What to Eat this Week | Big Dish Dinners
Some days, a PB&J for lunch just won’t cut it. There are days I leave the house at 8am, and get home at 10pm. A substantial lunch means the difference between pleasant productivity and a hangry ride home. The easiest way, in my opinion, to ensure an abundance of tasty and substantial lunches is to make dinners that will leave leftovers. And when it’s something delicious that keeps well in the fridge for the week, that you can go back to for a filling lunch or a hasty reheated dinner – that is a bookmarkable, winning recipe.
Meals that will feed a crowd or keep you in leftovers all week. #WhatToEatThisWeek @cabotcheese Click To Tweet
For #WhatToEatThisWeek, we’ve thrown in a few early-week big dish dinners that will keep you in leftovers until Saturday, and some equally yummy meals to enjoy all week.
Monday
Ingredients
10 medium, fresh tomatoes. 5 coarsely chopped and 5 sliced
2½ cups fresh basil leaves, coarsely chopped
2½ pounds penne, large elbows or shells
10 cups milk
5 8 ounce bars Cabot Extra Sharp Cheddar or Cabot Alpine Cheddar, grated (about 10 cups)
20 tablespoons Cabot Salted Butter (2½ sticks)
20 tablespoons King Arthur Unbleached All-Purpose Flour
2½ cups of Panko bread crumbs
Tuesday
Ingredients
1 large onion, finely chopped
4 large cloves of garlic, minced
2½ pounds of fresh ground beef
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon coriander
1 16 ounce can refried beans
1 16 ounce jar of hickory smoked BBQ sauce
3 14.5-ounce cans fire roasted crushed tomatoes
2 4-ounce cans diced chilis
20 8-inch flour tortillas
1½ pounds Cabot Extra Sharp Cheddar, grated (about 5 cups)
1½ pounds Cabot Monterey Jack, grated (about 5 cups)
1 pint Cabot Sour Cream
1/4 cup chopped fresh cilantro, plus more for garnish
Wednesday
Cauliflower and Hamburger Casserole
Ingredients
2 pounds ground beef, preferably 90% lean
1 tablespoon Cabot Salted Butter
1 large onion, chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
½ teaspoon salt
1 teaspoon paprika
½ teaspoon dry thyme
½ teaspoon pepper
2 tablespoons tomato paste
½ cup dry red wine
2 teaspoons Worcestershire sauce
¾ cup chicken broth
1 large head cauliflower, cored and cut into small florets
2 cups milk, divided
2 tablespoons plus 1 teaspoon cornstarch
12 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 3 cups)
¼ teaspoon ground white pepper
Thursday
Spring Green Soup with Scallions & Cheddar Dumplings
Ingredients
1 tablespoon Cabot Unsalted Butter
1 bunch scallion, sliced, white and green parts separated
1 large sweet onion, diced
½ teaspoon salt
¼ teaspoon pepper
2 carrots, diced
2 sticks celery, diced
½ teaspoon dry thyme
¼ cup dry sherry
8 cups reduced-sodium vegetable or chicken broth
4 cups fresh spinach leaves, stems removed and chopped
½ cup King Arthur Whole-Wheat Flour or King Arthur Unbleached All-Purpose Flour
¼ teaspoon baking soda
⅓ cup buttermilk
1 egg white, lightly beaten
3 ounces Cabot Seriously Sharp Cheddar, shredded (about ¾ cup)
Friday
Southwest Black Bean Corn and Cheddar Chopped Salad
Ingredients
Salad:
2 hearts of romaine lettuce, chopped
1 14-ounce can black beans, drained and rinsed
1 avocado, peeled, pitted and diced
1 cup cubed Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar (4 ounces)
1 cup frozen corn kernels, thawed
1 cup cherry tomatoes, cut in half
½ cup chopped jicama
¼ cup chopped cilantro
Dressing:
½ teaspoon salt
1 small clove garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons agave syrup or honey
½ teaspoon ground cumin
¼ teaspoon ground chipotle chili or ⅛ teaspoon cayenne pepper
Saturday
Creamy Thai Peanut Spaghetti Squash
Ingredients
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!You can also sign-up for our Newsletters so that you don’t miss a thing.
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.
