Cheese recipe collection

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Cottage cheese Jello salad with dry orange Jello powder, crushed pineapple, mandarin oranges, and whipped cream. No boiling, no setting time. A fluffy, creamy retro potluck side ready in 10 minutes.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Vidalia onion supper bread using corn muffin mix topped with butter-softened sweet onions, sour cream, and sharp American cheese. A quick 5-ingredient side bread baked in 25 minutes.

Bread machine whole wheat bread studded with crumbled blue cheese and toasted walnuts. A savory, nutty loaf with bold flavor in every slice.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.