Finca Castelero Favorites

 My new favorite go to lunch!  Easy to make enough for a couple of days.  Another NYT favorite recipe!   Ingredients  for the chickpeas 2 15 oz cans chickpeas, well drained or 4 cups cooked (I cooked my own as I had them on hand) 3/4 to 1 cup extra virgin olive oil 2 garlic cloves, minced 2 teaspoons ground cumin  1 tsp sweet paprika salt and pepper FOR THE TAHINI SAUCE 1/3 cup tahini freshly squeezed juice from 1 lemon 1 garlic clove minced warm water TO FINISH olive oil for cooking 10 oz of Kale stems removed 3 oz store bought pita chips handful of rough chopped parsley handful of rough chopped mint 2 small persian cucumbers thinly sliced lemon to taste To make the chickpeas Heat oven to 425.  Put the chickpeas in a small baking dish, about 6x8.  Beans should be crowded.  Pour in olive oil and don't freak out, it's part of the dressing. Add garlic, cumin, paprika, 2 big pinches of salt and pepper and strie gently to combine. ...

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 t...

 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.