Tasty Spring/Summer Meatless Monday Dinner

In keeping with Meatless Mondays, here's what I'll be serving for dinner tonight. Please note that for these and all other recipes, I use only all-natural ingredients and organic whenever possible and urge you all to do the same!

Herb Goat Cheese Tart

10-oz log soft goat cheese, room temperature
1 8-oz container mascarpone cheese (can substitute full or low-fat cream cheese), room temperature
7 oz. part-skim ricotta cheese (optional - leave it out if you want a denser consistency)
3 large eggs
2 tsp. - 1 tbs assorted fresh herbs -  I used thyme, oregano, rosemary, dill, and basil
1 large clove garlic, minced
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. fresh grated lemon zest
1 store-bought all natural pie crust such as Wholly Wholesome (optional if you want a crust - this time I did not use one)
Butter or olive oil to grease the baking dish

Preheat oven to 325 degrees.
In a food processor, pulse garlic and herbs (if you don't have a food processor, pre-chop the garlic and herbs and use a hand mixer for the rest of the recipe). Add cheeses, salt, and pepper, and blend well. Add eggs one at a time and process until smooth. Pour into a 9-inch greased baking dish or pie crust if you are using one. Bake for 35 minutes or until top is lightly golden brown. It may be a little jiggly in the middle but will congeal as it cools. Tart can be made up to 2 days ahead.

I served the tart with the following side salad:

Arugula Blend Salad with Fresh Pear, Toasted Pecans, Gorgonzola, and Lemon Vinaigrette

1 container of arugula blend (I used EarthBound Farms organic Baby Arugula Blend)
1 large pear, sliced
1/2 cup toasted pecans (candied or spiced pecans are a nice touch)
1/4 - 1/2 cup crumbled Gorgonzola cheese

Dressing:

1/2 cup good extra virgin olive oil
Juice of 2 lemons
2 tsp. dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Whisk all ingredients together in a bowl until emulsified

Wine Suggestion

This tart and salad pair excellently with a Chateau Routas 2007 or 2009 Rose - Light raspberry and mint with a crisp finish, wonderful for warm weather and usually $10 or less.

Or if you prefer a red, Old Moon {Old Vine} Zinfandel  - I got this at Trader Joe's for only $5.99/bottle. Dark and jammy, smokey chocolate and mocha notes.