On this Good Friday, let’s celebrate good, real food.  Good food brings us health and happiness – so why wouldn’t we celebrate it every day?  From farm to table – there’s so much to be thankful for.  Last week, I received samples of some of the delicious varieties of Cabot Cheddar.  {Disclosure: I am as a member of Cabot’s Cheese Board.  However, I am not compensated for my cheese affinity or recipes and all opinions are my own.}

I am always amazed at the creative varieties of Cabot Cheddars.  My kids and hubby wanted to cut right into the Smoky Bacon and I wanted to Garlic Herb.  We had fun cheese tasting … and there was no wine involved!


This is perfect timing as April is Grilled Cheese Month! So let’s think about some good grilled cheese sandwich combos:

  • cheddar + tomato + pesto
  • provolone + bacon
  • mozzarella + mushrooms + tomato
  • cheddar + chicken or turkey breast + Dijon mustard
  • cheddar + artichoke hearts + mixed greens

Ah…the possibilities are endless.  Today, I am going vegetarian as Lent continues with tomatoes, mixed greens, Garlic Herb Cheddar on crusty bread.  I love open-face grilled cheese sandwiches as you can see and savor all of the ingredients.


Serves 1 (gloriously!)


1 thick slice crusty whole grain bread

1 pat butter

1 ounce Cabot Garlic Herb Cheddar

1 small plum tomato, sliced thinly

3 – 5 baby green leaves


Place butter in a small saute pan over medium heat, melt and coat pan.  Pile the greens, tomato and cheese on the bread and place into pan.  Cover the pan and heat through until cheese is melted and beginning to brown.  (You can also place in a broiler oven  – the cheese will bubble and brown nicely!)

Nutrition Information (per serving): Calories: 338, Total Fat: 24 g, Saturated Fat: 15 g, Trans Fat: 0 g, Cholesterol: 70 mg, Sodium: 460 mg, Carbohydrates: 14 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 18 g

Enjoy eating simply,