Cooking is child’s play

Recipes adapted from Kitchen Playdates by Lauren Bank Deen.

Sour cream and scallion dip
Older kids can practice their knife skills (under close supervision) by slicing the scallions; they also can use a zester on the limes. The younger ones can help measure the ingredients, juice the limes, mix the dip, and serve. Children should not handle jalapeños because the oil can burn if they touch their eyes or mouths.

The dip is even better when made the day before, allowing the flavors mingle a bit.

Ingredients:

• 4 bunches scallions, washed and thinly sliced
• 2 tablespoons olive oil
• 1 jalapeño, seeded, de-ribbed, and finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups sour cream
• Zest and juice of 2 limes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• Sweet potato or blue corn chips for dipping

Directions:
Set aside about a quarter of the sliced scallions for a garnish. In a large sauté pan, heat the oil over medium heat and add the remaining scallions and the jalapeño. Cook until softened and pale gold, about 6 to 8 minutes. Add the garlic and sauté for 1 minute. Remove from the heat and let cool slightly.

Put the sour cream in a medium bowl. Add the lime zest and juice, the salt, pepper and the scallion mixture, and stir. Garnish with the reserved scallions, and serve with chips.

Serves 4 to 6

NEXT: MINT TEA ROAST LAMB