Eat More, Meat Less: Brassicas

A hands-on cooking class culminating in a family-style dinner served with wine.

Eating well and staying cozy is what it’s all about in the winter. Brace yourself for new ways to think about brassicas, whether cauliflower, cabbage, kale, or collards, in savory plant-based dishes, and a surprising way to dig into dessert.

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All the Brassicas Soup

Caulifower Steaks with Gremolata

Roasted Garlic Cauliflower Mash

Cabbage Apple Saute

Mint Frosted Brownies

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.