For supper number one, toss some cut-up veggies with olive oil and quickly roast them in the oven with whole cloves of garlic.
We’ve used sweet and colorful zucchini, carrots and red peppers, but mushrooms, onions, winter squash or green beans work well too. Roasting gives vegetables a richer flavor, and turns raw garlic into a mild and nutty accent for almost anything.
Boil some pasta, toss in a can of diced tomatoes, add half of the vegetables, flavor it all with grated Cabot Tomato Basil Cheddar—supper is served!
The thick and hearty lentil soup on the menu the next evening is on the table in no time. Just simmer the rest of the roasted vegetables with a couple of cans of lentils, a can of broth and some dried herbs. The veggies give the soup a deep flavor that suggests hours of simmering. While the soup warms, broil cheddar-topped ovals of French bread to float on top- they melt into the soup and add a hint of toasted cheese goodness.
- 2 medium zucchini
- 6 medium carrots
- 1 large red bell pepper
- 1 head garlic (need 6 large cloves)
- 8 ounces penne or other small pasta shape
- 14.5-ounce can petite diced tomatoes
- 2 (15-ounce) cans lentils or canned white beans or 1 1/2 cups dried lentils
- 1 (14.5-ounce) can chicken or vegetable stock or broth
- Olive oil (need 2 tablespoons)
- Dried oregano and thyme leaves (need 1/2 teaspoon of each
- 1 narrow loaf French bread
- Cabot Tomato Basil Cheddar (need 4 ounces)
- Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar (need 2 ounces)