What to Eat This Week – Flexible Fall Menu

I’m already falling into my fall routine. Tapas for Monday’s game night gathering, something from the freezer on night where one of us has a meeting or basketball practice or whatever, a slow cooker meal prepped for really long days in the office, and a soup or stew for early in the week – because then leftovers for lunch! It’s a little different every week, which keeps my family from getting bored, but some nights just lend themselves to certain kinds of dinners.
For #WhatToEatThisWeek, consider the menu flexible. My family’s preferred tapas night is Monday – but yours might be Thursday, or Saturday! I usually do the slow cooker on Wednesday, because we’re both at work late that day, but your long day might be Friday. Swap these yummy meals around to a schedule that works for you. We’re all about keeping it delicious, healthier, and fun – and each week is a new challenge!


Tapas for game night!
Fried Brussels Sprouts with Cheese


16 small to medium Brussels sprouts
16 (¼-inch thick) slices Cabot Seriously Sharp Cheddar
¼ cup all-purpose flour
¼ cup rice flour (you can substitute all-purpose flour if you cannot find rice flour)
⅔ cup cold plain seltzer or sparkling water
Canola, peanut, or sunflower oil for frying
Fine salt

*Optional for dipping: ¼ cup of mayonnaise plus ¼ cup Cabot Plain Greek Yogurt mixed with 2 tablespoons of hot sauce & salt and pepper, to taste.

Chicken Parmesan Mini Calzones

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1½ to 2 pounds boneless, skinless chicken breasts or tenders
1½ cup prepared marinara sauce (1 cup for recipe, and ½ cup for serving)
½ cup sundried tomato spread or tomato paste with herbs and garlic
½ teaspoon kosher salt
2 cloves garlic, peeled and minced
8 ounces Cabot Legacy Collection Alpine Cheddar Cheese, grated (about 2 cups)
¾ cup grated parmesan cheese, divided
18 frozen roll dough rounds thawed according to package instructions, or 1½ pounds of bread dough, divided into 18 equally sized pieces.
1 large egg, beaten with 1 tablespoon of water until frothy


Soup – double recipe, for plenty of lunchtime leftovers.
Lentil Veggie Soup with Cheddar Croutons


2 (15-ounce) cans lentils*, drained
1 (14.5-ounce) can chicken or vegetable stock or broth (1¾ cups)
About 1½ cups leftover roasted vegetables
½ teaspoon dried oregano, crumbled
½ teaspoon dried thyme leaves, crumbled
Salt and ground black pepper to taste
8 thin slices narrow loaf French bread (or 4 slices of larger loaf)
2 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about ½ cup)


Long day requires a meal hot and ready by the time we’re all finally home.
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)

Garnishes: Additional chopped cilantro, Greek Yogurt and guacamole 


Make this quiche on Sunday (make 2 – 1 to eat Sunday, 1 for later in the week!), and freeze until ready for use. Just defrost in the fridge in the morning, then  reheat covered in the oven for 20 minutes at 350. 

Cabot Sharp Cheddar Tomato Leek Quiche with Sour Cream Bacon Crust


2 cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
8 tablespoons cold Cabot Unsalted Butter, cut into pieces
½ cup chopped crisply cooked bacon (about 7 ounces uncooked)
¼  cup Cabot Sour Cream
¼  cup cold water
Roast tomatoes:
5 medium vine-ripened tomatoes
1 teaspoon sugar
1 teaspoon salt
¼  teaspoon ground black pepper
1 tablespoon olive oil

2 tablespoons Cabot Unsalted Butter
2 leeks, white and pale green part only, chopped and rinsed to remove any grit
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
3 large eggs
1½ cups heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper


Friday night in – with some serious comfort food.
 Shepherd Pie with Cabot Cheddar Crust



1 tablespoon olive oil
2 carrots, peeled and diced
2 medium onions, peeled and diced
1 small turnip, peeled and diced
1 pound ground lamb or beef
2 teaspoons chopped fresh thyme
1 teaspoon ground cinnamon
Salt and ground black pepper to taste
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 ¼ cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen
1 tablespoon tomato paste
Salt and ground black pepper to taste


2 pounds Yukon Gold potatoes, peeled
4 tablespoons Cabot Salted Butter
Salt and ground white pepper to taste
2 ounces Cabot Sharp Cheddar, coarsely grated (about ½ cup)


Big flavor for Saturday – shake things up!
Spicy Shrimp on Tomato Cheese Grits


1½ pounds shrimp, peeled and deveined
1 lemon, juice only
Hot sauce to taste
1 cup stone-ground grits
3½ cups chicken stock
½ cup (1 stick) Cabot Unsalted Butter
1 10-ounce can seasoned tomatoes (such as Rotel), drained with liquid reserved
8 ounces Cabot Sharp Cheddar, shredded (about 8 ounces)
6 slices bacon, diced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup dry white wine OR chicken stock
1 to 2 tablespoons steak sauce, such as A1

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!

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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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