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 TweetMy 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!
Monday
Perfect base for grilled pizzas
Ingredients
Garlic olive oil:
⅔ cup extra-virgin olive oil
¼ cup fresh thyme sprigs, lightly packed
8 large cloves garlic, peeled and sliced
Flatbread:
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)
Tuesday
Great side for your burgers or BBQ chicken
Ingredients
6 mini peppers
4 ounces or about ½ cup of pancetta, salami or bacon, diced
½ cup Cabot Seriously Sharp Cheddar, shredded
Wednesday
Fresh basil makes yummy pesto
Ingredients
Zucchini:
1 pound zucchini (2 medium), ends trimmed and quartered lengthwise
5 large cloves garlic, crushed and peeled
2 tablespoons olive oil
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
Thursday
Shrimp is my favorite summer protein, cooks up in minutes
Ingredients
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
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
Friday
Use your favorite fresh garden veggies for a filling, light salad on a hot summer night
Ingredients
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)
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)
Saturday
Good enough to eat as a meal on its own, but no one would look twice if you had a couple hot dogs alongside
Ingredients
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.
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.
