What to Eat This Week – Heart Healthy

It’s always a good time to take good care of yourself. Heart Health Month is no exception, in fact it’s the perfect time. On #WhatToEatThisWeek, we’re serving up some delicious, heart-healthy dinners. Variety and great tasting options make it all the easier to stay on track.

Monday

Oven Roasted Salmon with Cabot Cheddar Polenta

Oven Roasted Salmon with Cabot Cheddar Polenta

Ingredients

  • 2 (4-ounce) salmon fillets
  • Cooking spray
  • 1 teaspoon lemon-pepper seasoning*
  • 1/2 medium lemon, sliced
  • 2 teaspoons olive oil
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • Dash of freshly ground black pepper
  • 1/2 cup finely ground yellow cornmeal
  • 2 ounces Cabot Sharp Lite50 Cheddar, grated (about 1/2 cup)

Tuesday

Maple-Wheat Berry Salad

Maple-Wheat Berry Salad

Ingredients

Salad:

  • 1 1/2 cups wheat berries
  • 6 cups water
  • 4 ounces Cabot Sharp Lite50 Cheddar, finely diced (about 1 cup)
  • 1 cup chopped grape tomatoes
  • 1/2 cup frozen white corn, thawed
  • 1 green onion, green and white parts, sliced
  • 1 tablespoon fresh lemon juice

Dressing:

  • 1/4 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • Salt and ground black pepper to taste

Wednesday

Roasted Asparagus & Mushroom Salad with Toasted Cheddar Shards

Roasted Asparagus & Mushroom Salad with Toasted Cheddar Shards

Ingredients

Vinaigrette dressing:

  • 1 1/2 tablespoons minced shallot
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil

Cheddar shards:

  • Nonstick cooking spray
  • 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour

Salad:

  • 1 pound asparagus, tough ends snapped off
  • 6 cups arugula or torn hearts of romaine
  • 2 ounces fresh enoki or beech mushrooms

Thursday

Sweet Potato Chipotle Cheddar Soup

Sweet Potato Chipotle Cheddar Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 cup chopped celery
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 2 large sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 6 cups reduced-sodium chicken or vegetable broth
  • 1 chipotle chili in adobo, minced, or more to taste
  • 2 tablespoons cider vinegar
  • 6 ounces Cabot Farmhouse Reserve Cheddar or Cabot Extra Sharp Cheddar, grated (about 1 1/2 cups)
  • 2 sliced green onions for garnish

Friday

Grown Up Macaroni & Cheese with Butternut Squash

Grown Up Macaroni & Cheese with Butternut Squash

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

Heart Healthy Meal Planner | Cabot Creamery


 If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 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.

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