2023 Cook-Along Sessions

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About 2023 Cook-Along Sessions

Module Content

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Let's kick off a new year of cook-along sessions with Pasta e Fagioli Soup and Classic Chopped salad with Zesty Italian Viniagrette!

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Tonight, in celebration of Lunar New Year on the 22nd, we will be preparing Baked Egg Rolls, Vegetable (and your choice of protein) Stir-fry, and Easy Fried Rice!

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Our quick weeknight dinner for this month is Braised Italian Chicken which is perfect for winter!

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Our first "meal prep" cook-along of the year! (menu tba)

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In this cook-along we will prepare black bean-sweet potato chili, skillet buttermilk cornbread, and cranberry-almond Brussels Sprout salad.

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In this cook-along we will prepare basic roast chicken, roasted root vegetables, and potato-leek soup.

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In this cook-along we will prepare an Italian themed meal of Chicken Marsala, Risotto Primavera, and roasted balsamic vegetables.

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In this cook along we will prepare southwestern stuffed acorn squash.

Cooking Fundamentals - Saturdays @ 9:30 am (CT)

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In this cook-along session we will focus on basic knife skills, the "framework" for homemade soup, and salad dressing basics as we prepare classic Minestrone and three basic salad dressings (Zesty Italian, Balsamic Viniagrette, and Avocado Ranch).

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This cook-along will cover the basic high-heat cooking technique of stir-frying as we prepare a basic stir-fry that you can adapt to fit your needs and preferences. We will also cover how to make cauliflower rice.

Mediterranean Madness Series - Sundays @ 3:30 pm (CT)

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In the first of our 4-part Mediterranean Madness Cook-Along Series, we will be preparing Spiced tomato & Red Lentil soup, Mediterranean Quinoa Salad, and Chickpea Socca Flatbread.

Saturday Suppers, Saturdays 4-6 pm (CT)

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In this cook-along we will prepare a Mediterranean Themed meal of Greek Chicken Patties, Red Pepper Tahini Sauce, Roasted Greek Potatoes, and Chopped Mediterranean Salad.

Cooking Fundamentals - Saturdays @ 9:30 am (CT)

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In this cook-along we will be covering the fundamental skills of braising, roasting vegetables and rice pilaf. Recipes include: chicken with caramelized onions, mushrooms, & sun-dried tomatoes; basic rice pilaf; and balsamic roasted vegetables.

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In this cook along we will be covering basic cooking techniques of Basic Roast Chicken, Cast Iron Cooking, and Cooking in Packets.

Mediterranean Madness Series - Sundays @ 3:30 pm (CT)

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In this session, we are continuing our Mediterranean Madness series and will be preparing Cannellini Bean & Kale Soup, Sheet Pan Spaghetti Squash Puttanesca, and Italian Vegetable Packets.

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In this session we are continuing with our Mediterranean Madness Series and will be preparing Italian Lentil Soup, RatatouilleChicken Thighs, and Homemade Hummus.

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In our final cook along in the Mediterranean Madness series we are preparing some classics: Lemon-Rice Soup, Falafel Meatballs with Creamy Tzatziki Sauce, and Tabbouleh Salad.

Saturday Suppers, Saturdays 4-6 pm (CT)

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In this cook-along we will prepare a Spring Themed meal of Strawberry-Spinach Salad with Strawberry-Balsamic Vinaigrette, Pecans & Goat Cheese; Sauteed Chicken or fish with herb pan sauce; Roasted Asparagus with Sweet Pepper and Balsamic Relish; Herbed New Potatoes

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In honor of Cinco de Mayo, this cook-along has a latin flair! (Taco Seasoned protein of choice, Pineapple Salsa, Cilantro-Black Bean-Quinoa Salad, Avocado Brownies)

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Today we will be preparing a seasonal menu of Leek, Asparagus & Herb Soup; Chickpea & Carrot Salad; and Berry Coconut Panna Cotta

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In this session we will be preparing Sweet Potato-Zucchini-Carrot Patties, Onion-Mushroom-Asparagus Saute, Muffin Tin Meatloaf, and Chocolate-Strawberry Overnight Oats.

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In this session we will be making Cilantro-Black Bean-Quinoa Salad, Avocado Ranch and Cashew Ranch Dressings/dips, and Grain Free Seasonal Fruit Crisp.

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This week is our second COOK-ALONG session! We will be making Veggie-Lentil burgers, Three Sisters Succotash, Roasted Red Pepper-Tahini Spread, and Green Bean Slaw.

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In this cook-along we will be preparing 4 seasonal recipes: Summer Chopped Salad with Basil Vinaigrette, Ratatouille Chicken Thighs, Peach-Tomato Salsa, and Easy Refrigerator Dill Pickles.

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In this cook-along we will be preparing 3 seasonal recipes: Fall Vegetable Soup with Barley, Roasted Autumn Vegetables with Chicken Sausage, and Green Beans with Tahini Sauce.

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In this cook along we will be preparing Black Bean Sweet potato chili, Morning Glory muffins, and Cranberry-Almond Brussels Sprout Salad.

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Today we will be preparing lentil-veggie stuffed peppers which you can change up to fit your needs and tastes (including using ground meat in place of the lentils!).

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In this cook-along we will be preparing a seasonal meal of Bacon-Mushroom-Sage risotto, Honey Mustard Chicken with Apples, Steamed Veggies (or another side), and banana bread!

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In today's session we will be practicing our knife skills and putting the "soup formula" to work as we prepare Hearty Minestrone, Mediterranean Chopped Salad, and Avocado Brownies!

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In this cook-along we will be preparing a seasonal meal of Meatloaf, Potato-Onion Herb Packets, and Creamy Autumn Squash Soup! Add a non-starchy vegetable of choice and dinner is served!

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Today we will be preparing Apple-Turkey Hash! It is a delicious one-pot dinner full of colorful veggies and flavor!

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In today's session we will be preparing a seasonal dinner or Braised Chicken with Onions, Mushrooms & Sun-Dried Tomatoes, Creamy Parmesan Polenta, Sauteed Greens (or your veg. of choice), and Roasted Pears with Crumble Topping! This would be a great opportunity to have some friends over to share!

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In this cook-along we will be preparing Herb Roasted Chicken, Balsamic Roasted Vegetables, Chicken & Wild Rice Soup, and Flourless Chocolate Chip-Peanut Butter Cookies.

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Today we will be preparing Simple Salmon Patties and Rainbow slaw with Tahini Dressing.

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In today's session we will be preparing a selection of seasonal appetizers: Bruschetta Stuffed Avocado, ​Spinach-Artichoke Stuffed Mushrooms, Beef & Black Bean Taco Dip, and Asian Chicken Lettuce Wraps.

About the Teacher

Mrs. Dornberg

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.

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