What to Eat This Week – Behold, the Plenty of Winter

In ye olden days, the passing of the harvest festival meant gleaning your fields for seeds to plant the next year, canning and preserving as many of the foodstuffs that you could from the harvest, and making sure you had supplies enough to stay warm, fed, or to buy/trade for whatever else you might need. And while I love a meat pie as much as the next guy, can I just say – thank GOODNESS for grocery stores? Now we can restock our cheeses whenever they run out, get fresh baked bread on a whim, and even get salmon fillets well out of season. We are so lucky to live in this time.

We have the great privilege of markets and grocery stores that give us year-long bounty. Eat what you want, when you want! #WhatToEatThisWeek Click To Tweet

Rejoice in our good fortune of being residents of 2017, instead of 1817! For #WhatToEatThisWeek we’re going beyond turkey and stuffing, beyond root vegetables and starchy dinners, to the bounty of our fridge, freezer, and market. Enjoy!


Monday
Cauliflower Macaroni & Cheese
Cauliflower Macaroni & Cheese

Ingredients

Cooking spray
2 cups uncooked small gluten-free pasta
2 cups finely diced cauliflower
3 tablespoons all-purpose gluten-free flour or Brown Rice Flour
2 cups lowfat (1%) milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons Cabot Cream Cheese
2 cups shredded Cabot Sharp Lite50 Cheddar, divided
1/3 cup Italian-flavored gluten-free Buttery Cracker (Glutino) (optional)
Dash of gluten-free Worcestershire Sauce (Frenchs, Lea & Perrins)


Tuesday
Lemon Baked Salmon with Herb & Greek Yogurt Bernaise Sauce

Ingredients

3 lemons, divided
4 springs tarragon, plus 1½ teaspoon chopped, divided
4 sprigs dill
4 sprigs thyme
2 pounds boneless salmon filet
1¾ teaspoon coarse kosher salt, divided
2 pinches ground white pepper, divided
4 egg yolks
2 tablespoons Cabot Unsalted Butter, melted
¾ cup Cabot Plain Greek Yogurt
10 dashes Tabasco hot sauce, or to taste


Wednesday
Oven Roasted Turmeric Chicken

Ingredients

2 cloves garlic, minced
½ cup Cabot Plain Greek Yogurt
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon salt
6 bone-in chicken thighs, skin removed (1½ to 2 pounds)


Thursday
Instant Pot Chili Con Carne

Ingredients

6 whole dried chiles (I used half Chiles California/New Mexico and half Chiles Arbol.), stems and seeds removed
2 chipotles in adobo sauce, stems and seeds removed
1 quart low-sodium beef broth or chicken broth
3 pounds beef chuck steak, preferably 1 to 2 inches thick, trimmed of excess gristle and fat
Kosher salt and freshly ground black pepper
3 tablespoons sunflower or vegetable oil
1 large onion, peeled and finely diced
6 cloves garlic, peeled and minced or pressed in a garlic press
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Pinch ground cloves
2 teaspoons dried oregano
3 tablespoons masa (finely ground corn flour)
2 tablespoons apple cider vinegar
1 tablespoons soy sauce or fish sauce or 1 teaspoon anchovy paste

Additional Ingredients for Serving:
Cabot Seriously Sharp Cheddar and/or Cabot Monterey Jack Cheese
Cabot Sour Cream
hot sauce
chopped green onions
fresh cilantro
ripe avocado slices or chunks


Friday
Baked Beef Tacos with Cabot Monterey Jack

Ingredients

1 tablespoon avocado oil or organic canola oil
1 pound lean ground beef
1 large sweet onion, chopped
1 tablespoon chopped garlic
2 tablespoons ground chili powder
1 tablespoon ground cumin
1 teaspoon salt
¼ to ½ teaspoon ground chipotle chili powder, or a generous pinch cayenne
2 tablespoons tomato paste
½ cup water
10 crispy corn taco shells
½ cup salsa
½ cup finely diced tomatoes
8 ounces Cabot Monterey Jack Shredded Cheese
1 cup shredded lettuce
¼ cup chopped fresh cilantro


Saturday
Meatloaf with Marinara and Cheddar

Ingredients

2 tablespoons Cabot Unsalted Butter
1 cup finely chopped yellow onion
½ cup finely chopped bell pepper
1 clove garlic, minced
1 teaspoon Italian Seasoning, or ½ teaspoon each dried oregano and basil
¾ teaspoon salt
3 slices firm white sandwich bread, crust removed
1 pound ground beef
½ pound ground veal or turkey
½ pound hot Italian sausage, casings removed
1 egg, lightly beaten
⅔ cup Marinara sauce
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)


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!

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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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