Finca Castelero Favorites

 This is Jennifer's recipe and we could easily eat it every day! Ingredients 2 T. Dried Currants 7 T. white Balsamic Vinegar 1 T. unseasoned rice wine vinegar 1 T. honey 1 T. EVOO 1 tsp salt 2 bunches Tuscan Kale stems and centers removed 2 T. Toasted Pine Nuts Group Pepper Parm cheese Shavings Place currants in 5 T white balsamic and let soak for an hour Whish remaining dressing ingredients and toss on Kale to coast. Drain currants and add to salad. Let rest for 3 minutes. Toss with pine nuts and balsamic and serve!

 Another thing we can never get enough of is Kale.  It's shows up on our table in many different forms with a kale salad always making an appearance! Ingredients 1/4 cup of cooked quinoa 1 large bunch of lacinato kale, leaves and stems removed. (about 4 to 6 cups) 2 honey crisp apples cubed 6 oz of feta cubed 1/3 cup dried tart cherries 1/4 chopped roasted pistachios Apple Cider Vinaigrette 1/3 cup apple cider 1 tablespoon freshly squeezed lemon juice 1 garlic cloved, finely minced pinch of salt and pepper punch of freshly ground nutmeg 1/2 cup of extra virgin olive oil whisk together the apple cider, lemon juice, garlic, salt, pepper, and nutmeg.  Whisk constantly while streaming in the olive oil.   Instructions Cook quinoa or used left over (I like it warm in this salad) Chop the kale and place in a bowl. Drizzle with 2 tbs of apple cider vinaigrette and massage for 1 to 2 minutes.  Let sit for at least 5 minutes. Add the quinoa, apples, feta, and pi...

 We cannot get enough fennel in this house and this salad is the perfect crunchy crisp salad.  Add in the creamy richness of the blue cheese and you've got a everyday staple ( at least in our house! 😋  And the cider vinegar dressing works with lots of things! 1/4 cup EVOO 2 Tbs Apple Cider Vinegar 1/4 tsp salt 1/4 tsp freshly ground pepper 1 large crisp sweet apple, honeycrisp or fuji thinly sliced 1 medium fennel bulb thinkly slices, fronds reserved 6 cups butterhead lettuce 1/3 c crumbled blue cheese Whish oil, vinegar, salt and pepper in a large bowl.  Add apple and fennel and toss to coast, chop 1/4 cup of the fennel fronds and add to the bowl along with the lettuce and blue cheese' toss gently.

  We love a simple sheet pan dish and this one hits all the notes, crispy, golden, full of flavor! Ingredients 3 TBS olive Oil 2 TBS Lemon juice from about half a lemon 1 garlic clove minced 1/2 tsp dried oregano Kosher Salt and Pepper 1 1/2 to 2 lbs bone in skin on chicken thighs 4 small Yukon gold potatoes cut in quarters 2 oz. feta crumbled about 1/2 cup 2 tablespoons of chopped fresh dill PREPARATION In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pa...