Try these tempting and tasty Easter recipes from the farm families who own Cabot.
Easter is a time of reflection, rebirth, and renewal. It is also a time when families and friends get together to celebrate the season; Cabot farm families are no exception. We’ve gathered some of our farmers’ favorite Easter dishes – breakfast and brunch, sides and salads, and marvelous main courses – to share with.Enjoy some of the @cabotcheese farmers’ favorite #Easter dishes with your family this holiday. Click To Tweet
Many of these recipes are from The Cabot Creamery Cookbook, which features simple, wholesome dishes from America’s best dairy farms. In addition to featuring recipes that showcase Cabot’s award-winning cheese, butter, and yogurt, the book also includes gorgeous photographs of farm families and their beautiful bovines. Accompanying those incredible images are stories about life on Cabot dairy farms throughout New York and New England.
So here, in no particular order, are ten terrific recipes that you can make for your family, at Easter and throughout the year. They’re sent with love from the 1,200 farm families who own Cabot.
1. Why not start the day with a delicious breakfast? And what could be a more fitting way to start Easter Sunday than with an easy egg dish that will feed a hungry crowd? This Breakfast Sausage Bake is from Wheeler Farm in Wilmington, Vermont.
2. Here’s a recipe that you can serve at any meal – breakfast, lunch, or dinner. This Cheddar, Ham & Asparagus Rosti from the Cabot Kitchens is so versatile and it’s gluten free, lactose free, and totally scrumptious.
3. Liberty Hill Farm in Rochester, Vermont is not only a thriving family dairy farm, it is also an award-winning guest farm – like a bed & breakfast, but with fun farm activities. In addition to breakfast, guests are treated to farmer Beth Kennett’s delicious dinners as well. One of her guests’ favorite dishes is Beth’s Savory Bread Pudding, which is loaded with veggies, Cabot cheddar, and fabulous flavor!
4. Another favorite at the Liberty Hill Farm table, whether for family or for guests, are these delightful Yogurt Curry Deviled Eggs. This recipe comes to the rescue when you’re thinking about what to do with all those colorful eggs the Easter Bunny left you!
6. Theresa Freund of Freund’s Farm in East Canaan, Connecticut has put her own unique spin on a traditional dish. Her Sweet Corn Pudding is rich, moist, and light. And it comes with just a bit of a kick, courtesy of minced jalapeño peppers.
7. Another classic side dish that has been elevated to mouthwatering heights is this Cheesy Broccoli Casserole from PAPAS Dairy in North Bangor, New York. It’s loaded with broccoli, smothered in gooey Cabot cheddar, and finished with a crunchy cracker topping. This dish may just turn out to be the superstar at your Easter dinner.
8. Are you looking for a lighter pasta salad with a full complement of delectable flavors? Try this Bow Tie Pasta Salad with Light Cheddar from the Cabot Kitchens. It’s a favorite at the Flood Brothers Farm in Clinton, Maine. Farmer Jenni Tilton-Flood tells us: “The secret to this salad is the tangy, rich taste of Cabot Greek-Style Yogurt instead of mayonnaise. And it’s even tastier the next day!”
9. Here’s a light, luscious confection that is a lovely way to end your Easter meal. These Blueberry Lemon Cheesecake Squares from Krebs Organic Dairy Farms in Starks, Maine taste every bit as good as they look.
10. This simple, and simply scrumptious Lemon Yogurt Pound Cake from the Richardson Family Farm in Hartland, Vermont has even the most discerning dessert lovers begging for more. It’s a tasty treat after dinner, after school, or just about any time when only something light and sweet will do.
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 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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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine.