Garden Fresh Gazpacho

For the last two weeks the temperature has been humid and in the 90s, leading me to crave gazpacho, a cold and refreshing soup. Gazpacho can be traced back to the ancient Romans, who after building roads in the scorching heat, replenished themselves with a variation of this soup. Gazpacho can be made the night before and stored in the refrigerator to serve after a day in the hot sun. Here's to feeling refreshed and revitalized this summer!

Garden Fresh Gazpacho
(Printable Recipe)
1 46 ounce bottle V8 juice
2 cucumbers, peeled and seeded
1 medium purple onion, roughly chopped
1 green onion
1 green bell pepper, roughly chopped
2 cups cherry tomatoes
1 red bell pepper, roughly chopped
1 clove garlic
Juice from 1 lemon
1 tablespoon red wine vinegar
1 tablespoon olive oil
Tabasco, to taste
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon worcestershire sauce
Fresh parsley, to garnish


Put all ingredients in a blender and puree until desired texture is reached. Refrigerate overnight. Garnish with parsley and serve cold.

Tips for Freezing Berries

Freezing berries for use later is really easy and a good way to have berries on hand when I need to make anything from an uber healthy smoothie to a summer dessert in a pinch.

The best method is to lay them out on a cookie sheet in a single layer and freeze overnight. Freezing berries this way keeps the berries from clumping together and allows you to use small amounts from your freezer bags.

The berries will last up to two years in the freezer. One year I froze 50 quarts of our blackberries and it took us nearly that long to use them all!

Blueberry Zucchini Bread

Every post this week features ingredients that are in season now! So take off your gardening gloves and join us as we use fresh ingredients to bring you recipes from our produce-packed kitchens.


On another note, a delicious thank you to Ashley's Cooking Adventures for blogging about our 5-Minute Pizza Dough. And don't forget to check out the Buffalo Chicken Pizza she made. Yum!

Blueberry zucchini bread was the perfect solution since I had a bowl of blueberries and basket of zucchini on my kitchen counter. The bread reminds me of a blueberry muffin, but definitely more moist than many muffins out there. 


Blueberry Zucchini Bread
Adapted from My Baking Addiction

(Printable Recipe)
2 eggs, slightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1 cup shredded zucchini
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon or 2 teaspoons lemon zest
1 cup fresh or frozen blueberries


Preheat oven to 350 degrees. Lightly grease an 8-1/2 x 4-1/2 loaf pan. In a large bowl, beat together eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the cinnamon or lemon zest and blueberries. Transfer to the prepared loaf pan. Bake 60-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Grilled Provençal Chicken...in a Bucket!

Have you ever bought something and then wanted to tell the whole world about it? Well, I did, and I do want to tell you about it. It's a bucket. It's a grill. You can take it to the beach. You can take it to the park. It's a bucket grill! Just fill it up with charcoal, grill and then dump the charcoal out when you're done. Even if you already own a fancy gas grill, this grill from Sur La Table is such a great idea for portable grilling. And it's under $30 $20! 

To christen our new grill my husband and I traveled to a waterfront park near Mount Vernon and set up a picnic area. We grilled zucchini, squash, apricots with honey and this chicken. I really love herbes de provence, and have put it on everything from chickpeas to roasted vegetables. I used it again in this provençal marinade and then let the chicken soak for a few hours.


Grilled Provençal Chicken

(Printable Recipe)

1 teaspoon dijon mustard

juice and zest of 1 lemon

1 large garlic clove, smashed

1/4 cup olive oil

2 teaspoons herbes de provence

1/4 teaspoon salt

1/8 teaspoon pepper
1 tablespoon flat leaf parsley, chopped

Whisk together ingredients in a medium bowl. Set aside. Flatten chicken breasts by placing each piece between two pieces of plastic wrap and pounding with a mallet (or rolling pin). Place in marinade at least 2 hours until ready to grill. Cook on an indoor or outdoor grill until meat reaches 165 degrees. Sprinkle with parsley and serve. Makes enough marinade for 2 to 4 chicken breasts.

Produce and Pesticides: How to Shop Smarter

When shopping for produce I hesitate when picking up an organic product versus the lower priced item. I recently read an article published by the Environmental Working Group about the growing consequences of eating pesticides and how we need to minimize our consumption. The Environmental Working Group published a helpful "Dirty Dozen" list of the produce that you should always buy organic and the "Clean Fifteen" that you can feel safe eating without going the organic route. I now carry this list with me when I shop to make better decisions in the produce section. Here's a quick glimpse of the list. You can find a handy printable here. 

Dirty Dozen 

1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (Imported)

Clean Fifteen

1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet Potato
15. Honeydew Melon

Farmer's Market Find: Kohlrabi

Am I considered a food nerd if I said that my favorite part of summer is farmer's market hopping? I enjoy walking to different tents and talking to the local farmers who actually grow the produce and sampling homemade jams and cheeses. Most of all, I absolutely love looking for unique varieties of fruits and vegetables that aren't readily available at the grocery store.

image found here

Everybody put their hands together for, drumroll please: kohlrabi! I picked up this german cabbage at the farmer's market recently and learned from the grower that it can be eaten both raw or cooked. Like celery root, you need not be alarmed by its unique appearance. Since it is summer and all, and I like to keep my distance from the stove, I took the raw approach. If you're a minimalist like me, this ultra-simple, clean tasting salad is for you. Tired of munching on carrot sticks and celery? Slices of kohlrabi are crunchy and surprisingly addictive! 

Kohlrabi Salad with Lemon Vinaigrette

(Printable Recipe)

1 kohlrabi

1 lemon, juiced

1/4 cup extra virgin olive oil

sea salt, to taste

cracked pepper, to taste

Cut off stalks and leaves from kohlrabi. Using a mandolin or sharp knife, very thinly slice the kohlrabi. Arrange on a serving dish. In a small bowl, whisk together lemon juice and olive oil. Drizzle dressing over kohlrabi and sprinkle salad with sea salt and cracked pepper, to taste. Serve cold or at room temperature. 

Blackberry Cobbler

We are beginning to pick our blackberries...YEA! This means cobbler and my other favorite decadent and quick treat. You'll have to keep reading to find that indulgent recipe. Blackberries make me less hateful towards summer heat. Blackberry cobbler is one of our favorite desserts because I possess the best cobbler recipe, ever! I can boast because it's not my recipe. The recipe comes from a very wonderful woman I knew growing up, Gayleen Drake. She was an excellent cook and I have had many of her tasty dishes at her home and church potlucks. Besides being a good cook, she was an exceptional human being who was very kind to me. 

I only use Crisco and White Lily flour. There are no substitutes for some things in life. :)

Mix flour and salt together. Cut shortening into flour until crumbly. Add water and mix until dough comes together.

Roll out half the dough between two sheets of wax paper and place in bottom of 13" x 9" pan, pushing dough slightly up sides of pan. 

Pour 2 quarts of blackberries into bottom of pan, spreading evenly over crust.

Now for the filling.

Mix together water, sugar and cornstarch in a medium pan on stove top and bring to a boil over medium high heat whisking constantly until thick and bubbly. 

Pour the filling over the berries.

Slice one stick of butter and place over berries.

Roll out remaining dough and place on top of cobbler. I like to sprinkle a little turbinado sugar on the top as well.

Bake for 30 minutes until bubbly on sides. Thank you Gayleen for this and more!

Blackberry Cobbler 
(Printable Recipe)
2 quarts blackberries

Dough: 

3 cups all purpose flour
1 1/2 teaspoons salt
little over 1 cup shortening
4 tablespoons ice water (may need more)

Turbinado sugar (optional)

Filling:

1-1/2 cups water
1-1/2 cups sugar
4 tablespoons cornstarch
1 stick butter


Preheat oven to 425 degrees. Mix flour and salt together. Cut shortening into flour until crumbly. Add water and mix until dough comes together. Divide dough in half.

Roll out half the dough and place in bottom of 13" x 9" pan, pushing dough slightly up sides of pan. I roll my dough out on lightly floured wax paper. It is easier for me to flip it into the pan without tearing the dough. Pour 2 quarts of blackberries into bottom of pan, spreading evenly over crust.

For the filling: Place water, sugar and cornstarch in a medium pan on stove top and bring to a boil over medium high heat whisking constantly until thick and bubbly. Pour over berries in pan, covering all berries. Slice one stick of butter into pieces and place evenly over berries. Roll out remaining dough and place on top of cobbler. I like to sprinkle a little turbinado sugar on the top as well, but not necessary. Bake for 30 minutes until bubbly on sides. 

Oh, and you want to know about the next indulgent treat...I'll let the photos tell the recipe. 

Yes, we love chocolate covered blackberries at our house! I couldn't use my photo because my husband wanted to know why it looked like I had chocolate coming out of my nose. With blackberries in season and recipes like these, maybe the summer heat isn't so bad after all.

Graffiti Eggplant and Red Pepper Coconut Curry

I recently planted a little balcony herb garden after picking up some locally grown herbs at my neighborhood farmer's market. Thai basil was one of the plants that came home with me that day. To my surprise (this coming from a rookie gardener), the Thai basil plant really flourished. The only time I had ever actually eaten Thai basil was in a few different curries I had ordered over the years. That's how I came up with this dish. Now don't fret, if you don't have Thai basil, regular sweet basil will work. Thai basil leaves are just a little sturdier and have a slightly stronger anise flavor. I also used a speckled purple and white graffiti eggplant, but any variety of eggplant should work just fine. Do look for smaller varieties because their skins won't be as tough. One last note: I probably broke some curry rule out there, but this dish was fabulous served over quinoa! 

Graffiti Eggplant and Red Pepper Coconut Curry
(Printable Recipe)
1 tablespoon canola oil
1/2 onion, chopped
1 tablespoon curry powder
1 inch piece fresh ginger, minced
1 red pepper, thinly sliced
1 medium graffiti eggplant, cut in half lengthwise and sliced
1 dried red chili, seeds removed
3/4 cup vegetable stock
6 ounces coconut milk
1/4 cup Thai basil, torn
sea salt, to taste
1 lime, quartered
Cooked quinoa or rice, for serving


Heat canola oil over medium heat in a large saucepan. Add onion, curry powder and ginger and cook until onion begins to soften. Add the red pepper and saute for two minutes, then add the eggplant and dried red chili. Deglaze the pan with the vegetable stock to remove any brown bits. Add the coconut milk and reduce heat to low. Cover and cook on low until the eggplant is tender, about 10 minutes. At the last minute add the Thai basil and season with sea salt. Serve over quinoa or rice and limes. 

The Quickest Summer Dessert On the Grill: Grilled Stonefruit

Grilling a lot this summer? When it's dessert time, skip the brownies and go for something a little lighter. Cut apricots, peaches, nectarines or plums in half, drizzle with honey and pop them on the grill for just a few minutes. The sugar in the honey will help create a deep caramel color on the fruit's flesh that resembles crème brûlée. Then, simply serve the grilled stone fruit with a light drizzle with honey. Better yet, serve it with a scoop of frozen yogurt and chopped nuts for a quick and delicious summer dessert!

Raspberry Banana Smoothie

I think the best trick in the smoothie book is replacing ice with frozen fruit. When I make smoothies I make sure at least one fruit component is frozen so that my smoothie gets thick and creamy without being too watery. I usually just throw together a smoothie with whatever fruit I have sitting around, but this raspberry banana combination was just too yummy not to share! It's a simple, no fuss way to start off a summer morning!

Raspberry Banana Smoothie

(Printable Recipe)

1 banana

1 cup frozen raspberries

2 cups light vanilla soy milk 

1 teaspoon organic blue agave nectar

Blend all ingredients together in a blender until incorporated. Serves 2.

Lebanese Stuffed Squash (Koosa)

The childhood memories of Lebanese stuffed squash (Koosa) that my friend's mother made is now a summer favorite of mine when yellow squash is in season. For years I have tried to capture the right amount of cinnamon and allspice. My most recent attempt was the closest I have come to perfecting the recipe. I like to serve the Koosa with a nice flat bread.

Lebanese Stuffed Squash (Koosa)

(Printable Recipe)

10 medium yellow squash

1 pound ground beef

2 cups jasmine rice, uncooked

1/4 cup chives, snipped

1 tablespoon fresh oregano, chopped

2- 24 ounce cans chopped tomatoes

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon allspice

1 teaspoon cinnamon

Preheat the oven to 350 degrees. Cut the stems off of each yellow squash and reserve. Hollow out the inside of each squash with a spoon and reserve. Take the insides of the squash and mix together with the chives, oregano, sugar, salt, pepper, allspice, cinnamon, rice, ground beef, and 1 can of the tomatoes. Stuff the hollowed out squash with the tomato/beef mixture. There will be leftover filling. In a lightly oiled pot, spread out the remainder of the filling along with the squash tops. Arrange the stuffed squash on top. Pour the second can of tomatoes over the squash. Bake in oven for 1 hour. Serve with warm flat bread.

Health Nut Cake

Sometimes I want to eat something that looks and tastes really good for me. I guess I crave it just like I crave chocolate (Ok, maybe not as much as chocolate), buttered popcorn or a hamburger from time to time. This whole wheat cake packed with fruit, nuts and oat bran fills the need. Now if I could just stop at one piece of cake when I bite into this healthy indulgence.


Health Nut Cake
(Printable Recipe)
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat bran
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon 
1/2 teaspoon allspice
1 1/2 cups packed brown sugar
1/2 cup canola oil 
2 eggs
1 teaspoon vanilla
3 overripe bananas
1 cup chopped walnuts
1/2 cup sunflower seeds
3 apples, chopped 
1 cup raisins


Preheat oven to 350 degrees. Grease and flour a tube or bundt cake pan. Whisk together the dry ingredients and set aside. In a separate bowl, mix together brown sugar, canola oil, eggs, vanilla and bananas. Add the dry ingredients and mix to combine. Fold in the walnuts, sunflower seeds, apples and raisins. Pour batter into cake pan and bake for 60-70 minutes (until cake tester or toothpick comes out clean.) Remove from pan when cool. Satisfy your healthy craving!

Italian Pasta Salad with White Balsamic Vinaigrette

During the warm summer months, my appetite decreases, so I like to make a quick main course salad that can be made and put in the refrigerator early in the morning and enjoyed later at mealtime. Over the years I have made some changes by adding a variety of cheeses that have a sharper flavor and a homemade balsamic vinaigrette versus the typical bottled Italian dressings. A loaf of crusty artisan bread is perfect alongside the colorful pasta salad.

Italian Pasta Salad with White Balsamic Vinaigrette
(Printable Recipe)
1 16 ounce box tri-color rotini pasta
1 6 ounce can whole black olives, drained
1 16 ounce can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 small package pepperoni
3/4 cup parmesan cheese, shredded
1 cup sharp provolone cheese, cut in cubes
1 cup mozzarella pearls (or whole fresh mozzarella, cut in cubes)
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped

White Balsamic Vinaigrette
1 teaspoon salt
1 teaspoon ground pepper
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar


Cook pasta according to package directions until al denté and rinse in cold water. In a large bowl, combine the rest of the ingredients with the cooked pasta. Whisk together white balsamic vinegar with olive oil, salt and pepper. Pour dressing over top of salad, using as much or little as you like, to taste. Serve immediately or refrigerate until ready to serve. Serves 12.

My Favorite Blueberry Muffins

I'm all for examining a recipe and figuring out how I can make it better the next go-around. But there simply is no need to reinvent the wheel when it comes to the blueberry muffins from the timeless Fannie Farmer Cookbook. I have never been disappointed with these muffins and won't even think twice about replacing it. Plus, when a recipe like this has been around since 1896, it is a good sign there's something there. I use fresh blueberries because these muffins deserve only the best, but don't let that stop you from using frozen blueberries when out of season. If you have a lemon sitting on the counter, zest it and toss the zest right in with the batter for a hint of citrus that will make the muffins smell and taste extra special.

Fannie Farmer's Blueberry Muffins

Adapted from The Fannie Farmer Cookbook

(Printable Recipe)

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1 cup whole milk

1/4 cup melted butter

zest from 1 lemon

1 cup fresh blueberries

Preheat the oven to 375. Butter a muffin pan. Sprinkle 1/4 cup of the flour over the blueberries. In a separate bowl, mix the remaining flour, baking powder, salt and sugar in a large bowl. Add the egg, milk, butter and lemon zest, stirring only enough to dampen the flour. Lightly fold in the blueberries. The batter will be a little lumpy. Spoon batter into muffin pans, filling each cup about two-thirds full. Bake for 20-25 minutes. Makes 6 jumbo or 12 regular muffins.

Tips for Walt Disney World

People consider my family Disney addicts because we have made several trips to the land of fantasy over the past five years (o.k., it's more than several).  We like Disney World because it is a one stop spot for vacations. Show up with your kids and play! 


Because I  am asked for tips from time to time by friends planning their first Disney World vacation, I have decided to post the information here. . 


First, we love staying on Disney property. Disney value resorts have served our young children very well with their over the top theming, prices, extra magic hours and shuttle services to the parks. We have stayed in these value resorts for as little as $54/night.  Rooms are very simple but for the price you can't beat it.  Who stays in there room at Disney World? The key to savings is traveling off season and finding discount codes (information to follow). We tried a moderate priced resort last year for the first time, Port Orleans - Riverside.  I must admit, we missed the value resorts. In all fairness though, we have only had one stay in a moderate resort and Disney has many options available.  


The best site for preparing a trip to Disney is Mouse Savers. This is where you can find discount codes to get great rates on rooms and packages. It is a great place to start searching for answers to any questions you have about Disney World.


The best book with information about the park rides is Birnbaum Guide's Walt Disney World.


Magic Kingdom:


My best tip for attending with small kids is to get there early and go straight to Fantasyland (through the castle).  Make sure you get on the rides in this order: Dumbo, Peter Pan, Pooh.  After you accomplish these three rides in Fantasyland, the order won't matter for the rest. Check out the Dumbo line every time you pass it and you will understand why I make this the most important ride of the morning if you have a toddler who wants this experience.


Don't miss Mickey's Philharmagic in Fantasyland. This is amazing!  Snow White is a questionable ride.  Some kids hate the witch on the ride.  It often has a short line and one parent can try it out if you are worried about the reaction of your small child.  Trust me, if you have a timid child it can take years to get them back on the ride.  
Storytime with Belle (check map for location and times) is fun for little girls.  Belle comes several times during the day and several children participate in the show.  

Tomorrowland
Buzz Lightyear's Space Ranger Spin is a favorite for all ages.  IF you catch a short line, you can ride it a couple of times in a row.  See who can get the highest score in your family!  

Monster's Inc. Laugh Floor is a lot of fun for kids and adults.  Try this if there's rain or someone needs to rest for more than 5 minutes.  

Space Mountain is an old favorite (but it has been refurbished with some new changes).  FASTPASS it (check this link out to understand)!

Indy Speedway can't be missed either.  Every kid wants to drive a car.

Adventureland
Jungle Cruise is fun for all and another chance to get a rest for those tired feet.  Consider a FASTPASS for this one.


Aladdin's Magic Carpets are fun for younger children.

And no one should forget Jack Sparrow in Pirates of the Caribbean.  This ride is easy to hop on several times during the day with short wait times.

Frontierland
Splash Mountain and Big Thunder Mountain Railroad are right next to each other.  Stand in line for one and FASTPASS the other.

Also, if you have children who can't ride due to height restrictions, age or personal choice ask about the "Kid Switch". This allows you both to stand in line while one rides and the other waits with the other child or children. The other adult then takes a turn on the ride with out waiting in line twice. Just ask about the "Kid Switch" at the entrance at each ride.  This is helpful at rides like Tomorrowland Speedway and roller coasters that all children may not be allowed or interested in riding.

Food
I recommend eating an early or late lunch. The hamburger bar at Pecos Bill Tall Tale Inn and Cafe in Frontierland is a pretty good lunch spot for burgers. You can pile lots of items on your burger like mushrooms, cooked onions, lettuce, tomato and pickle for a more substantial meal. 

The best snack in the park is located by Swiss Family Treehouse in Adventureland. Cool yourself off with a DOLE whip pineapple float. You won't be disappointed unless you hate pineapple.


The rest of the world...


Our first trip to Walt Disney World as a family was only to the Magic Kingdom.  There is so much more to Walt Disney World than the Magic Kingdom though. We have our favorites at each park and I'll give brief tips for the rides, shows and eats we like best.

Animal Kingdom:

Go straight to Kilimanjaro Safari and ride it or FAST PASS it.  We usually see more animals earlier in the day.  This is a popular ride and one of the favorites of most visitors to the park.

Expedition Everest is a roller coaster that is also recommended for a FAST PASS.  However, if you have older kids, the single rider lines are sometimes faster and everyone can ride quicker without a FAST PASS.

Kali River Rapids is a great place to cool off and most kids enjoy this one.

It's Tough to Be a Bug is a fun 3D show that might scare the younger children (4 & under).  A good place to cool off or escape rain also.

Young children will definitely enjoy the Boneyard (a dinosaur excavation play area).

If you plan on attending shows, make plans early as to which ones you wish to attend and at what time so you don't miss the opportunity.  Our family really enjoys the Festival of the Lion King show and Finding Nemo - The Musical is a close second.

The jungle trek and exploration trails are also worth your time.  They can be done at any time of the day so fit these in when everything else seems too crowded.

Hollywood Studios:

Go straight to the Toy Story Midway Mania ride.  One person should quickly take all tickets to the FAST PASS kiosk and get them right away.  This ride is popular and lines are very long.  If you have young kids, this will be one of their favorite rides.  You may not get to ride it if you show up to the park mid day unless you are willing to stand in line at least one hour.  I'm sorry but I don't think any ride is worth an hour wait with kids.

And let me just say that staying all day or coming back later is a must if you wish to see Fantasmic which is FANTASTIC!  This is worth half the ticket price in my opinion.  I am always stunned when I hear of someone who has visited Hollywood Studios and doesn't see Fantasmic.  

Lights Motors Action is a really spectacular show (especially for boys).  Just like Animal Kingdom, plan your show times ahead so you will fit everything in you want to do for the day.  This show is definitely worth attending.  Beauty and the Beast is a performance many little girls won't want to miss and is near the thrill rides below.

Rock 'N' Roller Coaster and Tower of Terror are big thrill rides and may require you getting a FAST PASS unless you ride it when the park first opens.  I personally think Rock 'N' Roller Coaster is one of the best roller coasters I've ever ridden.

Most of the other rides/shows can be done whenever it is convenient for you as they have about the same wait times throughout the day.  Our family enjoys the Backlot Tour each time we visit and the children never want to miss the Honey, I Shrunk the Kids Movie Set Adventure playground.

Favorite spot for lunch is definitely Pizza Planet.  The whole family enjoys eating here and occasionally the green army men are spotted playing video games in the arcade.

Epcot:

This park always gets several days of our time, especially when we have the dining plan.  

We always go straight to Soarin' and ride it or FAST PASS it.  This is the best ride in the park for most people over 40" tall.  Test Track and Mission Space are the other big rides in the park that may need a FAST PASS.  Both offer adrenaline rushes for those seeking a thrill.  If you don't want the intensity that Mission Space offers you can ride the green line which allows visitors the opportunity to experience the ride without the g-force effects.  These rides are located in the Future World section of the park.

Spaceship Earth (the big ball) is very educational and interactive with the changes they made recently.  Of course, it rarely has a very long line so it can be enjoyed at nearly anytime of the day.

If you have younger kids, you won't want to miss  The Seas with Nemo and Friends.  After the Nemo ride, you can enjoy a real conversation (if chosen from the audience) with Crush in a large aquarium at Turtle Talk with Crush.  The building which houses these rides also has aquariums with fish, dolphins, a sea turtle and manatees.

Living with the Land is located in the same building as Soarin'.  We absolutely love this boat voyage that travels through a green house showing Disney World's use of hydoponics and other gardening techniques.  Last year, we actually took the Behind the Seeds tour to learn more about the agricultural advances they are pursuing.

The World Showcase is where we usually eat our meals and enjoy several experiences some of the countries give to offer a peak into their culture.  Norway and Mexico are the only two with rides.  Maelstrom in Norway is a Viking boat ride and Mexico offers a boat voyage with the Three Caballeros featuring Donald Duck.  Mexico is a favorite with my children and we ride it at least 3 times each visit. If you are spending several days at Epcot, the films in Canada and America are worthwhile.

There is a new Kim Possible adventure (kind of like a scavenger hunt where you look for clues and complete a mission) offered in the World Showcase to make it more exciting for children.  We tried this on our last trip and the children enjoyed it.

We actually enjoy the counter service meals at Epcot more than the restaurants.  Sommerfest in Germany has great bratwurst and kraut while Tangierine Cafe in Morocco has combination platters featuring lamb and hummus.  Sunshine Season Fair and Boulangerie Patisserie offer great dessert choices.

These are some highlights we enjoy each time we visit.  We have found that a little planning has made our trips more enjoyable.  Reading a book about Disney World or browsing the web to get tips like these can make your trip less stressful and help make it a magical memory!