Monday
Ingredients
4 cups cubed butternut squash, about 1 1/4 pounds
2 cups whole-grain macaroni
1 tablespoon plus 1 teaspoon canola oil, divided
2 shallots, chopped
3 cups lowfat (1%) milk, divided
1/3 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons Dijon Mustard
1 teaspoon chopped fresh rosemary
3/4 teaspoon salt
1/4 teaspoon ground white pepper
6 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded (about 2 cups)
3 tablespoons whole-wheat Panko breadcrumbs
1/2 teaspoon paprika
Tuesday
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)
Wednesday
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
Thursday
Ingredients
Cheddar Crust
¾ cup King Arthur White Whole-Wheat Flour
1/3 cup King Arthur All-Purpose Flour, plus more for dusting
¼ teaspoon salt
4 tablespoons cold Cabot Unsalted Butter, cut into chunks
6 ounces shredded Cabot Farmhouse Reserve or New York Extra Sharp Cheddar, divided (about 3/4 cup)
4 to 7 tablespoons ice water
1 egg, beaten
pinch each coarse salt and pepper, optional
Filling
2 large chicken breasts
2 tablespoons canola oil
1 medium onion diced, about 1 3/4 cups
1 cup diced carrots
¾ cup chopped celery
1 clove garlic, minced
½ teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup King Arthur All-Purpose Flour
2 cups reduced-sodium chicken broth
1 cup frozen peas
1 tablespoon chopped mixed fresh herbs, such as sage and thyme
Friday
Ingredients
2 pounds ground beef, preferably 90% lean
1 tablespoon Cabot Salted Butter
1 large onion, chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
½ teaspoon salt
1 teaspoon paprika
½ teaspoon dry thyme
½ teaspoon pepper
2 tablespoons tomato paste
½ cup dry red wine
2 teaspoons Worcestershire sauce
¾ cup chicken broth
1 large head cauliflower, cored and cut into small florets
2 cups milk, divided
2 tablespoons plus 1 teaspoon cornstarch
12 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 3 cups)
¼ teaspoon ground white pepper
Saturday
Ingredients
2 tablespoons olive oil, divided
1/2 cup finely chopped onion
1/2 cup finely diced fresh beets (optional; if omitting beets, increase cooked sweet potato to 1 cup)
3 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry whole wheat breadcrumbs
1/4 cup King Arthur Whole Wheat Flour
2 tablespoons minced fresh parsley
1/2 teaspoon each salt and ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground coriander
1/2 cup mashed cooked sweet potato
7 ounces Cabot Seriously Sharp Cheddar, grated (about 1 3/4 cups), divided
Juice of 1/2 lemon
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.
