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.
My newest article is up at PDX Parent Magazine. Check out my October friendly recipes for Pumpkin mac and cheese and a carrot feta salad. Perfect for sharing with your neighbors. 🙂
Check out all my articles 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.
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Today we “traveled” to Vietnam for our first day of Art and Cooking Summer Camp. We have a big group this year, but they are fantastic group of kids.
Our menu today was salad rolls with peanut sauce, chicken bahn mi sandwiches and a fantastic tropical tapioca.
I like Bob’s Red Mill’s tapioca, but I did find some really fun multi-colored tapioca at Fubon. We mixed them together for the pudding pictured.
1/2 cup tapioca pearls
1 cup coconut milk
1 cup water
1/3 cup sugar
3 ripe bananas , peeled, sliced
1 tablespoon sesame seeds , toasted
1 mango or other seasonal fruit (or more bananas!)
- Soak the tapioca pearls in cold water for at least an hour prior cooking. They will swell to almost double in size, so check to keep the water level up.
- Drain well. Put in a big saucepan with 3 cups of water and bring to a boil. Lower the heat and cook for 10-15 minutes until the tapioca pearls are opaque and softened. Drain. Set aside.
- In a large saucepan over low heat, combine the coconut milk, water and sugar. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.
- Add bananas to the saucepan and cook for another 5 minutes.
- Add the cooked tapioca pearls and gently stir to combine. Cook for another 2 minutes.
- Remove from the heat and set aside to cool and thicken.
- Spoon into individual bowls, sprinkle with sesame seeds and top with mango slices. Enjoy!