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Recipe for a Tabletop Terrarium


Terrariums are perfect little worlds in the middle of your dinner table. Whether it is faraway jungle with miniature orchids and moss, or southern desert, sparse with a few rocks and succulents, you are the creator and get to decide. Be inventive with the vessel… you probably have some clear glass vases or a small forgotten aquarium somewhere. Maybe you have moss or succulents growing in your garden. If not, your local nursery will be able to help you pick plants that are happy to be part of your project…

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Grilled Zucchini with Herb Marinade


Zucchini packs an herbal punch with this sharp marinade, balanced by a hint of smoke from the grill. Kids will have fun shaking the zucchini with its marinade in a zipped up bag. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.

Visit The Kids Cook Monday for the full recipe for Grilled Zucchini with Herb Marinade.

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Sunday Soup


Sunday soup…doesn’t that name make you smile? Try saying it with a frown. Impossible! The other reason it should make you smile is it is the perfect way to use up those vegetables languishing in your fridge, making you feel guilty for not having used them yet…

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The Difference Between Olive Oil Grades


Choose Regular (Pure) or Light Olive Oil for high heat cooking like sauteing or when you need a neutral flavored oil). This olive oil is usually the least expensive. Since it is basically the bottom of the barrel it has to be refined and filtered to remove both the bitter flavors and acid content. This means a lot of the flavors we love have been lost, and it is not as nutritious, however since it has been purified it has a higher smoke point than extra virgin olive oil, so it is good to use in the pan or oven. By the way, “light” does not mean “low fat”, it means light in flavor.

Select Virgin Olive Oil for marinades, roasting and dressings. Virgin olive oil is the result of the olives pressed with hardly any further manipulation or processing, hence the term “virgin”. This milder flavored olive oil is good for marinades, everyday salad dressings, pestos and for roasting vegetables with.

Use Extra Virgin Olive Oil for dressings and drizzling. This is a high quality olive oil since it comes from the first press. It is delicious just as it is, with lots of flavor so it is perfect for dipping bread, salad dressings, and for drizzling on dishes after they have been cooked.

Select Cold Pressed Olive Oil for dressings, drizzling, and general fanciness. Cold pressed olive oil is the fanciest and most precious of all. Usually this means the farmer used the best olives and they were cold pressed with care to make sure that all the flavors and health benefits remain intact. This is the olive oil you use when you really want to showcase it, so use it in cold or room temperature dishes, for dipping, drizzling and dressings that have just been gently whisked, or for drizzling on hot dishes after they have cooked. This olive oil is not recommended to cook with as you will lose a lot of the flavors you paid dearly for.

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