Even the most eager carnivores need a break once in a while. This is one of my favorite vegetarian dishes. It’s tasty, healthy, full of protein. If you have preconceived opinion regarding tofu (which I think you should not), I can reassure it’s not going to be noticeable since the cheeses play the dominant role here. And nobody whom I served this strudel could not recognize the tofu presence. It makes two large strudels, but I usually freeze one for later - I like to stock my freezer for emergencies.

Tofu, Spinach and Sun-Dried Tomatoes Strudel with Red Pepper Sauce recipe…

Finally the weather is getting warmer. Neither the soul nor body demand for stew for supper. Quick and flavorful tarts and quiches are replacing hearty meals. Serve a crisp-fresh green salad on a side and don’t forget a glass (or two) of fine wine.

I spotted the recipe in the Bon Appetite (or may be Gourmet…) but didn’t follow the exact measurements. I’m always generous with cheeses, so, I might use more than was suggested – all for the best… The tart is very, very good. And the prep takes almost no time at all.

Asparagus-ricotta tart with Comté cheese recipe…

I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after having a bite.

The recipe is adapted from Susan Spungen’s “Recipes: A Collection for the Modern Cook”. She proves again that delicious food doesn’t necessary have to be complicated.

Caramelized Onion and Bacon Tart recipe…

This quiche is equally good warm or at room temperature. You can refrigerate the leftovers and reheat them for lunch next day. I even like to steal a slice from the fridge and eat it cold.

Cabbage Caraway Quiche with Gruyère recipe…