Cabot is here to help you with three delicious dishes that will make your next meal for the masses easier, tastier, and full of wholesome ingredients.
These three mouth-watering recipes were developed by Cabot’s Department of Gratitude and Cabot Chef Jimmy Kennedy to serve on the Farmers’ Gratitude Grille. The Grille, a state-of-the-art traveling kitchen, is deployed around the country to feed hungry volunteers wherever groups of generous people are giving their time and efforts to make their communities better.
Cabot farmers are volunteers themselves so they know the importance of volunteering in making communities stronger, healthier, and happier places to live. That’s why they launched the Gratitude Grille and created Reward Volunteers, a free program that helps you track your volunteer hours at non-profit organizations.
So the next time the occasion calls for feeding a crowd, try one of these scrumptious, easy-to-prepare recipes.
Macaroni & Cheese has long been a crowd pleaser. This version by Chef Jimmy Kennedy incorporates the fresh flavors of summer in his Tomato Basil Mac & Cheese. It’s a new take on the cheesy, classic original that couldn’t be easier…or tastier, and it’s perfect when you have many mouths to feed!
Pimento Cheese is a classic Southern treat whose popularity has spread around the country. Cabot Chef Jimmy Kennedy – who lives in Vermont but was raised in the South – uses Cabot Cheddar and a bit of Cabot Greek Yogurt to make his Pimento Cheese extra special.