Finca Castelero Favorites

 This is rich but for once a year on St. Paddy's so worth it!  Takes a bit to put together and is even better the second day! Ingredients: olive oil 2  leeks, thinly sliced 1  lb thinly sliced green cabbage 2  garlic cloves, minced kosher salt 2 ½ cups  heavy cream 3  lbs russet potatoes, scrubbed 6 oz  Irish white cheddar, shredded garnish: thinly sliced scallions + freshly cracked black pepper Instructions Preheat the oven to 375F. Heat a 12” cast-iron skillet over medium heat. Add enough olive oil to cover the bottom. When the oil is hot, add the leeks. Saute until slightly caramelized. Add the cabbage and a drizzle more of olive oil. Stir well and cook until the mixture is caramelized and tender. Stir in the garlic and a good pinch of salt. Transfer the cabbage mixture to a bowl and reserve the skillet. Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer. Simmer for 2-3 minutes to slightly reduce. Meanw...

I had this with Soyrizo instead of meat and it was perfect.  The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth!  Definitely a hit! Ingredients Ingredient Checklist 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-oz. cans no-salt-added pinto beans, drained and rinsed  if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili! 3 cups unsalted chicken broth   diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving. Prep: Directions Instructions Checklist Step 1 Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionall...

 I have a thing for Cauliflower and Tahini!  We used Farro instead, would love to try it with quinoa too. INGREDIENTS Roasted cauliflower 1  large, tightly packed head of cauliflower, sliced into bite-sized florets 2  to  3  tablespoons extra-virgin olive oil Salt and freshly ground black pepper Freekeh pilaf 1 tablespoon  extra-virgin olive oil ¼ cup  slivered or sliced almonds 1 ¼ cups  cracked freekeh* 2  cloves garlic, pressed or minced ½ teaspoon  salt ¼ teaspoon  cumin ¼ teaspoon  coriander 3 cups  plus 2 tablespoons ( 25 ounces ) vegetable stock and/or water Garlicky tahini sauce ⅓ cup  tahini 3 tablespoons  fresh lemon juice 2  cloves garlic, pressed or minced Generous pinch of red pepper flakes Scant  ⅓ cup  water Salt and freshly ground black pepper, to taste Garnishes Handful fresh parsley and/or cilantro leaves, chopped Crumbled feta (optional, omit for a vegan dish) Small handful ...