Roasted Tomato and Goat Cheese Spread

We are headed in to week two of the brown bag challenge. Sometimes it isn't that you need to come up with something new for lunch, as much as, you need to figure out a way to kick your favorite sandwich up a notch. This roasted tomato and goat cheese spread is the answer.



I admit, I stole this general concept from my friend Jess, after she served a slightly different version of this as an appetizer at a dinner party (served with crusty bread). Amazing. Check out fun recipes on Jess' blog IcaJell Eats!



Tomatoes and Goat Cheese



  This spread couldn't be simpler with just 3 ingredients.

  1/2 pint of cherry tomatoes (or any small tomato) sliced in half.

  2 oz of garlic and herb goat cheese

  1 tsp of Olive Oil.



Roasted Tomato and Goat Cheese Spread


  Here's how you do it: Spray a small oven safe pan with cooking spray, and place tomatoes cut side up. Roast in 400 degree oven for about 15 minutes (some of the tomatoes will start to char). Remove tomatoes. Place Goat cheese in another small oven safe casserole dish, add roasted tomatoes and olive oil. Return mix to oven and heat for 5 minutes (just so the cheese gets soft). Mix well.

That's it! This makes 4 healthy portions of spread. Seems to spread well warm or cold. It goes great with hamburgers, or on a veggie sammie!



Turkey Roll Up



My favorite way; Spread the roasted tomato mixture on a whole wheat tortilla or flatbread. Top with a few slices of turkey, and a small handful of mixed greens.



Pesto Penne Primavera

It's September, and everyone's gardens are in full bloom! This pasta salad recipe is one of my favorites this time of year. It makes a great side dish, or light meal. It works great hot, cold or room temperature, and it is the recipe I'm choosing for my first Brown Bag Lunch Challenge.

Ingredients

Ingredients:

1/2 lb of Whole Wheat or Whole Grain Penne (1/2 a standard box)

1 bunch Asparagus, trimmed and cut to similar size as pasta

1/2 lb fresh Green Beans (about one large handful), cut to similar size as pasta

1 med Zucchini, cut into matchsticks, similar size as pasta

1/4 cup prepared Basil Pesto

Salt & Pepper

 

1. In a large pot, bring 6 cups of water to a boil
2. Add Penne
3. After 1 minute, add Green Beans to pasta
4. After another 2 minutes, add Asparagus to pasta
5. Cook til pasta and veggies are almost to desired tenderness, then add Zucchini and blanche.

While pasta is cooking, scoop pesto into a large mixing bowl, and pull out 1 tablespoon of starchy water from the pasta. Loosen the pesto with the starchy water.

Drain the pasta and veggies and immediately add to pesto. Mix well. Salt & Pepper to taste.

* Low carb this recipe by skipping the pasta, just cook veggies anyway you choose and mix with loosened pesto.

** Veg out this recipe by adding in, halved cherry tomatoes, a handful of chopped spinach, or sliced red pepper when mixing with pesto.

Penne Pesto Primavera

This recipe is simply the method I use, I prefer well cooked green beans, and barely cooked zucchini. You can cook the veggies to whatever tenderness you choose!