What to Eat This Week – Cool Meals for Warm Nights

Staying cool?

Me either. I can barely move, people.

Whether you’re hunkered down in some glorious AC, or sweating it out in a sticky kitchen, the only reasonable thing to do is give up cooking and eat freeze pops every day.

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LOL! Nah, it’s going to be ok, friends. Keeping cool in the summer kitchen is as easy as lots of fresh, flavorful salads, quick and easy hot meals, and lots of grilling. So, per usual, we’re doing our part to keep you cool – with a #WhatToEatThisWeek that’ll minimize time at the stove, and maximize fresh summer flavor. Cheers!


Fresh Grape & Cheddar Salad with Grape- Yogurt Dressing
Fresh Grape & Cheddar Salad with Grape-Yogurt Dressing


½ cup Welch’s 100% Grape Juice made with Concord grapes
¼ cup Cabot Plain Lowfat Greek Yogurt
½ teaspoon balsamic vinegar
½ teaspoon Dijon mustard
Ground black pepper to taste

3 cups fresh baby greens, such as arugula, romaine or spinach
1 cup halved red or green seedless fresh grapes
1 ounce Cabot Sharp Lite50 Cheddar, grated (about ⅓ cup)


Creamy Broccoli, Tomato & Cheddar Linguine
Creamy Broccoli, Tomato & Cheddar Linguine


1 (13.25-ounce) box Dreamfields Linguine
4 medium cloves garlic, excess papery skin removed but not peeled
6 cups small broccoli florets
1 (12-ounce) can evaporated milk
1 tablespoon cornstarch1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 1/2 cups)
1 pint grape tomatoes, halved or quartered, depending on size


Grilled Cheesy Portabello Caps with Turkey & Sage
Grilled Cheesy Portabello Caps with Turkey & Sage


4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
12 ounces lean ground turkey
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about ¾ cup)


Green Bean, Cherry Tomato and Cheddar Salad
Green Bean, Cherry Tomato and Cheddar Salad


4 cups green beans, trimmed
3 tablespoons Cabot Plain Greek Yogurt
1 tablespoon mayonnaise
2 teaspoons white wine vinegar
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ teaspoon granulated garlic or garlic powder
2 cups cherry tomatoes, cut in half
6 ounces Cabot Seriously Sharp Cheddar, Cabot Private Stock Founders’ Cheddar, or Cabot Farmhouse Reserve Cheddar, cut into cubes
2 tablespoons chopped basil


Couscous with Tomatoes, Sauteed Spinach & Two Cheeses
Couscous with Tomatoes, Sautéed Spinach & Two Cheeses


3 1/2 cups packaged couscous (any flavor)
1 (8-ounce) can Italian-style diced tomatoes
1/4 cup red onion, sliced into rings
1 tablespoon minced garlic
1/2 teaspoon olive oil
10 cups fresh spinach (10 ounces)
1 tablespoon water
6 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 1/2 cups)
3 tablespoons freshly grated Parmesan cheese
Fresh basil sprigs for garnish


Citrus-Marinated Pulled Pork Tacos with Sauteed Apples, Onions and Cheddar
Citrus-Marinated Pulled Pork Tacos with Sauteed Apples, Onions and Cheddar


Pulled Pork:

5 pounds boneless fresh pork butt (shoulder)
2 cups orange juice, preferably fresh-squeezed
1/2 cup fresh lime juice
1/2 cup light olive oil
1/4 cup Dry Rub (see recipe below)
2 cups favorite barbecue sauce


2 tablespoons Cabot Salted Butter
4 Granny Smith or favorite local apples, thinly sliced
2 large onions, thinly sliced
12 soft corn tortillas
12 ounces Cabot Extra Sharp Cheddar, grated (about 3 cups)
Cabot Sour Cream and additional barbecue sauce for garnish

Stay Cool - Meal Planner | 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!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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