mushroom Galette - Ingredients</image:title>
      <image:caption>Pastry: 1½ cup all-purpose flour ¼ tsp. salt ½ cup unsalted butter cut into ½” cubes and cold 8T iced, cold water Filling: 8 oz. mushrooms ( any Varity you like ) 1 bunch Swiss chard 4T olive oil 1 medium onion, peeled and finely diced 2 cloves garlic 1T fresh thyme, finely chopped 1T lemon zest 1 cup ricotta</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/brussels-sprout-gratin</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382751-6N6OM8WFV4JEVHG01PH8/sprouts+cover.jpg</image:loc>
      <image:title>Recipes - Brussels Sprout Gratin - Beautiful tender Brussels sprouts are blanched and then tossed with a delicious white sauce called the Béchamel. Topped with Panko and Parmigiano-Reggiano cheese, this is a delicious side dish that is rich in flavor, but not too heavy, and adds a little texture to the plate as well.</image:title>
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      <image:title>Recipes - Brussels Sprout Gratin - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382758-AXWIZDEDSDAOLEUNF8XV/sproutsingred.jpg</image:loc>
      <image:title>Recipes - Brussels Sprout Gratin - Ingredients</image:title>
      <image:caption>2 pounds small Brussels sprouts, all about the same size 4 pieces bacon, cut into strips 2T olive oil 1 medium onion, finely diced 2 cloves garlic, crushed 2T flour 2 cups milk ¼ tsp. nutmeg salt &amp; pepper 1 cup panko breadcrumbs ¼ cup Parmigiano-Reggiano cheese</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/cardamom-carrots</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382826-LRAWYBKF4ASUZA2RDN2O/carrottscover.jpg</image:loc>
      <image:title>Recipes - Cardamom Carrots - Cardamom has a lovely, sweet floral note, and combined with the ginger, gives these carrots and exotic taste that is a nice counterpoint to all the savory goodness on your plate. These add both a little color and counter-balanced flavor.  Perfect!</image:title>
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      <image:title>Recipes - Cardamom Carrots</image:title>
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      <image:title>Recipes - Cardamom Carrots</image:title>
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      <image:title>Recipes - Cardamom Carrots</image:title>
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      <image:title>Recipes - Cardamom Carrots</image:title>
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      <image:title>Recipes - Cardamom Carrots</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382834-AIEWPW5OCTDO1323KKRU/carrots+ingred.jpg</image:loc>
      <image:title>Recipes - Cardamom Carrots - Ingredients</image:title>
      <image:caption>2T unsalted butter 1-inch piece ginger root, peeled and cut into pieces 1T cardamom seeds 2 pounds carrots, peeled, trimmed, and cut into sticks about 2 inches long salt &amp; pepper ½ cup chicken stock</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/fig-sausage-sage-stuffing</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383036-CVLGESA2M65AK3LF5XVZ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing - Prepare your tastebuds! This stuffing will be your new Thanksgiving favorite.</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383053-DFQ7RT1QDJTNN09G6WTD/image-asset.jpeg</image:loc>
      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing</image:title>
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      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing</image:title>
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      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing</image:title>
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      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing</image:title>
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      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383043-3N1ACUHGJ1P3GQPQF0RI/stuffing+ingred.jpg</image:loc>
      <image:title>Recipes - Fig, Sausage &amp; Sage Stuffing - Ingredients</image:title>
      <image:caption>2 baguettes, cut into ½” cubes (10-12 cups) 1 pound sausage, removed from casing 4T olive oil 3 large leeks, washed and finely diced, white &amp; light green parts 3 cloves garlic, crushed 1 ½  cups celery, medium dice (6 large stalks) 2 cup (8 oz.) mushrooms, washed and sliced 1½-cup chicken stock ½ cup white wine 3T fresh sage, chopped ½ cup dried mission figs, finely diced ½ cup toasted walnuts* rough chopped 2 eggs, beaten salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2017/11/21/perfect-thanksgiving-gravy-9h9yr</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383259-G83PAVQLTVIKCJQ1B8SB/gravycover.jpg</image:loc>
      <image:title>Recipes - Perfect Thanksgiving Gravy - Prepare your tastebuds! This gravy will be your new Thanksgiving favorite.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383272-USZ5OB4PEDDM8HQ63A9R/image-asset.jpeg</image:loc>
      <image:title>Recipes - Perfect Thanksgiving Gravy</image:title>
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      <image:title>Recipes - Perfect Thanksgiving Gravy</image:title>
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      <image:title>Recipes - Perfect Thanksgiving Gravy</image:title>
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      <image:title>Recipes - Perfect Thanksgiving Gravy</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383266-T6HVGDSIQ2LKXIRUV134/Gravy.jpg</image:loc>
      <image:title>Recipes - Perfect Thanksgiving Gravy - Ingredients</image:title>
      <image:caption>4T butter 5T flour 4 cups pan dripping or stock or combination of both 1T flat leaf parsley, chopped salt and pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/perfectly-roasted-turkey</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383310-J2PUUVH4NW69L7GQ62YD/image-asset.jpeg</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey - It wouldn’t be Thanksgiving without the star of the show: a perfectly roasted turkey! It’s seasoned with salt, pepper, and sage then perfectly roasted to a golden brown (but still moist and delicious).</image:title>
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      <image:title>Recipes - Perfectly Roasted Turkey</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/064e01e5-2f03-429b-b3c9-db8251e8bdaf/turkey_ingred.webp</image:loc>
      <image:title>Recipes - Perfectly Roasted Turkey - Ingredients</image:title>
      <image:caption>1 14-16 pound turkey 1T dried sage 2 tsp. salt 1 tsp. black pepper 3 slices bacon, cut in half fresh thyme &amp; sage leaves olive oil 3 cups chicken stock</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/cranberry-ginger-pear-tart</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/fc3ea775-893a-4c20-86b6-029fd809763b/tart16_web.jpg</image:loc>
      <image:title>Recipes - Cranberry, Ginger &amp; Pear Tart - In this dessert, the tanginess of the cranberry, sharpness of the crystallized ginger, and the sweetness of the pears combine together in a flaky pastry to make this a show-stopping way to end your meal. Top with a dollop of whipped cream.  What could be more delicious?</image:title>
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      <image:title>Recipes - Cranberry, Ginger &amp; Pear Tart - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382892-8MPKY2KR1RPRCC2U1CIW/tartingred.jpg</image:loc>
      <image:title>Recipes - Cranberry, Ginger &amp; Pear Tart - Ingredients</image:title>
      <image:caption>Pastry: 1½ cup all-purpose flour 1 tsp. granulated sugar ¼ tsp. salt ½ cup unsalted butter cut into ½ inch cubes and cold 8T iced, cold water Filling: 3 large ripe pears, Anjou or Bartlett 2 cups fresh cranberries ½ cup walnuts, toasted*  ¼ cup granulated sugar 2T crystalized ginger cut into small dice ½ tsp cinnamon pinch of salt Topping: 3T all-purpose flour ¼ cup walnuts, toasted* cut into small dice ¼ cup brown sugar 2T crystalized ginger cut into small diced 2T butter, softened</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2017/11/7/poinsettia-cocktail</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383664-A7UY1FX8RN48QO9X9WNQ/image-asset.jpeg</image:loc>
      <image:title>Recipes - Poinsettia Cocktail - I adore bubbles and nothings rings in the holiday like this festive cocktail named the poinsettia because of its red color!! A simple but scrumptious combination of Cointreau, cranberry juice and sparkling wine. Gives you a cocktail with the perfect balance of sweet and tart.  Make sure to use good brute dry sparkling wine. This is the perfect way to celebrate the season whether your celebrating with our appetizers or serve it with brunch.</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383678-MB295QNK8OF2PSKV90A6/image-asset.jpeg</image:loc>
      <image:title>Recipes - Poinsettia Cocktail</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383671-ZX1HY8LKC81GPKUPXD2T/cocktail%3Aingred.jpg</image:loc>
      <image:title>Recipes - Poinsettia Cocktail - Ingredients</image:title>
      <image:caption>1 bottle of Cranberry juice  1 bottle of Cointreau 1 bottle sparking wine, chilled</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2017/11/7/arugula-pesto-christmas-tree</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383525-VCXNWQT46K3D1O05K4RO/image-asset.jpeg</image:loc>
      <image:title>Recipes - Arugula Pesto Christmas Tree - Pesto is greens ground up with garlic. Add some cheese, nuts and olive oil, and you have a sublime sauce that can go on pasta, top bruschetta, or serve as a dipping sauce for artichokes. This is a winter version of the summer classic pesto made with basil. This combination of the sharp bitterness of arugula, walnuts, and the saltiness of the Pecorino-Romano cheese is a winner. For the holidays, we're going to use the pesto as a filling between puff pastry, and then cut it into a whimsical Christmas tree!</image:title>
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      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383642-WXHKGOUDOAR4BX9FCHUW/image-asset.jpeg</image:loc>
      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383649-M7CYZ791H0QU1QRUGMC9/image-asset.jpeg</image:loc>
      <image:title>Recipes - Arugula Pesto Christmas Tree</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383531-W67OSWZVWYXQ2L9YGWC9/tree-ingred.jpg</image:loc>
      <image:title>Recipes - Arugula Pesto Christmas Tree - Ingredients</image:title>
      <image:caption>2 cloves garlic 2 cups packed arugula leaves ¼ cup toasted walnuts ½ cup Pecorino Romano cheese ½ cup olive oil salt &amp; pepper 1 package puff pastry (2 sheets), thawed 1 large egg, beaten 1-tablespoon water 2T sesame seeds</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/roasted-beet-hummus</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/a82c621a-25f9-4d09-bec5-1f4a280b839f/hummus+cover.jpg</image:loc>
      <image:title>Recipes - Roasted Beet Hummus - The amazing color of these roasted red beats brings a huge wow factor to this well-known dip. I can’t believe this stunning bright pink/fuchsia color is all natural! When the beets combine with the garbanzos beans, lemon, and tahini, it makes for a really spectacular dip for vegetables or pita chips. Ho Ho YUM!</image:title>
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      <image:title>Recipes - Roasted Beet Hummus</image:title>
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      <image:title>Recipes - Roasted Beet Hummus</image:title>
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      <image:title>Recipes - Roasted Beet Hummus</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383700-ARB706DF1K7QKO0J2KLV/hummus%3Aingred.jpg</image:loc>
      <image:title>Recipes - Roasted Beet Hummus - Ingredients</image:title>
      <image:caption>2 small or 1 medium red beet 3 cups cooked* or two 15oz. cans of drained garbanzo beans 2 cloves garlic 1T lemon zest ½ cup lemon juice ¼  cup tahini paste ¼  cup olive oil salt &amp; pepper 1 acorn squash (optional) 1 Assorted Fresh vegetables; Slice peppers, cucumbers, carrots</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/spicy-chi-chi-beans</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383860-PNS5XLTZXVG3ZVHKQBOW/chi-chi+cover.jpg</image:loc>
      <image:title>Recipes - Spicy Chi-Chi Beans - Take garbanzo beans to the next level and make this your new favorite Winter appetizer!</image:title>
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      <image:title>Recipes - Spicy Chi-Chi Beans</image:title>
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      <image:title>Recipes - Spicy Chi-Chi Beans</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/4794ee9f-7c55-40be-84ce-d70a37cbc5ce/SpicyChiChiBeans-480x640.jpg</image:loc>
      <image:title>Recipes - Spicy Chi-Chi Beans - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383867-6KJYM4JQB0UG4M5NQD80/chi-chiingred.jpg</image:loc>
      <image:title>Recipes - Spicy Chi-Chi Beans - Ingredients</image:title>
      <image:caption>3 cups cooked* or 2- 15oz can drained garbanzo beans 1 tsp. kosher salt 1 tsp. paprika ½ tsp. cumin ½ tsp. black pepper ¼ -½ tsp. cayenne pepper 1 ½ tsp. olive oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/stuffed-mushrooms-with-sausage-peppers</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383915-GCBF0RAUYXLPB8H7VGYM/mushroom+cover.jpg</image:loc>
      <image:title>Recipes - Sausage Stuffed Mushrooms - Sausage, peppers, and onions are one of my favorite meals. I just love that savory combination of the pork &amp; sweetness of the onions and peppers. In this rendition, those scrumptious, savory, sweet flavors are presented in an easy-to-hold “bowl” of a lightly roasted mushroom. A perfect finger food for an appetizer party! I dare you to eat just one.</image:title>
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      <image:title>Recipes - Sausage Stuffed Mushrooms</image:title>
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      <image:title>Recipes - Sausage Stuffed Mushrooms</image:title>
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      <image:title>Recipes - Sausage Stuffed Mushrooms</image:title>
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      <image:title>Recipes - Sausage Stuffed Mushrooms</image:title>
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      <image:title>Recipes - Sausage Stuffed Mushrooms</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383921-201SO73CUEQV7YTUFJVG/mushroon+-ingred.jpg</image:loc>
      <image:title>Recipes - Sausage Stuffed Mushrooms - Ingredients</image:title>
      <image:caption>24 medium mushrooms 1 pound Italian sausage, removed from casing 4T olive oil 1 small onion, finely chopped ½ red pepper, finely chopped 3 cloves garlic ½ cup ricotta ½ cup panko crumbs ½ cup Pecorino Romano 3T parsley, finely chopped 1T thyme, finely chopped salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/salmon-rillettes-ejgg4</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383792-FJ22SJW0IGCIDOAKR7FV/salmon+cover.jpg</image:loc>
      <image:title>Recipes - Salmon Rillettes - This is a play on a classic rillettes, which is kinda like a pate that is usually made with a combination of meat usually pork, spices all cooked in fat. To achieve a delectable spread. Instead of meat, we are using perfectly poached salmon combined with smoked salmon along with herbs, lemon, and butter to make a sublime spread that is delicious for an appetizer or try it for brunch. Served with crostini or Melba toast crackers, it's a very elegant and versatile spread.</image:title>
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      <image:title>Recipes - Salmon Rillettes</image:title>
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      <image:title>Recipes - Salmon Rillettes - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Recipes - Salmon Rillettes - Ingredients</image:title>
      <image:caption>4 cups water 1 cup white wine 1 medium onion cut into ¼ inch pieces 1 stalk celery 2 bay leaves 4 peppercorns ½ pound salmon, 1inch thick, skin and pin bones removed ¼ pound smoked salmon, cut into small dice 3 scallions (green onions), white and green part finely diced 1T capers, rinsed 2T lemon zest (2 lemons)  4T lemon juice 5T unsalted butter, softened Crostini: 1 baguette loaf, cut on diagonal into 20 thin slices  ¼ cup olive oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2017/11/7/almond-snowflake-cookies</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340383463-8OW0PR9RCDGPNNJZ7CR1/image-asset.jpeg</image:loc>
      <image:title>Recipes - Almond Snowflake Cookies - Nothing beats a simple cookie: egg, sugar, and almonds. When I added the flavoring fiori di Sicilia, it transported me back to my childhood. It reminded me of those classic Italian nougat candies from La Florentine that came in little boxes. My favorite was the orange ones with the picture of Ippolita on them. Have you ever had one?? Back then these candies were only available at holiday time. These cookies have just enough sweetness, along with a hint of orange, citrus, and vanilla. That is positively addictive. Each one is shaped a little different, like a snowflake. They are so good and will disappear as quickly as a snowflake too!</image:title>
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      <image:title>Recipes - Almond Snowflake Cookies - Ingredients</image:title>
      <image:caption>6T-granulated sugar 1 egg 1¼ cup sliced almonds ½ tsp. fiori di Sicilia</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/stuffed-summer-vegetables</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384611-T8E7I4F5XHN9R5YYL01P/stuff+vegcover.jpg</image:loc>
      <image:title>Recipes - Stuffed Vegetables - Sweet peppers, zucchini, and yellow squash, stuffed with tasty tomato rice, and flavored with Pecorino-Romano cheese, pine nuts, and fresh basil. Served warm or room temperature, these beauties are the perfect way to start your meal or provide a perfect accompaniment that is both colorful and flavorful.</image:title>
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      <image:title>Recipes - Stuffed Vegetables - Ingredients</image:title>
      <image:caption>3T olive oil 1 medium yellow onion, finely diced 2 cloves garlic, crushed 1 cup white rice     1 cup diced tomatoes and juice 1 cup water 1T double concentrated tomato paste ½ cup grated Pecorino Romano cheese ¼ cup toasted pine nuts* 3T fresh basil, chiffonade 2T chopped flat parsley salt &amp; pepper 4 peppers 4 medium zucchinis or yellow squash</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/grilled-steak-w-tomato-relish</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
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      <image:title>Recipes - Garlic &amp; Herb Marinated Steak with Tomato Relish - A satisfyingly spicy dry rub on the meat, complimented by a fresh cherry tomato and onion relish tossed with sundried tomatoes to give a sweetness highlighted with an acid punch that pairs perfectly with the smokiness of grilled meat.</image:title>
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      <image:title>Recipes - Garlic &amp; Herb Marinated Steak with Tomato Relish - Ingredients</image:title>
      <image:caption>Ingredients Steak: 3 cloves garlic, crushed 2T Herbs d’ Provence 1T salt 1T ground pepper 2T olive oil 3 pounds flap meat  Ingredients Tomato Relish: 1½ pound (2cups) cherry tomatoes, cut into bite-sized pieces 2 shallots sliced thinly 6T oil-packed sun dried tomatoes drained, chopped (reserved 3T of the oil) 2T capers 4T fresh basil leaves, julienne 3T red wine vinegar salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-chip-pavlova</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340384505-70OH5V4HK6HC2JC44XUX/pavcovershot.jpg</image:loc>
      <image:title>Recipes - Chocolate Chip Pavlova - Who hasn’t lazed away a summer afternoon watching the clouds drift by?  Ever wonder what they taste like?  This dessert, inspired by summer’s clouds, borrows from the classic made in honor of Anna Pavolva, but jazzed up with chocolate chips, and topped with summertime berries and sweet cream.  Like the clouds, you'll find this dessert light and fluffy. For a moment, in your grasp.  The next gone; fading quickly like a summer day, soon to be a memory, but leaving a happy sweetness behind.</image:title>
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      <image:title>Recipes - Chocolate Chip Pavlova - Ingredients:</image:title>
      <image:caption>2 cups superfine sugar 1T cornstarch 1 tsp. vanilla extract 2 tsp. white vinegar 6 egg whites at room temperature for 30 minutes 1 cup dark chocolate chips/chunks(at least 60% cacao) 1½ lbs. strawberries ½ lb. raspberries 2T granulated sugar 3T Cointreau liqueur 3 cups heavy whipping cream 2T confectioner’s sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/risotto-with-mint-peas-pecorino-romano-cheese</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:title>Recipes - Risotto with Mint, Peas &amp; Pecorino Romano Cheese - Risotto is not rice. It is not for instant gratification. It is a labor of love, and so worth it! When you make risotto, you are stepping away from being connected to electronic distractions (only twenty minutes….it’ll be OK!), into a time that existed really not so long ago, focusing zen-like only on the task at hand (ok, maybe a wine glass in the other hand!). It requires almost constant stirring to achieve the creamy decadence that is unforgettable. Toss with mint, fresh peas, and the salty sharpness of Pecorino-Romano cheese, and slowly, calmly transform your mind and the ingredients into the perfect first course for your spring meal.</image:title>
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      <image:title>Recipes - Risotto with Mint, Peas &amp; Pecorino Romano Cheese - Ingredients</image:title>
      <image:caption>4T olive oil    1 medium yellow onion, finely diced    1 leek, finely diced    2 clove garlic, crushed    ½ cup white wine    14 ounces Arborio rice (2 cups)    7 cups chicken or vegetable stock, heated    1 cup fresh or frozen petite peas    ½ cup grated Pecorino Romano cheese(more for serving)    2 tsp. chopped mint    1 tsp. lemon zest    2T chopped flat parsley    salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/rack-of-lamb-with-mint-chimichurri-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381557-SCGYAM9LHP032GRBGVV6/rack+cover.jpg</image:loc>
      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce - It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don't believe me? Ask my thirteen year old son, who ate five chops! (OK, I can’t tell you the real number but it was more.)  A rack of lamb with the toasted rub on the outside makes a beautiful presentation. And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce</image:title>
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      <image:title>Recipes - Rack of Lamb with Mint Chimichurri Sauce - Ingredients</image:title>
      <image:caption>Rub: 4 cloves garlic 2 cups loosely packed parsley leaves 1 cup mint leaves 4 teaspoons grated lemon zest 2T mustard 4T olive oil 4 racks of lamb, about 1½  pounds each salt &amp; pepper Sauce: 4 cloves garlic 2 stalks green onion, cut into pieces 1½ cups parley leaves ½ cup mint leaves 1 tsp. lemon zest ½ cup lemon juice ½ cup olive oil salt &amp; pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/blood-orange-lemon-curd-tart</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381349-F5G895OJ3TEKJE3HTM0R/tart+cover.jpg</image:loc>
      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart - Need an elegant, light, and refreshing end to a spring meal? A perfectly baked tart shell filled with a tangy lemon curd and topped with beautiful blood-red oranges does the trick. So easy. So beautiful. So spring.  Enjoy!</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381355-S7V3JT6P6S9AX0UMZ599/tart+ingred.jpg</image:loc>
      <image:title>Recipes - Blood Orange &amp; Lemon Curd Tart - Ingredients</image:title>
      <image:caption>Pastry: 12T room temperature butter cut into cubes ½ cup granulated sugar 2 egg yolks 2 cups all purpose flour ¼ tsp. salt Lemon Curd: zest of 2 lemons ½ cup lemon juice 2 egg yolks 3 eggs 1/3 cup granulated sugar 8T room temperature butter, cut into cubes Tart: 4T apricot jelly 2T water 3-4 blood oranges or regular navel</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/preserved-lemons</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382402-50YICINE31C2KNLCG9HO/lemons+cover.jpg</image:loc>
      <image:title>Recipes - Preserved Lemons - Give your winter dishes a splash of beautiful color and a punch of tart taste!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382416-JM91PC8YMYT5UU9301W7/lemons3.jpg</image:loc>
      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382409-CN1TI48E080HLFAX7TYH/lemons+ingredts..jpg</image:loc>
      <image:title>Recipes - Preserved Lemons - Ingredients</image:title>
      <image:caption>7 lemons, washed and dried (2 lemon for juicing) 1/3 cup kosher salt</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/winter-vegetable-soup-with-pistou</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382612-RIYSFPP8BNHQTEY3Q4JS/soup+cover.jpg</image:loc>
      <image:title>Recipes - Winter Vegetable Soup with Pistou - Winter, like Summer, provides its own unique bounty of vegetables that are perfect for a warm, hearty winter soup that keeps the chill outside where it belongs. A tasty blend of leeks, onions, carrots, butternut squash, turnips, canned tomatoes and kale in a smooth, savory broth. Topping it with a garlic and parsley pistou gives a pop in taste and texture that makes it the perfect starter on a cold winter night!</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:title>Recipes - Winter Vegetable Soup with Pistou</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382621-H2WFUQSQ3XJ3QD891WPW/soup+ingred.jpg</image:loc>
      <image:title>Recipes - Winter Vegetable Soup with Pistou - Ingredients</image:title>
      <image:caption>Soup: ¼ cup olive oil 2 leeks (white &amp; light green part, medium dice) 2 medium onions, medium dice 1 small square (4-inch) piece of cheesecloth 4 sprigs thyme 2 bay leaves 4 cloves garlic 2 cups carrots, (about 4 medium sized carrots) 2 cups butternut squash, (about 1 medium squash) 2 cups turnips, about 2 medium 3 quarts chicken or vegetable stock 1 28 oz. can tomatoes with the juice, broken into pieces 2 cups kale, chard, or spinach chopped (1 small bunch) ½ cup small shaped pasta or spaghetti, broken into pieces salt and pepper Pistou: 4 cloves garlic, peeled 2 cups loosely packed parsley leaves ½ cup olive oil</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/en-papillotes-fish-lemongreens</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381490-DC1M98OHVLLDBYT7RQ7P/chix+cover.jpg</image:loc>
      <image:title>Recipes - En Papillotes of Fish with Lemon &amp; Greens - The first time I had a papillote, I was in France.  When I broke into the paper, the escaping steam carried scents of wine, lemon and perfectly cooked fish.  I was at once overwhelmed and, quite frankly intoxicated by the smells and the promise of the deliciousness about to come.  “Papillotes” translates into “in paper”.  They are little packets of parchment with goodness folded inside.  The sorts of things can be ‘en papillote” are near limitless, but today we use a beautiful, firm whitefish topped with sundried tomatoes and preserved lemons.</image:title>
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      <image:title>Recipes - En Papillotes of Fish with Lemon &amp; Greens</image:title>
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      <image:title>Recipes - En Papillotes of Fish with Lemon &amp; Greens</image:title>
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      <image:title>Recipes - En Papillotes of Fish with Lemon &amp; Greens</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381496-ZSYRWHD8NVGVY4UIW0YK/fish+ingred..jpg</image:loc>
      <image:title>Recipes - En Papillotes of Fish with Lemon &amp; Greens - Ingredients</image:title>
      <image:caption>8 fish fillets, -6 oz. (salmon, halibut, Maui Maui, grouper or any firm fish) salt, pepper 1 cup preserved lemons, medium diced 1 cup sundried tomatoes packed in oil, drained (reserve the oil) and julienne 2 shallots finely diced 4T chopped flat leaf parsley 2 cups white wine 4 cups baby spinach 2 cups arugula 1 medium head fennel, cored and thinly sliced salt and pepper parchment paper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/chocolate-cheesecake</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382006-AEKBN9BH35Y494TLBCM7/cheesecake+cover.jpg</image:loc>
      <image:title>Recipes - Chocolate Cheesecake - Cheesecake is a family favorite.  I always make one for my husband’s birthday (I make two, actually)!  This recipe switches it up a bit; a dark chocolate cookie crust topped with a silky smooth, creamy, rich, chocolate cheese filling.  If you think this description is a mouthful, wait until you taste this dessert!  A simply decadent way to end a meal!</image:title>
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      <image:title>Recipes - Chocolate Cheesecake</image:title>
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      <image:title>Recipes - Chocolate Cheesecake</image:title>
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      <image:title>Recipes - Chocolate Cheesecake</image:title>
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      <image:title>Recipes - Chocolate Cheesecake - Ingredients</image:title>
      <image:caption>CRUST: 1½ cups chocolate cookie crumbs** (about 30 cookies) 6T unsalted butter, melted FILLING: 24 oz. cream cheese, room temperature 1 cup granulated sugar ½ cup unsweetened cocoa powder 4 eggs 1 tsp. vanilla TOPPING: 1 pint sour cream 2T granulated sugar 1½ tsp. vanilla GANACHE: 4 oz. bittersweet chocolate, cut into pieces ½ cup heavy cream</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/preserved-lemons-sglcy</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382402-50YICINE31C2KNLCG9HO/lemons+cover.jpg</image:loc>
      <image:title>Recipes - Preserved Lemons - Give your winter dishes a splash of beautiful color and a punch of tart taste!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382416-JM91PC8YMYT5UU9301W7/lemons3.jpg</image:loc>
      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:title>Recipes - Preserved Lemons</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382409-CN1TI48E080HLFAX7TYH/lemons+ingredts..jpg</image:loc>
      <image:title>Recipes - Preserved Lemons - Ingredients</image:title>
      <image:caption>7 lemons, washed and dried (2 lemon for juicing) 1/3 cup kosher salt</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/wintergreens-with-roasted-beets-fennel-gorgonzola-with-apple-cider-vinaigrette</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381822-N2D5WR7NRI7EQ845C6ZT/salad+cover.jpg</image:loc>
      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette - Salad is not just for Summer. There are so many good greens available in the wintertime, like kale, spinach, and chard, all super green and packed with anti-oxidants. Topped with roasted fresh beets, walnuts, and gorgonzola, which are all super foods (well, maybe…the Gorgonzola is just super good!) transforms these greens into a Super Salad.</image:title>
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      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381874-G1N569WOD44RLCVV645Z/salad8.jpg</image:loc>
      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381828-F3SZXKE0KK2BSJLKCVU2/salad+ingred.jpg</image:loc>
      <image:title>Recipes - Wintergreens with Roasted Beets, Fennel &amp; Gorgonzola with Apple Cider Vinaigrette - Ingredients</image:title>
      <image:caption>Salad: 3-4 medium red or golden beets 4-5 handfuls of spinach, washed 4-5 handfuls winter greens: arugula, chicory, or curly endive, washed and torn into bite-size pieces 2 medium heads fennel, washed 8 oz. Gorgonzola, crumbled ½ cup roasted walnuts, broken into pieces ** see tips &amp; tricks  Vinaigrette: 1T Dijon mustard 4T apple cider vinegar ½ cup extra virgin olive oil salt and pepper</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/2017/10/10/roasted-chicken-vegetables-with-rosemary-preserved-lemon</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381703-QOKLA2YUL1O4K4ELNB2Y/chix+cover.jpg</image:loc>
      <image:title>Recipes - Roasted Chicken &amp; Vegetables with Rosemary &amp; Preserved Lemon - It's not just chicken…it's perfectly roasted chicken. There is a difference. Chicken heals, chicken nourishes, and chicken comforts the soul. Chicken is unmatched in its versatility. If you plan to roast one chicken for Sunday dinner, then roast two so you have this wonderfully satisfying base ingredient to use many different ways throughout the week. My recipe is a twist on the classic with rosemary and preserved lemons. Preserving lemons turns them into a soft, salty, sweet deliciousness that adds a pop of citrus to any dish, and will last in your fridge for months.  Serving them with roasted vegetables in the pan gravy make this meal perfectly comforting for the entire family!</image:title>
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      <image:title>Recipes - Roasted Chicken &amp; Vegetables with Rosemary &amp; Preserved Lemon</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381708-OUOWKVQQ1H9HJP0YVMFH/chix+ingred.%281%29.jpg</image:loc>
      <image:title>Recipes - Roasted Chicken &amp; Vegetables with Rosemary &amp; Preserved Lemon - Ingredients</image:title>
      <image:caption>2 medium yellow onions 4-6 medium carrots 2 heads fennel, frons removed 1 pound Yukon gold potatoes, wash Two chickens, about 4-5 pounds each 2 tsp each: sea salt and black pepper, mixed together 2 preserved lemons, flesh &amp; skin cut into small dice ** recipe attached several sprigs fresh rosemary 4T olive oil 1 cup chicken stock kitchen twine</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/apple-walnut-crostata</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381243-0K4I0JG9FGMF5XUJO379/crostatacovershot.jpg</image:loc>
      <image:title>Recipes - Apple &amp; Walnut Crostata</image:title>
      <image:caption>Every western culture has their own take on how to combine butter, flour, sugar and fruit into a delicious dessert.  And that starts with the pastry. This recipe gives a beautiful versatile pastry that is made in the food processor in minutes, freezes well, and can be pulled out for a multitude of uses.  In the US it’s an apple tart or pie; in France, a galette. In Italy, their spin on apple pie is a crostata. Made with this beautiful flaky pastry dough, filled with apples, cinnamon, walnuts, and raisins topped with ice cream.  It is simply, satisfyingly delicious. A perfect ending to this trifecta of winners in this meal.</image:caption>
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      <image:title>Recipes - Apple &amp; Walnut Crostata</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381250-8HHL0CEDFN38TSHXHVQO/crostata1.jpg</image:loc>
      <image:title>Recipes - Apple &amp; Walnut Crostata - Ingredients</image:title>
      <image:caption>Pastry: 1½ cup all-purpose flour 8T butter, cut into cubes and cold ¼ tsp. salt 1 tsp. granulated sugar 8T iced, cold water Filling:  3-4 medium size apples (about 1½ pounds): (gala, pink lady, or pipen) 2T brown sugar 1 tsp. cinnamon ¼ cup raisins ¼ cup walnuts, roughly chopped 1 egg, beaten 2T turbinado or Demerara sugar</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/pasta-with-ragu-bolognese</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382135-F6QZRF1KAUVKVHOAIRHU/bolognese-recipe+shot.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
      <image:caption>In the city of Bologna, I was able to learn how to make a proper Bolognese sauce. It is rich in the deep favors of pork and beef, with a hint of tomatoes that are simmered until the sauce is thick and clings to tagliatelle pasta – fresh made, of course! Topped with freshly grated Parmigiano-Reggiano cheese. I can’t think of a better way to start a meal.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382148-4J0TDY80Z9E1GHKMM4VC/bolognese%231.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382155-DJFRM50UG38RV8F5I38G/bolognese%232jpg.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382163-R3AO3L5OY8W3NFCSH59O/bolognese%233.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382173-VQ4I3YUZRP1G3PDCBY7R/bolognese%234.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382180-81LH87Y1UZSTC2FRUHJP/bolognese%235.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382190-UPBPX8QDGSXCTDCQUMZA/bolognese%236.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382197-WE6S4KXBH08NWA2JTVTQ/bolognese%237.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382141-9TF3RGXDNWZ8FXND5HI4/bolognese-+ingred.jpg</image:loc>
      <image:title>Recipes - Pasta with Ragu Bolognese - Ingredients</image:title>
      <image:caption>2T olive oil 5 oz. pancetta (uncured bacon) 1 medium onion, finely diced ½ cup carrot, finely diced ½ cup celery, finely diced 1-pound ground beef ½ cup red wine 2T double-concentrated tomato paste dissolved in 1-cup warm water 1-cup whole milk Salt &amp; pepper 1-pound fresh pasta (tagliatelle, fettuccine, pappardelle, or penne) ½ cup Parmigiano Reggiano cheese, and some extra cheese for table</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/baked-fish-with-olives-tomatoes-herbs</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381892-H95ECFPLR0B3IV0OK577/fish-cover+recipe.jpg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs - Imagine a perfectly baked white fish that is nestled into a rich tomato sauce flavored with herbs and black olives that is cooked until it is perfectly moist and juicy. A dish that is light in feel but heavy on flavor. Can you say “delicioso”?</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381905-IX6R3GGL2UTZ177I35IL/fish%231.jpg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381911-5W66LIYVDD0WGC3JFHSW/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381917-RUYA7JQ8E81RSGR1QEIR/fish%233.jpg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381925-5TGPMJ67XCXU6FSAI2HY/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381931-FQCA79GP71S8AC6Q7DWA/fish%235.jpg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381941-P9KQUXZ4FO4UX53PD84B/fish%237%3A6.jpg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381898-P7RDEO8KH42B6ZB6I6N8/image-asset.jpeg</image:loc>
      <image:title>Recipes - Baked Fish with Olives, Tomatoes, &amp; Herbs - Ingredients</image:title>
      <image:caption>3T olive oil 1 medium onion, medium dice 4 cloves of garlic, crushed 1 28 oz. can of whole tomatoes and juice 5 sprigs fresh thyme 3-4 basil leaves (extra leaves for decoration) ½ cup Kalamata Olives, pitted 2T capers Salt and pepper 8 8 oz. skinless firm white fish filets (mahi-mahi, halibut, cod, or grouper)</image:caption>
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  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/torta-sbisolona</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382536-25QBIT104A52FDWID7HJ/sbisolona-covershot.jpg</image:loc>
      <image:title>Recipes - Torta Sbisolona - The first time I a tasted torta sbrislona in Ravenna, I didn’t know what it was. Was it a giant cookie or a torte? A cake? I wasn’t sure BUT all I know is I was in love! You don't cut it into pieces, you simply break off a piece, which I did, until it was almost gone. It has a crunchy feel and a nutty flavor. It is positively addictive and goes perfectly with an espresso or prosecco as a great way to end this meal which will transport your taste buds to Emilia-Romagna until you can visit. Maybe we should go??</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382550-Q5ZL89UGQN9I40N0HK06/image-asset.jpeg</image:loc>
      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382587-W4ZCMLVZRJR6J7P16G4Z/sbisolona%235A.jpg</image:loc>
      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382595-CM9Q3G6T9J684SSIVD6O/image-asset.jpeg</image:loc>
      <image:title>Recipes - Torta Sbisolona</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382543-0IOZU6Z5VFE5DFJKLKXD/sbislona%23ingred.jpg</image:loc>
      <image:title>Recipes - Torta Sbisolona - Ingredients</image:title>
      <image:caption>1½ cups whole raw almonds plus 12 almonds for decoration 1½ cups all-purpose flour 1 cup finely ground corn meal 1 cup granulated sugar 2 sticks of butter 2 eggs yolks zest of 1 lemon 1 tsp. vanilla</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/caesar-salad</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381955-AIN4889PVSIVVA8YI8VK/caesarcover.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad - This recipe maintains all that is classic Caesar – fresh, crisp spears of Romaine topped with just the right blend of garlic and lemon in a light base, bringing the salad to life, complimenting the lettuce, not drowning it.  Of course, it wouldn’t be a Caesar without being topped with savory homemade croutons that are beautiful in both appearance and in taste!</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381966-73Z0965CZCSDNHZ8O1OE/caesarcroutons2.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381973-RC9CF3LG1ZDARJAJIWOZ/caesarcroutons3.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad</image:title>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381980-0BQ4CCSM30BARSJKODPP/caesardressing1.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381986-TEI28WS6AIPHCRGRAPQF/caesardressing2.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381992-24X4XFQ2XKSQZT8YZRVA/caesarsalad1.jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340381961-NFR5KHLJ5MM3Z0NRDFOH/caesaringred..jpg</image:loc>
      <image:title>Recipes - Classic Caesar Salad - Ingredients</image:title>
      <image:caption>Croutons ½ fresh baguette, cut into ¾ -1 inch cubes (3 cups) 6T olive oil 2 cloves garlic, crushed Dressing 4-6 oil-packed anchovies 4 cloves garlic, crushed 1 egg yolk 1 tsp. lemon zest 3T lemon juice 2 tsp. Dijon mustard ½ tsp. Worcestershire sauce ¼ tsp. salt ¼ tsp. pepper ½ cup extra virgin olive oil ¼ cup Parmigiano-Reggiano, grated Salad 2 large heads Romaine lettuce ½ cup Parmigiano-Reggiano, grated</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/perfect-pizzas-part-1-sauce</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382214-5JB0HCX0QD1MIKIWRCD5/pizza+sauce3.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce</image:title>
      <image:caption>One of my greatest pleasures is strolling the cobblestone streets of Italian cities in the morning.  The sites of Old World neighborhoods coming to life as the open-air markets begin to bustle in the new day.  By lunchtime, the thoughts of a perfect thin crust pizza are inescapable. As I stroll past pizzerias, the aroma of freshly baked dough is too much to resist.  One must simply stop, sit, and enjoy Italy’s most famous exports – pizza and a glass of vino! You can replicate those pizzas at your home.  All you need is your oven, a pizza stone, and a few simple ingredients.  The pizza dough comes together very quickly in your food processor and bakes up into a beautifully thin crust that is crunchy, yet slightly chewy at the same time.  Top it with this simply divine tomato sauce that is so very easy you’ll be using it for all you pizza and pasta recipes!  Add a few simple toppings: ripe tomatoes, mozzarella, basil and you’ll have  your own perfect Italian Marghertia pizza!  Delizioso!</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382227-L9CFCZJPBOHO4W1R5TR8/pizza+sauce1.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce</image:title>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382237-7DU9DOHOP8RVRW76E1MT/pizza+sauce2.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382243-2BKVQS4EQRGSPVUHJT0I/pizza+sauce3.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382250-8IATH1MV5UIKE5CDEWGW/pizza+cover.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce - Continue to Part 2 of Recipe</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382220-3D845FBYYK7YMZ6OTV1N/pizza+sauce+ingred.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 1 - Sauce - Ingredients</image:title>
      <image:caption>2T olive oil 2 cloves garlic, crushed 1 28 oz. can whole tomatoes 3-4 basil leaves salt &amp; pepper</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.cucinacasam.com/recipes/perfect-pizzas-part-2-dough</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382266-6IUA2N4GID6OLHN9QR7M/Pizza+clas+cover+shot.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough - One of my greatest pleasures is strolling the cobblestone streets of Italian cities in the morning.  The sites of Old World neighborhoods coming to life as the open-air markets begin to bustle in the new day.  By lunchtime, the thoughts of a perfect thin crust pizza are inescapable. As I stroll past pizzerias, the aroma of freshly baked dough is too much to resist.  One must simply stop, sit, and enjoy Italy’s most famous exports – pizza and a glass of vino! You can replicate those pizzas at your home.  All you need is your oven, a pizza stone, and a few simple ingredients.  The pizza dough comes together very quickly in your food processor and bakes up into a beautifully thin crust that is crunchy, yet slightly chewy at the same time.  Top it with this simply divine tomato sauce that is so very easy you’ll be using it for all you pizza and pasta recipes!  Add a few simple toppings: ripe tomatoes, mozzarella, basil and you’ll have  your own perfect Italian Marghertia pizza!  Delizioso!</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382278-CC6T6IWIZ73O95YQEDCH/pizza2.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough</image:title>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382285-BH0V0Q6I2AX6BC2SCJQD/pizza2A.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough</image:title>
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      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough</image:title>
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      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382385-YKA8S5UP8L3TIN0WVKTA/pizza+cover.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382273-FSWQ3FEXUP1GYOUG7UVB/pizza+ingred.jpg</image:loc>
      <image:title>Recipes - Perfect Pizzas - Part 2 - Dough - Ingredients</image:title>
      <image:caption>1 package active yeast 1½ cups water   4 cups all-purpose flour 1½ tsp salt 2T olive oil Toppings: 2-3 cups assorted toppings: sliced pepperoni, mushrooms, sun-dried tomatoes, olives; goat cheese, fresh mozzarella, basil leaves. pizza sauce ( see below) ¼ cup corn meal</image:caption>
    </image:image>
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  <url>
    <loc>https://www.cucinacasam.com/recipes/tiramisu-2</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2026-08-27</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382446-CQ8HT16MOQJ045J8SATZ/tiramisu%3Acovershot.jpg</image:loc>
      <image:title>Recipes - Tiramisu - There is a reason why they call life in Italy “La Dolce Viva” and nothing expresses that life better than Tiramisu. I have sampled several renditions while traveling in Italy and have incorporated the best into this recipe.  Little clouds of marscapone cream tucked between layers of espresso help make this a heavenly end to any meal.</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382464-87JELPY1GA4YHF3576LY/tiramisu%232.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382471-FBNGVKHNMIEZM1IZGUGE/tiramisu%233.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382477-DTA1N066CG4I9KAQF4WJ/tiramisu%234jpg.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382485-2JD0KBRGVFQLP0LERGT9/tiramisu%235.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382494-WT1S7D9Q0H4ZOL384MB2/image-asset.jpeg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382501-RQ97WF7FJRDHB8DQCHJ7/tiramisu%237.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382509-9YC5BYV301CS8OPCB0WA/tiramisu%238.jpg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382515-IV5UUSLZ7OIA86FYWLDX/image-asset.jpeg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382522-NFJ8PSDEFS5BU91EP3VY/image-asset.jpeg</image:loc>
      <image:title>Recipes - Tiramisu</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/6a6a21c1798070053f698525/1785340382457-3LWAQY469A71O13LA02H/tirmamisa%231.jpg</image:loc>
      <image:title>Recipes - Tiramisu - Ingredients</image:title>
      <image:caption>4 eggs, separated 1 cup granulated sugar 1 cup cold espresso or strong coffee ¼ cup Cognac or brandy (optional) 16 oz. mascarpone cheese 20 ladyfinger Savoiardi Biscuits ¼ cup unsweetened cocoa powder pinch of salt 10 5½ oz. individual containers: glass tumblers, parfait dishes, or ramekins</image:caption>
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