Finca Castelero Favorites

This is so fresh and a great option for a light dinner.  I used store bought pita but will definitely make my own next time.  Or use naan! 2 garlic cloves, finely grated 1/4 c almond or peanut butter 4 tbsp fresh lemon juice divided 6 tabs olive oil dividied 1 tsp kosher salt  1/2 tsp freshly ground pepper  1 lb ground lamb 1/2 medium onion finely chopped 1/4 c chopped fresh parsley 1/2 tsp ground coriander 1/2 tsp ground cumin 1/4 small head of red cabbage thinly sliced 1 small Persian cucumber thinly sliced 2 radishes thinly sliced 4 pita bread mixed tender bern leaves such as cilantro mint or parsley Whisk garlic and almond butter, 2tbsp lemon juice and 2 Tbsp water in a small bowl until smooth.  Season with Salt and Pepper. Using your hands, mix ground lamb,parsley , ground lamb, coriander,2 tbsp oil salt and pepper just to combine.  Form 12 patties 3/4" thick Heat a dry cast iron skillet and cook patties, pressing slightly to flatten until browned on the outside but still pin

 Super quick and easy lunch/dinner for colder months.  I like to use Country Loaf Bread by Midwife and Baker. 3 tbs EVOO 3 cloves of garlic thinly sliced 1 Large bunch of swiss chard, washed, stems separated and thinly sliced kosjer salt and pepper 1 Can white beans drained and rinsed plus 1/2 cup of water In a large skillet heat oil and garlic and chard stems over medium heat until garlic begins to sizzle about 1-5 minutes.  Add chard leaves, over and cook, tossing until bright green and just tender about 3 minutes.  Add the beans and cooking liquid, simmer until heated through.  Season to taste, drizzle with EVOO and lemon juice and serve over toast.

 so darn easy! Ingredients Makes about 2 cups 2 large oranges 4 cups sugar, divided Step 1 Using a sharp paring knife, slice off tops and bottoms from  2 large oranges ; discard. Score peels vertically into quarters, then remove peels with white pith attached; save flesh for another use. Slice peels lengthwise into ¼"-wide strips. Step 2 Cook peels in a large pot of boiling water 15 minutes; drain, rinse, then drain again. Step 3 Bring  3 cups sugar  and 3 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Add peels, reduce heat, and simmer until very soft, 40–45 minutes; drain. Step 4 Toss peels with remaining  1 cup sugar  on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days.  Do Ahead:  Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

This was such a hit at Christmas this year.  Honestly I could eat it every day with a cup of tea!   And it will last more than a week! INGREDIENTS Yield: 48 cookies 3 cups/383 grams all-purpose flour (see Tip) 1 teaspoon kosher salt (such as Diamond Crystal) 1¼ cups/284 grams unsalted butter, at room temperature ¾ cup/175 grams granulated sugar 1 large egg yolk ½ cup/76 grams roughly chopped candied orange peel ½ cup/76 grams shelled unsalted pistachios, roughly chopped 4 ounces bittersweet chocolate, coarsely chopped Step 1 Whisk together flour and salt in a medium bowl. Combine butter and sugar in a large bowl, or in the bowl of a stand mixer. Using an electric mixer (fitted with the paddle attachment if using a stand mixer), beat at medium-high speed until the mixture is pale in color, about 2 minutes, scraping down the sides with a rubber spatula, as needed. Add egg yolk and blend until combined. Step 2 Add flour mixture and mix on low until combined. If there are dried bits of flo

 This slaw is perfect and we could eat it all summer!  So easy yet full of flavor.  I didn't have any cilantro on hand and didn't use it and it was perfect without! INGREDIENTS FOR THE DRESSING: 1   ripe avocado, pitted and cubed ¾   cup buttermilk ¼   cup freshly squeezed lemon juice 2   oil-packed anchovy fillets 2   scallions, sliced 1   garlic clove, peeled and smashed ¼   cup chopped parsley leaves and tender stems 3   tablespoons chopped chives 2   tablespoons chopped tarragon leaves 2   tablespoons extra-virgin olive oil 1   tablespoon chopped basil leaves   Salt and freshly ground black pepper, to taste FOR THE SLAW: 4   cups thinly sliced green cabbage (about 1/2 a small head) 4   scallions, thinly sliced 1   jalapeño, seeded, if desired, thinly sliced ¼   cup chopped cilantro, plus more for garnish PREPARATION Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blend

 This is such a yummy recipe. Super easy, perfect with rice. INGREDIENTS 1 ½ to 2   pounds bone-in, skin-on chicken thighs, at room temperature   Kosher salt and black pepper 2   tablespoons grapeseed or canola oil 1   medium red onion, thinly sliced 3   garlic cloves, finely chopped 1   (2-inch) piece fresh ginger, peeled and finely chopped 1   teaspoon ground cumin ½   teaspoon ground cinnamon ½   teaspoon red-pepper flakes 1   (14-ounce) can cherry or diced tomatoes with their juices 1   (13-ounce) can full-fat coconut milk   Steamed white rice, for serving (optional) 3   tablespoons roughly chopped cilantro 1   lime, quartered, for serving (optional) Step 1 Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside. Turn