Scott Goldstein and his now-wife, Samantha, met 14 years ago. Shortly after, Sam began preparing a simple yet vibrant pasta salad, which has become a “signature dinner” for the couple and their two daughters, who both attend Wallace Elementary.
By day, the Goldsteins work together at their own boutique communications and public affairs firm, the GoldHam Group, alongside their third business partner, Vana Hammond. Sam is a Tulane University alumna with a background primarily in HR and change management, areas which she focuses on at the firm. Scott, who previously reported on City Hall for The Dallas Morning News, has served as District 10’s Park and Recreation Board representative since 2023. He also publishes a weekly newsletter, Meetings of Interest, which details meetings of note and important developments on Marilla Street.
So, in honor of our state of the city issue, here’s a recipe straight out of City Hall.
• 5 oz Baby spinach, fresh
• 2 cloves Garlic
• 1 15 ounce can chickpeas
• 2 Green onions
• 1 tsp Lemon peel
• 1 tbsp Lemon thyme or thyme, fresh
• 1 tbsp Oregano, fresh
• 1/4 cup Tomatoes, dried
• 2 tbsp Lemon juice
• 12 oz Cavatappi or farfalle pasta, dried
• 1/2 tsp Black pepper, freshly ground
• 1/2 tsp Kosher salt or sea salt
• 2 tbsp Olive oil, extra virgin
• 4 oz Feta cheese
• 1 Parmesan or pecorino romano cheese
• 6 pieces of bacon
DIRECTIONS
Rub the rim of a 12-ounce cocktail glass with the cut side of a lime wedge to moisten. Pour Tajín seasoning onto a saucer. Roll the rim of the glass in the Tajín seasoning. Fill glass with ice.
In a mixing glass or cocktail shaker, combine avocado puree, pineapple juice, lime juice, simple syrup, triple sec and tequila. Fill shaker or glass with ice and shake vigorously for 10 seconds. Strain the liquid into the prepared cocktail glass. Garnish with pineapple wedge on the rim.
