What to Eat this Week – Summertime

Beautiful days not withstanding, it’s a lot harder to appreciate them when you’re in the office all day, or the kids are stuck in school until 3pm. So when everyone is finally home, you want to make the most of the fleeting sunshine. Take a fun and simple picnic to a local park for an evening meal and maybe a little game of catch or frisbee. Maximize your outdoor cooking space with lots of delicious grilled recipes so you can prep, sizzle, and dine outside. And have a few easy or reheatable meals in your arsenal so you’re ready to embrace those moments rather than laboring over a hot stove all evening.
For #WhatToEatThisWeek, we’re helping you enjoy the glory that is summer.


Make Monday special with an early evening picnic!

Nutty Carrot Balls


½ cup sunflower seeds, chopped walnuts or pecans
4 ounces regular or reduced-fat cream cheese
4 ounces Cabot Mild Cheddar or Sharp Cheddar, finely grated (about 1 cup)
½ cup finely grated carrots
Grape tomatoes or red or green grapes
Avocado Cheddar Deviled Eggs


8 eggs, hard boiled
1 avocado
2 tablespoons Cabot Plain Greek Yogurt
2 ounces Cabot Seriously Sharp Cheddar, finely grated (about ½ cup) plus some extra for garnish
1 tablespoon Dijon mustard
2 teaspoons lemon juice
Salt and pepper to taste
Cabbage, Apple and White Cheddar Slaw


¼ cup red-wine vinegar
2 tablespoons light sesame oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon soy sauce
½ teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste

1 medium cabbage, cored and thinly sliced (about 8 cups)
4 apples (any variety), cored, peeled and cut into matchsticks
3 medium carrots, peeled and coarsely grated (about 2 ½ cups)
2 celery stalks, cut into matchsticks
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
½ cup chopped toasted walnuts


Instead of the oven, prep these easy Pita Pizzas on the grill!
Italian Pita


6 rounds pita bread, approx. 6-inches diameter
3 medium tomatoes, thinly sliced
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Mozzarella Shredded Cheese (about 1 cup)
¼ cup slivered fresh basil leaves


Pick up a rotisserie chicken or pull out pre-cooked meat from the freezer and throw this easy sheet pan meal together with plenty of time to take a long walk with the entire family after dinner.
Laura's Chicken-Black Bean Tortillas with Backyard Garden Salsa


3 large garden tomatoes, diced (about 4 cups)
3 Roma or plum tomatoes, diced (about 2 cups)
1 medium red onion, diced (about ¾ cup)
1 orange, red or green bell pepper, cored, seeded and diced (about 1¼ cup)
1 bunch fresh cilantro, chopped (about ¾ cup, packed)
1 teaspoon lemon juice, or more to taste
Cooking oil, as needed for the grill and the baking dish
4 large or 6 medium boneless, skinless chicken breast halves, (about 6 pounds)
Salt and ground black pepper
2 cups cooked black beans, well drained
8 ounces any combo of Cabot Sharp Cheddar, Cabot Monterey Jack or Cabot Mozzarella Shredded cheeses, grated (about 2 cups)
About 8 corn or flour tortillas, 10-inch diameter
3 cups shredded iceberg or romaine lettuce
1 large avocado, peeled, pitted and sliced
2 kiwis, peeled and thinly sliced
Cabot Sour Cream, for serving


This Jalapeno Cheese Sauce makes an amazing afterschool/work snack, but would also be an awesome topping for a quick hot dog or sausage grill out – add a quick tossed salad and you have a meal!
Jalapeno Cheese Sauce Recipe


2 tablespoons Cabot Unsalted Butter
2 tablespoons King Arthur All-Purpose Flour
1 ¼ cup fat-free or regular milk
¼ teaspoon salt
¼ teaspoon pepper (white pepper if desired)
¼ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 ounces of Cabot Pepper Jack, shredded (about 1 ½ cups)
2 tablespoons chopped pickled jalapeno


A couple of these grilled stuffed peppers is absolutely meal-worthy, and bursting with flavor in every bite. Prep the meal on Sunday, wrap it up until you’re ready to grill them to gooey perfection!
Grilled Southwestern Stuffed Peppers


4 scallions, finely chopped
1 cup vegetable broth
½ cup quinoa, rinsed
2 teaspoons cumin
½ teaspoon salt
1 (14-ounce) can pinto beans, drained and rinsed
¼ cup chopped cilantro
4 sweet bell peppers
4 ounces Cabot Colby Jack, Cabot Monterey Jack, Cabot Sharp Cheddar or Cabot Farmhouse Reserve Cheddar


Try something new! Tandoori Murgh is a classic grilled Indian dish, easy to throw together and so tasty.
Tandoori Murgh


8 tablespoons Cabot Unsalted Butter, to make 5 to 6 tablespoons of Ghee
1 whole frying chicken (3 to 4 pounds) cut up or 3 ½ lbs. chicken breast halves, skin on
2 teaspoons coriander seeds or 2 teaspoons of coriander powder
1 teaspoon cumin seeds or 1 teaspoon of cumin powder
1 inch piece of ginger root, roughly chopped or ½ teaspoon of ginger powder
3 garlic cloves, roughly chopped
1 small onion, roughly chopped
1 cup Cabot Plain Greek Yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon paprika

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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