What to Eat this Week – Seasonal Veggies

Few things make me happier than strolling around and seeing greenness everywhere. I LOVE SPRING!

Embrace #spring with seasonal ingredients for delicious meals. #WhatToEatThisWeek Click To Tweet

Spring also means wonderful seasonal veggies are appearing at the Farmer’s Market and the grocery store. From early lettuces to sweet peas to asparagus, there is no time like the present to take advantage of spring produce. For #WhatToEatThisWeek, we’re doing just that.

Monday

Brown Rice Risotto with Peas & Cheddar

Ingredients

4 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 shallots, minced
1 1/2 cups short grain brown rice
1/2 cup dry white wine
2 1/2 cups reduced-sodium broth, such as chicken or vegetable
1/4 teaspoon nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cup frozen sweet peas
1 tablespoon chopped fresh herbs, such as chives, parsley and dill
6 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 1 1/2 cups)

Tuesday

Asparagus with Lemony Greek Yogurt Hollandaise

Ingredients

1 lemon, juice plus 1 teaspoon zest separated
4 egg yolks
2 tablespoons Cabot Unsalted Butter, melted
½ cup Cabot Plain Greek Yogurt
10 dashes Tabasco hot sauce, or to taste
¾ teaspoon salt, or to taste
pinch ground white pepper, or to taste
2 pounds asparagus spears, trimmed

Wednesday

Pesto Arugula Grilled Cheese

Ingredients

4 slices whole-wheat sour dough
4 teaspoons Cabot Unsalted Butter, softened
2 tablespoons pesto
3 ounces thinly sliced Cabot Sharp Cheddar
1 ½ cups clean baby arugula

Thursday

Lettuce Roll Ups

Ingredients

Washed leaves of soft lettuce, such as Boston or Red Leaf
¼ cup shredded shaved turkey breast
1 ounce Cabot Mild Cheddar or Cabot Sharp Cheddar, grated (about ¼ cup)
¼ cup grated carrots

Friday

Cauliflower Leek and Cheddar Soup

Ingredients

1 tablespoon olive oil
2 leeks sliced (use only the white parts)
1 small head of cauliflower, cut into florets (about 9 ounces)
3 cups low sodium vegetable broth
5 ounces Cabot Seriously Sharp Cheddar, cubed or shredded (about 1 1/4 cups)
Salt, pepper to taste
Handful of chopped chives for garnish

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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.