Favorite September Restaurants

My favorite spots I went to this month... 

Los Agaves 

Santa Barbara 

This casual restaurant covers all the bases - great atmosphere, amazing salsa bar, and food that is not only presented beautifully, but is bursting with fresh flavor. You order at the counter, then take a seat and your food is delivered to the table. The decor and the food are colorful and inviting, and the staff is happy and friendly. I can't wait to go back! 

Amazingggg salsa. 

Halibut and shrimp enchiladas covered in chipotle sauce. Served with rice and a salad with papaya-mango dressing. 

Carne asada and chorizo. Served with refried beans, avocado, and homemade corn tortillas. 

Arch Rock Fish 

Santa Barbara 

Ok, so it's no secret that I work here. It's also no secret that I'm always coming in to eat on my days off. Most people can't wait to get out of their job place, but for me, I truly love this restaurant and I come in for the same reason our customers come in - the ambiance, the staff, and of course the food and cocktails. The vibe inside is romantic, cozy, fun, laid back, and classy all rolled into one. The staff is friendly and amazing. And the food is soooo good. Every time I try something new I am impressed by our chef all over again. I love to come in for a relaxing and romantic dinner in the dining room, or for a fun happy hour in the bar with my friends. If you haven't tried it, come visit me : )

I always start my meal with our caesar salad because it's just perfect. The crisp lettuce, creamy and tangy dressing, juicy tomatoes, and homemade croutons make it the best ever. 

One of my favorites, the miso cod. Fresh cod glazed in a sauce made with white miso, honey, ginger, and fresno chilies, served on top of baby bok choy. Sooo delicious. 

Beer steamed mussels. This dish converted me to a mussel fan. The broth is just ridiculous, you'll want to lick the bowl clean. The mussels are steamed in beer, and the broth is made with lobster stock, garlic, shallots, whole grain mustard, creme fraiche, and chives. 

Cioppino. This dish is filled with goodness. It's an Italian seafood stew made with San Marzano tomatoes and fresh basil, and filled with chunks of salmon, ahi, and cod, plus shrimp, mussels, half a lobster tail, and sopressata. It's ridiculously tasty and is perfect for a chilly fall night. 

Your Place

Santa Barbara 

This restaurant made me feel like I walked into Thailand. It's run by a Thai family, who have turned the  hole-in-the-wall location into an exotic escape. It's super casual, but the attentional to detail in the ambiance and the food make it feel super authentic. Everything I tasted had such amazing flavor and spice, and the overall experience was so delightful. I love this little gem!

Vegetable and noodle egg rolls with sweet and sour dipping sauce. 

Add a glass of wine, and you have the perfect way to start a meal : ) 

Chicken satay with peanut sauce and cucumber salad. The chicken had a beautiful subtle marinade and was cooked perfectly. The peanut sauce, however, could have had more spice and flavor. Overall, good dish. 

Chicken in yellow curry with onions and potatoses. Perfectly sweet with a nice heat. Definitely one of the best yellow curries I've had. 

Girl's night! We definitely all cleared out plates.. 

Fresh and Healthy

I love to eat healthy the majority of my days, but obviously I love food, so even healthy food must taste delicious. By using ingredients like fresh herbs, spices, and citrus juice, you can make super flavorful food that's still low calorie and nutritious. These meals are all light and delicious, plus easy, and versatile.

Whole Wheat Pizza with Bell Pepper, Onion, Jalepeno and Pineapple

Ingredients:

1 fresh whole wheat pizza dough, homemade or store bought 
Store bought pizza sauce
*Trader Joe's sells a great pizza sauce and whole wheat dough  

3/4 of a fresh whole pineapple, chopped into small pieces 

1 cup sliced bell peppers

1/2 cup chopped red onion 

1 jalepeno pepper, chopped small 

Shredded soy cheese (pictured), vegan cheese, or small amount of regular mozzarella 

*I recommend using traditional shredded mozzarella because it tastes and melts the best. Sometimes you gotta go with the real deal and just use it in moderation : ) 

Preheat the oven to 475 degrees. Spray a baking sheet with non-stick cooking spray. Stretch the dough out with your hands, then spread the dough onto the baking sheet, spreading the edges all the way to the end of the pan to create a thin crust. Pre-cook the crust without any toppings for 7 minutes. 

Remove from the oven and top with the pizza sauce, then the cheese, then the veggies and pineapple.

Return to the oven and bake for an additional 7 minutes. Now open the oven and using an oven mitt, carefully slide the pizza off the baking sheet, directly onto the oven rack. Bake for 2 more minutes on the oven rack to crisp up the bottom of the pizza. If you do not want crispy crust, skip this step, and simply cook on the pan for 7 - 9 minutes until the cheese is melted.

 Pull the pizza out of the oven and place onto a cutting board. Slice and serve.

Brown Rice with Roasted Butternut Squash, Arugula, and Feta 

Ingredients: (2 servings)
1 cup cooked brown rice
1 cup arugula
1/2 red onion, thinly sliced
1/4 cup crumbled or diced fat free feta, or an 1/8 cup regular feta
1/4 cup dried cranberries (not pictured)
butternut squash, peeled and diced


1 teaspoon dijon mustard
1 teaspoon honey
2 teaspoons cider vinegar
3 tablespoons olive oil

Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with olive oil. Toss the squash around to evenly coat in the oil, and sprinkle with salt and pepper. Roast for 25 - 30 minutes. 

Meanwhile, cook the brown rice. *Trader Joe's sells brown rice in the frozen section that comes in little bags with 2 servings in each. All you have to do is throw it in the microwave for 3 minutes and it's done! 

Place the brown rice in a bowl, and add the red onion slices, feta, arugula, and cranberries.

To make the dressing: add the honey, dijon mustard, vinegar, and a pinch of salt and pepper into a bowl and whisk. Slowly pour in the olive oil while whisking in order to emulsify the dressing. 

Add the dressing and the cooked butternut squash into the brown rice mixture and toss. Taste and season with salt and pepper if needed. 

Mixed Greens Salad with Grilled Lemon-Rosemary-Garlic Chicken, Skewered Vegetables, and Hummus-Balsamic Dressing

Ingredients: (serves 2)
3 cups mixed greens
2 tablespoons fat free balsamic salad dressing
2 tablespoons eggplant hummus or other hummus of your choice

2 skewers vegetables of your choice

*I used Trader Joe's pre-made skewers that have mushrooms, squash, onions, and peppers

1 chicken breast 

1 garlic clove, minced

1 tablespoon chopped fresh rosemary 

1 lemon

Red pepper flakes

Salt 

Begin by marinating the chicken breast. Coat the chicken in the minced garlic clove, chopped rosemary, the zest and juice of half a lemon, and a drizzle of olive oil. Sprinkle with salt and red pepper flakes. Let marinate in the fridge for a few hours, or up to a whole day.

 Remove the chicken from the fridge an let come to room temperature 30 minutes before you're ready to cook. Brush the skewers with olive oil and season with salt and pepper. Heat a grill to medium high, or prepare a charcoal grill. Rub the grill grates with a paper towel coated in oil to prevent sticking. Grill the chicken and the skewers on the hot grill for about 5 minutes on each side. 

Remove the chicken and skewers from the grill and prepare the salad dressing. Mix the fat free balsamic dressing (or 1 Tb olive oil + 1 Tb balsamic vinegar), the hummus, and the juice of half a lemon. Pour over mixed greens of your choice, add the veggies, and add sliced chicken breast.

Summer Backyard Barbecue

I love having friends over, making cocktails, and eating some great food out in the backyard. These recipes are perfect for a BBQ with friends because they're super delicious, and everything can be done in advance (besides the fun part of the actual grilling). Nothing is worse than being stuck in the kitchen prepping food while all your friends are outside socializing. The first recipe is a fresh corn, black bean, and avocado dip. Trust me, you're going to want to make this, and eat it, all the time... it's summer in a bowl. The second recipe is grilled mahi mahi fish tacos. The fish is placed in a grilled corn tortilla, covered in a spicy chipotle cream sauce, then topped with cabbage and homemade mango salsa. They're the best fish tacos you'll ever eat. Seriously. 

Dip Ingredients:

3 ears fresh corn on the cob 

1 red onion

2 tomatoes

2 jalepeno peppers

1 can black beans, drained and rinsed

2 haas avocados

1/4 cup olive oil

2 limes

1/4 teaspoon cayenne pepper

1/2 teaspoon salt 

Begin the dip. Remove the husk and silk from the corn and place in a pot of boiling water. Boil for 3 minutes then remove and let cool. Now chop all the veggies. Dice up the red onion. Remove the seeds and the insides from the tomato, then dice. Remove the seeds and the white ribs inside the jalepenos, then mince up very small. 

Add all the veggies, plus the drained and rinsed black beans, into a large serving bowl. 

Now chop the corn off the cob and add to the bowl. 

Make the dressing: pour 1/4 cup olive oil into a small bowl. Add the zest of 2 limes, then the juice from the limes into the oil. Add 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt. Whisk up, then pour over the veggies and stir. Do not add the avocado until you are ready to serve the dip. You can make the dip in advance and place in the fridge... the longer it sits in the dressing, the better the flavors will get. Once you are ready to serve it, add in chunks of avocado and toss everything together. 

Fish Taco Ingredients:

Mahi mahi 

3/4 cup Greek yogurt 

1/4 cup mayo 

4 - 8 chipotle peppers in adobo, finely chopped into a paste or pureed in a food processor 

1 tablespoon sauce from the chipotle pepper can 

1 lemon 

Shredded cabbage 

1 red onion

1 bunch cilantro 

2 mangos 

1 lime 

Olive oil 

Corn tortillas 

Begin by making the chipotle sauce and the mango salsa. Both can be made ahead and placed in the fridge until you are ready to serve the tacos.

For the chipotle sauce: Place the Greek yogurt and mayonnaise in a bowl. Add the chopped chipotles and the chipotle sauce into the bowl. Squeeze in the juice of 1/2 a lemon and sprinkle in some salt. Mix everything together and taste. Add more chipotles to taste, depending on how spicy you like it. I like it really spicy : ) but everyone is different, the most important thing is to taste as you go! 

For the mango salsa: Dice up the red onion and the mangos, and add to a bowl. Mix in chopped cilantro, the juice of 1 lime, and a tablespoon of olive oil. Season with salt and pepper. 

Prepare a charcoal grill or light a gas grill to medium high heat. Pat down the fish with a paper towel, then rub with olive oil and sprinkle with salt and pepper. Cook the fish on the hot grill for about 4 minutes on each side, then remove to a cutting board, and cover with foil. Place a stack of tortillas in a damp paper towel and microwave for 1 minute. Now place the warmed tortillas directly on the grill for about 20 seconds on each side so they get a slight char. Don't skip the step of placing the tortillas on the grill! It adds such a wonderful flavor and texture! 

 Chop up the fish into nice chunks and arrange on a serving plate. Place the cabbage in a bowl and mix in the mango salsa. 

Now it's time to serve the tacos! Make an assembly line for your guests starting with the tortillas, then the fish, then the chipotle sauce, and finally the cabbage/mango salsa. 

Enjoy! 

Grilled Salmon with a Soy, Miso & Honey glaze

I absolutely love fish, especially salmon, and it's one of my favorite things to cook. With summer nearing it's end, I wanted to take advantage of the warm evening and get on the grill. This salmon recipe has an Asian-style marinade/glaze that is spicy, sweet, and tangy. The salmon gets charred on the grill, giving it a crispy outside, and lusciously tender inside. Throw on some asparagus, and make a pot of rice, and you have a perfect meal! 

Ingredients:

Salmon

1/4 cup tamari or regular soy sauce

1/4 cup honey

1 1/2 tablespoons sesame oil

1 1/2 tablespoons white or light yellow miso

1 teaspoon Thai chili paste 

1 tablespoon freshly grated ginger 

2 cloves garlic, minced 

1 lime juiced 

Scallions, for garnish 

Asparagus

Butter 

Salt & pepper

Place salmon in a dish. Peel, and grate the ginger. Mince the garlic. Place all marinade ingredients in the food processor or blender. If you do not have either of these, just whisk everything up really nicely. 

Pulse until everything is combined. Pour half the mixture over the salmon and pour the rest into a bowl for the glaze. Let the salmon marinade for 30 minutes. Meanwhile, chop the scallions, and prepare the asparagus and rice. 

Trim about 3 inches off the ends of the asparagus (the ends are tough and difficult to eat). Rub the asparagus with softened butter and season with salt and pepper. Set aside. 

Light a gas grill to medium high or prepare a charcoal grill. Rub grill grates with vegetable oil. Place salmon skin side down on the grill, baste with the glaze, and close the lid. Cook for 5 minutes. Flip the salmon so the flesh is now on the grill, close the lid, and cook for about 7 minutes. Flip the salmon one last time, and again baste with the glaze. Now, place the asparagus on the grill. Cook the asparagus and salmon for 5 minutes, rolling the asparagus around to ensure all sides get charred and the asparagus are cooked through evenly. Remove from the grill. 

Top the salmon and rice with the scallions. Enjoy : ) 

Dining out in Lake Tahoe

I've been coming to Lake Tahoe nearly every summer since I was three years old. It's truly become a second home to me. The clear blue lake, the fresh pine-scented air, and the gorgeous mountains make it a perfect spot to vacay. As a food lover, however, it makes me sad to admit that Tahoe is lacking in great restaurants. Thankfully, there are a few gems, that not only have incredible views, but great food and wine as well. Here are my favorite spots to eat out...

Christy Hill in Tahoe City 

The view is absolutely breathtaking at this lake front restaurant. Unlike most of the restaurants on the lake, the food at Christy Hill is actually high quality and reasonably priced. The menu has a variety of options such as a duo of duck, pork osso bucco, and crimini mushroom ravioli. I ordered the Thai-style meatloaf because it sounded super unique and interesting. It was filled with veggies such as green onions and carrots and topped with a sweet and spicy glaze. It was served on top of ginger-coconut mashed potatoes, and asparagus. Delicious! 

Earthly Delights in the Northstar-at-Tahoe village

We always stay at Northstar, so having a little market in the village is essential. Earthly delights is a small market, wine bar, and gourmet deli, that makes speciality sandwiches, fresh baked scones and pastries, breakfast items like veggie quiches and fritattas, and even to-go dinners such as chicken enchiladas. They also sell an assortment of great cheeses like manchego, brie, and boursin, as well as olives, crackers, wine and beer. I ordered this amazing grilled turkey burger that had a pesto aioli, sun dried tomato spread, havarti cheese, and lettuce and tomato on grilled ciabatta bread. Such a wonderful mix of flavors! 

Pacific Crest in Truckee

Nothing is better than a delicious pizza and a great glass of wine, and Pacific Crest knows how to do both these things right. It's located in a cute little town outside of the north shore, called Truckee, and has a classy yet fun atmosphere. The menu has a lot of gourmet items, including a few wood-fired pizzas. I ended up ordering one with fennel sausage, sweet onions, spinach, roasted red peppers, gorgonzola, and mozzarella cheese. Oh my god... it was insane. The crust was thin and crisp with that great smokey flavor from the oven. The flavor combination of the toppings was unreal. All I could think was that I must recreate this pizza, and I must have a pizza oven in my house one day. 

Fire Sign Cafe in Sunnyside 

This adorable cafe is known to be one of the best breakfast spots in town. As a family tradition, we go here for brunch then take a bike ride down the lake to a beach called Chamber's landing. The patio is so charming, the service is super friendly, and the food always hits the spot.