From perfect grilling nights to steamy please-don’t-make-me-turn-on-the-stove-or-stand-near-something-hot nights, it’s best to have a weekly menu that can accommodate every twist and turn of the summer weather. We’ve got your back!
For #WhatToEatThisWeek, we’ve laid out a tasty menu of tastebud pleasing dinners – but if your Monday grilling plans go up in smoke because of a freak thunderstorm or it’s just too hot to be anywhere near your grill, swap it with Thursday’s Horseradish and Hummus Roast Beef Wraps! All of this week’s ingredients will keep well through Saturday, so you will always have something on hand for a delicious meal.


Tuscan Cheddar & Spinach Burgers


1 pound fresh spinach
2 pounds lean ground beef
½ cup dry breadcrumbs
2 ounces Cabot Hand-Rubbed Tuscan Cheddar, grated (about ½ cup) plus slices for top
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon balsamic vinegar


Penne with Roasted Vegetables & Tomato Basil Cheddar


2 medium zucchini, cut into 2 – by – ½ – inch pieces
6 medium carrots, peeled and cut into 2 – by – ½ – inch pieces
1 large red bell pepper, quartered, seeded and cut into ½ – inch strips
2 tablespoons flavorful olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 large garlic cloves, unpeeled
8 ounces penne or other small pasta shape, preferably whole-wheat
1 (14.5-ounce) can petite dice tomatoes
4 ounces Cabot Tomato Basil Cheddar, grated (about 1 cup)


Lemon Tarragon Potato Salad


2 pounds yellow-fleshed potatoes, such as Yukon Gold
1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
½ cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
½ cup diced celery
½ cup diced red onion
1 tablespoon chopped fresh tarragon
Optional: 1 1/2 cups of cooked fresh peas


Horseradish and Hummus Roast Beef Wraps


1/4 cup Cabot Sour Cream
1 tablespoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup hummus
2 sandwich wraps or flour tortillas
4 ounces roast beef/turkey
1/4 cup thinly sliced red onion
1 cup baby arugula leaves
4 ounces Cabot Horseradish Cheddar, Cabot Sharp Cheddar, or Cabot Extra Sharp Cheddar, thinly sliced


Grilled Corn on the Cob with Spreadable Cheddar


8 ears of sweet corn, shucked
8 tablespoons Cabot Extra Sharp Spreadable Cheddar
1 teaspoon salt
1 teaspoon ground black pepper
Fresh chopped parsley


Grilled Chicken & Vegetable Kabobs 

Grilled Chicken & Vegetable Kabobs


1 cup Cabot Plain Lowfat Greek Yogurt or Cabot Vanilla Bean Lowfat 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

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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