Ingredients

Cornmeal Crust:
Olive oil spray
1 cup yellow cornmeal (gluten-free if desired)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 teaspoon sugar
½ teaspoon salt
1 large egg
1⁄3 cup reduced fat (2%) milk
1 ½ tablespoons olive oil

Vegetable Filling:
3 small tomatoes, sliced
1 bunch spring onions or green onions, trimmed and halved lengthwise
2 portobello mushrooms, sliced
2 small red bell peppers, cored, seeded and cut into strips
1 tablespoon olive oil
Salt and ground black pepper to taste
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
About 8 enoki mushrooms
2 tablespoons grated Parmesan

Ingredients

One-quarter yellow onion, chopped
2 whole cloves
2 ½ cups heavy cream
½ cup roux *(see recipe below)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Pepper Jack, grated (about 1 cup)
Salt and ground black pepper to taste

Ingredients

4 medium zucchini
4 teaspoons extra-virgin olive oil
¾ teaspoon coarse kosher salt, divided
Freshly ground pepper, to taste
1 leek, halved, sliced and washed
1 tablespoon best quality balsamic vinegar
2 tablespoon chopped basil, plus whole leaves for garnish
3 ounces Cabot Alpine Cheddar or Cabot Seriously Sharp Cheddar, shredded (about ¾ cups)

Ingredients

Grits:

½ cup grits
1 tablespoon Cabot Salted Butter
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)

BBQ Shrimp:

12 large shrimp, peeled and deveined
Salt and ground black pepper to taste
1 tablespoon canola oil, divided
¼ cup minced onion
1 teaspoon minced garlic
½ cup white wine or cooking wine
1 ½ tablespoons fresh lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon hot sauce
½ teaspoon Worcestershire sauce
5 tablespoons chilled Cabot Salted Butter, cut into ½-inch cubes
1 tablespoon minced fresh parsley

Ingredients

1 pound favorite whole-wheat or white pizza dough
⅔ cup part-skim or whole milk ricotta cheese
⅔  cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
¼ teaspoon salt
1 tablespoon olive oil
1 clove garlic, minced
6 ounces Cabot Monterey Jack or Cabot Pepper Jack, grated (about ¾ cup)
⅓ cup slivered fresh basil leaves
Freshly ground black pepper to taste

Ingredients

1 large (29-ounce) or 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 ounces Cabot Jalapeno Light Cheddar or Sharp Light Cheddar, cut into ¼-inch dice (about 1 cup)
½ cup diced red bell peppers
½ cup diced green bell peppers
½ cup diced orange or yellow bell peppers
⅓ cup chopped red onion
6 tablespoons olive oil
3 tablespoons fresh lime juice
½ teaspoon ground cinnamon
¼ teaspoon salt

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.