I was thinking about cheese the other day…I do that a lot.
I was thinking about squeaky cheese, to be exact. Based on what I see online, the most common suggestions for serving squeaky cheese (fresh cheddar curd) are either plain, or deep fried. Now I love deep fried squeaky cheese, I mean I really love it, but there are so many healthy, kid friendly (and grownup friendly), ideas for serving squeaky cheese. For example, squeaky cheese is perfect paired with fresh fruit and vegetables.
Speaking of vegetables, I want you to meet my friend Piper. Piper came over to help me with planting a VeggiePOP.
The Backyard Bloomers company is not paying me to tell you about their product, I just think it’s the coolest thing. A child can plant the VeggiePOP in the reusable, washable pot (made from recycled material) and watch their vegetables and/or herbs grow. It’s a great ecofriendly tool for teaching kids about gardening and encourages healthy eating.
“I wanted to bring the best of farm life – the things that I benefited from – to all kids regardless of their location”. Cynthia Wylie, Bloomers Founder
You know, she took the words right out of my mouth. We have the VeggiePOPs and Bloomers Pot at our Cheese Shop if you want to check it out.
Sorry, I rabbit trailed there…I do that a lot.
Now that we have the kids working in the garden, let’s go inside and make a salad. Squeaky cheese and crunchy croutons are great in mixed greens salads with a vinaigrette dressing (my Basic Vinaigrette recipe is below)…
Toss some squeaky cheese in a mixed veggie salad with a Yogurt Ranch Dressing (my yogurt ranch dressing recipe is below)…
Or mix squeaky cheese into a fruit salad with Vanilla Apricot Dressing (yup, the recipe is below)…
Kinda makes you want to eat some of the kid’s vegetables too, doesn’t it?
Combine the onion, garlic, vinegar, and water in a blender, pulse to combine. With the blender on low speed, slowly drizzle in olive oil. If you would prefer, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Place the jelly, water, vanilla bean seeds, and vanilla bean pod in a small saucepan. Bring to a boil, then lower the heat and simmer for 1-2 minutes, stirring constantly. Remove and discard the bean pod. Cool completely.