California Taco Salad Bowl

How much do I love Mexican food? A LOT. And there isn't a protein much easier to whip up than this. A friend had me over for lunch last week and threw this salad together in what seemed like no time and without much effort which is a great thing when you have a busy 4 year old. What I like about this protein is that it's really versatile. I'm really into "bowls" these days and putting the turkey mixture atop some greens is a really calorie cutting alternative. But you can just as easily make some tasty tacos as well. I figure with my serious bread habit, I get enough carbs. The entire process takes about 20 minutes of prep time which includes the chopping. And I like to simply use salsa as my dressing. The meat is so flavorful alone that you really don't need any additional oils. And because I am a fan of some serious heat, I like to throw in a bit of cayenne into the mix as well. Additionally, Greek yogurt is a great substitute for sour cream and a much healthier alternative. Adding some avocado for some healthy fat is always a good thing too. Here is the recipe:

• 1 lb. ground turkey
• 2 TBSP EVOO
• dash of salt
• 1/2 diced onion
• 1 bell pepper, diced
• 1 bag taco seasoning (TJ's or any grocery store will carry)
• chopped lettuce
• salsa for dressing
• Greek yogurt for topping

Heat the EVOO over medium high heat and add the diced onions and peppers, add a bit of salt and cook for about five minutes. Add the turkey meat and taco seasoning and cook for another 10 minutes. Stir often to ensure the meat gets evenly cooked. Add a dash of cayenne pepper while the meat is cooking if you like some heat. Then the fun starts and you get to create your bowl. Add some cilantro, more onions, avo or anything you like. Or toss the meat into a tortilla. It's super simple and serves about six. 

Montecito Wine Bistro -- Santa Barbara

When I go home to Santa Barbara for a visit, Montecito Wine Bistro is always my first stop. The food isn't award winning but it's always consistent and the patio that runs along the little creek is so lovely that it always seems to beckon me. It's relatively reasonable as restaurant prices go in Montecito as well. Often times, it comes down to being comfortable and not having to wait for my favorite table when choosing where to eat out. The Wine Bistro used to be Piatti and it was always my favorite stop when home. The menu has not changed much and so it's a bit nostalgic when I do get to go...

I've had most their dishes at some point and have been loving their shrimp caesar as of late. If I am in the mood for being a bit naughty, their lemon raviolis are divine. They also just recently added healthier "bowls" of which you can pretty much design yourself: choose a grain, a protein, a veg and a sauce. I also really love their broccoli soup which has no cream and you can literally taste how good it is for you. Another hit with my family has always been their Kobe meatloaf although I've never ordered it. It's delicious but a bit heavy for my taste. On the lighter side is their spinach salad with chicken. It's quite big and always hits the spot, the onion rings they put on top makes a little more exciting than most other spinach salads.

The Wine Bistro also has a nice wine list. I always like something white, crisp and local. And better yet, order one from their winery up in Santa Ynez -- Lafond. There is a great chardonnay and pinot noir. I'm not much of a dessert person but they have many and they are on the large side. The coconut cake is my favorite.

So if you're looking for something casual and easy on a Friday night and don't have a reservation, The Wine Bistro is always a good bet. Try to sit on the patio in from of the fire place pictured above. And there are heaters outside for these cooler fall and winter nights.

Montecito Wine Bistro

516 San Isidro Road

Montecito, CA

93108

805-969-7520

Eataly LA

I was finally able to sneak into Eatlay this morning and snap some pics of the new Italian foodie mecca. As you enter in the building on the second floor there is just a gelato and Lavazzo coffee bar. But when you head up to the third floor, that is where all the action is. The difference between my visit at 10:30am and then again at 1pm was night and day. As beautiful the space and as incredible as the food is, I am not sure I can handle crowds like that in the near future again.  There was actually a thirty minute wait to get through the front door.

But it is so incredibly stunning with the open air and white tile. It feels like a massive Dean and Deluca. It's pretty overwhelming how to even begin deciding what and where to eat. And there is yet another line once you get up to the third floor that will lead you to a host stand where they will seat you. So what appears to be this big emporium of individual stands is pretty much controlled by FOH (front of the house) so not an independent eating experience. Even the bar was run by the host stand. There is no signage explaining how to go about navigating Eataly so it really is confusing.

But when we got to our table our experience took a 360. It was a beautiful table with a nice view out onto Santa Monica BLVD. I actually felt like I could even be in Italy! My pasta is pictured below, just a simple linguini with tomato and basil. But it could not have been better - sometimes simple is the hardest thing to execute. And the pizzas and fresh mozzarellas looked other worldly. We had a really nice crisp Italian Verdicchio that was pretty incredible at $10 per glass... My suggestion would be to go for a late breakfast or late lunch/ early dinner. You have to time it right or you might get  bit irritated ala yours truly. But no matter what, you will be impressed.

Tuscan White Bean and Kale Soup

The change in seasons here in LA has gotten me all excited for soup! Not only is this Tuscan staple warm and comforting, but it's also really healthy. With the little time I've had lately, I've been cheating and grabbing the Whole Foods pre-prepared version and eating it on repeat. I've  finally found myself with some time on my hands so thought I'd whip up a batch at home. The only chopping I did was the garlic as Trader Joe's did most of the chopping for me. I love their mirepoix and decided that in lieu of chopping all my veg, that I'd get two containers of mirepoix instead. This recipe makes eight servings so you'll be well fed and nourished for a good while, or serve it for your next gathering. The soup is so hardy and will warm you up with so much goodness. The secret weapon here is the parmesan rind to add some serious depth of flavor, I didn't need to add even a hint of salt. The recipe can also be 100% vegan if you choose to use vegetable stock and forego the parmesan. Here is the recipe:

• 2 TJ's Mirepoix or one diced white onion, 2 diced carrots and 2 diced celery ribs
• 2 TBSP EVOO
• 5 cloves garlic cloves finely minced
• 1/2 TSP dried red pepper flakes
• 1 quart low sodium vegetable or chicken stock 
• 2 -- 15 ounce cans white cannellini beans or beans from the north (as TJ's calls them) 
• 1 TSP dried or fresh rosemary sprigs
• 1 2-3 inch parmesan rind
• 3 bay leaves
• 4-5 C chopped kale, stems removed (1 bag TJ's pre-washed and chopped is great)
• More parmesean for serving
• Totally optional and perhaps a bit weird, but I added a poached egg and it was insane. 

In a large sauce pan, heat a few TBSP of EVOO on medium high heat. Next add the two containers of mirepoix and cook for three minutes. Add the garlic and red pepper flakes and cook for another minute. Stir often. Add the beans with their juice, stock, rosemary, parm rind and bay leaves and bring to a boil. Then reduce heat to a low simmer, add the kale and simmer for 20 minutes. Remove the bay leaves and parmesan rind. Serve with some crusty bread and add heaps of parmesan cheese atop each serving... And then press play.