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	<title>potatoes &#8211; Jim Drohman</title>
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		<title>Grilled Washington Sardine with dill-caper potato salad</title>
		<link>https://www.jimdrohman.com/blog/2014/09/27/grilled-washington-sardine-with-dill-caper-potato-salad/</link>
					<comments>https://www.jimdrohman.com/blog/2014/09/27/grilled-washington-sardine-with-dill-caper-potato-salad/#respond</comments>
		
		<dc:creator><![CDATA[Jim]]></dc:creator>
		<pubDate>Sun, 28 Sep 2014 01:44:15 +0000</pubDate>
				<category><![CDATA[Fish and seafood]]></category>
		<category><![CDATA[Cafe Presse]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[salads]]></category>
		<guid isPermaLink="false">https://www.jimdrohman.com/?p=4465</guid>

					<description><![CDATA[This summer dish is a perfect way to use the fresh local sardines that are available from late June through September here in Seattle&#8230;.in fact it is currently on the menu at Cafe Presse (summer 2014).  Fresh sardines are not only very good for you, during the season they are also very inexpensive. While on [&#8230;]]]></description>
										<content:encoded><![CDATA[<p>This summer dish is a perfect way to use the fresh local sardines that are available from late June through September here in Seattle&#8230;.in fact it is currently on the menu at Cafe Presse (summer 2014).  Fresh sardines are not only very good for you, during the season they are also very inexpensive.</p>
<p>While on could sardines preserved in olive oil for this recipe, the effect is totally different, less intensely fresh.</p>
<p>This recipe feeds 2 as a hearty appetizer or a light supper.</p>
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