The Best Summer Veggie Recipes from the Cabot Kitchen

Summer is a great time to up your veggie game. Whether you have your own vegetable garden, shop at farmers’ markets, or have a CSA farmshare, nothing can compare to garden- and farm-fresh fruits and vegetables for both taste and nutrition.

Check out these delicious recipes to make all of your seasonal veggies shine #cabotcheese Click To Tweet

Wholesome, delicious Cabot cheese and other dairy products like Greek yogurt, sour cream, cottage cheese, and butter are the perfect complement to all kinds of produce that got us thinking about some great summer dinner ideas.

There are endless summer recipes that take your favorite veggies from just wow to “holy cow that’s great”! Here are a few of our favorites from the Cabot Kitchens, with love from our farm families to your family.

Lemon, Cheddar, & Asparagus Fusilli

Try this tasty summertime meal that’s takes just minutes to prepare. It’s light and fresh and loaded with flavor.


  • 8 ounces fresh asparagus
  • 1 pound Fusilli
  • ½ cup olive oil
  • 1 cup grated Cabot Alpine Cheddar (Seriously Sharp works too!)
  • ½ cup fresh lemon juice (2-3 large lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh basil leaves
  • Salt and pepper to taste


  • Snap off the woody ends of asparagus and discard, then drop into a saucepan of boiling water for two to four minutes, depending on thickness, until spears are bright green, but not limp. Shock in ice water, diagonally slice spears into one inch pieces and set aside.
  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, whisk the oil, grated cheddar (reserving 2 tablespoons for garnish) and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid.
  • Toss the pasta and asparagus in the lemon sauce, using the reserved cooking liquid, if needed, to moisten.
  • Season with salt and pepper. Garnish with lemon zest, remaining cheddar, and chopped basil.

Chef Salad

When you just don’t feel like cooking, what could be easier or tastier than a loaded Chef Salad. Wholesome ingredients and crisp garden veggies make this a summer favorite. Click the image to see the full recipe.

Instant Pot Cheddar & Corn Risotto with Bacon 

We just can get enough of delicious sweet corn when it comes in season, we think it’s one of the best summer recipes. For fans of the Instant Pot, this recipe will make you swoon. Bacon! Corn! Cabot Cheddar! Risotto! All our favorites in one yummy dish. Click the image to see the full recipe.

Kale Caesar Salad with Alpine Cheddar

This simple salad is the perfect way to use up the bounty of kale that will soon be upon us – plus our Alpine cheddar has the perfect parmesan flavor that remind us of a traditional caesar salad.

Radish and Cucumber Raita

This cool, refreshing dip paired with your favorite garden vegetables will disappear before your eyes. You can make another batch to serve on sandwiches and burgers…yum!


  • 1 cup plain Cabot Greek yogurt
  • ⅓ cup chopped radish greens or chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon fresh lime juice
  • ½ cup coarsely grated English cucumber
  • ½ cup coarsely grated radishes
  • a pinch of red pepper flakes
  • Salt to taste


Mix all the ingredients together. Garnish with a drizzle of extra virgin olive oil, radish greens or cilantro, and julienned radishes and serve with fresh vegetables, fish, meat, or warm pita bread.

Radishes à la Française

This is the classic way the French enjoy radishes straight from the garden. It could not be less complicated or more delicious – the taste of summer in a matter of minutes.


  • Fresh Radishes
  • Cabot butter (either salted or unsalted), room temperature
  • Crusty French baguette
  • Flaked sea salt


Clean radishes well. Cut into thin rounds. Spread butter onto baguette slices and top with radish rounds. Garnish with a sprinkling of sea salt flakes. Magnifique!

From Jimmy Kennedy - Cabot's Chef and Pro Bass Fisherman:

The arrival of fall signifies so many different things, and depending on where you live, how much work you have to do before winter arrives. However, it’s always been my favorite time of year whether I was living in the Deep South or New England.  No matter where you live, the change in nature is evident and beautiful. I love the change in light, the foliage, the crisp morning air and seeing the change in wildlife behavior.

Fishing is at its best, with most all species feeding heavy in preparation for the winter months and the fall salmon run is a well-known ritual in many parts of the country.  Even if you’re not close to a river where this natural phenomenon occurs, there’s still landlocked salmon and other salmonids to be caught, cooked and enjoyed. Not only are there several different species and numerous ways to catch the various members of the salmon family, salmon is also one of the healthiest foods you can put on your table. They are loaded with protein, rich in Omega 3 Fatty Acids and loaded with B vitamins.  Other possible benefits include reducing the risk of heart disease, helping with weight control, fighting inflammation and new studies are showing that it can improve brain health.  I would have to say an all-around superstar of a fish……..a true fighter that’s versatile in the kitchen, delicious on the plate and healthy.

Another star player in the fall months is the iconic pumpkin. Seriously……what would Halloween be without the pumpkin?  While the pumpkin and its alter-ego, the Jack O Lantern, does a great job of playing the symbol of Halloween, it also does a stand-up job in and around the kitchen. Pumpkins are a winter squash, but to me at least, other than pie, it seems they get less play in recipes than some of its cousins like the Butternut, Acorn, Delicata or Hubbard squash. I’m not a fan, at all, of any “pumpkin flavored” items but real pumpkin, especially roasted, has both a sweet and savory flavor that lends itself to everything from soups to pies to pasta to breads.  Pumpkins are another super food. They are packed with beta-carotene which may help reduce heart disease as well as certain types of cancer. They are also a great source of fiber and full of vitamins and nutrients.

Salmon and Pumpkins are wonderful together anytime of year but freshly caught salmon and pumpkins fresh off the vine really make the perfect combo for a wonderful fall dinner.

Grilled Salmon with Roasted Pumpkin, Fall Greens and Cheddar Risotto


4 salmon filets, 7 to 9 ounces each

3 cups roasted pumpkin, recipe below

2 cups of your favorite greens, I prefer baby spinach and arugula but kale, chard or any lettuce will work. However, if using greens such as chard or kale it’s best to saute them a little first.

2 tablespoons olive oil

½ cup onions, diced

2 cloves garlic, minced

½ cup dry sherry

2 cups arborio rice

4 cups chicken or vegetable broth

4 ounces Cabot Seriously Sharp Cheddar grated (about 1 cup), plus more for garnish

Salt and ground black pepper to taste

¼ cup chopped fresh parsley


Preheat oven to 400 degrees.

To roast the pumpkin, cut the stem and a little bit of the top of the pumpkin off with a sharp knife.  Then cut the pumpkin in half and clean out all the seeds and pulp. Cut the halves into 2” to 3” wedges and drizzle with olive oil and a little salt and pepper. Place skin side down on a baking sheet and roast until soft, about 30 to 40 minutes. Remove the skin from the roasted pumpkin and, for this recipe, cut the roasted pumpkin in 1” chunks.

 For the salmon, prepare a charcoal grill or preheat gas grill. Lightly brush the grill grate with olive oil. Season the fillets with salt and pepper and place them skin side down on the grill. Cook for about four minutes then use a spatula to gently flip the filets over and cook for another few minutes or until the salmon flakes easily with a fork.

For the risotto, in large sauté pan or Dutch oven, heat butter over medium heat until melted and hot.  Add the onions and garlic and cook until the onions just start to soften.  Splash sherry over vegetables and let simmer for 2 minutes. Add rice, stirring to coat with liquid, and let cook until liquid is absorbed. Reduce heat to medium-low Add broth, 1/2 cup at a time and cook, stirring often, until all of the broth is absorbed before adding more. (Add just enough of the broth to make rice firm but cooked through to center.) When about half of the broth has been used add about one-third of the pumpkins and continue slowly adding the broth and pumpkin until all the broth and pumpkin have been used and the rice is nice and tender about 20 minutes. Add the greens and cook while stirring for 3 or 4 minutes.

Stir in the cheese and parsley and season with the salt and pepper.  Plate the salmon and risotto, garnish with a little extra cheese and enjoy.

There are dozens more amazing veggie recipes on the Cabot website. Stop by for endless ideas for making garden fresh magic in the kitchen this summer.

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