Finca Castelero Favorites

  This was so yummy and spicy! Ingredients 1/4 cup tomato paste 3 cloves of garlic, finely minced 1 1/2 tp ground coriander 1 1/2 tsp ground cumin 1 tsp crushed red pepper flakes 1 medium head of green or savoy cabbage about 2 lbs. 1/2 cup EVOO divided Kosher Salt 3 Tbsp chopped dill parsley or cilantro Full fat creek yogurt or sour cream for serving PREP Preheat oven to 350.  Mix tomato paste, garlic, coriander, cumin and red pepper flakes in small bowl. Cut cabbage in half through core.  Cut each half through core into 4 wedges Heat 1/4 cup oil in a large cast iron skillet over medium high heat.  Working batches add cabbage to pan cut side down and season with salt.  Cook, truing occasionally, until light charred, about 4 minutes per side.  Transfer cabbage to a plate. Port remaining 1/4 cup oil into skilled.  Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2-3 minutes....

 This is a delicious really for anything but I love it on a burrito bowl or salad! Ingredients 2 cups fresh cilantro 1 garlic clove 1/2 cup lime juice 2 tsp maple syrup or honey 1/2 tsp ground coriander 1/2 tsp seal salt 1/2 cup extra virgin olive oil 1 avocado or 1/2 cup plain whole milk Greek yogurt In the food processor or Vitamix, place the cilantro, garlic, lime juice, maple syrup. coriander, and salt and pulse to combine.  Wish the bald running our pin the olive oil and process until smooth. Blend with avocado or yogurt for a cream version.  I used half an avocado and 1/4 cup of yogurt.

 This is from BHG and they are addictive! :) Ingredients Ingredient Checklist 10  tablespoons unsalted butter, melted and slightly cooled 5  tablespoons rum (optional) 4  teaspoons ground cinnamon 2  cups finely crushed graham cracker crumbs (12 rectangle crackers) 2  cups shredded sweetened coconut 1  14 ounce can sweetened condensed milk 2  teaspoons vanilla 1  teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg ⅛  teaspoon ground cloves 1 ¼  cups chopped walnuts, toasted 1  cup bittersweet chocolate chips ½  cup milk chocolate chips ½  cup white baking chips Step 1 Preheat oven to 350°F. Line a 13x9-inch baking pan with foil. Coat with nonstick cooking spray. Step 2 For crust: In a large bowl combine butter, 2 tablespoons rum (if desired), and 2 teaspoons cinnamon. Stir in cracker crumbs and 1 cup coconut to combine. Transfer to prepared pan. Press firmly and evenly into bottom of pan. Freeze 20 minutes. S...

  This is such an aromatic stew.  Complex, deep flavor, yet fresh.  We used a friend's preserved lemons. Don't skip the jalapeno, it makes the dish somehow! Ingredients 4   tablespoons olive oil 2   Spanish onions, chopped 1   large jalapeño pepper, seeded if desired, chopped 4   garlic cloves, minced 1   teaspoon grated fresh ginger root 2 ½   teaspoons kosher salt, more to taste 1   teaspoon ground turmeric 1   teaspoon sweet paprika ¾   teaspoon ground cinnamon ½   teaspoon ground cumin ½   teaspoon ground black pepper   Pinch of cayenne 2   tablespoons tomato paste 1   fennel bulb, diced (save fronds for garnish) 1   very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces 2   carrots, peeled and diced 1   large turnip, peeled and diced 1   pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip) ⅓   cup diced dried ap...

 I made this for Thanksgiving this year and we loved it!! I couldn't find gingersnaps at the local store and will definitely try that next year.   FOR CRUST 3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers) or gingersnap crumbs 1/2 cup (50 grams) pecans, finely chopped 1/4 cup (45 grams) packed light brown sugar 1/4 cup (50 grams) granulated sugar 4 tablespoons (55 grams) unsalted butter, melted and cooled Two pinches of salt FOR FILLING 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups) 3 large eggs 1/2 cup (95 grams) packed light brown sugar 2 tablespoons (30 ml) heavy cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional) 1/2 cup (100 grams) granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea or table salt 3 (8-ounce) packages cream cheese, at room temperature FOR TOPPING 2 cups sour cream 2 tablespoons granulated...

 This recipe is divine!  Sticky red sauce cling to  the fried eggplant, caramelizes in the heat and the scallion oil makes the dish!  It's salty, spicy and sweet! Ingredients: 1 lb of Japanese eggplant halved lengthwise and cut into 4-5 inch pieces 1 tsp kosher salt 2 tablespoons gochujang 1 tablespoon soy sauce 2 packed teaspoons dark brown sugar 1 tsp toasted sesame oil 2 garlic cloves grated 1/2 cup olive oil 4 scallions, trimmed, cu into 3 inch segments then very thinly sliced lengthwise, white and green parts separated. Prep: Place the eggplant in a colander set inside a large bowl or the sink.  Sprinkle with the salt, toss to combine and let sit of 30 minutes to remove the moisture. Meanwhile, in a small bowl, add the gochjang, soy sauce, brown sugar, sesame oil and garlic.  Whisk to combine and set aside. To a large nonstick skillet, add the olive oil and the white parts of the scallions.  Turn the heat to medium and fry the scallions, stirring ...

  This is the ultimate sweet and salty squash recipe and any squash will work! or even sweet potatoes! The roasted nuts add texture and the lemon zest keeps it perky! Ingredients: 3-4 lbs of squash - I use delicata but kabocha, red kuri or butternut also work. 1/3 cup Olive oil, plus more for drizzling 1/4 cup maple syrup plus more for drizzling 1 tablespoon hot smoked paprika 2 teaspoons red pepper flakes Kosher Salt and Pepper 3/4 cup hazelnuts coarsely chopped flaky sea salt 1 lemon Step 1 Heat oven to 425. cut the squash and remove pulp and seeds.  If you like, continue to cut squash into 1/12 inch wedges. Step 2 Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red pepper flakes.  Season with salt and pepper.  Roast turning each piece once, until both sides are evenly browned and squash is completely tender, about 40-45 minutes. Step 3 Meanwhile, toast hazelnuts in small skillet over medium heat, tossing frequently until they're evenl...

  We LOVED this recipe, but basically we love anything with Tahini! Super simple and left overs are perfect the next day! Ingredients: 1 large or 2 medium butternut squash, halved 2 tablespoons extra virgin olive oil 1 tablespoon pure maple syrup 1 teaspoon chile flakes sea salt and cracked black pepper 1/4 roasted almonds chopped For the tabouli: 2 cups cooked quinoa 1/2 cup torn mint leaves 2 oz. arugula leaves For the Dressing: 1.2 cup tahini 2//3 cup lemon juice 1 cup water 1 clove garlic crushed sea salt flakes Preheat oven to 425 Scoop seeds from squash, place squash, cut side up on a baking sheet.  Using the tip of a sharp knife, make some shallow slashes into the squash flesh.  Combine the oil, maple, chile, slat and pepper and brush over the squash.  Cover with aluminum foil and roast for 20 minutes.  Remove the foil and roast for a further 40 minutes or until the squash is golden and soft. To make the quinoa tabouli, in a large bowl combine the quinoa,...

  This dish is full of ginger and garlic and super easy to put together.  I don't have black vinegar so I just use a bit of balsamic instead.  We use Encina Farm's ground pork which is local! Ingredients: 16 oz. baby bok choy (3 or 4 small heads) 1 ounce of ginger root (1 fat 2 inch knob) Kosher salt 8 oz of rice noodles ( we've done it with and without noodles) 2 tablespoons peanut oil 1 lb lean ground pork 1/4 cup plus 1 1/2 tables soy or tamari sauce 2 tablespoons rice wine vinegar 1/4 cup thinly sliced scallions 3 garlic cloves finely chopped 1 fresh Thai or habanero chile seeded if desired and sliced thin 2 tbs toasted sesame seeds  1 1/2 tsp season oil more for drizzling cilantro or torn basil for serving black vinegar Prep: Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems.  Peel ginger and finely chop half of it.  Slice remaining ginger into thin matchsticks. Bring a large pot of slated water to a b...

  We loved this and I was surprised as I wasn't sure I was a fan of canned clams but it turned out great.  I would like to try with fresh but for basically a pantry dinner, it was delicious! Ingredients: 1 cup basil leaves loosely packed plus a few for garnish 1 cup flat leaf parsley, loosely packed 2 small garlic cloves salt and pepper 1/2 cup plus 2 tablespoon EVOO 6 ounces bacon or chopped pancetta 2 10 oz cans baby clams drained 1 tsp fine chopped serrano chile pinch of red-pepper flakes 1 cup frozen peas, thawed 1 lb spaghetti lemon wedges Directions: Put basil, parsley and garlic in food processor.  Add salt and pepper to taste and 1/4 cup oil.  Pulse to a bright green puree. Put a pot of water on to boil and make it very salty. Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes.  Remove with a slotted spoon and drain.  Pour off fat but leave a small amount in the pan, just to coat the bottom. Increase h...

  This recipe from  NYT Cooking and was a huge hit at our table!  It's crispy, salty, bright and oh so yummy!  We use the pre-diced pancetta from Columbus and it works perfectly in this dish.  At this time of year I just can't get enough of roasted cauliflower! It's super easy and a great side dish to a good bone in pork chop!  I usually follow the recipe the first time exactly then sometimes I skim the comments from others to see any adds/deletes they did when preparing but this one needed no changes! Ingredients 1   large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups) ½   cup extra-virgin olive oil ½   teaspoon kosher salt, plus more as needed ⅓   cup olives, crushed, pitted and chopped 1   fat garlic clove, finely grated or minced 1 ½   tablespoons fresh lemon juice, plus more to taste ⅛   teaspoon red-pepper flakes, plus more as needed 4   ounces pancetta or bacon, cut...