What to Eat This Week – Savor Summer

The final month of summer is approaching. Once August rolls around, we have to start thinking about back-to-school, cleaning the grill for storage, putting up our excess veggies and fruits for the winter. For some of you, I imagine that is a relief? Summers can be crazy, maybe even crazier than the winter holidays time, with parties and traveling and having the kids home all day every day. But it also means we’ll have fewer impromtu picnics in the park, Mondays at the beach, and the glorious taste of sugar snap peas right off the vine.

Don't let #summer slip away...savor every bite. #sweetcorn @cabotcheese Click To Tweet

So keep savoring these summer moments. They’ll be gone before we know it. And enjoy them with lots of grilling, picnic foods, and big, bold summer flavors. That’s what it’s all about this #WhatToEatThisWeek – with special guest start Sweet Corn, because ’tis the season!


Grilled Summer Pizza


2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar, grated (about 2 cups)
1 tablespoon fresh thyme leaves


2 ounces Cabot Extra Sharp Cheddar or Cabot 3 Year Cheddar, grated (about ½ cup)
¼ cup extra-virgin olive oil
3 tablespoons fresh lime juice (about 2 limes)
1 teaspoon chopped chipotle chili from small can of chipotle chili in adobo plus tablespoon of sauce
2 cloves garlic
¾ teaspoon salt
¼ teaspoon ground black pepper

6 large ears fresh corn, husks and silk removed
2 tablespoons extra-virgin olive oil
1 large or 2 medium red bell peppers
4 green onions, green and white parts, sliced


Lemon Tarragon Potato Salad
Lemon Tarragon Potato Salad


2 pounds yellow-fleshed potatoes, such as Yukon Gold
1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt
½ cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ cup diced celery
½ cup diced red onion
1 tablespoon chopped fresh tarragon

Optional: 1½ cups of cooked fresh peas


Frito Pie
Frito Pie


2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds lean ground beef
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree

For the Frito Pie:

1 (10.25-ounce) bag Fritos corn chips
16 ounces Cabot Sharp Cheddar, shredded (about 4 cups)
2 green onions, thinly sliced


Fish Tacos with Cabot Habanero Cheddar
Fish Tacos with Cabot Habanero Cheddar


2 tablespoons canola oil
1 pound skinless mahi mahi fillets
2 tablespoons Cajun seasoning mix
1 tablespoon butter
2 cups shredded green cabbage
¼ cup thinly sliced red onion
2 scallions, thinly sliced
10 fresh cilantro leaves
Juice of 1 lime
8 small (6-inch) flour tortillas
½ cup tomato salsa
2 ounces Cabot Habanero Cheddar, grated (about ½ cup)


2 limes
1 tablespoon olive oil
1 tablespoon ground cumin
½ teaspoon salt, divided
¼ teaspoon black pepper
8 ounces boneless, skinless chicken breast, thinly sliced
Cooking spray
1 small red onion, thinly sliced
1 small red bell pepper, cut into thin strips
1 clove garlic, minced
2 small Roma tomatoes, diced
¼ cup torn cilantro leaves
2 ounces Cabot Sharp Lite50 Cheddar, grated (about ½ cup)
4 whole-wheat tortillas

and for dessert, or a healthy refreshing snack, homemade frozen yogurt pops!

Greek Yogurt Popsicles

1 lb Cabot Greek Yogurt
2 Fresh Kiwis, pelled and sliced
½ cup pomegranate seeds
¼ cup raw honey

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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