Now that summer camp is all settled (THANK YOU!), I want to remind folks that I am offering two Spring Break Classes!
On Monday, March 25th, I will be teaching Pasta Making! This is the perfect class to kick off the week because your kiddos will be busting out homemade pasta and salads all week! This class is for kids 8 years old and older, BUT if you have a little who is dying to cook, they are welcome if you stick around too!
On Wednesday, March 27th, I will be teaching Sushi Making. I love this class! We will be exploring the flavors of Japan and roll up a feast of sushi and Japanese salads. Very hands-on and fun!
This has been my go-to demo recipe when I am at events talking to kids and grown-ups about cooking. It is a family favorite.
I recently wrote up the recipe for PDX Parent on the dip. Enjoy!
The daphne in my yard are starting to die off. I love the lemon-scented, January-blooming flowers, but once they have faded, I know that spring is almost here. Have you gone out to check your long-neglected garden bed for signs of life? I wouldn’t be surprised if you find some brave kale, chard or spinach holding steady through the dark and rainy Oregon winter. If your garden is barren, take advantage of the breaks in the spring rain to visit the farmers market or any market for some greens to make this easy-to-make, veggie-packed dip. (You can use just about any leafy green in this recipe.) Have your kids help you wash and tear the greens or shred the carrot. Scoop this up with veggie sticks or potato chips. It is also delicious tossed with hot pasta.
1 tablespoon olive oil
½ cup shredded carrot (from about 1 medium carrot)
½ cup yellow onion, small dice
2 medium garlic cloves, finely chopped
2-4 cups finely chopped (or torn) spinach, kale or chard (remove the tough stems)
1 cup sour cream
½ cup mayonnaise
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1. Heat a large nonstick pan over medium heat. Add olive oil. When it shimmers, add the onion, carrots and garlic, and cook until soft. Add shredded greens and cook 3-5 minutes or until the greens are bright green and slightly softened.
2. Move greens mixture to a mixing bowl. Stir in sour cream and mayo.
Turnip the Heat is now able to use affiliate links though Amazon.com. This means that if you buy something I recommend, or use a link via my website or Facebook, Turnip will get a small amount to put towards website upkeep. This doesn’t cost you anything else. If you are looking into holiday shopping on Amazon, please consider using this link to click through to the site.