All summer long, I’m thinking about how I can bottle up that sweet sunshine and enjoy it after the last leaf falls and beaches, tans, and warm breezes are a distant dream. Usually that starts with a big pickling operation, to keep lovely locally grown cukes, cabbages, and peppers in my cupboard. Once the tomatoes come in, my friends and I get together to make jar after jar of sauce. Those are the basics. You can do lots to preserve summer in your cupboard and freezer. And even better, it can be an enjoy now AND later kind of deal!

Preserve Summer. Literally Click To Tweet
For #WhatToEatThisWeek, we’ve got a menu stacked with meals that you can enjoy tonight – and also store away to enjoy well after the seasons have changed!


Now, a word of warning: unfortunately you shouldn’t can any old tomato sauce recipe, especially one that is tomatoes PLUS a bunch of other things. Instead, make a triple batch of this tasty sauce, and freeze it. It should be good for 4 to 6 months!

Homemade Fresh Vegetable Tomato Sauce

Vegetable Tomato Sauce


1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 zucchini or yellow squash, chopped
1 carrot, grated
½ acorn or small butternut squash, peeled and chopped
1 teaspoon dried oregano
1 bay leaf
2 (28-ounce) cans chopped tomatoes with juices
Salt to taste



Quiche is one of those wonderful dishes that you can put just about anything into, and it’ll be great. Even better – you can premake a bunch of quiches, and then freeze them! So make one for tonight, and two or three for later (maybe mix up a Crustless Spinach QuicheA Whole Grain Quiche or an Apple & Fennel Quiche. When you want to eat it, take it out to defrost, and then reheat. Good for 2-3 months in your freezer.


South of the Boarder Cheesy Bacon Quiche

South of the Border Cheesy Bacon Quiche


A single pie crust, unbaked
3-6 strips bacon
½ cup chopped onion
1 cup chopped bell pepper, any colors
1½ cups shredded Cabot Seriously Sharp Cheddar (see notes)
8 eggs
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cumin
Optional hot sauce and/or sliced avocados for serving


Make as many Individual Chili Cheddar Meatloaves as you’ll need for dinner tonight, and then wrap the rest tightly in plastic wrap and freeze them up! Good for 3-5 months in your freezer.

Individual Chili-Cheddar Meatloaves


Cooking spray
½ small onion, chopped
¼ green bell pepper, chopped
1 small garlic clove, minced
¼ cup chili sauce or ketchup, divided
6 ounces Cabot Jalapeno Light Cheddar, grated (about 1½ cups)
6 ounces raw extra-lean ground beef
1 tablespoon maple syrup
1 teaspoon chili powder
6 crushed saltine crackers
a dash of salt
¼ teaspoon black pepper
Dash of Worcestershire sauce
Dash of red pepper flakes
1 large egg, lightly beaten



Kale is one of those greens we’ll see for a while yet this growing season, but that doesn’t mean we shouldn’t enjoy a yummy salad now and then!
Kale Caesar Salad with Alpine Cheddar


1 large bunch curly kale, washed, stems removed and leaves cut into bite sized pieces
¼ cup extra virgin olive oil, divided
1 small clove garlic, smashed and peeled
½ teaspoon coarse kosher salt
2 anchovy filets
1 tablespoon lemon juice
1 teaspoon Dijon mustard
6 ounces Cabot Alpine Cheddar, shredded (about 1½ cups)
1 ½ cup croutons
Freshly ground pepper, to taste


Make as much pesto as you can – because YUM! – then pour the rest into ice cube trays, freeze, and throw the perfect portioned cubes into a freezer container. I’ve kept these in my freezer for up to a year – and the taste of fresh summer pesto makes every pasta, pizza, and bread dish 10000x better. 
Truffled Macaroni & Cheese with Garden Pesto, Pine Nut Brittle & Fresh Herbage


Pine Nut Brittle:
1 cup sugar
1 tablespoon Cabot Unsalted Butter
½ cup raw pine nuts
1 pinch ground red pepper (cayenne)
¼ teaspoon Kosher salt

Garden Pesto:
1 cup (lightly packed) mixed fresh herbs, such as Italian parsley, basil, tarragon, thyme, rosemary and/or carrot fronds
1 ounce Cabot Seriously Sharp Cheddar, grated (about ¼ cup)
2 tablespoons toasted pine nuts
3-4 tablespoons canola or olive oil

Macaroni and Cheese:
16 ounces campanelle dried pasta
3 tablespoons Cabot Unsalted Butter
1 clove garlic, minced
1 pinch hot red pepper flakes
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 tablespoons Dijon mustard
1 tablespoon white vinegar
2 cups whole milk
1 cup heavy cream
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
2 tablespoons white truffle oil or white flavored truffle oil (used olive oil)
¾ teaspoon Kosher salt
1 pinch ground white pepper

Fresh Italian parsley, carrot fronds, pea shoots and/or radish sprout


Why shouldn’t you have delicious homemade veggie burgers after grilling season is behind us? And these are the BEST! Freeze extra patties after you wrap them up tightly, and enjoy up to 4 months later. 

Black Bean Veggie Burgers



2 tablespoons olive oil, divided
½ cup finely chopped onion
½ cup finely diced fresh beets (optional; if omitting beets, increase cooked sweet potato to 1 cup)
3 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
½ cup dry whole wheat breadcrumbs
¼ cup King Arthur Whole Wheat Flour
2 tablespoons minced fresh parsley
½ teaspoon each salt and ground black pepper
½ teaspoon dried thyme leaves
½ teaspoon ground coriander
½ cup mashed cooked sweet potato
7 ounces Cabot Seriously Sharp Cheddar, grated (about 1¾ cups), divided
Juice of ½ lemon

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.

pin it to Pinterest