Cooking Matters Recipes

You've probably noticed that we have an in-house repertoire of recipes that we use in our Cooking Matters classes. We strive to ensure our recipes are accessible, affordable, nutritious, limit the use of special equipment, are relatively quick to prepare and clearly explained. This document outlines these criteria for our recipes in more depth.

Are you a volunteer chef instructor with a recipe you'd like to see used in a Cooking Matters class? Speak with your coordinator about the possibility of using the recipe. If used, we will adapt the recipe to meet these guidelines and 18 Reasons formatting. We may not be able to incorporate every request, but we likely have a similar recipe on hand that we'd be happy to use in class.