This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Make your outdoor space an extra room to explore this summer. Veg out(side) with this class focused on celebrating summer produce. Find fresh inspiration for cooking through what's in season. You will learn a flavorful way to bring tofu to the table with crisp cold watermelon, an easy twist on a classic salad, and a hearty chowder—all intent on using the ingredients to their fullest and minimizing food waste.
Heirloom Tomato & Baked Mozzarella Salad with Hot Basil Oil
Watermelon Skewers with Seared Balsamic Basil Tofu
Corn Chile Chowder
Equipment and Ingredient List listed here - please review before buying a ticket!
This menu contains the following common allergens: Dairy, Wheat, Egg, Soy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
Annelies Zijderveld 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). 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 recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.
Photo credit Annelies Zijderveld