What to Eat This Week – September Menu, Planning Stride

Finding your new school-year stride yet? Calendar hung, color coded with practice schedules and afterschool programs and PTA meetings and book club gatherings? Pantry well-stocked, laundry piles minimal, fall bulbs planted? There’s always so much to do, and only seven days in a week to do it all!
Staying organized and on top of everything that needs to be done isn’t the easiest. But it can be a little easier: with handy, straight-from-the-recipe-archives-of-your-favorite-dairy-co-operative, weekly menu planners. This week we’ve got yummy, filling sandwiches for dinner, delectable potato and root veggie dishes, homemade risotto, and one-pan dinners. It tastes like fall, it feels like a weight lifted from September-busy shoulders, and it’s #WhatToEatThisWeek!

The Clubber


4 slices multigrain bread
½ avocado, mashed
Pinch salt
2 ounces sliced Cabot Extra Sharp Cheddar
3 ounces thinly sliced turkey (deli meat)
4 slices cooked bacon
1 tablespoon Cabot Unsalted Butter, cut in half


Scalloped Potatoes with Cheddar


1 clove garlic, peeled and lightly smashed
2 ½ to 3 pounds of baking or new potatoes, peeled and cut into ⅛-inch slices
8 ounces Cabot White OakAlpine or Seriously Sharp Cheddar, grated (about 2 cups)
6 tablespoons Cabot Salted Butter, cut into ¼-inch pieces
1 ½ cups of milk
salt and pepper



1 medium sweet potato, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
1 tablespoons extra-virgin olive oil, divided
1 teaspoon Herbs de Provence or Italian Seasoning Blend
1 teaspoon coarse kosher salt, divided
½ teaspoon ground pepper, divided
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken broth
4 teaspoons minced shallot
4 teaspoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
4 ounces Cabot White Oak Cheddar, broken into chunks
¼ cup dried cranberries
¼ cup chopped parsley


Sheet Pan Caesar Chicken & Potatoes

Sheet Pan Caesar Chicken & Potatoes


1 ½ pounds golden potatoes, halved lengthwise and cut into 1/2-inch thick slices
½ cup Caesar dressing, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 ½ pounds chicken breast
¾ pound asparagus spears, trimmed
2 teaspoons olive oil
3 ounces Cabot Extra Sharp Cheddar grated (about ¾ cup)


Apple Risotto with Cabot Cheddar


6-8 cups homemade or store-bought vegetable broth
2 local apples, peeled, cored and cut in medium dice
2 tablespoons Cabot Unsalted Butter, divided
1 tablespoon olive oil
2 cloves garlic, peeled and gently crushed
3 sprigs thyme, gently bruised with back of knife
1 bay leaf
2 tablespoons minced shallot or yellow onion
2 cups Arborio or Carnaroli rice
1 teaspoon salt, plus more to taste
½ cup white wine
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
1 teaspoon finely chopped fresh thyme
Optional garnishes; sliced green onions, Cabot Sour Cream or fried sage leaves



1 medium-size spaghetti squash, cut in half lengthwise
½ medium onion, chopped
1 garlic clove, chopped
1 tablespoon Cabot Salted Butter
1½ cups chopped broccoli
½ teaspoon dried dill
¼ teaspoon salt
Pinch of freshly ground black pepper
4 ounces grated Cabot Seriously Sharp Cheddar (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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