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I love quesadillas because of their absolute versatility. You can throw in all kinds of vegetables like mushrooms, tomatoes, leafy greens, etc. I’ve even used left over baked beans as a filling.

Ingredients (for 2 persons):

4 tortillas (two for each quesadilla)
1 square Silvery Moon Creamery Queso de Verano
1 small can refried beans
1 sweet onion
Your favorite salsa
Silvery Moon Creamery Probiotic Yogurt (or Cream Cheese as richer alternative)
Fresh cilantro (you can substitute chives or parsley)
Extra Virgin olive oil

Peel and slice the onion and sauté in olive oil with a bit of minced garlic, until the onion is glassy. You will use the same fry pan to fry the quesadillas. Chop the cilantro and set aside. Cut Queso de Verano into slices. Spread refried beans onto one side of each of the tortillas. Scatter the onions on one side of half the tortillas and add Queso de Verano slices. Place the other tortilla on top of the cheese (bean side down) so that you now have a flat tortilla sandwich. Place this in the fry pan and press down with a spatula to make sure the entire tortilla has contact with the hot surface. Heat over medium high heat flipping until both sides are golden brown. Remove from pan and cut into wedges. Scatter fresh cilantro over the slices and serve with salsa and yogurt.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

Ingredients (for 4 persons):

4 firm crisp apples
1/4 c Maine maple syrup
1/4 c brown sugar (plus additional for serving)
1/2 tsp ground cinnamon (plus additional for serving)
pinch of ground nutmeg
1 tsp vanilla
juice of one lemon
Smiling Hill Farm butter to grease baking dish
16oz Silvery Moon Creamery Probiotic Yogurt

Preheat oven to 350 degrees Fahrenheit. Grease a baking dish with unsalted butter. Core apples and cut into 1 inch cubes. Combine cinnamon, nutmeg, vanilla, brown sugar and maple syrup in a bowl. Add apple cubes and toss to coat evenly. Place mixture in greased baking dish and cook until apples are soft. Spoon out the apples into individual serving bowls, top with a dollop of yogurt and a sprinkling of brown sugar and cinnamon, et voilà!

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

Sorrel is one of my favorite wild greens. It has such a refreshing, lemony tartness that will go very well with the sweet corn and fresh cheese.

Ingredients:

5 ears shucked Maine sweet corn kernels
½ cup diced onions
1/3 cup julienned sorrel
8oz Silvery Moon Creamery Queso de Verano, sliced into ½ inch blocks

3 tablespoons apple cider vinegar
5 tablespoons sunflower seed oil
1 teaspoon grainy mustard
½ teaspoon salt/pepper

Combine corn, onions, and sorrel in large bowl, and set aside.
In a separate bowl, whisk together vinegar, mustard, and seasonings until smooth. Slowly pour oil into vinegar mixture while continuously whisking. Continue to whisk until emulsion is set.
Add dressing to corn mixture slowly until desired consistency is reached. Divide into plates or bowls before grilling cheese.
Lightly oil and season Queso De Verano, and grill on a hot, clean grill. 3-5 seconds each side, or until dark grill marks appear. It is very important not to let the cheese melt.
Top salad with grilled cheese.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

Ingredients (for 4 persons):

1 square Silvery Moon Creamery Casco Bay Dulse
1 sweet onion
2 tomatoes
1 tablespoon drained capers
6 slices of rustic bread
Extra Virgin olive oil, salt, black pepper (to taste)

Preheat oven /broiler. Slice the tomato and cut the onion into half round slivers. Slice the cheese into slices. Layer slices of onion and tomato on the open faced bread and lay the slices of cheese on top. Scatter some capers on top and place the open faced sandwiches beneath the broiler until bread is heated and cheese has melted. Slice the bread on a diagonal, and serve with olive oil and a sprinkling of kosher salt and black pepper.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

A simple and delicious meal that you can make within 30 minutes. Add tomato sauce or wilted leafy greens for a change.

Ingredients (for 4 persons):

1lb of your favorite pasta
1-2 8oz containers of Silvery Moon Creamery French or Tuscan Herbed Curd
Extra Virgin olive oil to taste

Cook pasta as directed on the package. Add a container of French or Tuscan Herbed Curds (incl. olive oil) and toss lightly before serving. Add more olive oil to taste.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com

Ingredients (for 4 persons):

5-8 oz Silvery Moon Creamery Rosemary’s Waltz
1-3 cloves garlic
2-3 Sweet Potatoes
Extra Virgin olive oil
Homemade tomato soup (canned may be substituted in a pinch)

Preheat oven to 350 degrees Fahrenheit or broiler. Peel and mince garlic. Slice sweet potato into rounds, and sauté in olive oil and garlic until tender. Place in baking pan and top with slices of Rosemary’s Waltz. Heat in a hot oven until cheese is melted, and serve. Would be well accompanied by a warm bowl of tomato soup, garnished with a crumbling of Rosemary’s Waltz.

These are recipes that we have found easy and delicious when made with Silvery Moon cheeses. Try them out and let us know how you like them. Also, let us know if you have one to share info@silverymooncheese.com