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Kitchen Prescription Members
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About 2026 Cook Together Sessions
Module Content
This lesson will help you prepare and get the most out of your cook together sessions!
In our first Saturday cook together of 2026 we are making Lentil Gypsy Soup, Creamy Broccoli Salad, and Homemade Granola!
Today we are making a Moroccan-Inspired menu full of seasonal ingredients and warm flavors: Moroccan Lamb Stuffed Squash (can be made vegan!), Spiced Baked Rice with Fennel, and Citrusy Kale & Carrot Salad!
Today we are celebrating Chinese New Year with a menu of Asian Chicken (or Lentil) Wraps, Asian-inspired slaw, and Vegetable-Ginger-Miso Soup!
Today we are practicing our knife skills with a veggie-loaded stir-fry that can be adapted to any dietary preference and what you have on hand! It is a great "basic recipe" to have in your collections! To round things out, we will make a quick egg drop soup - perfect for these cool weather months (or anytime!).
In today's session, we are preparing three seasonal recipes with an Italian flare: Healthy Caesar Dressing, Fennel-Lentil-Lemon Soup, and Herbed Stuffed Mushrooms!
Today we are practicing our sautéing and roasting techniques with Chicken/Fish Puttanesca and Balsamic Roasted Winter Vegetables!
Today we are making a delicious menu featuring the flavors of early spring! Asparagus-Herb Soup, Chickpea Socca Flatbread, and Spring Pea & Feta Dip! Yum!
In this session we will prepare a seasonal menu of Sauteed chicken with herb pan sauce, asparagus almondine, and Julia Child's version of rice pilaf!
In today's session, in honor of Cinco de Mayo, we are preparing White Bean Chicken Chili (and be made w/o chicken!) and Sweet Potato Nachos!
In today's session, we are making a fresh fruit vinaigrette to use on your favorite greens, a hearty Mushroom Stroganoff (with or without meat), and Banana-Oat Breakfast cookies which are a healthy way to indulge your sweet tooth!
In this Cook Together, we will focus on simple, plant-forward recipes that make it easy to increase plant variety while building foundational kitchen skills. We will practice cooking quinoa, blanching vegetables to preserve color and texture, preparing a homemade vinaigrette, and making a basic hummus from scratch. We will also explore how to create naturally sweet desserts using whole-food ingredients. Along the way, we will discuss ingredient substitutions, meal prep strategies, and creative ways to adapt recipes using seasonal produce and pantry staples.
This Cook Together will highlight Mediterranean-inspired flavors while demonstrating how to create nutritious meals packed with plant variety. Participants will learn how to build flavor with vegetables, herbs, olives, and feta while preparing versatile protein options. We will also explore techniques for preparing cauliflower rice and making homemade sauces that can be used in multiple ways throughout the week. The session emphasizes meal flexibility, ingredient quality, and practical strategies for increasing vegetable intake.
Celebrate the flavors of summer with three fresh, wholesome recipes: Garden Vegetable Potato Salad, Zucchini Pancakes with Creamy Sauce, and Blueberry Crisp. In this session, you'll learn simple techniques like roasting potatoes for maximum flavor, preparing perfectly crisp zucchini pancakes, and creating a naturally sweet fruit crisp that lets seasonal produce shine. These versatile recipes are perfect for picnics, potlucks, meal prep, and making the most of your summer harvest.
Fill your refrigerator with healthy, ready-to-enjoy meals in this Cook Together featuring Basil-Spinach Turkey Patties, Three Sisters Succotash, and a Homemade Salad Dressing of your choice. You'll learn simple meal prep techniques, creative ways to use seasonal produce, and how to make versatile recipes that can be mixed and matched throughout the week. Plus, enjoy a bonus recipe for Thai Basil Chicken with Coconut Rice to add even more flavor to your meal rotation.
Celebrate the best of the season with two fresh, colorful recipes that make the most of summer produce: Summer Chopped Salad with Basil Vinaigrette and Stuffed Zucchini Pizza Boats. In this session, you'll practice simple techniques like blanching vegetables, preparing a homemade vinaigrette, and transforming fresh garden vegetables into satisfying meals. Plus, there are two bonus recipes to help you enjoy even more of your summer harvest.
Celebrate the flavors of summer with a simple, colorful menu featuring Roasted Sheet Pan Ratatouille with Chicken Thighs, Roasted Greek Lemon Potatoes, and Garlic-Lemon Green Beans. In this session, you'll learn how to build complete meals using seasonal vegetables, one-pan cooking techniques, and bright Mediterranean flavors. Plus, enjoy two bonus recipes that make the most of summer peppers, tomatoes, and peaches.
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.