Hey Friends – Due to some website issues, summer camp registration is delayed. I will keep everyone posted!
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.
3. Taste and adjust flavor with salt and pepper.
(This is a stock photo, but a far better representation of the cookie than the magazine photo!)
My latest recipe is up at PDX Parent magazine. This is a delicious, quick dessert, made entirely in a cast iron skillet!
I am so thrilled that our Art and Cooking Summer camp was featured on KGW today. Check out the clip.
Deena, Hayley and I love working with your kids! Can’t wait for next summer.
Deena and I are excited that camp will be starting in a few short weeks. We are busy getting our shopping lists finalized, recipes written, and art projects planned!
Looking for a fun summer job working with kids?
Turnip the Heat Cooking and Camp Colorwheel are looking for an amazing summer camp counselor to help us out during our summer camp program.
Week one: June 26th – 30th 9am-3:30pm
Week two: August 7th-10th 9am-3:30pm
Counselor will be in charge of running sports/ activity/ movement section of our summer camp.
There will be 3 daily groups of 10-14 kids.
Must have experience with children.
Must have 2+ references.
Must pass a background check.
Hourly pay negotiable.
Please send letter of interest and experience to email@example.com