Sweet Corn, Basil & Lemon Pasta

Sweet Corn, Basil & Lemon Pasta

This delicious recipe came from Kaila at internationalappetite.com. As Kaila says, this dish is comfort in a bowl but also the perfect summery recipe.


  • 4 ears of corn charred, grilled, or boiled
  • 3-4 tbsp Treeline® Herb Garlic French Style
  • 1/2 tsp red pepper flakes
  • 1 c water reserved from pasta water
  • 1 whole lemon juiced
  • 1/2 c chopped basil
  • 1 tbsp minced garlic or 2 cloves chopped
  • Cracked pepper and pink salt, adjust as you mix
  • 8 or 9 oz box of noodles

1. Boil noodles in water
Once noodles are almost done, scoop out one cup of water from the pot and set aside. Drain noodles and pour back into the pot.

2. Add all of the rest of the ingredients into the pot and stir
If it’s super creamy, add in water. Start with adding 1/2 cup and then go from there. Taste as you go to determine the desired amount of water. Enjoy!

Image courtesy of International Appetite

Purple Carrot’s Roasted Carrot Hummus Bowl

Purple Carrot’s Roasted Carrot Hummus Bowl


  • 8 oz carrots
  • 1 zucchini
  • 2 garlic cloves
  • 1 lemon
  • 1 tbsp za’atar seasoning
  • 13.4 oz cannellini beans
  • 2 tbsp tahini
  • 1 grilled flatbread
  • 4 oz baby arugula
  • 2 oz Treeline® Scallion Cashew Cheese
  • 1 oz red peppadew peppers
  • 3 tbsp olive oil
  • Salt and pepper

1. Prepare the vegetables
Preheat oven to 425°F. Peel the carrots and slice on the diagonal. Trim and roughly chop the zucchini. Peel the garlic. Halve the lemon.

2. Roast the carrots
Transfer the sliced carrots to a baking sheet and toss with 2 tsp olive oil, just half the za’atar, and a pinch of salt and pepper. Roast until tender and blackened in spots, about 14 to 16 minutes.

3. Cook the vegetables
Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the chopped zucchini and cook, tossing occasionally, until tender and charred in places, about 3 to 5 minutes. Sprinkle vegetables with salt and cover with foil to keep warm.

4. Prepare the hummus
Drain and rinse the cannellini beans. Add the roasted za’atar carrots, garlic, just 2 tbsp lemon juice, just half of the beans, tahini, and ½ tsp salt to a food processor. Pulse to combine, then with the motor running, drizzle in 2 tbsp olive oil and 2 tbsp water, blending until smooth. Taste the roasted carrot hummus and adjust seasoning with salt.

5. Finishing touches
Pop the flatbread into the oven to toast, about 5 to 7 minutes. Remove from the oven and cut into 8 triangles. Add the arugula to a medium bowl and toss with any remaining lemon juice and a pinch of salt and pepper.

6. Serve
Spread the roasted carrot hummus on the bottom of large shallow bowls or plates. Top with arugula salad, sautéed zucchini, and remaining cannellini beans. Dollop bowls with Scallion Cashew Cheese and sprinkle with peppadews and remaining za’atar. Enjoy with warm flatbread. Enjoy!

Images courtesy of Purple Carrot, www.purplecarrot.com

Purple Carrot’s Baked Lemony Couscous with Tomatoes & Treeline Scallion Cheese

Purple Carrot’s Baked Lemony Couscous with Tomatoes & Treeline Scallion Cheese


  • 2 scallions
  • ¼ oz fresh parsley
  • 4 garlic cloves
  • 1 lemon
  • 13.4 oz chickpeas
  • 4 tsp vegetable broth concentrate
  • 1 tsp dried oregano
  • 4 oz grape tomatoes
  • 1 tbsp red wine vinegar
  • ¾ cup Israeli couscous
  • 4 oz baby arugula
  • 2 oz Treeline® Scallion Cashew Cheese
  • 3 tbsp + 2 tsp olive oil
  • Salt and pepper

1. Prepare the vegetables and broth
Preheat the oven at 425°F. Trim and thinly slice the scallions. Pick the parsley leaves from the stems and chop the leaves. Peel and mince the garlic. Zest and halve the lemon. Drain and rinse the chickpeas. In a small saucepan, combine 2 cups water, vegetable broth concentrate, and dried oregano. Bring the vegetable broth to a boil.

2. Roast the tomatoes
In a baking dish, combine the sliced scallions, minced garlic, grape tomatoes, red wine vinegar, 3 tbsp olive oil, and a pinch of salt and pepper. Roast in the oven until the tomatoes blister and the scallions are charred, about 5 to 7 minutes.

3. Cook the couscous
Once the tomatoes are roasted, remove the baking dish from the oven and add the lemon zest, chickpeas, vegetable broth, and couscous. Stir well, and cover the baking dish with foil. Return the dish to the oven and cook until the couscous is tender, about 8 to 10 minutes.

4. Make the salad
In a large bowl, toss the arugula with just 2 tsp lemon juice, 2 tsp olive oil, and a pinch of salt and pepper.

5. Finish the lemony couscous
Once the couscous is ready, top with scoops of cashew cheese. Set the oven to broil on high. Taste the couscous and adjust seasoning with salt and pepper. Return to the oven and broil until the cheese is lightly browned on top, about 2 to 3 minutes.

6. Serve
Squeeze the remaining lemon juice over the baked couscous and sprinkle with chopped parsley. Serve family-style, straight from the baking dish with arugula salad on the side. Enjoy!

Images courtesy of Purple Carrot, www.purplecarrot.com

Spaghetti Squash with Cauliflower and Sea Salt & Pepper Cashew Cheese Puree (Serves 2-3)


For the squash:

  • 1 medium spaghetti squash
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley plus more for garnish
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons Treeline Classic Aged Cheese, crumbled

For the puree:

  • 1 1/2 cups cauliflower florets, steamed
  • 1/4 cup Treeline Sea Salt & Pepper cheese
  • 1/4 cup vegetable stock
  • 1/2 teaspoon sea salt

Preheat oven to 400 degrees.

Remove stem from spaghetti squash. Cut in half lengthwise. Remove seeds and strings from each half. Place in a roasting pan cut side down and pour ½ inch of water in the bottom of the pan. Cover with foil and roast for 50 minutes or until fork tender. Remove the spaghetti-like strands of squash from the skin and place in a medium bowl. Season with garlic powder, salt, pepper and parsley and set aside.

To make the puree, place steamed cauliflower, Treeline Sea Salt & Pepper cheese, vegetable broth and salt in a blender. Puree until creamy consistency.

To plate, spoon puree on serving dish and top with spaghetti squash. Garnish with crumbled Treeline Classic Hard Cheese, fresh parsley.

-With thanks to Lori Marrie

Creamy Mac & Cheese


  • 2 tbsp. Olive Oil
  • 8 oz. Macaroni or other Short Pasta
  • 4 oz. Treeline Cream Cheese (Scallion or Herb-Garlic work particularly well!)
  • 1/2 c. Almond, Coconut, or Soy Milk
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper

Boil water and add the pasta to cook.

In the meantime, heat olive oil in a pan.

Add non-dairy milk and stir.

Add Treeline cheese and stir until combined.

Add salt and pepper to taste.

Combine with pasta, any vegetables and spices and enjoy!

Smokey Mushroom Risotto (for two)

  • 1 cup arborio rice
  • 1 cup vegetable stock
  • 1/2 cup dried porcini mushrooms
  • Olive oil
  • 1 small shallot
  • 1 clove garlic
  • 1/2 cup red wine
  • salt
  • pepper
  • 2 oz Treeline Classic cheese

Soak the dried mushrooms in the vegetable stock and keep hot.

In a heavy-bottomed saucepan, brown the shallot and garlic in the olive oil. Add the rice so it is lightly toasted.

Add the wine and stir while at a gentle boil.

One ladle at a time, with the rice at a gentle boil, add the vegetable stock and mushrooms so that the stock cooks into the rice. When the rice is al dente (about 18 minutes), make sure there is enough liquid (add water if necessary). Keep the rice boiling very gently.

Grate the cheese and stir it in. Turn off the heat. Add salt to taste. Serve with ground pepper.