It's spring and fresh vegetables are available once again. Learn new recipes that put spring vegetables front and center in every meal.

Spring Vegetables: Cooking Tips and Ideas

Local farmers markets are bursting with early spring vegetables like peas, radishes, asparagus, cauliflower, and artichokes. But many of us didn’t grow up eating some of these vegetables, and aren’t sure how to prepare them. And we want our families to eat them, too, so we need recipes that make them extra flavorful.

I’m a chef, physician, and director of culinary medicine at Kaiser Permanente San Francisco, and I want everyone to learn creative cooking techniques that make it easy to whip up a delicious main dish or side with spring vegetables in the starring role. In my next virtual Kaiser Permanente Thrive Kitchen class, Delicious Spring Vegetables, we’ll discuss the nutritional benefits of spring vegetables, then make a meal and eat it together.

Our online Thrive Kitchen classes take place the 2nd Wednesday of the month from 6:30-8:30 p.m. with a 15-minute introduction for those new to the program. A different menu is offered each month. To register, contact the Health Education Department at (415) 833-3450 or email Classes are free for Kaiser Permanente members and $20 for non-members.

The following class is Healthy Asian Cooking on May 11th, and registration is now open for that class as well.

Linda Shiue, MD, is a primary care doctor and professionally trained chef who believes that the best medicine is prevention, based upon a healthy lifestyle. As Director of Culinary Medicine at Kaiser Permanente San Francisco, she is developing a teaching kitchen to empower patients with a new set of skills and knowledge to improve their health and wellness--nutrition applied through cooking skills. Classes are offered through the Health Education Department at (415) 833-3450. In addition to seeing patients, Dr. Shiue offers cooking demonstrations and hands-on workshops in which students learn to prepare seasonal produce lavishly flavored with spices and fresh herbs. Her food writing has appeared in The Washington Post, The San Francisco Chronicle, Remedy Quarterly, Salon, Culinate, and online editions of The New York Times and Smithsonian Magazine. She also has her own website,