What to Eat This Week – Don’t Labor on Labor Day – Chill!

The first week of September is kind of like the last hoo-rah of summer. Long weekend, good grilling weather, and plenty of time to spend with friends and family. While we don’t necessarily need to schedule every moment of every day,  it’s nice to have a few dishes planned – whether you’re feeding a crowd for the last big BBQ of the year, or getting back into the swing of school.
That’s where we come in. It’s another tasty menu plan for our #WhatToEatThisWeek, with something for everyone, and every occasion. 

Monday

Eggs Benedict Grilled Cheese

eggs Benedict Grilled Cheese

Ingredients

For the Hollandaise Sauce:

10 tablespoons Cabot Salted Butter
3 large egg yolks
1 tablespoon lemon juice
¼ teaspoon cayenne pepper

For the Grilled Cheese:

2 thick slices Canadian bacon
2 tablespoons Cabot Salted Butter
2 English muffins, halved
8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups)
2 eggs
Salt and Pepper
Tabasco sauce

 


Tuesday

Stuffed Sweet Peppers with Pancetta & Cheddar

Stuffed Sweet Peppers with Pancetta & Cheddar

Ingredients

6 mini peppers
4 ounces or about ½ cup of pancetta, salami or bacon, diced
½ cup Cabot Seriously Sharp Cheddar, shredded

 


Wednesday

Baked Walleye Amandine with Mild Cheddar

Baked Walleye Amandine with Mild Cheddar

Ingredients

2 pounds walleye fillets, skinned, cut into 4 portions
Salt and ground black pepper to taste
7 tablespoons Cabot Unsalted Butter, divided
½ cup slivered almonds
2 tablespoons fresh lemon juice plus lemon wedges
¼ cup chopped fresh parsley, divided
8 ounces Cabot Mild Cheddar, grated (about 2 cups)


Thursday

Power Salad with Yogurt Dill Dressing

Power Salad with Yogurt Dill Dressing

Ingredients

2 cups (7 ounces) green beans, trimmed and cut into 2 inch pieces
¼ cup Cabot 2% Plain Greek-Style Yogurt
1 tablespoon mayonnaise
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar or white wine vinegar
¼ teaspoon salt
Freshly ground pepper
4 cups lightly packed mixed greens
½ cup canned drained chick peas, rinsed
1 cup cherry tomatoes, rinsed and halved
1 cup cooked diced chicken breast (about 5 ounces)
2 ounces Cabot Sharp Lite50 Cheddar, cut into cubes (about ½ cup)


Friday

Fish Tacos with Cabot Habanero Cheddar

Fish Tacos with Cabot Habanero Cheddar

Ingredients

2 tablespoons canola oil
1 pound skinless mahi mahi fillets
2 tablespoons Cajun seasoning mix
1 tablespoon butter
2 cups shredded green cabbage
¼ cup thinly sliced red onion
2 scallions, thinly sliced
10 fresh cilantro leaves
Juice of 1 lime
8 small (6-inch) flour tortillas
½ cup tomato salsa
2 ounces Cabot Habanero Cheddar, grated (about ½ cup)


Saturday

Lemon Tarragon Potato Salad

Lemon Tarragon Potato Salad

Ingredients

2 pounds yellow-fleshed potatoes, such as Yukon Gold
1 cup Cabot Plain Lowfat 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



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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