What to Eat This Week – Summer Veggies

When my CSA farm share started on June 5, it was mostly greens. I have no complaints – it’s been a long time since I had a good, fresh green salad. But now the bounty is starting to come in. One of my favorite things about summer is the farm fresh veggies. Whether I’m turning them into delicious meals the week I have them, or buying an extra bushel of this or that to put up for the winter, nothing beats the taste of a gnarly zucchini, ripe stuffed spaghetti squash, or a sweet, juicy tomato. Life is just better in the summer.

For #WhatToEatThisWeek, we’re finding ways to take advantage of some of those lovely summer veggies. Cheers!


Couscous with Tomatoes, Sautéed Spinach & Two Cheeses


3 1/2 cups packaged couscous (any flavor)

1 (8-ounce) can Italian-style diced tomatoes

1/4 cup red onion, sliced into rings

1 tablespoon minced garlic

1/2 teaspoon olive oil

10 cups fresh spinach (10 ounces)

1 tablespoon water

6 ounces Cabot Sharp Lite50 Cheddar grated (about 1 1/2 cups)

3 tablespoons freshly grated Parmesan cheese

Fresh basil sprigs for garnish


Grilled Cheddar Zucchini Boats with Balsamic Leeks



4 medium zucchini

4 teaspoons extra-virgin olive oil

¾ teaspoon coarse kosher salt, divided

Freshly ground pepper, to taste

1 leek, halved, sliced and washed

1 tablespoon best quality balsamic vinegar

2 tablespoon chopped basil, plus whole leaves for garnish

3 ounces Cabot Alpine Cheddar or Cabot

Seriously Sharp Cheddar shredded (about ¾ cups)


Stuffed Spaghetti Squash with Broccoli & Cheddar


1 medium-size spaghetti squash, cut in half lengthwise

½ medium onion, chopped

1 garlic clove, chopped

1 tablespoon Cabot Salted Butter 1 ½ 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)


2 lb. ground chuck

8 thick slices Cabot’s Tomato Basil Cheddar

2 tbsp. Moore’s seasoning

1 cup shredded lettuce

1 tomato, diced

1 jalapeno, diced

5 slices turkey bacon, cooked and crumbled

¾ cup mayo, more if desired

Salt and pepper to taste

4 burger buns


Chicken Souvlaki


1 teaspoon coarse kosher salt, plus more to taste

1 clove garlic, peeled and chopped

¼ cup Cabot Plain Lowfat Greek Yogurt

2 tablespoons extra-virgin olive oil, plus additional for oiling grill

2 tablespoons lemon juice

1½ teaspoon Italian Seasoning

½ teaspoon ground black pepper

1 pound boneless skinless chicken breasts


Bow Ties and Chicken Confetti

Bow Ties and Chicken Confetti


6 ounces bow tie pasta

½ cup sundried tomatoes, snipped into bits

¼ cup boiling water

1 teaspoon plus 1 tablespoon canola oil

6 ounces boneless, skinless chicken breast, cut into 12 to 15 chunks

Salt and ground black pepper to taste

½ green bell pepper, chopped

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon Italian herb seasoning

2 teaspoons cornstarch

2 tablespoons cold water

6 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 ½ cups)

½ cup slivered fresh basil leaves, plus sprigs for garnish

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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