What to Eat this Week – Maple Recipes

Ingredients

• 1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
• 1 cup ice
• 1/2 cup nonfat milk
• 1 banana, peeled and broken in half
• 1 pear, cored and cut into quarters
• 1/4 cup pure maple syrup, preferably Grade A Dark Amber

Ingredients

• 4 thick slices bacon, chopped
• 2 tablespoons Cabot Salted Butter
• ¼ cup King Arthur All-Purpose Flour
• 1 teaspoon table salt
• ½ teaspoon black pepper
• ¼ teaspoon ground turmeric
• 6 cups chicken stock
• 3 cups diced unpeeled white potato
• 4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed
• 8 ounce Cabot Sharp Cheddar, shredded (about 2 cups) plus more for garnish
• 1 cup half-and-half
• Sliced green onions, optional

Ingredients

• 3 cups shaved brussels sprouts
• 1/2 onion, diced
• 1 Granny Smith apple, diced
• salt and pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoon mayo
• 1 tablespoon real maple syrup

• 8 slices apple wood smoked thick cut bacon, cooked
• 4 bison burgers
• Cabot Sharp Cheddar slices
• Brussels Sprouts Slaw, lettuce, onion, tomato for topping
• mayo
• Apple wood smoked BBQ Sauce
• Brioche Bun, buttered and toasted

Ingredients

• Salt for pasta water plus ¼ teaspoon, divided
• 13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
• 2 tablespoons Cabot Unsalted Butter
• 1 shallot, minced
• 2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
• 1 ½ cups fat-free milk
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon pepper, white if desired
• 6 ounces Cabot Extra Sharp Cheddar, shredded (about 1 ½ cups)

Ingredients

Filling:

• ¾ cup firmly packed light brown sugar
• ¼ cup Cabot Salted Butter, softened
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Dough:

• 3 cups King Arthur All-Purpose Flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• ½ cup Cabot Salted Butter, cut into small pieces
• 1 cup milk

Glaze:

• 2 tablespoons Cabot Cream Cheese, softened
• 2 tablespoons Cabot Plain Greek Yogurt
• ½ cup powdered sugar

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.