Local farmers markets are bursting with early spring vegetables like peas and asparagus. But what if you don’t know what to do with them?
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 Thrive Kitchen class at Kaiser Permanente Mission Bay, we’ll discuss the nutritional benefits of spring vegetables, then make a meal and eat it together.
Thrive Kitchen classes take place the 2nd Wednesday of the month from 6:30-8:30 p.m. at 1600 Owens St., 6th floor. A different menu is offered each month. Registration opens one month before each class; to register, contact the Health Education Department at (415) 833-3450 or email SFhealthed@kp.org. Classes are limited to 12 participants and fill up quickly but there is a wait list. The cost is $30 for Kaiser Permanente members and $40 for non-members.
The next class is Healthy Asian Cooking on May 8th, and registration is now open for that class as well.