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 SFhealthed@kp.org. 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.