Quick dinner for those days we don't feel like being in the kitchen for a long period of time. This easily serves 4.
Tomato Bisque
6 Roma Tomatoes
16 Oz. Cherry Tomatoes
1 Head Garlic, casings removed
1 Red Onion, cut into 1 inch pieces
1 Red Bell Pepper, cut into 1 inch pieces
2 Tbsp. Olive Oil
1 Tbsp. Italian Seasoning
2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
1/2 Tsp. Red Pepper Flakes
1/2 Cup Heavy Cream
4 Oz. Cream Cheese
4 Cups Low Sodium Vegetable Broth
1 Cup Parmesan Cheese
Pre-heat your oven to 375 degrees Fahrenheit.
On a large baking sheet place the whole garlic cloves, onion, tomatoes, red pepper, olive oil, Italian seasoning, salt, and pepper, toss to coat. Roast for 35-45 minutes.
Place tomato mixture into a blender along with cream cheese, broth, and blend until really smooth. Place into a pot and bring to a simmer, stir in the heavy cream, and parmesan cheese. Simmer for an additional 5 minutes; taste and add additional seasoning if needed.
Serve along a grilled cheese and enjoy.
Grilled Cheese with Spinach and Pesto
Sourdough
Provolone Cheese
Mozzarella Cheese
16 Oz. Spinach
2-3 Cloves of Garlic, minced
1/2 Cup Pesto
1 Tbsp. Butter
Sauté your spinach with butter, garlic, a pinch of salt and pepper. Drain excess liquid.
Place pesto onto one side of your bread top with mozzarella, spinach provolone, and a second slice of bread. Place onto a buttered pan and toast until golden brown on both sides and cheese is melted.
Serve and enjoy.
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