I have a library of cookbooks – of course, some are used more than others. However, when the Cabot Creamery Cookbook arrived on my doorstep I was thrilled! (As a member of the Cabot Cheese Board, I get a lot of neat stuff, but this was truly a treat!) The folks at Cabot Creamery have been working hard on this compilation of good eats and heartfelt stories from their dairy farmers. The rustic photos and hearty feel of the book made me immediately want to dive in. I’ve been trying out the recipes slowly, but surely.
**I have some exciting news, Cabot is giving away 10 FREE copies of the cookbook plus a $25 gift box of Cabot Cheese. There’s a grand-prize for one lucky winner of a one year supply of Cabot cheese. If you are interested in entering, submit your name here. Entries will be accepted until April 15.**
I am a big pesto fan. So I decided to make Cheddar-Walnut Pesto (on page 125). I had never even thought about using Cheddar cheese in pesto, but the possibilities are endless – and served hot will be delish!
I am using my usual pesto ingredients: fresh basil, walnuts, extra virgin olive oil, but swapping parmesan cheese for Cabot Sharp Cheddar. It gives it a nice bite, as well as rich unique touch of flavor. Today, I am adding the pesto to flaked salmon and serving on a bed of greens, but you can toss it with grilled chicken chunks, dollop it over piping hot pasta or a brown rice bowl, as well as schmear it on a slice of crusty whole grain bread. So many great ways to enjoy it!
Baked Cheddar-Walnut Pesto Salmon
Serves 2 (2.5 ounces salmon each)
Note: I halved the recipe in the book, so it made 1/4 c. plus 2 tablespoons of pesto.
5 ounces wild salmon, in can or pouch
1 cup loosely packed washed and dried fresh basil leaves
1/4 c. (1 ounce) shredded Cabot Sharp Cheddar
1/4 cup chopped walnuts
1/2 Tablespoon fresh lemon juice
1 small garlic clove, roughly chopped
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons extra virgin olive oil
Put broiler oven on high heat. Rinse and drain salmon and set in a mixing bowl.
Combine basil, Cheddar, walnuts, lemon juice, garlic, salt and pepper in a food processor; pulse until pureed, scraping down sides of bowl. Gradually add oil while machine is running. Dollop the pesto over the salmon and mix until combined. Place in ramekins and put in oven under broiler for 5 – 10 minutes. Remove when bubbly and golden brown. Serve over a bed of greens (as shown) or on whole grain crackers or bread.
Nutrition Information (per serving): Calories: 434, Total Fat: 39 g, Saturated Fat: 7 g, Trans Fat: 0 g, Cholesterol: 53 mg, Sodium: 168 mg, Carbohydrates: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 20 g
Enjoy eating simply!