Recipe Club and Potluck: April 2025

A graphic of an orange cookbook with a measuring cup and a wooden spoon.

This month's Recipe Club and Potluck program brought Easter treats, savory soups, and fresh salads together in celebration of spring. See all of the recipes below, and don't forget that May's Recipe Club program takes place on Friday, May 16 @ 1:00 pm! We would love to have you join us as we sample dishes and exchange recipes. 

Vegan Broccoli Cheese Soup

Vegan broccoli cheddar soup from Simply Whisked.

Ingredients 

  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 3 garlic cloves (minced (1/2 tablespoon minced))
  • 6 cups roughly chopped broccoli florets
  • 1 14.5- ounce can vegetable broth
  • 2 1/2 cups almond milk (divided)
  • 1 1/3 cups canned coconut milk
  • 1/4 cup nutritional yeast
  • 2 teaspoons coarse salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • Pinch of nutmeg

Directions 

  1. In a large stockpot or Dutch oven, heat olive oil to medium-high heat. Add onions and garlic. Sauté, stirring frequently, until onions are translucent, about 5 minutes.
  2. Add broccoli, broth, 2 cups of almond milk and coconut milk. Increase heat to high and bring to a low boil.
  3. Continue to boil soup until broccoli has softened, stirring occasionally.
  4. Reduce heat to medium.
  5. Add nutritional yeast, salt, mustard, turmeric and paprika. Stir to combine.
  6. In a small bowl, whisk together flour and remaining almond milk until smooth. Add to soup.
  7. Add nutmeg, and continue to simmer soup over medium until desired thickness is reached.

Get the full recipe and details from Simply Whisked!

Zesty Peppers and Bowties 

Ingredients 

  • 3 tablespoons olive oil, divided
  • 2 red bell peppers, sliced into 1/2 inch strips
  • 1 teaspoon minced garlic
  • 8 ounces dried farfalle pasta
  • 1 lime
  • 2 tablespoons chopped parsley
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon real maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon nutritional yeast (optional) 

Directions 

  1. In a large saucepan over medium-high heat, heat two tablespoons of oil until it shimmers. Add the peppers. Cook for six to seven minutes, until crisp-tender. Add the garlic and cook for one to two minutes. Transfer to a bowl.
  2. Fill the pan with salted water and return to high heat. Add the pasta and cook according to package instructions until tender. Reserve one cup of cooking liquid, then drain.
  3. While the pasta cooks, use the palm of your hand to roll the lime over a cutting board to loosen the juices. Zest the lime into a small bowl, then halve it and squeeze the juice into the bowl. Add the parsley, mustard, maple syrup, salt, pepper, remaining tablespoon of oil, and one to two tablespoons of cooking liquid. Whisk to combine.
  4. Return the drained pasta to the hot pan. Add the pepper mixture and sauce. Place over low heat for two to three minutes, until warmed through. Taste and adjust as needed. Serve topped with nutritional yeast, if using. 

Get the full recipe and details from Vegan Cookbook for Teens by Barb Musick! 

Corn Salad

Corn salad by Preppy Kitchen.

Ingredients 

  • 6 ears of corn, shucked (about 5 cups cut from the cob)
  • 6 tablespoons cider vinegar
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1 cup diced cucumber
  • 1 cup halved grape tomatoes
  • ½ cup diced red onion
  • ½ cup crumbled feta cheese
  • ⅓ cup fresh basil leaves, chopped 

Directions 

  1. Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well. Cut the kernels from the cob.
  2. In a large mixing bowl, whisk together the vinegar, salt, and pepper. While whisking, slowly pour in the olive oil.
  3. To the dressing, add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil. Stir until well mixed. Cover and chill for at least one hour before servings. The salad can be refrigerated for up to 3 days. 

Get the full recipe and details from Preppy Kitchen!

Vegetarian Black Bean Quinoa Casserole 

Black bean quinoa casserole from Cozy Peach Kitchen.

Ingredients 

  • 1 cup dry quinoa
  • 1 ¼ cup vegetable broth
  • 10 ounce can diced tomatoes and green chiles
  • 10 ounce can red enchilada sauce
  • 15 ounce can black beans drained and rinsed; about 1.5 cups
  • 1 cup frozen sweet corn canned or fresh also works
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 ½ cups Mexican blend shredded cheese
  • Optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime

Directions 

  1. Preheat the oven to 375F degrees. Lightly oil a 9x13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds.
  2. On the stove in a small pot or in the microwave, heat the vegetable broth until simmering.
  3. Combine all ingredients, except for the cheese and garnishes, in the 9x13 baking dish. Stir to combine.
  4. Cover tightly with foil. Bake at 375F for 30 minutes on the middle oven rack. Remove the foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.
  5. Bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
  6. Top with the shredded cheese and return to the oven for 5 minutes, until the cheese is melted and bubbly.
  7. Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.

Get the full recipe and details from Cozy Peach Kitchen!

Bunny Bait Easter Snack Mix 

A close up shot of the sweet Easter snack, Bunny Bait, from Mom On Time Out.

Ingredients 

  • 12 cups popped popcorn, plain
  • 16 ounces white candy melts such as Ghirardelli, Candiquik, etc.
  • 3 cups miniature pretzels
  • 10 ounces M&M'S
  • 1/2 cup sprinkles
  • 10 ounces miniature marshmallows

Directions 

  1. Add popcorn and pretzels to a very large bowl. (If you don't have a bowl big enough, simply line a large baking sheet with parchment paper or a silicone mat and mix on top.)
  2. Melt candy melts according to package directions and pour over the top of the popcorn. Use tongs to toss to evenly coat popcorn and pretzels.
  3. Add the marshmallows, M&M'S and sprinkles and toss with tongs to coat again.
  4. Let the snack mix set for 30 minutes before breaking apart and serving.
  5. Store in an airtight container.

Get the full recipe and details from Mom On Time Out! 

Strawberry Bread

Strawberry Bread by Chef Dennis.

Ingredients 

  • ¾ cup granulated sugar
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 cups strawberries chopped
  • 2 tablespoons all-purpose flour to toss the strawberries in

For the Glaze: 

  • 1 cup powdered sugar
  • 3 tablespoons strawberries finely diced
  • ½ teaspoon vanilla extract
  • 1 teaspoon whole milk more or less as needed

Directions

  1. Preheat the oven to 350 degrees F.
  2. Liberally grease a 9 x 5 loaf pan and set aside until needed.
  3. Add the all-purpose flour, baking powder, and table salt to a large bowl and whisk to combine the dry ingredients.
  4. Add the granulated sugar, whole milk, vegetable oil, large egg, and vanilla extract to a large bowl and mix to combine the wet ingredients.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, toss together the chopped strawberries and the 2 tablespoons of all-purpose flour to coat the strawberries.
  7. Add the coated strawberries to the batter. Mix just enough to combine.
  8. Pour the bread batter into the prepared loaf pan.
  9. Place the loaf pan on the center rack of the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.
  10. Place the pan on a wire rack to cool for 10 minutes, then remove the bread from the pan and place it on the wire rack to cool completely.

    Glaze:
  11. Add the powdered sugar, diced strawberries, whole milk, and vanilla extract to a small bowl. Mix until smooth.
    *If the glaze is too thick add a little more milk. If the glaze is too thin add more powdered sugar.
  12. When the bread has cooled completely, pour the glaze over the top of the bread.

Get the full recipe and details from Chef Dennis! 

Old German Honey Cookies 

Ingredients 

  • 1 cup white sugar
  • 1 cup shortening
  • 1 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 4 cups all-purpose flour

Directions 

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt together sugar, shortening, and honey in a saucepan over low heat. Let cool.
  3. Mix together eggs, vanilla, baking soda, and ginger. Gradually add to cooled honey mixture. Slowly add flour to mixture. Stir until well blended.
  4. Drop by teaspoonfuls onto cookie sheets about 2 inches apart.
  5. Bake in the preheated oven until golden, 12 to 15 minutes.

Get the full recipe and details from All Recipes! 

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