Monday
Ingredients
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
Tuesday
Ingredients
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)
Wednesday
Ingredients
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
Thursday
Ingredients
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
Friday
Ingredients
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
Ingredients
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
Saturday
Ingredients
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.
