A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.
Some go meatless on Mondays and others opt for a lifestyle where plant-based eating is an everyday affair. This menu’s been formulated with both the vegetarian and the omnivore in mind with main dishes and bold flavors that make eating your vegetables (and grains and legumes) something to eagerly anticipate.
Herby Ricotta Spinach Stuffed Shells
Arugula Salad with Quinoa and Polenta Croutons
Cauliflower Steaks with Romesco Sauce
Chickpea Tagine with Lemon-Scented Couscous
Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.
(Photo courtesy of Pixabay)