What to Eat This Week – We’ve Still Got Some Summer to Enjoy

Summer is getting away!

The good news is, we’re still enjoying the veggie bounty, the cooler evenings are coming a little sooner, and the turning leaves and glories of autumn are in the near future. There are still plenty of summer moments to enjoy. So load up on summer veggies, kick back, and enjoy another week of delicious meals with our menu planner!


Monday

Veggie Tostada Towers 

Veggie Tostada Towers

Ingredients

12 (6-inch) corn tortillas
1 ½ teaspoons olive oil
2 medium zucchini, chopped
2 plum tomatoes, chopped
1 medium red onion, chopped
1 each green and red bell pepper, chopped
2 jalapeno peppers with seeds, minced
1 cup frozen corn kernels, thawed
4 green onions, green and white parts, minced
¼ cup chopped fresh cilantro plus 4 sprigs for garnish
½ teaspoon salt
6 ounces Cabot Jalapeno Lite50 Cheddar, grated (about 1 ½ cups)
¼ cup Cabot Light Sour Cream


Tuesday

Vegetarian Curry

Vegetarian Curry

Ingredients

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small head of cauliflower, cut into florets
3 cups vegetable broth
1 teaspoon curry powder
1 teaspoon grated fresh ginger
1 teaspoon Sriracha
1 teaspoon lime juice
Pinch of salt
¾ cup Cabot Plain Greek Yogurt
1 teaspoon sesame oil
⅓ cup cashews
¼ cup chopped fresh cilantro

 


Wednesday

Vegetable Tart with Cheddar Cornmeal Crust

Vegetable Tart with Cheddar Cornmeal Crust

Ingredients

Cornmeal Crust:
Olive oil spray
1 cup yellow cornmeal (gluten-free if desired)
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
1 teaspoon sugar
½ teaspoon salt
1 large egg
1⁄3 cup reduced fat (2%) milk
1 ½ tablespoons olive oil

Vegetable Filling:
3 small tomatoes, sliced
1 bunch spring onions or green onions, trimmed and halved lengthwise
2 portobello mushrooms, sliced
2 small red bell peppers, cored, seeded and cut into strips
1 tablespoon olive oil
Salt and ground black pepper to taste
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
About 8 enoki mushrooms
2 tablespoons grated Parmesan


Thursday

Hot & Smoky Cheddar Cheese Sauce

Hot & Smoky Cheddar Cheese Sauce

Ingredients

2 tablespoons Cabot Unsalted Butter
2 tablespoons King Arthur All-Purpose Flour
1¼ cups fat-free or regular milk
¼ teaspoon salt
¼ teaspoon pepper (white pepper if desired)
¼ teaspoon garlic powder
6 ounces of *Cabot Hot Habanero Cheddar, shredded (about 1 ½ cups)
1½ teaspoons smoked paprika

 


Friday

Roasted Vegetable Mac & Cheese

Roasted Vegetable Mac & Cheese

Ingredients

1 cup onions, cut into thin strips
1 cup carrots, peeled and sliced ½ inch thick
1 cup mushrooms, cleaned and halved or cut into 1-inch pieces
½ cup red bell pepper, cored and cut into ½-inch pieces
½ cup green bell pepper, cored and cut into ½-inch pieces
½ cup yellow squash, cut into ½ to 1-inch pieces
½ cup zucchini, cut into ½ to 1-inch pieces
¼ cup canola oil, divided
1 tablespoon dried thyme, divided
Salt and ground black pepper to taste
Mac & Cheese:
16 ounces dry penne, large elbows or shells
8 tablespoons (1 stick) Cabot Salted Butter
½ cup King Arthur Unbleached All-Purpose Flour
4 cups hot milk
16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups)
1 teaspoon dried basil
1 teaspoon dried dill weed
1 cup Panko breadcrumbs

 


Saturday

Cheesy Chicken Stuffed Spaghetti Squash

Cheesy Chicken Stuffed Spaghetti Squash

Ingredients

1 large spaghetti squash, cut in half, seeds removed
1 cup left-over cooked chicken or rotisserie chicken, cut into bite sized chunks (about 5 ounces)
1 cup plus 2 tablespoons marinara sauce, divided
¼ cup chopped fresh basil, divided
½ teaspoon salt|
½ cup ricotta cheese
6 ounces Cabot Alpine Cheddar, grated (about ¾ cup)



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.blog


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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