What to Eat This Week – Make Yourself or with a Companion

In terms of splitting up the household chores, I definitely do about 75% of the cooking – which is fine, because Boyfriend Dan does 75% of the laundry, and we all know who has the better end of that deal! When he gets into the kitchen, though (when I let him?!) things can get a little crazy. He’ll be throwing spices around left and right. So after a “special” Sunday evening dinner, I welcome a week of simple, planned meals. Flavor is good; face-melting spiciness I can do without.

#WhatToEatThisWeek is all about meals easy enough to make yourself, but even easier w a cooking companion Click To Tweet

My favorite meals, though, are the ones I prep, and he cooks. So I’ll make the dough for Grilled Cheddar Flatbreads, and he’ll fire up the grill, and then load them with pizza toppings for our own take on grilled pizzas. Or I’ll make a big batch of pesto, and prep veggies, and he’ll throw together a delicious pasta dinner I know we’ll both enjoy. Those are the win-win nights.

For #WhatToEatThisWeek, we’re piling on the win-wins, with meals you can throw together quickly – by yourself or with help – or that may take a little extra prep time, but are totally worth it with someone to do the actual cooking for you. Cheers!


Perfect base for grilled pizzas
Grilled Cheddar Flatbread with Garlic Thyme-Oil


Garlic olive oil:
⅔ cup extra-virgin olive oil
¼ cup fresh thyme sprigs, lightly packed
8 large cloves garlic, peeled and sliced

1 ½ cups warm water (110-115 degrees)
2 teaspoons sugar
1 (¼-ounce) package active dry yeast
3¼ – 3½ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons extra-virgin olive oil
2 teaspoons salt
8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)


Great side for your burgers or BBQ chicken
Stuffed Sweet Peppers with Pancetta & Cheddar


6 mini peppers
4 ounces or about ½ cup of pancetta, salami or bacon, diced
½ cup Cabot Seriously Sharp Cheddar, shredded


Fresh basil makes yummy pesto
Spaghetti & Zucchini in Creamy Parmesan Sauce


1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil

Pasta and Sauce:

12 ounces thin spaghetti
2 cups Cabot Cottage Cheese
1 ½ cups freshly grated Parmesan or Asiago cheese, plus more for top
1 large egg yolk
½ teaspoon salt, or more to taste
Ground black pepper to taste


Shrimp is my favorite summer protein, cooks up in minutes
Shrimp & Cabot Cheddar Tostadas with Cilantro Mayonnaise


¼ cup fat free cream cheese, softened
¼ cup reduced-fat mayonnaise
2 tablespoons skim milk
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice, divided
30 medium-size shrimp, peeled and deveined (about 1 pound)
2 tablespoons barbecue rub or seasoning
½ teaspoon salt
Cooking Spray
6 (6-inch) corn tortillas
4 ounces Cabot Jalapeno Lite50 Cheddar or Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
6 tablespoons finely chopped fresh tomato


Use your favorite fresh garden veggies for a filling, light salad on a hot summer night
Power Salad with Yogurt Dill Dressing


2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces
¼ cup Cabot 2% Plain Greek-Style Yogurt
1 tablespoon mayonnaise
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar or white wine vinegar
¼ teaspoon salt
Freshly ground pepper
4 cups lightly packed mixed greens
½ cup canned drained chick peas, rinsed
1 cup cherry tomatoes, rinsed and halved
1 cup cooked diced chicken breast (about 5 ounces)
2 ounces Cabot Sharp Lite50 Cheddar, cut into cubes (about ½ cup)


Good enough to eat as a meal on its own, but no one would look twice if you had a couple hot dogs alongside
New England Potato Salad with Cabot Horseradish Cheddar


2 pounds small red-skinned potatoes, cut into chunks about 1 ½ inches each
1 tablespoon plus 1 teaspoon cider vinegar
½ cup Cabot 2% Plain Greek-Style Yogurt
3 tablespoons mayonnaise
¾ teaspoon salt
¼ teaspoon ground pepper, preferably white
4 ounces Cabot Horseradish Cheddar, Cabot Extra Sharp Cheddar or Cabot Farmhouse Reserve Cheddar, shredded (about 1 cup)
1 cup finely chopped celery hearts
¼ cup minced red onion
3 tablespoons chopped fresh tender herbs, such as parsley, chives, chervil, basil, tarragon and dill
Freshly ground pepper to taste

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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