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Ravioli Cupcake Lasagnas


Cupcake lasagnas are becoming quite fashionable here in my neck of the woods, they are so perfectly kid-sized.

In this recipe I use ravioli as the noodle, because if you think about it, a ravioli is already a mini layered lasagna. All it needs is some vegetable, sauce and cheese, and another layer of the same, then… tada, a ravioli cupcake lasagna!…

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Walnut Cinnamon Quinoa


Kids love delicate, heart-healthy grain quinoa, especially when it takes on the familiar flavors of honey and cinnamon. Soaking the quinoa in warm water with yogurt makes it irresistibly fluffy, but if you don’t have time, simply cook the quinoa according to package directions and top each serving with the walnuts, cinnamon and honey. This recipe comes to us from Kristi Arnold, The Veggie Converter.

Visit The Kids Cook Monday for the full recipe for Walnut Cinnamon Quinoa.

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Cooking With Fennel


Fennel… it takes itself so seriously, but no one else does. Here are some quick ideas for using this aromatic herb:

Fennel and Apple Salad: Take a head and slice it and a green apple as thin as paper… add a few whips of red onion too, toss with olive or hazelnut oil, plenty of lemon juice, chopped parsley and salt, finish off with a handful of toasted nuts. A seriously good salad.

Roasted Parmesan Fennel: Thinly slice fennel into wedges, toss with olive oil, Parmesan cheese and salt. Roast in a hot oven until golden, it won’t take long, sprinkle with plenty of pepper.

Leek and Fennel Soup: Leeks like fennel, saute them together until starting to soften, throw in a potato or two, a twig of thyme and a pot of broth. Simmer until they all are ready to be pureed, then do so… season with salt and pepper, and if you are naughty a bit of cream as well.

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Danish Split Pea Soup with Dill


Kirstin shared her recipe for Danish Split Pea Soup with Dill with Trish Bozeman of the food blog Rhubarbarians. As Trish commented:

“I am a bit blown away by this one. SO delicious! The addition of dill adds brightness, while the crispy onion topping adds richness. I adjusted the recipe just a bit to make it vegan, and it will now be one of my go to soups!”

Visit Rhubarbarians for the full recipe for Danish Split Pea Soup with Dill.

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Holy Guacamole


Happy Cinco de Mayo! Guacamole has been around for hundreds of years (it was originally made by the Aztecs as early as the 16th century), and it’s not just a chip dip for Cinco de Mayo or Super Bowl Sunday. Try adding guacamole to all sorts of dishes. Here are some ideas:

* As a spread on sandwiches and burgers.

* As a topping for baked potatoes (more nutritious than butter or sour cream).

* As a tasty addition to omelettes and egg scrambles.

* As a dip for your crudité.

In fact, guacamole works with just about everything, and it is easy to make, even for your kids:

In a bowl, mash three peeled and pitted avocados, the juice of one lime, and one teaspoon of salt. Stir in 1/2 cup of chopped onion, 2-3 tablespoons of chopped cilantro, two chopped roma tomatoes, and about 1 teaspoon of minced garlic. Refrigerate 1 hour for best flavor, or serve immediately.

For more guacamole recipe ideas, visit the California Avocado Commission.

And to dispel a myth, adding the avocado pit to the guacamole does not keep it green. Well, yes it does, but only right where the pit is covering the guacamole. The key is to keep air from touching the guacamole, so if you can’t eat it right away, lay a piece of wax paper, a flat plate, or a thin layer of salsa directly onto the guacamole. A small amount of acid like lime or lemon juice will also help prevent the avocado from oxidizing too quickly. If you want to store half an avocado, leave it in its skin, rub the cut part with a little olive oil, and store it face down on a plate in the fridge.

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