Spring is officially and finally here... It's air is crisp and fresh signalling something new ahead. It's the time when our neighbours seem to emerge after months being tucked behind closed doors and windows. Suddenly the streets come alive where children come out to play, and people start to reconnect with a wave, a smile and a hello! When it comes to eating, it feels more clean, light and fresh moving away from all the hearty and heavy that kept us warm and sustained in the colder months. The bounty of vibrant green and fragrant fresh herbs seems to usher in Spring and the immediate Easter celebrations can not be without some sort of egglicious dish. And so herbs and eggs became the featured themes in my week long menu cooking with kids, and with parents... in anticipation for the beautiful Easter long weekend :D.
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| At Fraser Mustard: Quick Broccoli Cheddar Muffin Tin Frittatas, Lemony Dill Yogurt Dip, Guacamole and Deelish Egg Salad. Served with veggie dippers and crackers. |
Setting up and prepping for back-to-back after school cooking classes with the students over at Cedar Drive.
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| Lovely host Juliette and I taking photo turns with pretty host assistant Sharleen. |
Individual plates of fresh veggies for young students makes customizing to tastes easier.
Slicing veggies for a yogurt dip. Cutting and dicing veggies and cheese for frittata fillings.
One student's collection of ingredients for her frittata. Some yogurt too :)
Slips of parchment paper to identify the row of frittatas for each student.
Kids took turns cracking and whisking eggs. I get the honour of pouring it.
In the oven they go. See Broccoli Cheddar Muffin Tin Frittatas for recipe.
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| Broccoli Cheddar Muffin Tin Frittatas |
This is such a delicious healthy dip made with three parts yogurt and one part mayo. Toss in some fresh dill, chives, garlic and a splash of lemon and it's a creamy welcoming dip at any party. I make this often as an after school snack for my kids with a variety of fresh vegetable dippers.
Makes 2 cups
1-1/2 cups plain natural yogurt (Balkan-style) *See tip below
1/2 cup mayonnaise or sour cream
2 garlic cloves, minced
fresh dill, chopped
fresh chives or green onions, chopped
salt and ground black pepper to taste
splash of fresh lemon juice
Garnish: ground paprika and extra virgin olive oil
Assorted veggies to dip
Mix everything together in a bowl and refrigerate for one hour to let the flavours meld.
TIP: To create a viscous run-free dip, extract extra water from the yogurt by scooping the amount you need into a paper lined coffee filter and let it drip away for 15 minutes.
Enjoying the crispy myriad of colourful veggies with the yogurt dip while their frittatas bake!
Some trying crunchy spicy radishes and snappy crisp-sweet snap peas for the first time!
Voila, colourful frittatas all lined up to be devoured. Greased cupcake holders make it mess-free!
Admiring and adoring the eggs from their labour- rightfully so!
I see mushrooms, cucumber, peppers and broccoli in these ones! Yum!
My final culinary class with these eager youngsters! What a nice send-off pic!
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| Right: Excess liquid from Balkan-Style yogurt being strained through a coffee filter. |
Guacamole is always a hit with kids and adults. Fresh cilantro and lime makes this dip come to life.
Makes 1-1/4 cups
2 large ripe avocados
1 garlic clove, minced
a handful cilantro, leaves plucked and chopped
1/2 tomato, seeded and chopped
1 green onion, sliced
splash of lime juice
salt and ground black pepper to taste
hot sauce or jalapeno pepper, diced (optional)
Slice the avocado in half. Remove the seed. Scoop out the avocado halves with a spoon. In a bowl, mash one avocado with a fork. Dice the other avocado. Mix all ingredients. Serve with your favourite dippers-- vegetable sticks, tortilla chips, crackers or pita chips.
Demoing a quick avocado idea which is great as a meal accompaniment. Ripe avocado slices are simply dressed with finely chopped onions, a heavy drizzle of good extra virgin olive oil, generous splashes of lime juice, freshly ground pepper and pinches of coarse gourmet salt such as fleur de sel. What you get is smooth creamy goodness with refreshing citrus notes and little bites of onion and crunchy salt bursts assembled in less than five minutes!
Complementary fresh dill brightens and perks up this simple egg salad. I can't get enough of its heavenly heady aroma, a blend of mint, citrus, and fennel with a hint of sea air.
Deelish Egg Salad8 eggs
1/2 cup mayonnaise
1 tsp. prepared Dijon mustard
1 stalk celery, peeled and chopped
¼ cup green onions, dill or chives
splash of lemon juice
salt and pepper to taste
1/4 tsp. paprika
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and onions and/or herbs. Season with lemon juice, salt, pepper and paprika. Stir and serve. Try it in a wrap or sandwich. Scoop it with pita crisps or crackers.
salt and pepper to taste
1/4 tsp. paprika
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and onions and/or herbs. Season with lemon juice, salt, pepper and paprika. Stir and serve. Try it in a wrap or sandwich. Scoop it with pita crisps or crackers.
The coming together of our food ideas-- instagram worthy shots!
Broccoli Cheddar Muffin Tin Frittatas hot out of the oven!
Digging in after all the paparazzi food shots!!
Not quite ready (me) but a nice group shot it is! Thank you for another fun session ladies!
It's all about Japanese sushi rice this week... and the variety of ways you can serve it- Can't wait!
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