What to Eat this Week – Summer Fruits & Veggies

On Tuesdays I arrange outings with friends to do fun summer things with their collective brood of children. One of the events I am most excited for is berry picking. The season, weather permitting, is nearly upon us! There’s nothing more satisfying that encouraging small children to crouch down low and pluck perfect little strawberries, raspberries, blackberries, or blueberries and put them into my basket. Thank you, children of my friends.

#berryseason is coming. #WhatToEatThisWeek planned meals featuring our favorite berries & summer veggies Click To Tweet

In addition to celebrating berry season, #WhatToEatThisWeek is still embracing all the glory that is summer. So head to your local farmers market and collect your summer veggie bounty! Pack up some Pasta Salad in a jar, and don’t forget our handy dandy new Cracker Cuts – perfect for any outing – and then gather up your friends or family to spend an afternoon on the beach, or hiking a local nature trail, or anything equally summery. Cheers, friends.


Monday

Pasta Salad in a Jar

Pasta Salad in a Jar

Ingredients

2 tablespoons pesto
1 teaspoon italian seasoning
½ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 cups cooked pasta
2 zucchini, sliced in half lengthwise and grilled or roasted
2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar , cut into small cubes


Ingredients

For The Plate:
12 Cabot Extra Sharp Cheddar Cheese cubes
¼ cup California Giant Raspberries
¼ cup California Giant Blackberries
¼ cup California Giant Blueberries
Raspberry Sauce (recipe follows)
Blackberry Sauce (recipe follows)
Almond Crunch (recipe follows)

For The Raspberry Sauce:
¾ cup California Giant Raspberries
2 tablespoons sugar
½ teaspoon lemon juice

For The Blackberry Sauce:
¾ cup California Giant Raspberries

2 tablespoons sugar
½ teaspoon lemon juice

For The Almond Crunch:
1 cup whole almonds
1 tablespoon fennel seeds
1½ tablespoons honey
½ teaspoon sea salt
 teaspoon freshly ground black pepper


Wednesday

Power Salad with Yogurt Dill Dressing

Power Salad with Yogurt Dill Dressing

Ingredients

2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces
¼ cup Cabot 2% Plain Greek-Style Yogurt
1 tablespoon mayonnaise
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar or white wine vinegar
¼ teaspoon salt
Freshly ground pepper
4 cups lightly packed mixed greens
½ cup canned drained chick peas, rinsed
1 cup cherry tomatoes, rinsed and halved
1 cup cooked diced chicken breast (about 5 ounces)
2 ounces Cabot Sharp Lite50 Cheddar, cut into cubes (about ½ cup)


Thursday

Summer Break Salad

Cabot Summer Bread Salad

Ingredients

½ red onion, finely chopped
2 cloves garlic, peeled and mashed into paste
2 teaspoons freshly grated lemon zest
¼ cup red wine vinegar
½ cup light virgin olive oil
6 ripe plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 English cucumber, peeled, seeded and chopped
½ cup Kalamata olives, pitted and halved
Salt and ground black pepper to taste
1 large loaf stale bread, cut into 1-inch cubes
4 ounces Cabot Sharp Cheddar, crumbled or finely diced (about 1 cup)
¾ cup fresh basil leaves, shredded


Friday

Cabot Cheddar Bacon Burgers

Cabot Cheddar Bacon Burgers

Ingredients

½ pound hot Italian turkey sausage, casings removed
½ pound ground sirloin
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
½ teaspoon chili powder
¼ teaspoon ground chipotle pepper
¼ teaspoon salt
4 whole wheat buns, split
4 strips turkey bacon, cooked
Spinach leaves
Sliced tomatoes
Chipotle Aioli


Saturday

Grilled Summer Pizza

Grilled Summer Pizza

Ingredients

2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar, grated (about 2 cups)
1 tablespoon fresh thyme leaves


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!You can also sign-up for our Newsletters so that you don’t miss a thing.blog


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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