What to Eat This Week – Don’t Scramble – Just eat!

Dinner doesn’t have to be a hassle. Dinner can be a chance to gather up friends and family. Dinner can be a moment to breathe, smile – taste life. If you’re scrambling to put together a meal, that seems unlikely. But you don’t have to scramble. All you need is someone to do the heavy lifting – someone to plan the meals, to put together the shopping list, to give your dinner routine some creative direction.
Good news: we’re here to make those dinner moments happen. Here, friends, is your dinner menu, your shopping list, your creative direction. Enlist everyone in your household to make these meals together. Then dive in, and taste life.


Monday night football – or just Monday night! – calls for a fun tapas dinner, complete with some serious Touchdown Dip
Touchdown Dip


1 tablespoon Cabot Salted Butter
1 tablespoon King Arthur Unbleached All-Purpose Flour
¾ cup mild, medium or hot tomato salsa
¼ cup Cabot Sour Cream
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
Tortilla chips and/or carrot and celery sticks


Take #TacoTuesday to a new level!
Three-Cheese Potato Tacos


4 cups Yukon or Russet potatoes, peeled and quartered
2 tablespoons salt, divided
4 tablespoons Cabot Unsalted Butter½ cup milk
2 garlic, minced (optional)
1 ounce Cabot Sharp Cheddar, shredded (about ¼ cup)
⅛ cup Parmesan cheese, grated
1 cup canola oil (for frying tacos)
12 corn tortillas
8 ounces Cabot Monterey Jack, shredded (about 2 cups)


Spicy Shrimp on Tomato-Cheese Grits


1½ pounds shrimp, peeled and deveined
1 lemon, juice only
Hot sauce to taste
1 cup stone-ground grits
3½ cups chicken stock
½ cup (1 stick) Cabot Unsalted Butter
1 10-ounce can seasoned tomatoes (such as Rotel), drained with liquid reserved
8 ounces Cabot Sharp Cheddar, shredded (about 8 ounces)
6 slices bacon, diced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup dry white wine OR chicken stock
1 to 2 tablespoons steak sauce, such as A1


Thursday flavor bomb! Turkey reubens with yummy fall pears, #nom
Turkey Reuben Quesadilla with Cheddar and Pear


2 tablespoons Cabot 2% Plain Greek-Style Yogurt
1 tablespoon ketchup
2 teaspoons pickle relish
Pinch celery salt
Freshly ground pepper
2 8-inch multi-grain tortillas
4 ounces pepper turkey deli meat, thinly-sliced
½ ripe pear, core removed and thinly sliced
½ cup sauerkraut
2 ounces Cabot Adirondack Cheddar or Cabot Sharp Cheddar shredded (about ¼ cup)
½ teaspoon oil



Homemade chicken strips? What better way to finish the week
Baked Chicken Strips


Nonstick cooking spray
1 cup King Arthur Unbleached All-Purpose Flour
Pinch salt
Pinch ground black pepper
4 large egg whites
½ cup reduced fat (2%) milk
1½ cups crushed cornflakes
4 ounces Cabot Sharp Lite50 Cheddar or Cabot Sharp Cheddar, grated (about 1 cup)
6 boneless chicken breast halves, cut into ½-inch-wide strips


Breakfast for Saturday night dinner? Dig in.
Summer Vegetable Home Fries


4 medium, skin-on russet potatoes, scrubbed
4 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 cloves garlic, minced
8 cups mixed summer vegetables (such as onions, mushrooms, yellow squash, zucchini, broccoli, green beans, red peppers or green peppers), chopped
6 ounces Cabot Farmhouse Reserve Cheddar or Cabot White Oak Cheddar, grated (about 1 ½ cups)

Don't Scramble - Just Eat | Cabot Creamery

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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