The Goodland in Goleta: Great for a Working Lunch

@TheGoodlandSB

goodland

If you need to get away from the office for a quiet spell of creative genius may I recommend The Goodland in Goleta ?  It’s wonderful.  I sit at the poolside bar, which is very quiet during weekday afternoons, and work on small projects.  I also work on the occasional blended drink, but that’s just one of the things that makes this location so ideal.  The Goodland has great service, great wifi and enough background noise to keep you engaged but not distracted.  It’s easy, breezy and there’s access to great food and drink.  They also have plugs under the bar for your computers.  Love working here.  A delight.

Balsamic Roasted Eggplant Sandwiches with Arugula – Delish

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by @food52

The basic recipe for the balsamic-roasted eggplant in this sandwich is just something you need to know about.  Roasted eggplant can become a side, a salad, a base for a main, a sandwich ingredient, a picnic staple.  It’s the easy friend you can take just about anywhere.  Love this recipe!  You should too.  I used this basic recipe as the base for my balsamic-harissa turkey dish a few posts down…

Smitten Kitchen’s Easy Chicken Masala = Great Dinner

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from @smittenkitchen 

Smitten Kitchen is a website you have to love.  Inspiring, well-written and everything is doable. This sheet pan chicken is awesome because it is no fuss, no muss.  And you can switch the spices around and change out the vegetables then use the same concept to create something with different flavors.  Throwing a little mint & parsley into Greek yogurt and serving it on the side is a wonderful addition too.  Love this dinner.  Sheet Pan Chicken Tikka recipe Here.

Easy Dinner: Balsamic Harissa Turkey Over Roasted Eggplant

turkey blog postI just made the best dinner the other night and it was so easy.  I sliced Japanese Eggplant into 1/2 inch slices.  Drizzled them with olive oil & balsamic vinegar & salt & pepper.  Roasted for 15 minutes at 400.  Then I arranged them on a platter and and prepped my turkey.  You just brown an onion in olive oil, brown your turkey (I used 2 lbs for 5 people and there was more than enough), then when it’s done browning you salt and pepper it a bit, throw in a can of Mexican tomato sauce – a little spicy – not too much though – definitely more flavorful than regular tomato sauce.  I added a splash of balsamic vinegar and I squeezed in a few tablespoons of Harissa paste (this one is from Cost Plus World Market).  Add more if you want it spicier.  I layered the final simmered product (just 15 minutes is fine) onto the eggplant so it showed a bit out from under and I served with yogurt and fresh mint.  A delight.

A Great Summer Salad To Try…

fosterstomatosalad

Fresh Mozzarella Tomato Salad with Torn Pesto Croutons

by Fosters Market

Serves 4 to 6

 

1/2 cup Basil Pesto (see recipe below)

1/4 cup extra-virgin olive oil

1/2 day-old baguette or Italian bread, cut or torn into 1-inch pieces

Sea salt and freshly ground black pepper

2 large heirloom tomatoes, cored and sliced

8 ounces fresh mozzarella cheese, thinly sliced

12 fresh basil leaves, torn into pieces or thinly sliced

 

  1.  Preheat the oven to 400 degrees F.
  2. Place the pesto in a large bowl and stir in 2 tablespoons of the olive oil to combine.  Add the bread and toss to coat evenly.  Season with salt and pepper to taste and spread on a rimmed baking sheet in an even layer.
  3. Bake until crispy and golden brown around the edges, about 10 minutes.  Remove from the oven and set aside to cool.
  4. Arrange the tomatoes and mozzarella on a large platter, drizzle with the remaining olive oil, sprinkle with basil, season to taste with salt and pepper and top with the croutons.  This salad is best served room temperature.

BASIL PESTO

Makes about 2 cups

Place 2 handfuls fresh basil leaves (about 2 cups, firmly packed), 1 bunch fresh parsley leaves2 garlic cloves smashed and minced and the juice of 1 lemon in the bowl of a food processor fitted with a metal blade.  Pulse several times to roughly chop.  With the motor running, pour 1/4 cup extra-virgin olive oil in a slow, steady stream.  Stop to scrape down the sides of the bowl several times while adding the oil.  Add 1/2 cup pine nuts3 ounces grated Parmesan cheese (about 1 cup) and sea salt and freshly ground black pepper to taste and puree until smooth, about 1 minute.  Refrigerate in an airtight container until ready to serve or for up to 4 days.

French Dijon Chicken Salad

French Dijon Chicken SandwichWe love our French Dijon Chicken Salad sandwich; it’s insanely simple.  Most of our chicken salad is full of these other bright crunchy & sometimes sweet (cherries, cranberries, apple) flavors.  This one is so different & savory; it’s just Dijon, salt, pepper & a little mayo.  We hand-tear roasted chicken breast (as opposed to poaching and chopping) so it has an added edge of savory/salty flavor.  Sometimes we sprinkle in a little feta along with the wild baby arugula, sometimes we just do the arugula or the lettuce.  Sometimes we don’t pay much attention to how menus were originally written in the first place, we just tinker a bit.  But this week everybody is ALL about the chicken salad sandwich.  The torn breast is also sensational over baby spinach with hard boiled eggs and bacon.  Yum.