If you’re looking for a hearty vegetarian soup recipe that will become a staple in your home, this Mexican soup is for you. Both delicious and easy to prepare, it’s a smart choice for lunch or dinner during the week. Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream, additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor! Share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables are soft. Add garlic and sauté an additional 30 seconds.Next, add broth or stock, black beans, quinoa, tomatoes, tomato sauce, chiles and spices to the pot, stirring to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.Stir in grated Cabot Vermont Sharp Cheddar cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as needed.Divide into bowls and top with grated Cabot Vermont Sharp Cheddar cheese, chopped cilantro, Cabot Sour Cream, sliced jalapeños or other toppings of your choice.For another fabulous Mexican recipe, try our Creamy Chicken Enchilada Soup next. As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this vegetarian quinoa soup recipe after you’ve tried it by rating and reviewing it.
Hand Crafted Cultured Butter (8 OZs per package) Ploughgate Creamery cultured butter is hand crafted in small-batches and made in the old European tradition. The flavor is sweet, slightly tangy, and unbelievably creamy. Their Vermont sourced cream is made fresh from local 4th generation Monument Farms Dairy. This butter is our absolute favorite, try it and you'll never go back to store bought butter! Ploughgate Creamery Ploughgate Creamery has been crafting small-batch, cultured butter of the finest quality in Vermont since 2014. Owned and operated by craftswoman Marisa Mauro, Ploughgate Creamery is a labor of love located on the historic old Bragg Farm in Fayston, Vermont. A special thanks to The Vermont Land Trust which helped Marisa purchase the old Bragg Farm providing her the opportunity to enrich our lives with her honest to god best butter in the world.
Get your baking on with this classic Peanut Butter and Chocolate Chip cookie combo. These will always winners.
Discover the five wackiest restaurants in Indiana that you need to eat at right away. Fun for kids of all ages awaits at these exciting eateries.
Bring the pizzeria home with this incredible vegan pizza recipe featuring our Pourable Plant Milk Mozzarella.
Almost every day for more than half a century, farmer Dottie Jacquier of Laurel Brook Farm has cooked up dinner for family members and visitors on their multi-generation farm. Her simple, hearty main courses include baked chicken with mushrooms which inspired this recipe.
It’s tough to improve upon the sweet snap of buttered corn on the cob, but this recipe just might — especially if you like the zip of horseradish. Folded into a compound butter with parmesan and herbes de Provence, it provides a delicious lift of flavor to this classic side.
As Ree says, "the more butter, the better!" 🧈
Soufflé has been given a bad rap as being fussy and difficult to get right. Nonsense. With just a little attention and preparedness for when it comes out of the oven, anyone can succeed at serving this puffed, cheesy crab soufflé without a hitch.
This rustic quiche is made with Naturally Oak Smoked Yorkshire Wensleydale cheese and is delicious eaten hot or cold.
Indulge your needlework passion with the third book in the Inspirations 'A Passion for Needlework' series. ‘Blakiston Creamery’ tells the story of 12 exceptional needlework designs in a once abandoned dairy factory, now transformed into a gorgeous country retreat. Your next needlework adventure awaits…
This is the classic New England tradition of apple pie and cheddar but made easier and even tastier cooked over a campfire. Using two small cast iron skillets creates two "individual" tarts, but a larger skillet will work as well. If using a larger skillet you may need to double the ingredients to fill the pan.
Crispy, fresh romaine lettuce seared on a hot grill with a drizzle of lemon and a sprinkle of Cabot Alpine Cheddar. A great BBQ addition!
Combine spicy soppressata pizza with drizzled hot honey for a flavor combination that’s sweet, spicy and salty–and that will truly excite your taste buds. With an easy homemade pizza crust that’s baked with pizza sauce made from scratch, shredded Cabot Vermont Sharp Cheddar or 3 Year Cheddar, soppressata and shallots, then drizzled with hot honey, topped with fresh basil and sprinkled with more shredded Cabot Cheddar, this is one family meal idea that will ignite a new excitement for pizza night. This recipe makes 2 8-inch pizzas, but we suggest doubling up to ensure there’s enough to go around! Share this hot honey pizza recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.Make the Pizza Dough:Stir together the water and sugar in a small bowl until the sugar has dissolved. Stir in the yeast and allow it to sit for 3 minutes, until it starts to get a foamy appearance.Whisk together flour and salt in a large bowl and make a well in the center.Pour the yeast mixture into the center of the well along with the tablespoon of olive oil. Use a wooden spoon to stir everything together until a rough dough forms.Turn the dough out onto a lightly floured surface and knead until a smooth ball has formed.Place the dough back in the large bowl with a light drizzle of olive oil and cover with a damp towel. Set aside to rise for 15-20 minutes.Make the Hot Honey:Add the honey and chili flakes to a small saucepan over medium heat.Cook just until the honey begins to boil and then remove from heat.Set aside to cool then place in an airtight container and refrigerate for up to 3 months.Make the Pizza Sauce:Add the whole peeled tomatoes, garlic, sugar, and salt to a large bowl. Using an immersion blender, blend the ingredients until a smooth sauce has formed. (Note: This recipe will make more sauce than you need for the two pizzas but can be frozen for future use.)Make the Pizza:Preheat the oven to 475°F with a pizza stone or 10-inch cast iron skillet placed upside down, inside.Divide the pizza dough into two equal portions. Take one half of the dough and place on a lightly floured surface, keeping the other half covered in the bowl until ready to use.Roll the dough out evenly to an 8-inch circle and place on a piece of parchment paper.Top the dough circle with about ¼ cup of sauce, evenly spreading across the surface. Add half of each of the shredded Cabot Vermont Sharp Cheddar, the soppressata and the shallots.Slide the parchment with the pizza on top carefully into the oven onto the pizza stone or upside down cast iron skillet using a wooden pizza peel or a baking sheet.Cook for 8-10 minutes until the sides of the pizza have puffed and the toppings have cooked through.Remove the parchment carefully to a cutting board and brush the crust with olive oil.Top with a drizzle of hot honey, torn basil and a sprinkle of Cabot Vermont Sharp Cheddar to finish. Repeat process to make the second pizza.For more family meal ideas that are perfect for pizza night, try our White Pizza with Basil & Monterey Jack recipe next. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this hot honey pizza recipe. If you have a chance, please rate and review it!
The latest "Night at the Museum" movie has an advertisement for the Smithsonian...
Explore Eridony (Instagram: eridony_prime)'s 50852 photos on Flickr!
The Creamery | Typography designed by Lynx & Co. Connect with them on Dribbble; the global community for designers and creative professionals.
The Cabot farmers want to teach kids about the importance of pollinators in our communities and practical ways they can help protect and preserve pollinator populations. Kids will complete fun activities and learn what pollinators do, why they are important and how they can help protect pollinators!
BYU retro logo composed of names, places, and other school memories, such as: Creamery on Ninth, Cosmo, Wilk Student Center, Rise and Shout. Great for adding school spirit in a dorm room, as a grad gift, or in an office to remember your alma mater.
Creamery designed by Bigshot Robot - David Zimmerman. Connect with them on Dribbble; the global community for designers and creative professionals.
Your pancakes will never be the same -- thanks to cheese.
Before our friend Oh To Be a Muse invited us to her birthday weekend in Cambria , I had never even heard of the place. In guide books and Highway 1 road trip itineraries it's overshadowed by it's northern neighbor San Simeon , home to Hearst Castle and an Elephant Seal Rookery . &am
Combine spicy soppressata pizza with drizzled hot honey for a flavor combination that’s sweet, spicy and salty–and that will truly excite your taste buds. With an easy homemade pizza crust that’s baked with pizza sauce made from scratch, shredded Cabot Vermont Sharp Cheddar or 3 Year Cheddar, soppressata and shallots, then drizzled with hot honey, topped with fresh basil and sprinkled with more shredded Cabot Cheddar, this is one family meal idea that will ignite a new excitement for pizza night. This recipe makes 2 8-inch pizzas, but we suggest doubling up to ensure there’s enough to go around! Share this hot honey pizza recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.Make the Pizza Dough:Stir together the water and sugar in a small bowl until the sugar has dissolved. Stir in the yeast and allow it to sit for 3 minutes, until it starts to get a foamy appearance.Whisk together flour and salt in a large bowl and make a well in the center.Pour the yeast mixture into the center of the well along with the tablespoon of olive oil. Use a wooden spoon to stir everything together until a rough dough forms.Turn the dough out onto a lightly floured surface and knead until a smooth ball has formed.Place the dough back in the large bowl with a light drizzle of olive oil and cover with a damp towel. Set aside to rise for 15-20 minutes.Make the Hot Honey:Add the honey and chili flakes to a small saucepan over medium heat.Cook just until the honey begins to boil and then remove from heat.Set aside to cool then place in an airtight container and refrigerate for up to 3 months.Make the Pizza Sauce:Add the whole peeled tomatoes, garlic, sugar, and salt to a large bowl. Using an immersion blender, blend the ingredients until a smooth sauce has formed. (Note: This recipe will make more sauce than you need for the two pizzas but can be frozen for future use.)Make the Pizza:Preheat the oven to 475°F with a pizza stone or 10-inch cast iron skillet placed upside down, inside.Divide the pizza dough into two equal portions. Take one half of the dough and place on a lightly floured surface, keeping the other half covered in the bowl until ready to use.Roll the dough out evenly to an 8-inch circle and place on a piece of parchment paper.Top the dough circle with about ¼ cup of sauce, evenly spreading across the surface. Add half of each of the shredded Cabot Vermont Sharp Cheddar, the soppressata and the shallots.Slide the parchment with the pizza on top carefully into the oven onto the pizza stone or upside down cast iron skillet using a wooden pizza peel or a baking sheet.Cook for 8-10 minutes until the sides of the pizza have puffed and the toppings have cooked through.Remove the parchment carefully to a cutting board and brush the crust with olive oil.Top with a drizzle of hot honey, torn basil and a sprinkle of Cabot Vermont Sharp Cheddar to finish. Repeat process to make the second pizza.For more family meal ideas that are perfect for pizza night, try our White Pizza with Basil & Monterey Jack recipe next. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this hot honey pizza recipe. If you have a chance, please rate and review it!
Stuffed French toast should be a staple at any brunch and we love to make it for a weekend breakfast treat too. If you love this sweet, rich dish and you love chocolate, then this chocolate stuffed French toast recipe is sure to delight you! While it’s perfect on its own, with delicious pockets of warm chocolate tucked inside the French bread, it’s also fantastic topped with maple syrup or maple syrup blended with a bit of Cabot Lowfat Plain Greek Yogurt. Make it for your next brunch or breakfast and share the recipe with friends and family via Pinterest, Instagram, Facebook and Twitter.To make 2 servings, use a paring knife to make a “pocket” in each slice of bread by cutting a 2-inch slit in the bottom and then expanding with the knife, being careful not to cut through sides. Insert a piece of chocolate into each pocket.In a medium bowl, whisk the eggs until frothy. Then add half-and-half or milk, Cabot Lowfat Vanilla Bean Greek Yogurtand vanilla, whisking to combine. Soak the bread slices in milk mixture for a minute or two until well saturated.Melt Cabot Salted Butter in a skillet over medium-high heat just until it starts to bubble. Add bread slices and cook until golden brown on both sides, about 4 to 5 minutes per side. Serve topped with maple syrup or syrup blended with a little additional yogurt.Need another dish that’s ideal to serve at any brunch or breakfast? Try a twist with this Ver-Monte Cristo Sandwich and it will quickly become a favorite! Our goal as a cooperative of New York and New England farm families is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this stuffed French toast recipe once you’ve made it!
Surprise! For all you lactose-intolerant folks who love cheese, there are options for you. Check out Cabot Creamery's lactose-free cheese options today.
Spices, ground pork and plenty of Cabot Cheddar make this empanadas the perfect handheld treat. Cook these up for friends and family.
