Have you heard? It’s apple season! 
Naturally that means I eat an apple every day for lunch. With Seriously Sharp Cheddar Cracker Cut Slices, with peanut butter as a dip, and on special days, with caramel dip! Yum. But it also means I take every opportunity to sneak or star apples in dinners. Honeycrisp, Fuji, Pink Lady, McIntosh, Gala – every variety has a unique flavor, texture, and potential use. It’s one of the best parts of fall. 
For #WhatToEatThisWeek we’ve included a few of our favorite apple recipes, and mixed in some fresh and delicious (and easy) mid-week meals. Enjoy!


Mix sausage or shredded rotisserie in this Apple Risotto for a complete and hearty meal. I recommend Granny Smith, or any other variety with a sharp flavor and big crunch.
Vermont Cheddar Apple Risotto


6-8 cups homemade or store-bought vegetable broth
2 local apples, peeled, cored and cut in medium dice
2 tablespoons Cabot Unsalted Butter, divided
1 tablespoon olive oil
2 cloves garlic, peeled and gently crushed
3 sprigs thyme, gently bruised with back of knife
1 bay leaf
2 tablespoons minced shallot or yellow onion
2 cups Arborio or Carnaroli rice
1 teaspoon salt, plus more to taste
½ cup white wine
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
1 teaspoon finely chopped fresh thyme
Optional garnishes; sliced green onions, Cabot Sour Cream or fried sage leaves


Use whatever veggies are fresh and readily available at your farmer’s market, from your garden, or in the local section of your grocery store. 
Vegetable Tomato Sauce


1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 zucchini or yellow squash, chopped
1 carrot, grated
½ acorn or small butternut squash, peeled and chopped
1 teaspoon dried oregano
1 bay leaf
2 (28-ounce) cans chopped tomatoes with juices
Salt to taste


These YUMMY grilled cheeses are loaded with very Vermontery ingredients. It calls for Granny Smith, but I really like a Pink Lady for these. 
The Ver-Monte Cristo


3 large eggs, beaten
1 cup half-and-half
2 tablespoons vanilla extract
4 slices favorite local bread, thinly sliced
2 tablespoons Cabot Unsalted Butter, divided
1 Granny Smith apple, cored and sliced
1 whole shallot or very small onion, julienned or thinly sliced
1 teaspoon apple cider vinegar
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 large cooked sausage patties or thick slices ham


Just a few ingredients, but so hearty and delicious. This bake calls for golden delicious, but Honeycrisps, Galas, or Empires would also work well.
Potato, Apple and Sausage Bake


1 ½ pounds small potatoes, such as red, blue or gold, cut into 1-inch chunks (about 6 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 links fully-cooked chicken sausage, sliced (12-ounces)
2 golden delicious apples, peeled, cored and cut into 1–inch chunks
2 tablespoons whole-grain mustard
2 tablespoons honey
1 tablespoon cider vinegar or red wine vinegar
4 ounces Cabot Alpine Cheddar, Cabot Seriously Sharp Cheddar or Cabot Extra Sharp Cheddar, shredded (about 1 cup)
Parsley for garnish, optional


Friday Pizza Night? Of course you can always order out – but this tasty white pizza is quick to make and totally worth it.
White Pizza with Basil & Monterey Jack


1 pound favorite whole-wheat or white pizza dough
⅔ cup part-skim or whole milk ricotta cheese
⅔  cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
¼ teaspoon salt
1 tablespoon olive oil
1 clove garlic, minced
6 ounces Cabot Monterey Jack or Cabot Pepper Jack, grated (about ¾ cup)
⅓ cup slivered fresh basil leaves
Freshly ground black pepper to taste


Bold flavors are the perfect way to enjoy a Saturday evening. Thai, anyone?
Creamy Thai Peanut Spaghetti Squash


3 medium or 2 large spaghetti squash
1½ teaspoon salt, divided
1 teaspoon minced garlic
½ cup smooth natural peanut butter, room temperature
½ cup Cabot Plain Greek Yogurt
3 tablespoons maple syrup
2 tablespoons fresh lime juice
1 to 2 teaspoons Sriracha or Sambal Oelek hot sauce, plus more for serving
1 teaspoon grated ginger
½ cup chopped fresh basil, divided
¼ cup chopped fresh cilantro, divided
1 cup thinly sliced red bell pepper
¼ cup finely diced red onion
chopped peanuts, for garnish

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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