A hands-on cooking class culminating in a family-style dinner served with wine.
Rethink the rubbish bin—hang onto your carrot tops! Don’t diss the beet greens. Instead, learn how to incorporate the pieces of the vegetables typically tossed aside. You’ll learn how to make meatless dishes that don’t require hours of cooking and as we bring veggies to the center of the plate, we’ll also dive into ideas to prevent food waste. Annelies's recipes will be supported by produce from our friends at Imperfect Produce.
Beet Green Tortellini
Carrot Carpaccio with Carrot Top Pesto
Lemon Braised Beans and Beet Greens
Toasted Millet Cherry Salad (with Carrot Tops)
Beet Scallion Risotto
*This menu is vegetarian
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 Imperfect Produce