• One pint cherry tomatoes; halved
• Two large ripe Ontario peaches, pitted and sliced
• One fresh UW mozzarella ball, sliced or torn
• 6-8 fresh basil leaves, torn
• A couple generous pinches of flaky sea salt, to taste
• Fresh ground pepper, to taste
• 2 tbsp of good quality extra virgin olive oil
• 2 tbsp of good quality balsamic vinegar or balsamic glaze

1. On a large serving plate or shallow serving bowl, arrange the halved cherry tomatoes, peach slices, and mozzarella.
2. Sprinkle the torn basil leaves over the tomatoes, peaches, and cheese.
3. Sprinkle everything with the sea salt and black pepper.
4. Drizzle over the olive oil and balsamic.
5. Toss everything together before serving. Do not add the oil and vinegar until just before you are ready to serve. Enjoy!

Butternut Squash Macaroni and Cheese with Golden Guernsey Cheddar

By Lauren C
Serves 4-6

Ingredients

• One medium butternut squash, halved lengthwise and seeds removed
• 2 tsp cooking oil 
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• One small clove of garlic, minced finely
• 1 1/2 cups milk (minimum 2% milk fat)
• 1 cup cream (minimum 10% milk fat)
• 1/4 tsp freshly grated nutmeg 
• 2 tsp salt, or more to taste
• 1 tsp ground black pepper, or more to taste 
• 400-450 grams of UW Golden Guernsey Cheddar, grated
• One 450 gram package of macaroni or your favourite pasta shape (like penne or shells); cooked just shy of being done (approx. 3 minutes under suggested cooking time) and drained 
• 2 tbsp melted butter 
• 1/4 cup panko bread crumbs
• 1 tbsp fresh or dried parsley or thyme  

 

Directions 

1. Preheat oven to 375*F and line a medium baking tray with baking parchment. 
2. Brush the cut sides of the butternut squash with 2 tsp of cooking oil, and place cut side down onto the parchment lined tray. Bake until fork tender, approx. 40-45 minutes. 
3. Once squash has cooled enough to handle, scoop the flesh into a food processor or blender and blend until smooth; set aside. 
4. Cook the macaroni in a large pot of salted water while you prepare the cheese sauce.
5. Over medium heat in a large pot or Dutch oven, melt the 1/4 cup of unsalted butter. Once fully melted, add minced garlic and stir using a whisk for a minute or two until fragrant and starting to sizzle (do not brown-it will get bitter). 
6. Add in the flour and whisk until all the butter is absorbed into the flour (creating a roux), cooking for approx. 2 minutes to remove the raw flour flavour. 
7. While whisking, gradually pour in the cream and milk and continue to whisk constantly, otherwise lumps of flour will remain. 
8. Once all the cream and milk are added, increase heat to medium-high and stir constantly with the whisk until the mixture thickens and just begins to simmer. Whisk in the nutmeg. Turn the heat to low.
9. Switching to a spatula or spoon, stir in the puréed squash and cook until heated through and starts to simmer.
10. Remove the pot from the heat, and stir in the cheese (reserving approximately one large handful of cheese for the top).
11. Once most the cheese has melted, stir in the cooked, drained pasta. Season with salt and pepper to taste. 
12. Transfer to a 9x13 inch casserole dish and top with remaining cheese.
13. Optional: in a pot, or in a microwave, melt the 2 tbsp butter and stir in the breadcrumbs and herbs to coat. Sprinkle evenly on top of the macaroni and cheese. 
14. Bake uncovered at 375*F for approximately 30-40 minutes until the center is bubbling, and the cheese on top is melted and browning (or the breadcrumb mixture is golden brown). Tent with foil if browning too quickly. Remove from oven and let stand 5 minutes before serving. Enjoy!

Baked Evi’s Passion Brie with Homemade Cranberry Compote

By Lauren C
Serves 4

Ingredients

• One small wheel of Evi’s Passion Brie
• 1 tbsp salted butter
• 3 tbsp finely chopped red onion
• 400 grams of cranberries (frozen or fresh)
• 1 tbsp balsamic vinegar
• Juice and zest of one whole navel orange
• 3 tbsp honey (or maple syrup, or brown sugar)
• 2 sprigs fresh thyme; leaves removed and lightly chopped (or 1/2 tsp dried)
• Salt and pepper to taste

Directions

1. Preheat oven to 350
2. Score the wheel of Brie, and set aside
3. Place a medium saucepan over medium-low heat; melt butter and sauté onions until softened and translucent and just starting to brown
4. Add in cranberries and remaining ingredients (except the cheese) and cook while stirring until cranberries burst and the sauce thickens, about 8 minutes
5. Place scored Brie wheel into a Brie baker or small oven-safe baking dish
   
6. Spoon cranberry compote on top of Brie, cover and bake for 15-20 min or until cheese is warmed through and soft
7. Carefully place Brie baker or dish onto a wooden charcuterie board and serve with slices of toasted baguette, crackers or sourdough
8. Enjoy!

Lemony Ricotta Pasta

By Lauren C
Serves 4

Ingredients:

• One package UW Guernsey milk ricotta (no need to drain)
• Zest of two lemons, divided
• Juice of half a lemon (or more to taste)
• 4 tbsp 2% milk or cream (any fat percentage)
• One pound pasta of your choice
• 1/4 cup grated Parmigiano Reggiano (or as much as desired) for serving (optional)
• Salt and pepper to taste
• 2 tbsp chopped fresh basil or parsley, for garnish (optional)

 

Directions:

1. Place a large pot of salted water on the stove, bring to a rolling boil and cook the pasta according to package directions or until your preferred doneness
2. While the pasta is cooking, in a large heat-proof serving bowl, whisk the ricotta and milk or cream to combine into a creamy mixture; then mix in half the lemon zest, all of the lemon juice and a good pinch of salt and pepper to taste (alternatively, for a smoother consistency this step can be done in a food processor, then transferred to the bowl)
3. Once the pasta is cooked, reserve one cup of the cooking water; then drain pasta and add the hot pasta to the bowl with the ricotta mixture
4. Toss everything together, adding reserved pasta water as needed to loosen sauce to your desired consistency. Season to taste if needed
5. Serve sprinkled with remaining zest, and herb and freshly grated Parmigiano Reggiano

 Extras:

• Add a cup of frozen peas to the pasta water for the last 4 minutes of cooking time
• Drain pasta over a couple handfuls of washed, fresh baby spinach
• Top with crispy prosciutto or bacon for added texture
• Try grating over UW Oveja Negra instead of Parmigiano Reggiano