Here is a super quick and easy weeknight dinner for ya - Goat Cheese, Beet and Arugula Sandwiches and Roasted Tomato Soup. A slight twist on the soup and grilled cheese duo that appears on our dinner table every so often.
Goat Cheese, Beet and Arugula Sandwiches
This sandwich is simple yet flavorful. It is extremely quick to make if you buy prepared beets. I bought a roasted beet salad from the prepared food case at the health food grocery store. This is crucial to making this sandwich easy. Roasting beets only for the reason of making this sandwich is a total waste of time. Anyway, to make this sandwich, spread a generous amount of plain goat cheese on each side of your favorite type of bread. Top the goat cheese with sliced beets and a bunch of arugula. Top with the second piece of bread and enjoy.
Roasted Tomato Soup
This soup is about as easy as it gets. I call for Roma tomatoes, which work extremely well when roasting, but other varieties of tomatoes are perfectly fine to use too.
12 Roma tomatoes, cut into quarters
4 cloves garlic, cut in half
8 springs fresh thyme, leaves removed from stems
fresh ground pepper
2-3 cups vegetable stock
goat cheese (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the cut tomato out onto the lined baking sheet. Toss together with the garlic, thyme, a generous pinch of salt and pepper and a generous drizzle of olive oil. Roast in the oven for 30 minutes. Let the tomatoes cool slightly on the baking sheet.
Place about 1/3 of the tomatoes and garlic in a blender. Pour in a cup or so of the vegetable stock and blend until smooth. Transfer to a medium size pan. Repeat this process with the remaining tomatoes and add any of the juices left on the baking sheet. Use as much vegetable stock as needed in order to obtain the thickness you desire. Heat the soup under a simmer and taste for more salt and pepper. Stir in a bit of goat cheese if you prefer a Cream of Tomato Soup.