Sometimes I grill in the rain, and sometimes I find ways to make my kitchen work for me without ever turning on the oven. For #WhatToEatThisWeek, we have those hot days and rainy nights in mind with a menu that’ll keep you cool, and your tummy happy.
Monday
Ingredients
2 tablespoons Cabot Unsalted Butter
1 tablespoon sunflower or vegetable oil
2 pounds chicken tenders, raw, cut into 1 ½-inch pieces
1 large onion, peeled and diced
4 cloves garlic, peeled and minced
1 tablespoon curry powder
1 tablespoon red curry paste
2 teaspoons garam masala
1 teaspoon ground ginger
8 green cardamom pods
1 6 ounce can tomato paste
1 14 ounce can full fat unsweetened coconut milk
1 cup Cabot Plain Greek Yogurt
Hot cooked basmati rice
Fresh cilantro for garnish
Tuesday
Ingredients
Slaw:
1 small red cabbage (about 1 lb), shredded
1 medium carrot, shredded
2 green onions, thinly sliced
Dressing:
⅔ cup Cabot 2% Plain Greek-Style Yogurt
¼ cup chopped fresh cilantro
Zest and juice of 1 lime
Salt and pepper to taste
Shrimp:
1 pound medium shrimp, peeled and de-veined
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
Juice of ½ a lime
Salt and pepper to taste
1 tablespoon olive oil
Assembly & Garnish:
Corn tortillas
Sliced avocado
Cabot Pepper Jack
Lime wedges
Wednesday
Black Bean Salad with Lime Cinnamon Vinaigrette
Ingredients
1 large (29-ounce) or 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 ounces Cabot Jalapeno Lite50 Cheddar or Sharp Lite50 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
Thursday
Ingredients
1 pound elbow macaroni
4 tablespoons Cabot Unsalted Butter
2¼ teaspoons ground mustard, preferably English mustard
2 teaspoons kosher salt
½ teaspoon granulated onion or onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
4 cups water
4 ounces Cabot Cream Cheese, cubed (about 1 cup)
1 cup whole milk
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
8 ounces Cabot Monterey Jack, grated (about 2 cups)
Friday
Ingredients
1 cup Cabot 2% Plain Greek Yogurt or Cabot 2% Vanilla Bean Greek Yogurt
4 tablespoons olive oil, divided
2 tablespoons lime or lemon juice
2 tablespoons Worcestershire sauce
4 garlic cloves, finely minced
½ teaspoon dried thyme leaves
½ teaspoon dried basil
Hot sauce, such as Sriracha chili sauce, to taste
Salt and ground black pepper to taste
1-1 ½ pounds boneless skinless chicken breasts
About 3 cups assorted vegetables cut into 2-inch chunks (such as onion, bell pepper, zucchini, squash, etc.)
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.
Comments (2)
How do you cook these recipes? The first one starts with raw chicken, but no mention of how to cook it?
Hi Rob, you need to click on the image or recipe title in order to see the cooking instructions! Thanks! ~Rachael