What to Eat this Week – Eat the World

Who isn’t guilty of turning to the same old dinners again and again? There’s a reason Taco Tuesday exists, and it’s so we don’t have to think about what we’re going to make for dinner! But sometimes we all need something different.
If you’re ready to be released from the same old dinner routine, join us for a week of meals from around the world. Easy-to-follow recipes will deliver up delicious meals with a new flavor sensation every night. It’s #WhatToEatThisWeek from around the world!


One of northern India’s most popular dishes, Tandoori Chicken. Want to kick it up a notch? This recipe works great for lamb, veggies, or seafood!
Tandoori Chicken


8 tablespoons Cabot Unsalted Butter, to make 5 to 6 tablespoons of Ghee
1 whole frying chicken (3 to 4 pounds) cut up or 3 ½ lbs. chicken breast halves, skin on
2 teaspoons coriander seeds or 2 teaspoons of coriander powder
1 teaspoon cumin seeds or 1 teaspoon of cumin powder
1 inch piece of ginger root, roughly chopped or ½ teaspoon of ginger powder
3 garlic cloves, roughly chopped
1 small onion, roughly chopped
1 cup Cabot Plain Greek Yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon paprika


Big Mexican flavor in the effortlessness of the crock pot. Slow Cooker Mexican Quinoa Casserole
Slow Cooker Mexican Quinoa Casserole


1 cup water
1 cup uncooked tricolor quinoa
1 cup frozen bell pepper blend
⅔ cup salsa verde
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon lime juice
6 ounces Cabot Pepper Jack, grated (about 1 ½ cups)


One of Israel’s most popular egg dishes – Shakshuka is eclectic and delicious!


2 tablespoons olive oil
1 medium mild white or sweet onion, such as Vidalia, diced
1-2 garlic cloves, finely minced
1 (14.5-oz.) can fire-roasted diced tomatoes, partially drained
½ teaspoon sweet or sweet smoked paprika
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
3 large eggs
2 ½ ounces Cabot Garlic & Herb Cheddar or Cabot Seriously Sharp Cheddar, grated (about ⅔ cup), or a combination


Feast on the flavors of the Mediterranean with these easy Turkey roll-ups, perfect for a Thursday night.


¼ cup chopped dehydrated sundried tomatoes
1½ cups reduced-sodium chicken broth, divided
1 (10-ounce) package frozen spinach, thawed and squeezed dry
6 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 1/2 cups)
½ cup pine nuts (pignoli)
¼ teaspoon dried oregano
King Arthur Unbleached All-Purpose Flour, for dredging
2 tablespoons olive oil
2 cloves garlic, minced
½ cup fresh or bottled lemon juice
¼ cup white wine
2 tablespoons capers
½ teaspoon dried rosemary, crushed
8 turkey cutlets, pounded thin


If you’re not ready to dive head-first into homemade sushi, start with these easy Japanese-inspired rolls:
Steak and Scallion Rolls


BBQ Teriyaki Sauce:
½ cup of your favorite BBQ sauce
½ cup of soy sauce
½ cup of sherry or sake

For the Rolls:
2 thin, boneless venison steaks, 4 or 5 ounces each
4 wild leeks (ramps) or scallions, split lengthwise and cut into four pieces
½ cup or so of BBQ Teriyaki Sauce (recipe above)
Cabot Seriously Sharp Cheddar or Cabot Sharp Lite50 Cheddar, 2 or 3 ounces, cut into thin
strips, approximately the same size as the scallions


BBQ Teriyaki Sauce:
½  cup favorite barbecue sauce
½  cup low sodium soy sauce
½  cup sherry or sake

Vegetable & Cheddar Rolls:
1 medium yellow summer squash
1 medium zucchini
3 green onions or wild leeks, split lengthwise and cut crosswise into four pieces
½ red bell pepper, seeded and cut into thin strips the same length as green onions or leeks
4 ounces Cabot Sharp Lite50 Cheddar, cut into thin strips the same length as green onions or leeks


A simple, one-pan Italian dinner is delicious and easy-clean up.


2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1 ¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired

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.

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