Kitchen Prescription Members
About Monthly Member Weekend Cook Along Sessions
Each month (usually the 1st Saturday, but may change due to holidays and scheduling conflicts), a virtual Cook-Along session is held for active Cooking Corner Club Members. With the help and guidance of Mrs. Dornberg, we will all cook approximately 3 recipes together in real-time. The recipes and an ingredient list will be posted in this course a minimum of 1 week prior to the class so you can get your supplies and be ready to get cooking! Although you will be able to watch a replay of the course, YOU ARE HIGHLY ENCOURAGED TO JOIN AND PARTICIPATE LIVE! You only LEARN by DOING, and the opportunity to get real-time feedback from Mrs. Dornberg is invaluable!
Following the class, a recording of the session along with any follow-up information will be added to that session section of the course. If you have questions watching the replay, ask in the comment section of the appropriate lesson.
This month we are diving into Mediterranean cuisine with Spiced Tomato & Red Lentil Soup, Tabbouleh Salad, and Chickpea Socca flatbread!
This month we are preparing Pasta e Fagioli Soup, French Onion Dip, Cauliflower Crust Pizza, and Gluten/Dairy Free Chocolate chip Cookies!
This month we will be preparing a simple fall/winter minestrone, rainbow lettuce wraps with mango dressing, and a gluten-free one-bowl banana bread!
This month we will be preparing a few items perfect for early spring and especially Easter and other spring gatherings! All the recipes are easy to scale to fit more or fewer people and we will discuss the process of scaling and best practices during the class. (Spring Lemon Dill Quinoa Soup, Chopped Asparagus Salad, Baked Eggs in Hash Brown cups)
With Cinco de Mayo right around the corner, this month we will prepare some basic South of the Border favorites: Mexican Rice, Quick Refried Beans, Roasted Vegetable Tostadas, and Tostones (Fried Green Plantains).
We will be preparing items that are perfect to batch cook ahead so you have healthy items ready to go when you would rather be OUTSIDE enjoying the weather than in the kitchen cooking! The menu includes Garlic-Dill Sunflower Spread, Crispy Gluten-Free Crackers, Lentil-Veggie Burgers, and Rainbow-Slaw with Tahini dressing. All items are gluten-free and vegan and can be adapted for other dietary preferences.
This month we are celebrating French Bastille Day with Nicoise Salad and Cherry Clafoutis!
This month's theme is homemade condiments! We will be making ketchup, barbecue sauce, honey mustard, mayo (egg and vegan versions), and herbed butter! Not only are they simple, but so much better for you because YOU control what goes in!
This month we will be making a simple Mediterranean Themed meal of Greek Cucumber Salad, Falafel Meatballs, and Creamy Tzatziki Sauce, using plenty of late season vegetables and herbs!
This month we are preparing a seasonal menu of stuffed winter squash and fall harvest salad
This month's cook-along will focus on simple, healthy side dishes just in time for the holiday!! Saiteed Cauliflower with Apples and Pears, Maple Glazed Sweet Potatoes, Green Beans with Pancetta-Mushrooms-Shallot, and Thanksgiving Salad
This month we are focusing on healthy treats! On the menu: Pumpkin Loaf, Hemp-Chocolate Spread, Chewy Gingerbread Cookies, and Lemon Rice Soup.
This month will be making two plant strong comfort foods -- Lentil-Mushroom Meatloaf and Broccoli-Apple Slaw.
In this month's cook-along we will be preparing Miso Chicken Soup and Vegetable Stir-fry in celebration of the Lunar New Year!
In this month's cook-along we will be preparing Greek Chicken Burgers, Chopped Veggie Salad, and Avocado Brownies!
This month we will be making a simple spring menu of Asparagus-Leek-Herb Soup, Spring Egg Salad, and Cucumber-Radish-Tomato Chopped Salad.
This month we will be preparing a Cinco De Mayo-themed menu: Quick & Easy Chicken Fajitas, Corn & Black Bean Salad, Mango Salsa, and Roasted Salsa Verde.
This month we will make Thai Quinoa Salad, Gluten-Free Chocolate Chip Cookie Bites, and Naturally Fermented Sauerkraut.
This month we are focusing on summer veggies with Chopped Summer Salad with basil viniagrette, Zucchini Pancakes, and Tzatziki Sauce!
This month we are preparing Ratouille Chicken Thighs, Lemon Rice Pilaf, and Roasted Red Pepper-Tahini Spread.
This month we will be preparing 3 seasonal recipes: Autumn Vegetable Soup, Roasted Autumn Vegetables with Chicken Sausage, and Apple/Pear Crisp!
This month we will be preparing Wild Rice-Mushroom Stew, Stuffed Autumn Squash, and Creamy Broccoli Salad. In two hours you will have meals for most of the week!
This month we are preparing Italian Lentil Soup, Herbed Chicken Meatballs, and Balsamic Roasted Vegetables.
About the Teacher
Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.