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2024 Cook Together Sessions

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17 Lessons

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About 2024 Cook Together Sessions

This course contains information and replays from 2024 cook together sessions.

Module Content

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In this first batch cook together of 2024 we will be preparing Moroccan Lentil Soup, Greek Chicken Burgers, Mediterranean Quinoa Salad, and Blueberry Crisp.

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In this cook together session we will cover the fundamentals of knife skills and soup making as we prepare a classic Minestrone!

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In our first weeknight cook together of the year we will be preparing stuffed acorn squash. You can choose between Southwestern or Autumn versions!

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In today's cook together session we are making a menu PERFECT for the BIG game tomorrow!! Chili, Shaved Brussels Sprout Salad, and Gluten-Free Banana Bread! YUM!!

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In this batch cook together we will be preparing Morning Glory Muffins, Anti-Inflammatory Chicken-Vegetable Soup, Turkey-Sweet Potato Burgers, and Balsamic Roasted Vegetables.

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Tonight we will prepare an Italian-themed restaurant quality meal in our own kitchen! On the menu: Chicken Marsala, Risotto Primavera, and Mixed Greens with Balsamic Viniagrette!

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Stir-fry is the PERFECT choice for a weeknight meal! It is highly versatile and allows you to use up all those "bits and pieces" you have accumulated in your crisper drawer throughout the week!

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In this batch cook together we will be preparing Spiced Tomato-Red Lentil Soup, Lentil-Veggie Burgers, Roasted Red Pepper-Tahini Sauce, Grain Free Tabbouleh Salad, and Roasted Spiced Pineapple!

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In today's cook-together session we will explore the world of meal bowls! Using a simple "formula" you can make so many delicious combinations!

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Tonight we will prepare a late winter themed meal of Beet-Citrus-Spinach Salad, Pork cutlets with rosemary roasted shallots & grapes, and mashed root vegetables.

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In this cook together, we will make unstuffed cabbage rolls and side vegetable of your choosing!

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In today's session we will focus on healthier versions of some favorite breakfast/brunch items. (Homemade Breakfast Sausage, Oven Baked Frittata, and Crispy Hash Browns)

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In this month's batch cooking session we will be preparing Leek-Asparagus-Herb soup, Apple-Turkey burgers, Caramelized Onions, and Roasted Root Vegetables.

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In this cook together we will be preparing a restaurant-quality meal of Strawberry-Spinach Salad with Strawberry-Balsamic Vinaigrette, Pecans & Goat Cheese; Smokey-Sweet Salmon and Potatoes, and Roasted Asparagus with Pepper Relish.

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This month's Quick weeknight dinner is Moroccan chicken Stew with your choice of side vegetable (the grain-free tabbouleh from last month would go GREAT).

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Today we will be celebrating Cinco de Mayo (a little late!) with Cilantro-Quinoa Black Bean Salad, Cast-Iron Layered Mexican Dip, and everyone's' favorite, Avocado Brownies!

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Today we will make a healthy version of a childhood favorite, Salisbury Steak! Add in roasted carrots with shallot herb butter and a Kale Caesar Style Salad, and mashed potatoes and you have a complete meal!

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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