What to Eat This Week – ‘Tis the Season of Comfort Food

Comfort food. It is definitely time for comfort food. Sure, we’re still enjoying the brilliant colors of fall, and the harvest is still being collected, but it’s the first week of November. That calls for cheesy potatoes, creamy soups, savory meatloaves, and easy baked casseroles to get us through the coming long winter months. And though I’ll miss summer, I have to say that I am looking forward to the foods of colder months.

There’s nothing better than warming up with a piping hot bowl of soup. For #WhatToEatThisWeek we’re packing a week full of delicious, belly-filling comfort foods. Enjoy!


Monday

Tortilla and Cheddar Soup

 Tortilla and Cheddar Soup

Ingredients

2 tablespoons olive oil
4 garlic cloves, chopped
1 (15-ounce) can hominy
2 tablespoons ancho chile powder
1 jalapeño, seeded and diced
2 teaspoons cumin
2 tablespoons fresh cilantro, chopped
1 cup onion, chopped
2 cups tomato puree
5 cups chicken stock
Freshly ground black pepper, to taste
Juice of 1 lime
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
1 cup crispy tortilla chips, crushed


Tuesday

Meatloaf with Marinara and Cheddar

Ingredients

2 tablespoons Cabot Unsalted Butter
1 cup finely chopped yellow onion
½ cup finely chopped bell pepper
1 clove garlic, minced
1 teaspoon Italian Seasoning, or ½ teaspoon each dried oregano and basil
¾ teaspoon salt
3 slices firm white sandwich bread, crust removed
1 pound ground beef
½ pound ground veal or turkey
½ pound hot Italian sausage, casings removed
1 egg, lightly beaten
⅔ cup Marinara sauce
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)


Wednesday

Sea Scallops Gratin

Sea Scallops Gratin

Ingredients

4 tablespoons Cabot Unsalted Butter, melted, divided
1½ pounds large sea scallops, “foot” removed and patted dry (10-20 count)
2 tablespoons Pernod or white wine
4 slices firm white sandwich bread, crusts removed (3.88 ounces)
1 small clove garlic, grated
3 tablespoons sliced almonds
2 tablespoons chopped parsley
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)


Thursday

Shepherd’s Pie with Cabot Cheddar Crust

Ingredients

Filling:

1 tablespoon olive oil
2 carrots, peeled and diced
2 medium onions, peeled and diced
1 small turnip, peeled and diced
1 pound ground lamb or beef
2 teaspoons chopped fresh thyme
1 teaspoon ground cinnamon
Salt and ground black pepper to taste
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 ¼ cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen
1 tablespoon tomato paste
Salt and ground black pepper to taste

Topping:

2 pounds Yukon Gold potatoes, peeled
4 tablespoons Cabot Salted Butter
Salt and ground white pepper to taste
2 ounces Cabot Sharp Cheddar, coarsely grated (about ½ cup)


Friday

Season Wrap Ups

Season Wrap Ups

Ingredients

1 tablespoon olive oil
½ teaspoon ground cumin
½ cup mild, medium or hot tomato salsa
1 (15.5-ounce) can kidney beans, rinsed and drained
¾ pound ground beef, cooked and drained
1 tablespoon chili powder
6 burrito-size (10 inch) flour tortillas
8 ounces Cabot Mild Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)
1 large avocado, peeled and diced
Salt to taste
Avocado and Cabot Sour Cream


Saturday

Spicy Beer-Cheese Corn Soup

Spicy Beer-Cheese Corn Soup

Ingredients

2 slices bacon
½ medium sweet onion, chopped
½ teaspoon cumin seed
½ teaspoon smoked paprika
¾ teaspoon Kosher salt
1 bottle of beer
1 cup water
1 (15.25-ounce) can sweet corn kernels, drained (about 1 ½ cup)
1 cup Cabot 2% Plain Greek-Style Yogurt
4 ounces Cabot Pepper Jack, shredded (about 1 cup)
Hot sauce, optional


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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