Finca Castelero Favorites

 I could eat this every day!  It's easy, yummy,  and the vinaigrette would work on anything. The recipe came from Every Last Bite Roasted Cauliflower 1   medium cauliflower, cut into florets 1   tbsp  olive oil 1/4   tsp   salt 1/2   tsp   paprika 1   tsp   dried oregano Vinaigrette 2   tbsp   extra virgin olive oil 1   tsp   lemon juice 1/2   tsp   lemon zest 1   tsp   apple cider vinegar 1   tbsp   tahini 1/4   tsp   salt 1/4   tsp  pepper Salad 1/3   cup   dates, cut into small pieces 1/4   cup   thinly sliced red onion 1/2   cup   chopped parsley 1/4   cup   pine nuts   toasted Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) In a bowl toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. ...

  This is the easiest and yet sophisticated take on eggs.  And since our girls are laying up a storm, a great way to use them!  This is from Kitchn.  Tip - go easy to not get the butter too dark, it's the red color that really adds a punch. Ingredients 2 small bunches of kale 1 small lemon 2 cloves garlic divided 1 cup plain whole milk greek yogurt 1/2 tsp kosher salt 8 fresh sage leaves 1/2 tsp pimenton (I used picante and eliminated the crushed red pepper) 1/4 tsp pepper flakes Ground pepper 2 to 4 tablespoons olive oil 4 to 8 eggs pita or flatbread to wipe the plate! :) Instructions: Use your hands to pull the leaves from the stems of 2 small bunches flat-leaf (lacinato) kale. Tear the leaves into bite-sized pieces and place in a colander. Rinse them, but do not dry. Use a Microplane to finely grate the zest of 1 small lemon and 1 garlic clove into a small bowl. Add 1 cup Greek yogurt and 1/4 teaspoon of the kosher salt, and stir to combine. Divide the yogurt amon...

 This is a NYT recipe which we love along with a couple of fried eggs on top!  The crispier the veggies the better! Ingredients Kosher salt 1   pound  fresh  lo mein noodles  or regular pasta if that's what you have 1/4   cup  vegetable, canola, or  peanut oil , divided 4   cups   shredded white cabbage 4   ounces   shiitake mushroom  caps, thinly sliced 4   ounces  Chinese chives or  scallions , cut into 2-inch segments 1   tablespoon   minced fresh garlic  (about 3 medium cloves) Ground white pepper 1   tablespoon   roasted sesame oil 2   teaspoons   light soy sauce 2   teaspoons   dark soy sauce 1   tablespoon   Shaoxing wine Bring a large pot of salted water to a boil and cook noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute. Drain and transfer to a large bowl. Toss with 1 tablespoon vegetab...