Meatless Monday: Sundried Tomato and Goat Cheese Tart, Tomato Basil and Olive Oil Bread "Pudding"

Sundried Tomato and Goat Cheese Tart

1 organic all natural pie crust shell

8oz log of soft mild goat cheese (room temperature)

1/4 cup sundried tomato pesto (store bought or homemade)*

2 eggs

1 clove garlic

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Preheat oven to 350 degrees.

Prick bottom of pie crust shell a few times with a fork and pre-bake for about 5 minutes.

In a food processor combine softened goat cheese, pesto, garlic cloves, eggs, salt, and pepper. Pour filling into the pre-baked crust and bake for about 30-35 minutes until center is no longer jiggly and top is golden brown. Let sit at least a little while before serving - can be served warm or completely cooled. Pair with a nice mixed greens and arugula salad with a citrus vinaigrette and sliced apple.

* You can substitute about 4-6 softened sundried tomatoes, 4-5 basil leaves, and 2 cloves of garlic for the pesto, if you don't have any pre-made.

Tomato Basil and Olive Oil Bread "Pudding"

This is a great way to use up any leftover bread that's on the brink of going stale and turn it into something delicious!

3 cups crusty rosemary and olive oil bread (I bought mine at Wegman's, but you can use any hard, crusty herbed bread) cut into cubes

3 ripe vine tomatoes, chopped

14.5 oz can whole San Marzano tomatoes (if you don't have any vine tomatoes, used one 28 oz. can of San Marzano tomatoes)

1/2 cup fresh chopped basil

1/4 cup fresh chopped parsley

4-5 garlic cloves, chopped fine

1/4 cup extra virgin olive oil

1/4 - 1/2 cup ricotta salata cheese cubes (you can also use shredded Parmesan or another sharp cheese if you'd like)

2 tbs. sugar

1 tsp. salt and 1 tsp. ground pepper or to taste

Preheat oven to 400 degrees.

In a large skillet, heat the olive oil and add the bread cubes. Toast for 4-5 min. until lightly browned. Add the chopped garlic and saute until tender. Add tomatoes, sugar, salt, and pepper and toss everything to combine. Sprinkle in basil and parsley and add half of the cheese. Grease a flat oval or rectangular baking dish with some olive oil and pour mixture inside. Top with remaining cheese. Bake for 20-25 minutes or until top is toasted and crunchy. Ricotta Salata cheese doesn't fully melt, so don't worry if it stays in cubes.

*Lower Fat Alternative*

Instead of using a full 1/4 cup of olive oil and toasting the bread cubes in the oven, toast them on a baking sheet with a drizzle of olive oil or some cooking spray for 7-10 minutes, then add to the skillet and mix with remaining ingredients.

Meatless Monday: Seasonal Vidalia Onion and Cheese Tart

Vidalia Onion and Cheese Tart

Vidalia onions came into season in late April, so you should be able to find these sweet veggies at your local grocer right now! Vidalia onions are sweeter and milder than your average onion - so sweet you could almost eat them raw like an apple - but I prefer to use them in salads, on pizzas, or in this savory cheesy tart.

3 medium-large Vidalia onions, sliced evenly and thinly (not diced)

1 all-natural puff pastry sheet, thawed to room temperature (instructions for defrosting the pastry and rolling it out will be on the package)

1/2 cup grated or shredded Parmsan-Asiago cheese blend

1/2 cup Gruyère cheese

1/4 cup white wine

2 cloves on garlic, finely chopped

2 tsp. fresh thyme leaves, chopped

1-2 tbs. good olive oil

1/2 - 1 tsp. salt 

1/2 - 1 tsp. fresh ground pepper

Preheat oven according to pastry package specifications. In a large skillet or medium-high heat, heat olive oil and add the onions. Season with a bit of salt and pepper. Saute for 2-3 minutes, then add garlic. Lower the heat a bit and continue to saute 6-7 minutes until onions begin to brown. Season with fresh thyme and add the white wine. Continue to cook until onions are golden and caramelized but not burnt and the liquid is absorbed. Set aside and let cool.

Roll out one sheet of puff pastry into a 9-10 inch rectangle, following package directions (I like to prick the pastry a few times with a fork). You can place the sheet directly onto a baking sheet or press gently into a tart pan. Top the pastry sheet with caramelized onions and cheese. Bake according to package directions until pastry is fully cooked.

You can also do this with phyllo dough or an all-natural pie crust.

Serve with a nice white wine such as Honey Moon Viognier (from Trader Joes) or Kono Sauvignon Blanc.

Easy Do-Ahead Hors D'oeuvre: Cheesy Sundried Tomato Pesto Pinwheels

Wow your guests this holiday season with this quick and easy savory treat!

Cheesy Sundried Tomato Pesto Pinwheels 

One sheet of puff pastry, defrosted (follow directions on the box for defrosting)

1/2 cup sundried tomato pesto, purchased or home made (I used Key Ingredient Market brand, but I will give a recipe for a homemade version below)

1/3 cup crumbled Feta or Gorgonzola or goat cheese (more if you want it cheesier)

1/3 cup fresh grated Parmesan or Parmesan blend

Sprinkle of salt or to taste (the cheeses are already salty but you may want a little more)

Sprinkle of fresh ground pepper

1/4 tsp. of garlic powder (optional)

1 egg, beaten (to coat the top before baking)

Preheat the oven to 400 degrees. In a lightly floured cutting board, roll out the defrosted puff pastry into an approximately 9x12 rectangle (not too thin). Spread pesto evenly onto the entire surface, leaving a small (about 1/8th inch) boarder around the edge. Sprinkle on the Feta, Gorgonzola, or goat cheese and top with Parmesan. Sprinkle on seasonings. Roll the pastry dough into a log, starting with the long side, pressing the seam closed. Coat the entire log in a light coating of beaten egg. Slice the log into rounds, about 1/2 to 1 inch thick (at this point, you can freeze the sliced rounds in a plastic bag until you want to use them). Place rounds, flat/cut side down onto a parchment-lined baking sheet. Bake for about 15 minutes, until lightly golden brown.

For a tasty variation, try using other other flavors of pesto or olive tapanade spread. You can also add thin slices of prosciutto and/or caramelized onions. For added crunch, top the pinwheels with some fresh pine nuts before baking. Feel free to experiment with different flavor combinations until you find your favorite!

Sundried Tomato Pesto

1 small (8.5 oz) jar of sundried tomatoes

About 1/3 cup fresh basil leaves

2-3 cloves garlic (depending how strong you want the flavor)

3/4 cup fresh grated Parmesan

1/4 cup extra virgin olive oil

Salt and fresh ground pepper to taste

Process all ingredients in a food processor or blender and mix until smooth. Add more extra virgin olive oil if you need to thin it out. This recipe will likely make more than you need for the pastry, but you can freeze it in a tupperware or baggy for up to 3 months or so. It makes a delicious dip, pasta topping or as a spread for home made pizza.

Lasagna with Ground Turkey Spinach and Basil

Lasagna with Ground Turkey Spinach and Basil

3-4 rectangular sheets fresh pasta (you can substitute no-boil lasagna noodles such as Barilla brand if you can't find fresh. I found the fresh sheets in Whole Foods)

1 lb natural preferably organic ground turkey (or 1 container Lightlife, Yves, or Quorn brand veggie crumbles. Yves even has a soy ground turkey option which Melyssa says is pretty good)

3 cups fresh spinach leaves

6-8 fresh basil leaves roughly chopped

1 jar your favorite tomato pasta sauce (I like Daves Gourmet. Trader Joe's has a marinara with garlic that is also quite delicious)

1 container fresh part-skim ricotta cheese

1 cup grated or shredded Parmesan or Parmesan blend

8-10 small fresh mozzarella balls (or 6-8 pieces of fresh mozzarella sliced or torn into bite-sized chunks)

2 tbs. extra virgin olive oil plus more for drizzling

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt or to taste

1 tsp. fresh ground pepper or to taste

1 tsp. dried oregano or Italian seasoning

In a large pot, heat olive oil over medium-high heat. Sprinkle in a pinch of salt and add turkey (or veggie substitute). Season with garlic powder, onion powder, fresh pepper, and oregano/Italian seasoning. Saute until cooked through (if you are using fake meat it won't take as long). Add jar of your favorite pasta sauce.

*Shortcut Alert*

Instead of preparing the ground turkey sauce yourself, you can use two boxes of Trader Joe's brand Turkey Bolognese  sauce-  prepared according to package  directions in the microwave You will still need some jarred sauce to finish the dish, but you will can skip the above step and proceed as follows.

Preheat oven to 375 degrees.

In a rectangular ovenproof baking dish add a small amount of pasta sauce (just to coat the bottom). Add a layer of pasta sheets on top of the sauce. Top the pasta with dollops of ricotta cheese and sprinkle fresh parmesean on top. Add a layer of fresh spinach and top with some fresh basil leaves. Top the spinach basil layer with ground turkey sauce. Repeat this layering process 2-3 times (pasta, ricotta, parmesean, spinach, basil and sauce). The last layer should be a pasta sheet topped with sauce and dollops of ricotta, fresh mozzarella and Parmesan. Drizzle a few drops of extra virgin olive oil on top. Bake for 35-40 minutes until hot and bubbly (fresh pasta will take less time than the no-boil noodles).

This can be made 1 day ahead and kept in the refridgerator until baked. The ground Turkey/tomato sauce mixture can be made 2-3 days ahead.

Wine and Cheese Heaven

Wine and Cheese Pairing at Crossing Vineyards

The other night I went to a wine and cheese pairing class at Crossing Vineyards in Washington Crossing, PA. The vineyard was founded by Tom Sr. and Christine Carroll and inspired by their son, Tom Jr. (the vintner), who, from the age of 10, kept insisting "wouldn't [this property] make a great vineyard?" After living in California for years working as an actor and "self educating in viticulture and enology, Tom Jr. yearned to return to his roots. He called his parents one night at 3am and said he wanted to come home and start a vineyard and winery. Today, Crossing Vineyard is award-winning, and the whole Carroll family is active in the business.

Tom Carroll Sr, headed the class, which was held in a rustic but beautiful room on the winery's second floor. The wines and cheeses were elegantly laid out on a granite table. Carroll was knowledgeable and animated, speaking with his hands - you could really feel the passion for his craft. 

Although I am well-versed in pairing wine with food, I learned that pairing wine with cheese is a much more complex process. Cheese has many subtleties in its flavors which can be brought out when paired with the right wine. We sipped four different wines with four distinct  cheeses, and discussed the nuances of each.( cheeses should be brought to room temperature for up to 2hrs. before serving to really enhance their flavors.)

The wines we tasted each came from Crossing Vineyards:

2008 Riesling - " This semi-dry wine is bright and refreshing with floral highlights and aromas of ripe, tropical fruit."(award winning!)

Apple - "This delicious, semi-sweet wine has a fruity bouquet and is filled with the taste of freshly pressed Granny Smiths, Yorks and Winesaps. The finish is crisp and clean, with hints of honey and butterscotch."

Peach - "The flavor of tree-ripened peaches delicately splashes over your taste buds in this refreshing wine... fruity, medium-bodied and sweet."

Vintner's Select Red - "Finished in oak, this Meritage-style wine combines the rich, crimson-purple color of Merlot, the tannic backbone of a young Cabernet Sauvignon and the jammy-berry flavor of a well-balanced Cabernet Franc. The finish is full of ripe red and dark fruit, with hints of chocolate and spice."

Cheese selection for the evening:

Manchego - a sheep's milk cheese from the La Mancha region of Spain. Slightly salty and nutty with a mellow finish.

Ibores - A tangy Spanish goat's milk cheese rubbed in olive oil and pimenton (smoked Spanish paprika).

Black Diamond Cheddar - Aged Canadian cheese made from raw milk. An intense, full-flavored cheddar cheese with a fresh taste not found in many other cheddars.

Beemster - A triple-aged Gouda which was developed over 800 years ago in the Netherlands. Mature-tasting with a firm body, caramel color, and intense nutty flavor with a sweet finish. 

Although I enjoyed all of the cheeses, the Beemster was my favorite and seemed to pair well with each of the sweet wines, especially the Riesling, which was my preferred drink of the evening. I thought the Black Diamond Cheddar went best with the Vintner's Select Red.

A tip for those who tend to shy away from sweeter wines - try pairing them with a cheese with a sweet notes. The cheese evens out the sweetness in the wine, leaving you with great flavor. This is also true for pairing sweet wines with desserts. For example, I plan to make an apple or peach crostata to serve with the apple or peach wine.

Christine Carroll, owner, holding an award for their Riesling won in a California wine competition. 

The winery grounds:

Entrance to the wine shop/tasting room/barrel room

I only live a couple miles from this winery and my husband and I often visit on the weekend, buy a bottle of wine and a cheese plate, and relax on the patio. They also have a tent for events and weddings, and offer an outdoor summer music concert series from June through September, as well as ongoing wine education classes.

In honor of National Dairy Month (which we are in the middle of) here are a few of my favorite cheeses:

Sole Gran Queso - a hard Spanish cow's milk cheese with a grainy texture and sharp and nutty flavor. Try it with a quince or guava paste.

Cypress Grove Humboldt Fog Goat Cheese - a California goat's milk cheese, "creamy and luscious with a subtle tangy flavor." Pairs well with a drizzle of chestnut or truffle honey.

D'Affinois - French double-cream cow's milk cheese similar to a Brie, but sweeter. Pairs excellently with fig jam - try Dalmatia Fig Spread.

Stilton with Apricot - Tangy Stilton cheese blended with the pleasant sweetness of fruit. Pairs well with Riesling or Viogner.

Local in the Bucks County, PA/Princeton, NJ area are cheeses from Cherry Grove Farm in Lawrenceville, NJ. This all-organic farm offers raw milk cheeses made on the premises as well as free-range eggs, grass-fed beef and lamb, and whey-fed pork. So far, my favorites are their Asiago and Herdsman. 

Meatless Monday Recipes - Tropical Quorn Cutlets and Italian Stuffed Portobellos

Coconut-Crusted Quorn Cutlets with Passion Fruit Sauce and Mango Salsa

1 package (4) Quorn Naked Cutlets, defrosted

1 cup organic shredded coconut (if you use unsweetened, toss it with a tbs. of sugar)

1 cup panko breadcrumbs

1/4 tsp. + one pinch salt

1/4 tsp. + one pinch pepper

1/2 tsp.+ one pinch garlic powder

1/8th tsp. curry powder (optional)

2 tbs. canola oil

1 tbs. Earth Balance buttery spread

2 free range organic eggs

Preheat oven to 350 degrees.

In a bowl or on a large plate, mix coconut, panko, and spices and toss to combine. In a separate bowl, beat the eggs and add pinch of salt, pepper, and garlic powder. Dip each cutlet in egg mixture, then into coconut breading. Pat breading down into the cutlet with your hand. I re-dipped into egg and breading again for a thicker crust, but this is optional.

In a 9-10 inch skillet, heat oil and Earth Balance over medium heat. Add cutlets and cook each side until nicely brown. Transfer the skillet to pre-heated oven and continue to cook 7-10 minutes until warmed through.

Passion Fruit Sauce

1 tbs. Earth Balance

1 tsp. garlic-herb butter if you have it (I always keep it on hand and buy extra to store in the freezer)

1 cup frozen passion fruit juice concentrate (I used Goya brand, if you can't find this, you can use passion fruit juice from a can or bottle OR frozen mango juice concentrate can be substituted)

1 tbs. sweet chili sauce (found in the Asian or Ethnic aisle of your supermarket)

Melt Earth Balance and garlic-herb butter in a small saucepan. Add juice concentrate and sweet chili sauce. Cook on medium-high heat until slightly reduced. This takes 2-3 minutes. Serve on top of warm coconut quorn cutlets.

Quick Mango-Avocado Salsa

1-2 large mangoes, peeled and diced (depending how much you want to make)

1 large, ripe avocado, cubed

1/2 red pepper, diced (optional)

1-2 tsp. sweet chili & mango or plain sweet chili sauce (Blue Dragon is my favorite, you can find it in the Asian foods section)

1 tbs. fresh chopped cilantro (more or less to taste)

4 leaves fresh chopped mint (optional)

Juice of one lime

Toss all ingredients together gently and serve with above cutlets. This is also good with fish or chicken.

This meal would pair well with Thai, Jasmine, or Basmati rice.

Pesto Panko Stuffed Portobellos 

This my version of a recipe I saw on Grill It! With Bobby Flay

4 large portobello mushrooms, gently cleaned with a damp cloth* (you could also use baby bellas or another smaller mushroom to make this a party appetizer)

1-2 tbs. extra virgin olive oil

1 cup panko or Italian breadcrumbs

1/2 cup prepared or home made pesto (see my recipe from this entry, or if you want to purchase it, I recommend Bear Pond basil pesto which you can find at Whole Foods)

2 tbs. fresh chopped parsley

3/4 cup Whole Foods shredded Paremsan Three Cheese Blend or your own fresh grated Parmesan

1-2 medium vine-ripened tomatoes, sliced into rounds (you will need 4 slices)

4 slices fresh mozzarella or fresh mozzarella balls (ciliegine is the size you'll need)

salt to taste, if needed

pinch fresh ground pepper

*Portobello tip - gently remove the mushrooms stem and gills for more stuffing space 

These can be done on the grill, but I made them in the oven this time.

Preheat oven to Low-Broil. Brush olive oil on the the mushroom cap and season with a sprinkle of salt.

For stuffing: Combine breadcrumbs, pesto, parsley, shredded parmesan blend, and pepper (taste before adding salt - mine didn't need any because the pesto and cheese were salty enough). Mixture should be slightly moist and not too crumbly, if the mixture seems too dry, add up to 1 tbs. extra virgin olive oil. Scoop mixture into hollowed-out mushroom caps. Top with a slice of fresh tomato and fresh mozzarella. Drizzle oil in the bottom of a baking dish and place mushrooms in, stuffing side up. Broil for about 10 minutes, until caps are soft and cheese begins to melt. If the mushrooms are not soft after 10 minutes, switch from low broil to bake at 350 degrees for about 5 minutes more.

Fun Foodie Facts

Good news for vegetarian Phillies fans - Citizen's Bank Park ranked #1 on PETA's list of "vegetarian-friendly major league stadiums." As of this season, they offer veggie burgers, faux-steak and faux-chicken sandwiches, mock crab cakes, hummus and pita, and even vegan rice krispie treats!

Rounding out the top 5 for vegetarian fare were 

AT&T Park - San Franciso Giants

Minute Maid Park - Houston Astros

Comerica Park - Detroit Tigers

Coors Field - Colorodo Rockies

Stay tuned for my review of a wine and cheese pairing that I attended at Crossing Vineyards and Winery in Washington Crossing, PA.

Meatless Monday - Vegetarian Savory Herb Crepes

Savory Herb Crepes

1 cup flour

2 eggs

1/2 cup water

1/2 cup milk

2 tbs. melted butter plus a little extra for the pan

1/4 tsp. salt

1/4 cup fresh chopped herbs (I used a mix of lemon thyme, oregano, parsley, and basil)

In a large bowl, whisk together all ingredients except herbs until well-blended. Throw the herbs in last and store the batter in your refrigerator for about an hour. You can start on the fillings and sauce while you wait.

Heat a bit of butter in a crepe pan (or a small-medium sized nonstick skillet with shallow sides). Keep the heat fairly low or else the crepes will brown too quickly. Hold the pan with one hand and drop about 1/4 cup of batter in with the other. Swirl the pan around so the batter evenly covers the bottom in a thin layer.

Cook until bottom is just starting to brown. Flip crepe and cook the other side until it is also lightly browned. Repeat until you run out of batter. To keep crepes from sticking, I like to stack them with a sheet of wax paper in between each one. Keep in a slightly warm oven until you serve them.

Parmesan Mornay Sauce

2 heaping tbs. butter or Earth Balance buttery spread

2 heaping tbs. flour

1-2 cups milk (start with 1, but you may need more to thin it out)

1/2 - 1 cup shredded Parmesan cheese (preferably Whole Foods Parmesan Blend)

About 1/8 tsp. (a couple grates on a microplane grater) nutmeg

Salt and ground pepper to taste

Heat butter in a saucepan over medium heat. One it's melted, add flour and whisk to combine thoroughly. Whisk in milk, then salt, pepper, and nutmeg. Keep whisking gently as you let it cook over medium heat until it thickens, then add the cheese. If the sauce seems too thick, add more milk as needed.

Ricotta Filling

2 cups ricotta cheese

4 heaping tablespoons shredded Parmesan blend

1/8-1/4 tsp. salt (depending how salty your ricotta cheese is - I used organic part-skim and it seems to need more seasoning than others)

1/8 tsp. nutmeg

Fresh ground pepper to taste

Combine all ingredients thoroughly and set aside. Warm for a few seconds in the microwave before filling crepes.

Vegetable Fillings

These can be mixed and matched depending on your preferences - pretty much any combination will be delicious!

Sliced cherry tomatos

Grilled or roasted asparagus spears

Sauteed mushrooms (see recipe below)

Arugula leaves

Basil pesto (either store bought or home made - there's a good recipe for it in this entry!)

Wine and Herb Sauteed Mushrooms

1 container white, button, or baby bella mushrooms, sliced

1/3 cup Sherry or Port

1 tbs. herb butter (you can use regular butter too, but I like to keep Kerrygold Garlic & Herb Butter on hand at all times)

Pinch of salt and fresh ground pepper to taste

In a skillet, melt herb butter. over medium heat. Add mushrooms and Sherry or Port. Season with salt and pepper. Let the wine reduce and cook mushrooms until just soft.

When assembling crepes, spread a layer of pesto if you are using it, then a generous dollop of ricotta cheese. Add whatever combination of vegetables you'd like, then roll up and top with warm mornay sauce.

 Pesto, Ricotta, Tomato, Arugula

Ricotta, Sauteed Mushrooms, Grilled Asparagus, Tomato

Wine Sips and Tips

These crepes pair nicely with Trader Joe's Honey Moon Viognier 2008. Viogner is a "rare, stylish grape with golden hues and amazing floral scents. This is a lush, full-bodied wine with peach, apricot, and honeysuckle aromas followed by luscious honey, mango, and nectar finish." It would also compliment Asian-flavors, roast chicken, and lobster.

Mexican Meatless Monday

Vegetarian Mexican Casserole

Serves 4-6

1 package organic corn tortillas (I used Whole Foods 365)

1 can organic black beans, rinsed and drained

Half jar of your favorite red salsa (I love Frontera Roasted Tomato salsa, smokey and flavorful but not spicy)

Half jar salsa verde/tomatillo salsa in your desired degree of spiciness

1 1/2 cups frozen corn kernals, preferably roasted (Trader Joe's brand is great)

1/2 - 1 cup shredded Mexican cheese blend (I used Horizon blend)

1 cup Queso Fresco (fresh Mexican cheese found in the ethnic refrigerated section of most markets)

1 tsp. olive oil to grease bottom of casserole dish

2 tbs. canola or olive oil to fry tortillas (optional)

1/4 cup fresh cilantro, roughly chopped

Preheat oven to 350 degrees.

Cover the bottom of a 10-inch casserole dish with a thin layer of red salsa.

This next step is optional, but adds a nice flavor: Heat oil in a pan over medium-high heat and warm the tortillas for no more than 30 seconds on each side to soften them.

Place a layer of tortillas on top of the salsa - about 4 will fit across the bottom. Cover with a layer of black beans, corn, salsas, and top with a sprinkling of both cheeses and some cilantro. Repeat the layering process (about 2 more times will usually fill the dish). The top layer should be of tortillas. Cover with the remaining salsas and cheeses. Bake for 25-30 minutes until heated through. Top with more fresh cilantro before serving.

Filling Variation

For heartier casserole, you can replace the black beans (or supplement them) with 1 package ground-beef style meatless crumbles - Melyssa suggets Yves or LightLife brand. Both companies offer Mexican-style crumbles, but if you use the original flavor, season with the following:

1/2 tsp. cumin

1/2 - 1 tsp. onion powder

1/2 tsp. - 1 tsp. garlic powder

1/2 tsp. chili powder

salt and pepper to taste

Chipotle Crema

1 cup traditional Mexican crema (I found mine in Shop Right) or 1/2 container low-fat organic sour cream

4-6 drops chipotle chili sauce (more if you like it hotter) (I used Bufalo brand)

Juice of 1/2 lime

Tiny pinch of salt

Mix all ingredients together and serve with Mexican Casserole. Can be made several days ahead - remember that chipotle flavor gets hotter the longer it sits in a recipe.

Topping variation

Mix 1/2 container low-fat organic sour cream with 1/4 cup red salsa

Photo taken before baking*

This dish pairs nicely with an organic mixed green salad with lime vinaigrette.

For the dressing, you can use my lemon vinaigrette and replace the lemon juice with lime juice and add about a teaspoon of tomatillo salsa. Sprinkle salad with tortilla strips for crunch.

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.

Wine Sips and Tips

Wine Sips and Tips

These are some of my favorite wines. All my picks are rated 86 points or higher in wine review publications, and most are under $15!

Whites:

The following white wines are slightly sweet and pair well with Asian flavors, spicy foods, fruits like apples, grapes, and pairs, and cheeses such as Stilton with Apricot, D'affinois, Triple Creme Brie.

• Pacific Rim Riesling 2008 (Columbia Valley) made with organic grapes - Aromas of citrus, honeysuckle, and jasmine. Subtly sweet with a bright acidity. Delicious! Around $11.99
• Ironstone Obsession Symphony 2008 (California) -  Luscious honey, pear, and citrus flavors. Between $8-10
• Dr. Loosen 2008 Riesling (Germany) - Fruity and refreshing. Crisp. A steal at $7.99 a bottle (at Wegman's)
• Lenz Vineyards Gewurztraminer 2005 (North Fork Long Island) - Pear, peach, honeysuckle. Bright citrus. $15-20. This comes from one of my favorite vacation spots - the North Fork of Long Island (close to the Hamptons). Check out By The Bluff Bed and Breakfast in Marion, NY!

Reds:

• Raw Power Shiraz 2008 (South Australia) - Bold, plummy, juicy, hints of blackberries and cherries. Smokey and chocolaty notes. Rated 91 points! Yum, one of my favorites. $9.99 or under. Great with meats, pasta dishes, bold Cheddar, Stilton, or Blue Cheeses.
• McMannis Zinfandel 2005 (California) - Blueberries, raspberries, chocolate, and cola. Around $7.99. Try with tomato-based pasta dishes, lamb, beef, salmon, or strong cheeses. McMannis also makes a great Petite Syrah.
• Panarroz Jumilla 2007 (Spain) - Blackberry, licorice, cola, and plum - rated 90 points! $7-8. Serve with BBQ meats, burgers, bold cheese.
• Altos De La Hoya 2007 Monastrell (Spain) - Deep purple, rich blackberries, lavender. Mineral quality. Between $11-12. Great with lamb, pork, steak, tomato-based dishes, BBQ, and roasted vegetables.