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the Recipe Coop, Mendon, MA (2026)

02/14/2026

🥞 High-Protein Cottage Cheese Pancakes

Makes 6 servings

🛒 Ingredients
• 21 oz 2% cottage cheese
• 2 large eggs
• 1½ cups Organic Unbleached All-Purpose Flour
• 6 scoops Grass-Fed Whey Isolate (French Vanilla)
• 3 tsp baking powder
• ¾ tsp cinnamon
• 3 tbsp 100% pure maple syrup
• 3 tsp vanilla extract
• 5 tbsp Whole milk (add as needed)
• Olive oil spray for pan

👩‍🍳 Instructions
1. Blend wet base:
Add cottage cheese and eggs to a blender. Blend until completely smooth.
2. Add dry ingredients:
Add flour, protein powder, baking powder, cinnamon. Blend again.
3. Add flavor + liquid:
Add maple syrup and vanilla.
Start with 4 tbsp milk, blend, then add 1 tbsp at a time until batter is thick but pourable.
4. Rest batter 3–5 minutes
(Important — protein powder thickens as it hydrates.)
5. Cook:
• Heat pan to medium-low.
• Lightly spray with olive oil.
• Pour pancakes and cook until bubbles form and edges set.
• Flip once and cook through.

Protein pancakes brown faster, so don’t use high heat.

01/12/2026

one-hour chili 🥘

1 lb of venison or 93% ground beef
15oz kidney beans, drained (any bean works!)
1 yellow onion, diced
1 green bell pepper, diced
1 tbsp minced garlic
1 tbsp smoked paprika
1/2-1 tbsp chili powder (based on your preferred spice level)
1 can of beer (we used )
4 cups of beef bone broth
28 oz diced tomatoes
1 tbsp honey
1 tbsp olive oil
Salt & pepper to taste
Optional: tomato paste to thicken, add in 1 tbsp amounts as you go)

1. In a large dutch-oven (or pot) add olive oil, onion and minced garlic. Cook on medium 2-3 minutes until onion is translucent. Add ground meat and cook until no pink remains.
2. Add all remaining seasonings, honey, bell pepper, drained beans and diced tomatoes. Stir to combine. Pour in beer and bone broth. Mix well.
3. On high heat - bring to a boil and reduce heat. Simmer for 45-60 minutes uncovered. At 45 minutes, if still not thick enough, add in 1tbsp of tomato paste and continue cooking until your desired thickness.
4. Top with jalapeños (can add these at beginning as well), cheese, sour cream, etc. Enjoy!

09/01/2025

ham & cheese frittata 🍳

6 eggs
1 cup cottage cheese
5 slices of ham, chopped
1/4 small white onion, chopped
2 tbsp jalapeños
2 tbsp mozzarella cheese, chopped
crushed red pepper
salt & pepper

1. Preheat oven to 350. Spray glass dish with avocado oil spray.
2. Blend eggs, cottage cheese, crushed red, salt & pepper - pour into dish.
3. Top with jalapeños, onion, ham & cheese
4. Bake 30 minutes (top & sides should be browned and no liquid on top)
5. Slice and serve or meal prep for the week 😁

03/25/2025

Meatball “Penicillin” Soup

*We used meatballs for these two, but have also used shredded chicken in the past. You can also omit the meat all together and just enjoy as is with the broth and pasta.

*This recipe is so easy to play around with - notice the color difference between the two; one bone broth was used the other vegetable broth. You can add more carrots, celery and onion or remove pending your tastes.

•meat of your choice, prepared & cooked (meatball recipe in our feed)
•pasta of your choice, cooked per package instructions (the small shapes go great with this and for the kiddos!)
•4 cups of unsalted bone broth or vegetable broth
•4 cups of filtered water
•1 large white onion, peeled and quartered
•3-4 carrots, peeled and quartered
•4 celery stalks, cut in half
•5 garlic cloves, peeled and ends trimmed

1. Prepare your meat of choice and pasta accordingly, set aside.
2. In a large pot, add all of your cut vegetables, broth, water and season with salt and pepper. On high heat - cover and bring to a boil. Once boiling, turn heat to medium and simmer for 25-30 minutes. A fork should easily pierce the vegetables once done.
3. With an immersion blender, blend all of the veggies into the broth. OR. Laddle the vegetables and a cup of broth into a blender and blend a bit at a time - return all to the pot. Once blender - cook on medium for an additional ten minutes.
4. Place your pasta and meat into a bowl. Laddle as much broth as you desire over them - top with fresh Parmesan. Enjoy!

03/19/2025

Lamb Greek Bowls 🥗

•Lamb chops or protein of your choice!
•2 inch block of feta
•1 cup of couscous ( Shaw's Supermarket O Organics)
•10-12 cherry tomatoes
•1/4 English cucumber
•1/4 red onion
•2-4 pepperoncinis
•Olives if you’re into them 😉
•Tzatziki (make your own! recipe in my feed)
•salt, pepper & olive oil

1. Cook your protein anyway you want! Ideas: Lamb chops (recipe in feed), Grilled Chicken, Beef, options are endless.
2. Cook couscous per package instructions, drizzle with olive oil and season with salt and pepper - divide into two bowls.
3. Slice cherry tomatoes, cucumber, red onion, feta, olives and pepperoncinis - combine and drizzle with olive oil, salt and pepper. Divide between two bowls.
4. Add protein to each bowl. Drizzle with tzatziki and serve!

*Tzatziki not pictured for aesthetic reasons 😉

03/12/2025

Shrimp, Bacon & Brussie Pasta 🦐🥓 (upgraded version!)

•6 oz pasta shape of your choice
•14-16 shrimp (you can use any protein)
•6 brussies (ends chopped and sliced thin)
•4 pieces of cooked bacon
•1 tbsp minced garlic
•1 tbsp lemon juice
•1 tbsp of avocado oil
•Salt, pepper & garlic powder
•Parmesan

1. Cook bacon per instructions (crispy!) and set aside.
2. Cook pasta in salted water, strain and set aside.
3. Spray pan with avocado oil spray, add sliced brussies, cook over medium heat for 5-6 minutes.
4. While the brussies are cooking, salt, pepper, and garlic powder the shrimp on both sides and add to pan. Cook for 2 minutes and flip.
5. Add lemon juice, avocado oil, and minced garlic to pan. Cook for additional 3-4 minutes until shrimp is cooked through.
6. Portion pasta into two servings. Top with shrimp and brussies, sprinkle with parm and crumbled bacon!

03/05/2025

Pepperoncini Chicken Thighs

•1.5-2lbs bone-in, skinless chicken thighs
•2 Yukon gold potatoes
•1/4 red onion, chopped
•2 cloves of garlic, minced
•12 whole pepperonicinis (or as many as you want!)
• Pluck seasoning if you have it!
•salt, pepper & olive oil

1. Preheat oven to 425*
2. Trim thighs, and generously season both sides of each thigh with salt and pepper (& Pluck!). Coat a coast iron pan with olive oil (or avocado oil) until bottom is covered. Turn on medium heat - place thighs skin side down for 10-12 minutes (chicken should be cooked halfway and have a nice sear on the skin side down).
3. Chop potatoes and add to a bowl with a pepperoncinis, drizzle of olive oil, salt and pepper. Combine.
4. When chicken is halfway, turn off burner and distribute potatoes & pepperoncini mixture evenly around the chicken.
5. Pour 1/3 cup of pepperoncini juice over everything and place cast iron pan in oven to bake for 25-30 minutes.
6. Remove chicken from pan to rest on cutting board. Add onions to potatoes and pepperoncinis on stove and cook for 2-3 minutes on medium heat then serve!

03/03/2025

Cheesy Egg Bites (makes 10) 🍳

•8 eggs
•1 cup good culture cottage cheese
•toppings of your choice
•olive oil
•salt & pepper

1. Preheat oven to 350*. Grease muffin tin with olive oil.
2. Combine eggs, cottage cheese, sprinkle with salt & pepper - blend or mix well.
3. Pour evenly into muffin tin cups - about half full.
4. Top with anything you like! We used Applegate salami bites and jalapeños for this week.
5. Bake for 20 minutes and enjoy!

Topping Suggestions: shredded cheese, bacon, chorizo, ground sausage, beef or chicken, pepperoni, onions & peppers - the list is endless!

01/29/2025

Dill-icuous Dip

•1 cup Grass-Fed, Organic Yogurt
•1 cup good culture Whole Milk Cottage Cheese
•2 tbsp Organic Valley Half & Half (or milk)
•1 tbsp dried dill w**d
•1 tsp garlic powder, salt & pepper

1. Blend all ingredients with an immersion blender or regular blender. Store in the fridge for at least 1 hour before serving. Enjoy with vegetables, in a Greek bowl - your options are endless. It’s addicting.

*This makes a great dip recipe. If you want it more of a dressing, add 1/4 cup of half & half or milk instead of 2 tbsp.

12/11/2024

Deconstructed Cabbage Bowls (serves 4)

•1 lb of ground meat - beef, turkey, chicken (we used Verde Farms 93/7 grass-fed ground beef)
•1/2 a large cabbage, sliced into chunks (about 4-5 cups)
•1/2 yellow onion, diced
•1 cup of dry rice, uncooked (we used Shaw's Supermarket O Organics white basmati rice)
•15 oz tomato sauce (we used O Organics Tomato Basil)
•1.5 cups low sodium beef broth (use vegetable/chicken if not using beef) (we used O Organics low sodium beef broth)
•1 tsp minced garlic
•avocado/olive oil
•salt, pepper, oregano, parsley, and paprika to taste
•cheese and crushed red pepper for topping

1. In a Dutch oven, over medium-low heat, saute ground meat with a drizzle of avocado/olive oil. Once mostly browned, add in diced onion and minced garlic. Cook for 5 minutes.
2. Add in rice, sauce, broth and cabbage. Sprinkle with salt, pepper, oregano, parsley, and paprika. Stir to combine. Cover and cook for 10 minutes. Stir. Cover and cook for another 10 minutes. Taste and ensure the cabbage is mostly soft and the rice is cooked. Total time should be 20-25 minutes.
3. Serve and top with toppings of choice - we did shredded cheese and crushed red pepper.

12/05/2024

Smoked Salmon & Arugula Salad

•2 cups Olivia’s Organics arugula
•3-4oz wild caught smoked salmon
•1/4 avocado
•1 tbsp red onion
•1 tbsp Wonderful Pistachios sea salt pistachios
•1/2 tbsp of Go Raw organic sprouted sea salt pumpkin seeds
•1 tbsp avocado oil
•1/2 tbsp lemon juice
•everything bagel seasoning
•Parmesan for garnish

1. Place arugula in salad bowl. Cut salmon into bite sized pieces and place on arugula. Add red onion, avocado, pistachios, pumpkin seeds.
2. Combine avocado oil and lemon juice, drizzle on top of salad.
3. Sprinkle with your favorite cheese and everything bagel seasoning.

the Recipe Coop

02/14/2026

01/12/2026

09/01/2025

03/25/2025

03/19/2025

03/12/2025

03/05/2025

03/03/2025

01/29/2025

12/11/2024

12/05/2024

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