Tomato-Goat Cheese Tart and A Year in a Vegetarian Kitchen

I wish I could give you the recipe for this Tomato-Goat Cheese Tart. I really do. Its tangy goat cheese filling, juicy tomato topping, and fragrant rosemary crust are like summer in a perfectly sunny savory pastry. And to top it off, this might be the most effortless meal I've made all season. Really. But, alas, copyright laws exist, and that means that I must refrain from sharing the details with you. Instead, it's probably time for me to pay proper homage to the source of this gorgeous item - A Year in a Vegetarian Kitchen by Jack Bishop.

I am not a vegetarian (I think that is obvious), but I love this book. And while not every recipe that I've tried has fit my particular style of cooking (both Spaghetti with Crispy Browned Artichokes and Red Lentil and Basmati Rice Croquettes with Romaine-Mango Salad and Cucumber Raita were good, but went well beyond my threshold of time and effort), enough have made it onto my repetoire to keep me trying more. And it's a good thing - after eighteen solid months of owning this book, I have just now gotten around to trying the tart. And it's good.

Also good is the Warm Greek Lentil Salad with Feta and Dill, which has not only satiated more than one group of staunch meat-eaters, but also triggered word-of-mouth recipe requests after I brought leftovers to the office for lunch. I like to serve it as a lettuce wrap in a cup of butter lettuce. And the Savory Corn Griddle Cakes, which are best made with fresh corn, but can easily be prepared with frozen corn as a fitting companion to a spicy vegetarian chili in the winter (increase the dairy and decrease the cooking temp for a richer, more custardy cake). Somehow the Soft Corn Tacos with Garlicky Greens manage to transcend their simplicity to become a filling meal. And the Spiced Red Lentils (Dal) is so savory that I would swear that there was chicken broth involved if I didn't know better, having prepared it.

In addition, honorable mentions go to both the Spinach and Pesto Risotto and the Winter Squash Risotto with Sage and Parmesan, as well as the Stir-Fried Rice Noodles with Asparagus and Eggs, and Caribbean Black Beans with Sauteed Plantains. And, who knows? There are probably more. I am still working through the book and, if you are interested in eating more vegetarian meals, you should too! Consider picking up a copy - it's definitely worth its weight...