Winter Salads

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

The beginning of March is technically still winter, but spring is on the horizon! The temperatures warm ever so slightly and every day has a few extra minutes of light. Daylight Savings is, mercifully, just around the corner. 

We find ourselves longing for the crisp energy of spring. Enter the salad: snappy textures, vibrant colors and flavorful seasonings. Salads have it all. Using a combination of both fresh and cooked ingredients we will bridge the heavy richness of winter and the light, freshness of spring. 

MENU

Roasted Beet & Hazelnut Salad with Orange Horseradish Yogurt Dressing

Chicories & Cannellini Bean Salad with Citrus

Gochujang Roasted Sweet Potato and Arugula Salad

Notes: The only dairy used is the yogurt dressing. Swap for a non-dairy equivalent and the menu will be vegan. Omit hazlenuts if tree nuts are a concern

Equipment and Ingredient List for this class can be found here; please check before buying a ticket.

This menu contains the following common allergens: Tree Nuts, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

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.

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea, Ayurvedic cuisine and herbology in Kerala and the kitchens of numerous meditation centers around the world. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and is the Culinary Creative Director for Café Umami. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation 

_{Photo by Marie Brennan.}