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!
Check out the recipe here.
Looking for a back to school breakfast? Try out my granola recipe featured in PDX Parent magazine!
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.
Turnip the Heat is on vacation until August. I will be checking email once in a while, so please email email@example.com if you have anything pressing.
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 firstname.lastname@example.org
Plan ahead for April! Another preschool class is ready for registration: http://turniptheheatcooking.com/events/246/preschool-class-smoothie-inventing/
We are currently booking private cooking events for April, May and June! Email email@example.com
It is time to sign up for our after-school cooking series! This 6-week series will walk kids through the basics of cooking (and don’t worry if you have taken the class before, each session is unique while reinforcing cooking skills!).
Classes are Thursday afternoons, 3:30-5pm at Old Salt Marketplace.
Sign up here.
(There has been some questions about moving the start time to 4pm, which I am open to, please contact me if this time would work better for your family at firstname.lastname@example.org)