Cheddar Broccoli Millet Bake

Prep time: 35 minutes
Cook time: 20 minutes
Makes: 4-6 servings


  • 5 cups broccoli, washed and cut into small florets
  • 1 cup millet
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 1 cup milk
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ½ cups shredded cheddar cheese + some to sprinkle on top


  1. Preheat oven to 400 degrees Fahrenheit. Spray a large casserole dish with nonstick cooking spray.
  2. Prepare 1 cup of millet according to package directions, using chicken broth as the fluid (takes about 20 minutes to cook).
  3. To blanch the broccoli florets, prepare an ice-water bath by filling a large mixing bowl with ice and water. Bring a large pot of water to boil. Add the broccoli florets and cook 2 to 3 minutes, until bright green and slightly tender. Remove broccoli with a slotted spoon and place immediate in the ice-water bath.
  4. Once the broccoli is done and while the millet cooks, in a large skillet, heat 2 tablespoons of butter over medium heat. Add the diced onion and sauté until soft and translucent. Add the minced garlic and sauté for about 1 minute more. Reduce heat to low. Add the milk, thyme, salt and pepper and slowly bring to a simmer.
  5. When the millet and sauce are finished, mix together millet, broccoli, sauce and 1 ½ cups cheddar cheese in a mixing bowl until just combined. Pour into your prepared casserole dish and sprinkle shredded cheddar cheese on top.
  6. Bake at 400 degrees Fahrenheit for 15 to 20 minutes, until warmed through and cheese on top is melted.
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White Cheddar, Apple, Bacon Quesadilla

Total time: 10 minutes
  • 2 tortillas, whole grain, or gluten-free if desired
  • White cheddar cheese, thinly sliced
  • Green apples, thinly sliced
  • 3-4 slices of bacon, cooked

Butter Directions:

  • Assemble apple slices, cooked bacon and cheddar cheese on a tortilla. Top with a second tortilla.
  • Microwave on high 45 seconds to one minute, or until the cheese begins to melt.
  • Heat a non-stick pan over medium-high heat and lightly butter the pan.
  • Place the quesadilla in the pan and cook for approximately one minute, or until the tortilla begins to turn golden brown. Flip and cook second side until golden brown.
  • Let cool, cut into wedges and enjoy!


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Heirloom Caprese Mac & Cheese


  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.


Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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Spring Mozzarella Salad

This delicious mozzarella salad from Chef Jason Morse will be a crowd pleaser at any summer picnic – or it will make a great lunch for work! Use our handmade mozzarella recipe to take it to a whole new level.


  • 4 oz fresh diced mozzarella
  • ¼ cup diced Roma tomatoes
  • ¼ cup diced hot house cucumbers
  • Dried Italian herbs, to taste
  • Balsamic vinaigrette dressing, to taste


Mix all ingredients, allow to cool in refrigerator several hours before serving.

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Handmade Mozzarella

10 prep time, 25 minutes cooking time

Check out the video of how to make this recipe below!


  • 7 oz mozzarella curd (you can buy mozzarella curd at specialty cheese shops)
  • 1 oz kosher salt
  • 4 oz olive oil

Tools needed: medium stock pot, medium sized mixing bowl, ice bath, thick insulated gloves, nitrile gloves, mini loaf pan


  1. Heat 4 cups of water to 190 degrees, add the salt and stir
  2. While water is heating, add the crumbled mozzarella curd to your mixing bowl
  3. Put on your insulated gloves, then the nitrile gloves over them
  4. Once water is heated, add the mozzarella curd to it and work into a ball
  5. Allow to sit in the water and soften for 3 minutes
  6. Remove from the water and knead on your cutting board for 2 minutes
  7. Roll back into a ball and put back in the water to soften for 3 minutes
  8. Add 4 Tbsp olive oil to your mini loaf pan
  9. Remove the mozzarella from the water and knead on your cutting board for another 2 minutes
  10. Allow to sit in the water and soften for 3 more minutes
  11. Remove from the water and form into a loaf, add to the mini loaf pan
  12. Cover the loaf pan and place in fridge to cool for 2-3 hours
  13. Remove from the pan, drain the excess oil and slice as needed

Note: 7 oz curd will make 1/3 of a mini loaf pan, 14 oz will make 2/3 of a mini loaf pan and 21 oz will make a full mini loaf pan.

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Pesto, Avocado, and Mozzarella Grilled Cheese

Total time: 10 minutes
Makes: 1 portion

Ingredients:grilled cheese

  • 2 slices of whole grain bread of choice
  • 2 tablespoons butter
  • 1/4 cup pesto (homemade or your favorite store-bought variety)
  • 1/2 avocado, sliced
  • Mozzarella cheese, thinly sliced


  1. Preheat a skillet on the stovetop over medium heat.
  2. Butter one side of each slice of bread. Place one slice of bread butter-side-down in the skillet.
  3. Generously spread pesto on the bread in the skillet. Then layer avocado slices and Mozzarella slices, followed by another layer of pesto.
  4. Place the second slice of bread, butter-side-up on top of the sandwich.
  5. Grill until lightly browned. Then flip sandwich and grill the other side until the cheese is melted and the bread is golden-brown. (If the cheese is not melting, you can add a lid to the pan – the trapped heat will help the cheese melt faster.)
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Chicken Fiesta Roll Ups


  • 1 ½ c Sour Cream21st-chicken-rollups
  • 2 c Shredded Cheese
  • 4-5 Cooked Chicken Breasts (no spices), shredded (boiled chicken works best)
  • 1 tbsp Taco Seasoning
  • Tortillas
  • 1 can Red Enchilada Sauce
  • 1 can Green Chili Enchilada Sauce


  1. Preheat oven to 375
  2. Grease a 9 x 13 pan, pour 1/2 of each can of enchilada sauce on the bottom
  3. In a large bowl, combine sour cream, cheese, chicken and taco seasoning (save a little cheese to sprinkle over top)
  4. Scoop chicken mixture into tortillas, roll up and line in pan – make enough to fill the entire pan
  5. Pour remainder of the enchilada sauce over the top of the roll ups
  6. Sprinkle remaining cheese over top of roll ups
  7. Bake in oven for 20 minutes
  8. Let cool for 5-10 minutes
  9. Serve with sour cream, salsa or guacamole
  10. OPTIONAL: Sprinkle green onions over top of roll ups before baking if desired
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Labneh – Homemade Yogurt Cheese

How to make homemade Labneh for your next Cheese Plate

Labneh is strained yogurt cheese that you can make from whole fat yogurt. All you need is cheese cloth and a strainer.

Step 1) Line strainer with cheese cloth and dump all yogurt into cheese cloth. Place strainer with cheese cloth and yogurt over a bowl to let the whey from the yogurt strain.21st-labeh

Step 3) Bring the sides of cheese cloth up, and tie to cover top of the yogurt. Then place a weight on top of the tied cheesecloth to help press whey out of the cheese.

Step 3) Place the bowl containing yogurt in the fridge and let sit for three days.

Step 4) Take bowl out of fridge and unwrap the cheese cloth to test the density of the yogurt by touching it. Take the yogurt and dump into a bowl. Add any ingredients you want in your Labneh and mix together*.

Step 4) Roll Labneh into balls and place on cheese board or roll into logs, place onto saran wrap and roll tight. Keep refrigerated for up to five days.

*Labneh will take on the taste of any ingredients you mix it with, here are three recipes to try with you Labneh:


Honey Almond Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 4 oz Sliced Almonds
  • 2oz Honey

Once you convert yogurt to labneh, add sliced almonds and honey to a bowl with the labneh and mix until honey is fully incorporated.

Roll into balls and serve on cheese plate or roll into logs and store in fridge for up to five days


Olive Oil and Herbed Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 2oz Extra Virgin Olive Oil
  • 1T Chopped Oregano
  • 1T Chopped Rosemary
  • 1T Chopped Thyme

After converting yogurt into labneh, dump labneh into a bowl, add all the ingredients and mix.

Once mixed, roll into balls and place on cheese plate and drizzle more olive oil on top, or roll into logs and store in fridge for up to five days.


Red Wine and Shallot Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 1 Whole Shallot
  • 2 Garlic Cloves
  • 8oz Red Wine (Your Choice)
  • 1T Olive Oil
  • 1T Butter

Place sauce pot on stove and turn onto medium high, pour olive oil into pot and heat up

While olive oil is heating up mince garlic and shallot and place into sauce pot. Cook garlic and shallots until translucent.

Once garlic and shallots are translucent pour in 8oz of red wine and boil.

Once red wine is boiling turn heat down and simmer for 45 minutes or until red wine has reduced to a thick sauce. Once red wine has thickened add 1 T butter and mix.

Pour mixture into bowl and let cool in fridge for one hour.

After sauce has chilled, pull out labneh and red wine sauce and mix together until red wine sauce is evenly incorporated throughout labneh.

Roll into balls and serve on cheese plate or roll into a log and store in fridge for up to five days.


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Witches Cheese Broomsticks

These broomsticks are a fun Halloween treat that isn’t sweet!


  • Pretzel sticks
  • Cheese sticks
  • Green onions


  1. Cut string cheese into segments._DSC4664
  2. Put a pretzel into the end of each cheese segment._DSC4675
  3. Split the ends of the cheese so it looks like a broom. _DSC4678
  4. Tie a green onion around the top of the “broom.”_DSC4679
  5. Serve with other veggies and enjoy!Witches Broom Sticks (1)

Thank you to Florida Dairy Farmers for sharing this recipe with us!

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Homemade Cheesy Crackers

Ingredients:cheese crackers

  • Shredded cheese of your choice (try cheddar, swiss, pepper jack, etc.)
  • Parchment paper
  • Spices, if desired (pepper, chili flakes, garlic powder)


  1. Preheat oven to 400 degrees.
  2. Shred cheese and spoon out tablespoon-sized clumps onto parchment paper. Space the cheese clumps about 1-2” apart.
  3. Cook for about 5-8 minutes or until golden brown. Take out of oven and let cool.

Learn more about this recipe:

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